Buckwheat is a wonderful gluten-free, wholegrain alternative to white rice.
Many people think that because it has ‘wheat’ in its name, Buckwheat is not safe for a gluten free diet. But this is not the case, and in fact it has many health benefits. Buckwheat is a great source of essential minerals such as manganese and magnesium. It is a high quality source of protein and fibre along with health-promoting flavonoids.
Make an easy swap to buckwheat and lower your risk of high cholesterol, high blood pressure and high blood sugar which can lead to diabetes.
To really supercharge buckwheat’s nutrition power, you can sprout it.
Our ancestors understood the nutrition benefits of sprouting grains and seeds in ways that we have sadly let go. Sprouting mimics the natural process of seeds and grains and gives you a food at it’s most nutritious – all that concentrated energy has accumulated to burst into growth, but instead of growing we eat it! Another important factor in sprouting is that it removes the natural ‘chemical barrier’ that grains and seeds have. This barrier inhibits digestion, as it is designed to pass through an animal’s gut and still be capable of growing. Not only can these chemical compounds play havoc with our digestion, they also prevent the absorption of essential minerals and can often leave us deficient.
So, all in all, getting into a habit of sprouting grains and seeds is a great practise to safeguard and supercharge the health of your food.
Here’s an easy method for sprouting buckwheat with no fancy kitchen equipment required:
