Buckwheat — a goldmine of health

Published 2:06 pm Wednesday, February 27, 2019

Genesis 1:29—And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat.
Even though buckwheat is often served as a side dish, you can use the flour to make breads, muffins and pancakes. It’s important, however, to use “light” buckwheat flour since it actually contains more nutrients than the “whole:” flour. I love buckwheat pancakes with added cinnamon and vanilla with maple syrup on top.
1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
Any other ingredients to taste such as cinnamon would be great!
Directions: Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
Beat buttermilk, egg and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 remaining minutes. Repeat with remaining batter. Use butter on top of each pancake if preferred. Of course, it will be much better if the ingredients are organic.
2 teaspoons canola oil
¾ cup chopped onions
¾ cup kasha (toasted buckwheat groats)
½ cup shredded carrots
1 egg white, lightly beaten
1 ½ cups reduced-sodium chicken broth
1 teaspoon dried marjoram
¼ teaspoon ground black pepper
1 tablespoon minced fresh parsley
1/8 teaspoon salt (optional)
In a large skillet over medium heat, warm the oil. Add the onions and cook, stirring occasionally for 5 minutes or until softened. Transfer the onions to a plate and set aside. Add the kasha to the skillet. Reduce the heat to low. Cook, stirring for 30 seconds. Add the carrots and stir to combine. Add the egg white, stirring constantly with a fork so that it adheres to the kasha and carrots. Cook, stirring to break up large clumps for 1 minute or until the egg white is set and the kasha looks dry and crumbly. Gradually stir in the broth, marjoram and the reserved onions. Partially cover and cook for 10 to 12 minutes, or until the kasha absorbs the liquid. Add the pepper and salt. Stir to combine, then sprinkle with parsley.
Alice Russell, also known as “Me Me,” re-sides in the Randolph/ Saxe area. She can be reached at letstalk-herbs@gmail.com.

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