Tags
broccoli, buckwheat, chilli, gluten- free, home grown, kale, lemon, nuts, orange, pomegranate, raw, salad, seeds, spinach, vegan, vegetarian
I have found two new, favourite blogs/ websites. I won’t try to convey how good they are- i urge you to go look for yourselves. First: My New Roots which is where i found the life- changing bread and second, Sarah’s friend Earthsprout. These two ladies have quite possibly changed by life, outlook and spirits, go go go, look!
With my new found zest i whipped up a super nutritious salad. The perfect dish to take the edge off Monday. I utilised my left over Raw Pesto to coat my just- cooked greens and finally tried out my Pomegranate Syrup which coated the Buckwheat just beautifully. Its sounds like a bit of a faff and i totally understand that you may not have such goodies to hand- fret not, a wee bit of Balsamic Vinegar would work happily in place of the syrup. Instead of the Pesto you could just tear up a few fresh herbs. Basucally, i was using up what left overs we had so feel free to use any veg/ salad you’ve got to hand. This is a punchy, flavoursome dish that lifts the tastebuds and excites the belly. Sounds pretty good for a Monday evening right?
(Serves 2 hefty portions with a good size lunch portion left over, Vegan, Gluten- Free)
- 1/2 cup of un- roasted Buckwheat
- 1 cup of fresh Water
- 2 handfuls of Spinach, wash and left in a colander
- 1 handful of Purple Kale, torn
- 1/4 head of Broccoli, torn
- 1 Bird’s eye Green Chilli, finely chopped
- juice of 1 Lemon & 1 Orange
- handful of Olives, roughly chopped
- 1/5 Cucumber, finely sliced
- 1/5 Red Pepper, roughly chopped
- 1 tablespoon of Raw Pesto
- 1 tablespoon of Pomegranate Syrup
- Rinse the buckwheat real well, pop in a small pan with the water, bring to the boil and cook for 5 minutes
- Reduce to a light simmer and cook for 10 minutes or until pretty much all the water is absorbed,
- Cover and leave for 10 minutes (just to make sure all the water is sucked in)
- In a medium pan, bring some water to the boil, take off the heat and add the broccoli and kale, leave for 60 seconds and drain by pouring over the spinach
- Return all 3 veg to the pan and stir in the pesto
- In a small pan, heat the chilli, lemon and orange juice for 2 minutes, add the pomegranate syrup and cook for 2 more minutes, stir into your buckwheat
- Lay some lovely salad leaves in a large bowl, add the cucumber, peppers and olives
- Then add the spinach mix followed by the buckwheat
- Toss everything until its all coated in the lovely juices
- (I sprinkled some fresh cress and mustard on top to serve, but that only because i was excited to harvest our first home grown veg!)
I won’t disrespect Sarah and try to tell you how to make the INCREDIBLE bread. I will leave that to her, she has mad knowledge skills and her site is beautiful. I will tell you that it is both vegan and gluten- free and is definitely the healthiest bread you will EVER eat…
Robin Lewis said:
The buckwheat salad looks pretty darn amazing. I just have to get off my lazy duff and put it all together!
rebeccajanearmstrong said:
Do it! You can prep the veg whilst the Buckwheat is cooking (you can even cook the veg in the same pot so long as you add a wee bit more water). Use a dressing thats easiest for you, Lemon and Vinegar with a couple of torn herbs would work just as well.
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