This green recipe for a buckwheat blueberry salad is delicious and environmentally friendly.
Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, and zinc, buckwheat is a healthy addition to any soup, granola or side dish.
The pigments in blueberries contain many phytochemicals that have strong anti-inflammatory properties. The essential fats in the dressing also helps with hormone balance and inflammation reduction.
This buckwheat blueberry salad features anti-inflammatory properties from the phytochemicals in blueberries, and the essential fats in the dressing help with hormone balance and inflammation reduction.
- 1 cup buckwheat kernels
- 2.5 cups water
- 1/2 cup hemp seeds
- 1 cup cilantro, chopped
- 1.5 cup grated zucchini, shredded
- apple juice sweetened dried blueberries
- 2 tbsp hemp or walnut or flax oil
- 2 tbsp apple cider vinegar
- 1 tsp soy sauce, or tamari
- 1 tsp local honey
- Pinch of Salt
- Rinse all raw grain in cold water and drain.
- Put 1 cup of buckwheat grouts into a saucepan without oil and heat the kernels until they begin to take on a golden colour.
- Add a volume of boiling water that is 2 1/2 times the volume of the groats and let the mixture simmer for about 15 minutes without stirring.
- Cool the buckwheat and fluff with a fork.
- Combine buckwheat with all salad ingredients and coat with dressing.
Amount Per Serving Calories 131Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 187mgCarbohydrates 11gFiber 2gSugar 5gProtein 6g