“If you’ve worked with me on your nutrition, you would have come to know how much I love buckwheat! While the name can be deceiving, buckwheat has actually nothing to do with wheat. It is actually a seed that is gluten free and high in a bioflavonoid called rutin, which helps support connective tissue. I came up with this recipe by accident when I realised I needed some additional protein in my meal, but didn’t have any meat or fish ready. Give this one a go – it’s delicious!”
Ingredients
- 1/2 cup raw, untoasted buckwheat
- 1 cup of water
- 2 free range, organic eggs
- 1 tablespoon of tamari
- 1 1/2 handfuls of baby spinach
- 1/2 cup of chopped green beans
- 1 small red capsicum, diced
- 4 asparagus spears
- 4 – 6 button mushrooms
Method
- Add buckwheat and water into a saucepan and bring to the boil. Reduce down and simmer until all the water is absorbed and the buckwheat is tender.
- When buckwheat is cooked, turn the stove down to minimal heat and add in the beans, baby spinach, capsicum, asparagus and mushrooms. The heat of the buckwheat will cook the vegetables al dente. If you like them cooked a little softer, add them in just before the buckwheat is done.
- In a separate bowl, whisk the eggs and tamari together.
- Pour the eggs into the buckwheat and vegetable mix and use the whisk to stir continuously until the egg is completely cooked.
- Enjoy hot or cold the next day.
Serves 2
