Hold-the-wheat Buckwheat salad

Up for experimenting with a new grain? Try buckwheat! Despite it's misleading name, buckwheat, which also goes by Kasha, contains no wheat at all—it's actually a relative of rhubarb!—so it's a perfect staple for a gluten-free diet.

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Buckwheat takes more time than its other grain compadres to travel through your digestive tract, making it very filling and fit for a hearty meal. It stabilizes blood sugar, strengthens the kidneys, benefits circulation and is rich in vitamin E and B-complex vitamins.

Put on your creative hat because the possibilities for ways to enjoy buckwheat are endless. It makes for a delicious porridge in the morning, a great sidekick to a main meal, or can be the star of the show. The other night I used it to sup up a summer salad. Here's how:

Ingredients

1/2 cup buckwheat
1 cup of water
Greens of your choice
Veggies of your choice (I used roasted beets, carrots, avocado, peppers and blanched peas and asparagus)
Drizzle of olive oil
Squeeze of lemon
Salt (unrefined!) and pepper to taste

Preparation

Bring the buckwheat and water to a boil and let simmer, covered, for 15 minutes, or cook according to package directions. Fluff with a fork, set aside and let cool. 

Add the buckwheat to your washed greens and veggies, add olive oil, lemon, S&P, toss and enjoy! 

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