Spices are one of my favorite ways to delicately add powerful anti-cancer properties to my daily food. A more exotic, and undeservingly ignored one in our Weste…
By Katie Cavuto
Buckwheat may contribute to controlling blood sugar which has been shown to lower your risk of diabetes, cancer and heart disease. The presence of many phytonutrients like phenolics, makes it a smart choice for your anti-cancer diet.
Contrary to its name, Buckwheat is a naturally gluten-free grain with an earthy flavor and hearty texture. It’s even easier to cook than rice, as the water to grain ratio is more forgiving. Buckwheat is considered a whole grain though it’s actually a seed, like quinoa and millet. It comes from a flowering plant related to rhubarb and sorrel.
Vanilla Spiced Buckwheat Porridge with California Strawberries and Pumpkin Seeds
Buckwheat is available in many forms including raw and sprouted buckwheat groats, toasted buckwheat (kasha), buckwheat flour and even buckwheat noodles (soba).
For this recipe, I used raw or sprouted buckwheat groats as they are milder in flavor. Kasha, which boasts a more concentrated earthy/nutty flavor, would work as well though.
Swap some of your traditional flour for buckwheat flour the next time you make baked goods like muffins and pancakes.
Health Benefits of Buckwheat
Rich in many trace minerals, including manganese, magnesium and copper, Buckwheat is a nutritional powerhouse. It is also a good source of fiber, as well as B vitamins, including B6, pantothenic acid, niacin, folate, thiamin and choline.
Buckwheat also contains disease-fighting antioxidants, bioflavonoids and resistance fiber. Resistant fiber has been shown reduce food cravings, aid in satiety and weight loss and improve glycemic control.
How to Cook Buckwheat
To begin, rinse your buckwheat well using a fine, mesh strainer. Buckwheat is cooked using a 2:1 ration of liquid to grain. That means you would need two cups of water to cook one cup of buckwheat.
Herbs and spices were in our medicine cabinet for thousands of years and while they still boast all of those medicinal properties, we just don’t consider them often.
Health Benefits of Cinnamon
Rich in antioxidants and flavonoids, cinnamon boasts anti-inflammatory, anti-diabetic, anti-microbial, immunity-boosting, and cancer- and heart disease- protection abilities. It can even protect against cognitive decline. Naturally sweet and warming, cinnamon is a digestive aid that has been shown to reduce gas and bloating.
Health Benefits of Cardamom
Like cinnamon, cardamom can ease digestive ailments including:
One of the things I love about this recipe is the fact that I can easily make it to order or batch cook a few servings at any time during the week.
Prep 5 mins
Cook 15 mins
Yield 4 servings
Rinse the buckwheat using a fine mesh strainer.
Add the rinsed buckwheat to a medium sized saucepan along with the water, 3/4 cup of almond milk, vanilla extract, cinnamon stick and cardamom.
Bring the mixture to a boil then decrease the heat to simmer, cover and cook for 12 minutes.
At the 12 minute mark, turn off the heat and stir in the orange juice, orange zest, remaining milk and maple syrup. Cover the buckwheat to steam in the pot for an additional 5 minutes.
Uncover the buckwheat, remove the cinnamon stick and stir in the remaining ¾ cup of almond milk and the ground flax.
Divide the porridge into 4 bowls and top each with ¼ cup of strawberries and 1 tablespoon of pumpkin seeds.
The post Sorghum with Lemon Tahini Dressing by Katie Cavuto was originally published on katiecavuto.com on November 16, 2017. Copyright 2017 Copyright Katie Cavuto, all rights reserved. Republished with permission. Image by Katie Cavuto.
| Wife | Mother | Integrative Dietician | Whole Foods | First Cookbook | Wellness Advocate | Simple Recipes| Nourish Breathe Thrive | Chef | Unite For HER | Positive Messages | Teacher | Yoga | Setting Intentions |
As an Integrative Dietitian, chef and wellness advocate Katie believes that everyone can change their relationship with food through intention setting, simple recipes and whole cooking education.
“Whole Cooking and Nutrition – An Everyday Superfoods Approach to Planning, Cooking and Eating with Diabetes”, Katie’s first cookbook, focuses on whole foods. Highlighting 85 healthy foods which are nutrient dense and 150 flavorful recipes, anyone can lead a healthy lifestyle and return to the joy of eating.
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