Thursday, May 28, 2015


Since we get a multitude of nutrients from eating different colored fruits and veggies, I really make an effort to have a nice rainbow looking variety prevalent in my food. As you probably have noticed by now, my food tends to be colorful!  This recipe is no exception. Vibrant, tasty, and nutritious.

Buckwheat has so many things going for it, and I wonder why it is not more popular.  It can lower blood pressure and cholesterol.  It also contains all 8 amino acids to make it a complete protein, fiber, flavanoids, and that's just the tip of the iceberg...  

It is also so versatile; I have used it in raw recipes, sprouted it, and cooked it.  When cooked, it had this luscious, creamy texture and mild nutty taste, and it takes only 20 minutes to make. It can be used in any recipe that would require rice or quinoa, and it's a also a superfood!  So why is it not the new superstar food yet? Beats me!

If you've never tried buckwheat, please do yourself a favor and rush to the store to get yourself  some.  You will probably want to use it in so many dishes once you have experienced its taste and consider all the bonus health benefits.  



For the "cheezy" sauce:

  • 1 cup of sweet potato, skin removed, cut into small cubes (1/2 to 3/4 inch) 
  • 1 cup of raw cashews
  • 1 cup of filtered water
  • 1/4 cup of nutritional yeast
  • 2 tablespoons of lemon juice
  • 2 garlic cloves
  • 2 teaspoons of Bragg liquid aminos
  • 1 teaspoon of apple cider vinegar
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of ground mustard
  • 1/4 teaspoon of cayenne pepper
  • Sea salt and pepper to taste

For the buckwheat and veggies:

  • 1 cup of buckwheat
  • 2 cups of vegetable broth
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 2 small to medium sized yellow squash (preferably organic to avoid GMO's), cut in half lengthwise, then sliced into 1/4 inch
  • 1 orange pepper, seeded, chopped into small cubes
  • 2 cups of broccoli florets
  • Sea salt and pepper to taste


For the sauce:

  1. Place the sweet potato on top of a steamer basket, and fill the bottom of the steamer with about 2 inches of water.  Cover, and steam for about 10 minutes.
  2. Put all the ingredients, including the steamed potatoes into a blender, and blend until very smooth.

For the buckwheat and veggies:

  1. Put the buckwheat and vegetable broth in a medium sized sauce pan, bring to a boil, then reduce the heat to low and let it simmer, uncovered for 20 minutes.
  2. Remove from the heat, cover, and let it stand for five minutes.
  3. Fluff with a fork before using.
  4. In the meantime, in a large saute pan, heat up the olive oil under medium-high heat.
  5. Add the onions, and saute for 4-5 minutes until they are translucent.
  6. Add the yellow squash, the orange pepper, and the broccoli.  Saute for another 4-5 minutes until the squash is soft, and the broccoli turns bright green.
  7. Add the cooked buckwheat and the sauce, mix well, and cook another 2-3 minutes until the sauce is heated through, and the veggies and buckwheat mixture are fully covered.
  8. Season with sea salt and pepper to taste.
  9. Serve warm

This will make 4 servings

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