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Hello, dear viewer, and thank you for visiting my blog! I am a dedicated (and certified) Food Coach and Personal Trainer with a very individual attitude to coaching. I search to look beyond people's health issues and modify their lifestyles so that they can live a healthier life, increase vitality and longevity. Recently as a strong believer in natural healing I have published two books on Ayurveda and how to use Ayurveda lifestyle and food at home. Further, I am very much into TCM and the concept of original Chinese Food, especially after my recent stay in China. I am striving to become a Yoga expert through intense training and am practicing some kind of exercise every single day. My second blog http://thrumyeyes-kat.blogspot.com/ is dedicated to my passion to capture the world with my camera and create my own world like that. Everything you will find on these pages about nutrition and exercising is authentic and self-tested. Enjoy and don't forget to send me your comments, which are always welcome in my attempt to meet your expectations even better!

Sunday, 23 January 2011

Buckwheat - a healthy, gluten free alternative to grain

Hello world! (This is my husband's favorite "Hello to everybody" :) )

Unbelievably, but true, we are already three weeks into 2011 and I bet you've all done a loooooooot to stay with your new year's resolutions (no, I am not being ironic, honestly...) and you've all taken care about your nutrition.

I'm always on the quest to share new insights with you and draw your attention to food that you maybe never considered in your daily diet. Thus browsing through my kitchen cupboards this morning searching for some grains to substitute bread (my dear husband this morning decided to be off bread for a while) I found a pack of organic buckwheat, which I had bought recently. YAAAYYYY!!!!

You know how that works: you read about it, you buy it, then you don't really know, what to do with it and there is dozes around in your cupboard.

BUT: before you throw it, let me tell you some facts about buckwheat:

Uuuhhh, no, I meant the other buckwheat...the one, which is not coloured nicely like this one, but normally comes in a slightly beige colour. The one, that is
-barring the popular notion of being a cereal grain- actually a fruit seed that is related to rhubarb and sorrel, making it a suitable grains’ substitute for people who are sensitive to wheat or other grains that contain protein glutens.

 Yep, that's the one!!!
Buckwheat is a very nutritious food, rich in omega-3 fatty acids, folate, potassium, B vitamins, phosphorus, minerals, and essential amino acids and can truly be denominated as ‘king of the healing grains’.

You can prepare nearly any dish with it, let your fantasy fly. Make a nice fresh tomato sauce with it and have it instead of your usual pasta. Add it to any soup instead of noodles or add it to a mixed salad with a fresh yogurt sauce instead of heaving your usual slice of bread with it. 

Following one recipe, which I find delicious. It comes from Russia and you can have anything you like with it. Braised veggies, salad, fish...whatever you're in the mood for! 



cup kasha (buckwheat) uncooked


2 1/2
cups boiling water

tablespoons butter

1 1/2
teaspoons organic stock granules/paste

teaspoon salt

teaspoon black pepper

How to prepare:

Mix buckwheat kernels and egg in ungreased 10-inch skillet.
Cook over medium-high heat, stirring constantly, until kernels are separated and brown. Stir in remaining ingredients; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and buckwheat kernels are tender.

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