Asian Sprouted Buckwheat Salad

Jam packed with Vitamins A, C, K, Protein, and Dietary fiber. Buckwheat is actually a seed, but eaten like a grain. Like all seeds, by sprouting them, you activate the enzymes in the seeds for optimum nutrition. And it’s really delicious.

1 cup Sprouted Buckwheat

2 tablespoons coconut oil

½ leek diced

2 garlic cloves thinly sliced

½ chilli

2 tablespoons ginger julienned then cubed

4 tablespoons coriander root diced

2 cups vegetable broth

8 baby corns sliced

½ red pepper diced into small chunks

15 sugar snap peas ends cut and sliced in half

4 tablespoons mixed seeds raw and sprouted (soaked)

2 tablespoons Black sesame seeds

2 tablespoons sesame oil

2 tablespoons soy sauce

½ bunch of coriander

salt and pepper

Heat a medium sized pot and add coconut oil. When hot, add the pepper, leek, garlic, and chilli. Sauté until soft and then add the ginger and coriander root. Cook two minutes then add the buckwheat. Stir well and let the buckwheat toast in the pan for about five minutes, stirring occasionally. Then add the vegetable broth. Bring to a simmer then reduce the heat to low. Cover and cook 8 minutes. Add the corn. Cook another three or four minutes and add the peas. Then add the soy sauce, sesame oil, and salt and pepper to taste. Cook two minutes. Finish with black sesame seeds, raw mixed soaked seeds and coriander. Goes well with any protein and a couple handfuls of vegetables.