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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
  1. Rinse the buckwheat real well, pop in a small pan with the water, bring to the boil and cook for 5 minutes
  2. Reduce to a light simmer and cook for 10 minutes or until pretty much all the water is absorbed,
  3. Cover and leave for 10 minutes (just to make sure all the water is sucked in)
  4. 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
  5. Return all 3 veg to the pan and stir in the pesto
  6. 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
  7. Lay some lovely salad leaves in a large bowl, add the cucumber, peppers and olives
  8. Then add the spinach mix followed by the buckwheat
  9. Toss everything until its all coated in the lovely juices
  10. (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!)

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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…

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