photo (38)Having grown up Jewish I was exposed to buckwheat aka kasha through some interesting dishes, but I never recall enjoying the flavor.

Now that I am gluten sensitive and looking for grain alternatives, buckwheat (technically a seed) has re-entered my life.

Recently, I took a leap and gave buckwheat a second chance.

It’s never too late to open your mind!

Here’s what sold me:

  • High in minerals like manganese, copper, magnesium
  • High in insoluble fiber
  • Contains essential amino acids
  • Easy to digest
  • Versatile

I re-introduced buckwheat by soaking it overnight with a dash of apple cider vinegar, to remove the enzyme inhibitors and make it extra digestible, and cooked it on the stove top for about 10 minutes, covered.

I mixed up my favorite vinaigrette, and made a big salad with buckwheat on top. A whole new world had opened up, the possibilities felt endless!

I’ll have it for breakfast the next time, adding in some almond milk, maple syrup, cinnamon and maybe hemp seeds or thawed out frozen berries.

You live, you learn…