Here's some inspiration for weekend delights- Invite a friend to dinner and make them this!!
Here's another gorgeous recipe from my Feast Fiesta Forever dinner party last week.
Well I promised I'd release each recipe gradually, so here we go!
This beauty was the genius baby of Sunday, my co-cook for the evening.
I had never cooked buckwheat before- mostly because of it's title, I thought buckwheat was a wheat- but no! Buckwheat is gluten, wheat free and is actually a fruit seed that's related to rhubarb and sorrel.
Buckwheat can be used in place of oats in porridge or as an alternative to rice.
Buckwheat is packed full of manganese, tryptophan, magnesium, fiber & copper. It's great for your cardiovascular system and great for people with diabetes & gallstones!!
It's also very yummy... with a lovely nutty smell and cool texture, the flavour is relatively bland so it can take on the beautiful flaours of the veggies you put with it!
BOWL OF BUCKWHEAT, BEETROOT & B-PARSLEY
What you need:
1 1/2 cups dried buckwheat
1/2 beetroot grated
bunch flatleaf parsley
handful of sunflower seeds toasted
What you do:
Toast sunflower seeds in a fry pan on high heat until toasted to perfection (this is personal). Then set aside to cool.
Rinse the buckwheat then pop it into a small pot and cover with water, make sure there's 2cm of water over the buckwheat.
Bring to the boil, cook for about 15 mins, drain, then chuck back into the pot and cover it with a lid for about 10-15 mins (this will make it fluffy instead of gluggy).
During this process grate your beetroot and chop the parsley.
Through everything into a bowl, season, squeeze with lemon, drizzle with oil, mix, SERVE.
* fresh ginger, chilli and strong olive oil would greatly improve this recipe- but alas, these beautiful things are very high in salycilates. Avocado would also be good in this recipe.