Why does Buckwheat make an excellent grain alternative? Here are my top 10 reasons why I love buckwheat as a grain alternative…
- Well for starters, it doesn’t contain gluten…YAY! And it’s tolerated by most anyone with food sensitivities.
- Buckwheat is also an excellent protein source containing all 8 essential amino acids – yet another amazing plant-based source of protein.
- It is very easy to sprout, unlocking huge amounts of life-force potential and making it easier to digest.
- Buckwheat is also lower on the glycemic index than other grains, which makes it a safer choice for diabetics and pre-diabetics.
- Alkaline forming, helping cleanse and detoxify your body.
- It’s high in fiber, which has many of it’s own benefits. One cup of buckwheat kernels provides over 20% of the daily allowance of dietary fiber.
- Buckwheat, being a rich source of iron, makes it a valuable blood builder.
- High in rutin – a flavonoid, that is a valuable source for strengthening capillaries, building the blood and strengthening circulation, great for people with varicose veins and hardening of the arteries.
- It’s also high in calcium, an alkaline source that is more bioavailable to your body and also The mineral boron, found in buckwheat, helps to harden the bones, providing an important, protective effect, against osteoporosis.
- 10. Also high in manganese, magnesium, B-vitamins, phosphorous, potassium
How to use Buckwheat
I love using sprouted buckwheat in my raw vegan gRAWnola’s to pack my morning breakfast with a nutrient-dense punch. It’s also great on top of salad’s, in sandwiches, or on top of other cereal. It doesn’t have a very strong taste so you can incorporate buckwheat with either sweet or savoury meals. I’ve also sprouted it and dehydrated it, and then ground it into a flour (which the blendtec does quite well). And then use it as a base for crackers and breads. You can also add sprouted buckwheat to smoothies for extra protein and more texture. And you can use it in my raw porridge instead of almonds, to change things up or for nut-sensitive people.
The taste is not very strong, so you can happily include them in either sweet or savory dishes. Try adding them to a smoothie for extra texture and energy. Alternatively, blend the seeds with one apple or pear, put the mixture in a bowl with sprouted nut milk, and you have yourself a raw, enzyme-rich porridge.
How to sprout Buckwheat
Be sure to buy organic, RAW buckwheat, also known as buckwheat groats, because it is often sold toasted, and this will definitely not sprout. Also helpful to buy them hulled, which means that the little shells have been removed for you. All you have to do is soak for 4-8 hours, in 3 times the amount of water (so 1 cup buckwheat to 3 cups water) and then rinse very well in a colander. Be sure to rinse very very well, you’ll see a pinkish slime come off of it, (this is starch…totally normal) just keep rinsing until water runs clean. You can let them sprout either in a glass gar or simply in a colander that rests over your sink, for up to 3 days. Rinse thoroughly 2-3 times a day, and avoid super cold water while rinsing.