Buckwheat is another favourite superfood. As I write I have a pot of buckwheat and potato broth simmering on the stove ready for my late morning breakfast. Distinct in flavour and packed with nutrition, buckwheat has served as a hearty, high protein, vitamin-rich source for centuries.
Despite its name buckwheat is actually not a wheat nor even a grain. A hardy plant growing well in poor soils it is botanically a fruit from the rhubarb family.
Because of its easy growing, short cooking time and high nutrition, buckwheat has had a loyal following throughout history, particularly in Eastern Europe.
So what can we do with it? Cooked it can be made into porridge, used as a side dish, incorporated into soups, stews, or made into patties or savoury slice.
It has a distinct flavour which can be enhanced by dry roasting prior to using. And let’s not forget buckwheat soba noodles – a mainstay in our house – and buckwheat crepes!
Dust off your inner hippie and combine cooked buckwheat with cooked red lentils, onions, garlic, ginger and spices. Coat in bread crumbs and bake for delicious veggie burgers.
Raw buckwheat groats can be soaked and sprouted – increasing its nutritional profile. Dehydrated buckwheat gives a nutty flavour to raw granolas and raw pizza bases.
As a cereal buckwheat is an excellent alternative for folk with gluten allergies. And it makes a fine raw pie base for those with nut allergies.
For delicious buckwheat granola recipes see my review of The Complete Idiot’s Guide to Eating Raw