Food of the Week

  • Buckwheat is the seed of a plant in the same family as Rhubarb
  • Quercetin and Rutin are two flavanoids found in Buckwheat and they help our body prevent cancer. They help prevent cancer causing hormones from attaching to healthy cells and thwart cancer causing material from damaging healthy DNA.
  • Rutin can also help our blood from clumping together by preventing the platelets from sticking to one another
  • Buckwheat is the highest grain source for high-quality proteins. Our bodies need protein for a lot of things, such as brain function and wound healing
  • Our body digests amylose and amylopection, the carbohydrates found in buckwheat, more slowly than other types of sugars. This makes it a good food for people with Type 2 diabetes because it causes blood sugar levels to rise more evenly and not give the sudden rush of sugar that we know comes along with eating many carbohydrates
  • Buckwheat does not contain any gluten which means that people who have Celiac disease or other gluten intolerance will be able to digest it
  • High in many B Vitamins such as Niacin. One cup of buckwheat flour is about 40% of the daily value needed for niacin. This vitamin helps our red blood cells carry oxygen and helps us maintain a healthy immune and nervous system.
Fun Fact: Evidence of uses of Buckwheat dates back as far as the Ice Age.

Buckwheat Sweet Potato Burgers

1-½ cups dry buckwheat
3 cups water
1 teaspoon sea salt
1 large onion, finely chopped
4 tablespoons toasted sesame oil or extra virgin olive oil, divided
1 celery stalk, finely chopped
2-3 leaves of kale
1 large carrot, grated
2 large sweet potatoes, cubed, steamed or boiled until tender, and mashed
¼ cup almond butter, tahini or almonds ground in a coffee grinder
2 tablespoons tamari or soy sauce

Directions: Preheat oven to 350 Fahrenheit. Dry roast the buckwheat in a pot for 5 minutes, stirring now and again. Add the water and salt and bring to a boil over high heat. Reduce heat to low, cover and cook until water is absorbed and kasha is soft, about 15 minutes.

Meanwhile, sauté onion in 1 tablespoon of oil over medium heat until softened then add celery and carrots. Add kale, cook for additional 5 minutes. Stir everything together. Form into patties and place on parchment paper lined cookie sheet. Bake burgers for 20 minutes on one side, remove from oven, and turn over. Bake for another 20 minutes until lightly browned and slightly firm.

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