This is a favorite recipe of mine; it is very yummy and mostly alkaline. The buckwheat with its full flavour enhances the very light flavour of the millet.
1. Dry sauté sunflowers seeds in a pan with a tight fitting lid.
2. Add buckwheat and millet after a few minutes.
3. Sauté until golden brown.
4. Add sea salt and water.
5. Bring to a boil and cover with a tight lid.
6. Simmer until all the water is absorbed – approximately 40 minutes.
To discover the health benefits with millet: click here Millet- the Alkaline Powerfood
This brand of buckwheat groats I buy from a little Russian store near where I live: Russkoe Pole Buckwheat Groats
To read more about alkalizing the body click on this link: Balance Your Body with Acid/Alkaline Balance.
Learn To Live and Cook Health Principles the Simple Way:
I teach these principles to others around the world.
You can learn how to plan and prepare super healthy meals
with my 2-5-30 Healthy Diet Online Courses.
More Millet Recipes:
Millet Pudding: tasty and healthy!
Learn How to Cook Perfect Millet with my very simple energy conserving way.
Click here to learn about the Alkalize Your Body BootCamp
Or you can do the Food Combining BootCamp to Regenerate and Create Healthy Slimness will include working with food combining along with Acid/Alkaline balancing.
I made this for a potluck birthday party a few years ago; it was a favourite.
I took all of my favourite pulao ideas and put them together into this one recipe and am happy to say it is the best one I have come up with so far!!!!!
This pulao has a unique flavour because of the cardamom and fried cashew and sultanas. Coconut is added to give a nutty flavour to the pulao. It is important to use ghee instead of vegetable oil as this also gives it a wonderful flavour.
1 cup brown Basmati rice
1/2 tsp salt
1 tsp cardamom seeds (fresh from the pods)
1/2 tsp turmeric
1/2 tsp cinnamon powder
4 Tbsp desiccated coconut (unsweetened) or fresh grated coconut
1 tsp mustard seeds
1/4 – 1 tsp cayenne pepper* (optional)
2 Tbsp ghee
3 Tbsp cashews or peanuts
3 Tbsp sultanas or raisins
2 1/4 cups water
- Wash the rice under flowing water to remove any dust etc.
- In a heavy skillet, add 1 Tbsp ghee.
- When the ghee becomes hot, add cashews and raisins.
- Fry until the cashews are lightly-browned turn.
- Remove from the pan and put them on a paper towel so that the ghee is absorbed.
- Again, keep the pan on heat, add 1 Tbsp ghee.
- When the ghee becomes hot, add mustard seeds.
- Then add cinnamon, pepper, cardamom seeds and coconut and fry until the coconut turns golden brown.
- Add rice and turmeric, stir-fry for a few minutes.
- Add water, salt and mix well.
- Bring to the boil and reduce the heat to low.
- Cover with a tight-fitting lid and cook for 50 – 55 minutes until the rice is tender and fluffy.
- Remove from heat, transfer to a serving bowl and sprinkle fried cashews and raisins on top and serve hot.
* I never put the pepper in but I know many people like their Indian food spicy.
This buckwheat recipe is simple and nutritious! It is gluten free, vegan, and dairy free. Buckwheat is not a grain and it is a seed.
- Dry sauté sunflowers seeds in sauce pan.
- Add buckwheat after a few minutes.
- Sauté until golden brown.
- Add sea salt and water.
- Bring to a boil and cover with a tight lid.
- Simmer until all the water is absorbed – approximately 40 minutes.
- Serve with vegetables. This tastes delicious with the simple addition of sauteed mushrooms.
There is a little Russian store in my neighbourhood that has the best products (they prefer organic) and prices where I buy this brand of buckwheat groats: Russkoe Pole Buckwheat Groats, 31.7 oz
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Copyright © Diana Herrington www.RealFoodforLife.com
How to Sprout Quinoa
Sprouting quinoa is a simple and fast, you make a healthy grain even healthier for your body. This is especially great for the summer when it is so hot you do not want to be cooking and heating up the house. We make sure you do it just right in our Summer 2-5-30 Diet and Detox.
This gluten free, protein rich grain becomes even more nutritious and digestible.
It is alkaline forming and we recommend it highly for a balanced body.
Sprouts of course can be eaten raw in your salads.
- Rinse quinoa thoroughly.
- Put quinoa into a jar and fill the jar to the top with filtered water.
- Soak quinoa for 6 hours or overnight maybe easier.
- Set in shade at room temp (70 degrees)
- Pour off the water, use a strainer as well.
- Rinse the quinoa with more water.
- Thoroughly drain it and set the jar with lid or mesh upside down in a container to catch excess dripping water.
- Every 4 – 7 hours, rinse with water, pour out and put upside down over bowl. Although the time does not have to be exact, make sure it is not sitting for too long before being rinsed.
- Sprouting quinoa will take about 1-2 days. Little thin sprouts will come out of the grains.
- Store the quinoa sprouts in a glass jar in the fridge; eat within a few days.
Makes approximately 2 cups sprouted quinoa
Note: Small sprouts last longer. Enjoy
Copyright © Diana Herrington http://www.realfoodforlife.com
Main photo by TheSproutPeople