Buckwheat

Are you suffering with high cholesterol and/or high blood sugar levels? Yes? Then this grain-like seed from an Asian plant is for you.

Buckwheat is a great source of plant protein, it is gluten-free and high in fibre..perfect for vegans like me!
It also helps clean and strengthen the intestines (let’s face it, we can all do with a bit of that sometimes).
Buckwheat improves circulation to hands and feet, and strengthens blood vessels.. as we age this is a great help!
In France they make buckwheat crepes and in Russia they serve it (as blinis) with caviar. Yum yum yum...

Buckwheat is sold either un-roasted or roasted (in this case it is called ‘Kasha’). It’s flour is made into cakes, cookies, and pancakes. Most soba noodles are made from buckwheat (however if you are gluten free, always check). Buckwheat 'groats' are the hearty hulled seeds of the plant, these must be pre soaked for 6-7 hours (though I always pre soak all types of grain). Afterwards add 2 cups of water to 1 cup of the soaked buckwheat and bring to boil. Once boiling, reduce the heat and cook for 20 minutes.

Buckwheat promotes optimal health, rich in minerals such as manganese, copper, magnesium and iron, and these are easily absorbable as phytic acid levels are relatively low.

In Chinese medicine, Buckwheat is not recommended for those with heat signs, such as red face or thirst; nor for those with wind conditions, such as dizziness or spasms.

I eat buckwheat often and I love it. You might too, just try it.