Top 5 Things To Know About Buckwheat:
1.Buckwheat is Gluten Free.
Buckwheat is not wheat. It is not even a grain. It falls somewhere between a fruit and a seed. According to the Whole Grians Council: "Buckwheat is neither a relative of wheat nor a grain popular with bucks, but rather, its seeds so closely resemble the much-larger seeds of the beech tree that the plant has been called “beech wheat,” or buckwheat, ever since."
2. Buckwheat is CHEAP!
Unlike many other gluten-free foods, buckwheat is extremely cheap to purchase in any form.
3. Buckwheat boosts immunity and protects your brain.
Buckwheat is high in bio-available zinc, copper and protein. These boost your immune system, maintain proper acidity levels in your tissues and cells, and fight neurodegenerative brain diseases.
4. Buckwheat lowers cholesterol and prevents diabetes.
Its particular blend of proteins and amino acids makes it an unsurpassed cholesterol-lowering food.
High in protein and soluble fiber, starches are more slowly processed and released into the
5. Buckwheat is Prebiotic.
Probiotic foods contain good gut-bugs (yogurt, kefir, etc). Prebiotic foods feed good gut-bugs. Feeding healthy gut-bugs the right stuff is a great way to keep them healthy and growing, and prevent bad bugs like candida from moving in.
With all of these benefits combined, buckwheat is healthier for you than wheat, rice or corn in every way. What's not to love! Next week we will go more into some of the practical uses of buckwheat as well as a great link to a video on growing your own.
For now, let's just work on getting more of this great stuff in you! (Make sure and also check out last week's Gluten-Free Sprouted Buckwheat Banana Bread)
Gluten Free Buckwheat Crepes:
This recipe has the benefit of being both easy and nutritious. Remember! No natural food is danger-free. Buckwheat is still a seed that has anti-nutrients that need to be neutralized for maximum health. While this recipe can be made all at once and cooked immediately, whenever possible it should be prepared using the soak method described below:
1 Tbsp yogurt or kefir, or 1 tsp lemon juice
1 cup milk (can be substituted with non-dairy milk, preferably one that is creamier.)
2 Tbsp melted butter (non-dairy substitutes ok)
1 Tbsp molasses
½ tsp vanilla
1 cup buckwheat flour
¼ tsp salt
Soak (the night before cooking):
In a small bowl combine milk and flour. Add yogurt/kefir or lemon juice. Cover bowl and set on counter or in fridge overnight.
In a blender, combine all remaining ingredients. Add soak ingredients from the night before. Pour into a well-greased frying pan in ¼ cup increments, tilting the pan in a circular movement to spread the batter thin across the pan. When bubbles have stopped forming in the batter and the crepe is no longer shiny on top, slide it out of the pan. Top with fresh fruit, canned preserves, jam, cream cheese, yogurt, applesauce, or anything else that tickles your fancy!