Buckwheat

Buckwheat is a little known grain with great medicinal properties. Although the name contains ‘wheat’ buckwheat is in fact not a wheat at all, but an ancient gluten-free grain.

Buckwheat is one of the few grains that has alkaline properties, meaning that it has an antiinflammatory effect in the body, improving blood pH. This makes it useful for inflammatory disorders such as arthritis, autoimmune disease, endometriosis and diabetes.

Buckwheat is high in vitamin C and rutin, having powerful antioxidant activity. It is also a good source of protein, being high in the feel good amino acid tryptophan.

Buckwheat has been studied extensively, with its intake being linked to lower cholesterol levels, better cardiovascular health and lowered risk of diabetes. It also has been found to be beneficial for breast cancer and gall stone prevention.

You can buy buckwheat as a flour, the whole grains, in pasta and even as a pancake mix.

Try these ideas to include buckwheat in your diet:

  • Use as a flour substitute in all your favourite recipes. This works especially well in sauces where a thickener is required.
  • Make buckwheat pancakes! The Orgran one (available at coles) is great and really easy to use.

Buckwheat Sprouts

  1. Soak some groats (this is the grain with the husk removed) in water for 30 – 60 minutes.
  2. Rinse very well (until water runs clear).
  3. Drain and store anywhere out of direct sunlight at room temperature.
  4. Rinse and drain every 4-8 hours
  5. 2 or 3 times.
  6. Once you see the sprout growing out they are done. This should take 8-12 hours after your final rinse.

You can use the sprouts in salad or they make a yummy breakfast served with fruit, yoghurt and LSA YUM!