I know the holidays are just around the corner, though I’m too busy with two projects and haven’t developed any recipes for Hanukkah, Christmas, or Kwanzaa. Not yet. I’ve been working on the paperback version of my 25 Salad Ballads Cookbook, and editing a short documentary I filmed three years ago. So I have no time.
All I can give you today is this casual, humble dish. While it’s not the best lunch I’ve ever made, it was the best lunch for constipation—I didn’t even know I was constipated until I did an x-ray for a weird pain I was having in my stomach and all they saw was shit, apparently a lot of it.
A crucial note about this recipe: Please don’t be on social media when making this dish. If you overcook the buckwheat and Brussels sprouts, the texture of the dish, will most likely be disgusting. They should still have a bite.
I know that some people don’t love the earthy flavor of buckwheat. If you’re one of them, make it with quinoa, brown rice, or another grain. However, you should continue to give it a shot. You might acquire the taste for it. It’s very nutritious and naturally gluten-free. Even though it has the word “wheat” in the name.
According to Claude.ai, my assistant, the name “buckwheat” comes from the Dutch word boecweit and similar Germanic words – “beech wheat” in English – because its triangular seeds resemble the seeds of the beech tree. The “wheat” part was added because it was used like wheat, even though they’re not related at all.
Another interesting facts about buckwheat:
- Beekeepers love the Buckwheat flowers because they produce a dark, robust honey with a distinctive flavor.
- The plants are also excellent at suppressing weeds and can improve soil health, making them popular in sustainable farming.
Okay lovelies, that’s it for now. If I don’t post anything else before the holidays, I wish you all joyful celebrations. Being with family can be intense, but whenever I remind myself that one day, maybe even tomorrow, they might not be here, the negative intensity transforms into intense love. Sixty seven percent of the time. Love, S
Buckwheat with Leeks and Brussels Sprouts (Serves 2)
Ingredients
- 1 cup buckwheat groats
- 2 tablespoons olive oil
- 1 leek - white part only, thinly sliced
- 8 Brussels sprouts - stems removed and sliced
- Salt and pepper
- Handful raw walnuts or any nut - chopped
- Sumac
Instructions
- Rinse the buckwheat groats and put them in a small saucepan. Cover with water, put on high heat and bring to a boil. Boil for 1 minute then lower the heat to simmer and cook until they are tender but still with a bite, about 10-15 minutes.
- Meanwhile, warm the oil in a medium skillet over medium heat. Add the leek, season with salt and pepper and sauté for 10 minutes or until soft. Add a few tablespoons of water to help it steam.
- Add the Brussels sprouts and extra salt, and cook for 5 minutes. The Brussels sprouts should be cooked but still hard.
- Combine the cooked buckwheat with the leek and Brussels sprouts. Add the walnuts and toss. Serve in deep plates. Garnish generously with sumac and serve.
Notes
Ingredients
- 1 cup buckwheat groats - rinsed with cold water
- 2 tablespoons olive oil
- 1 leek - white part only, thinly sliced, rinsed and drained
- 8 Brussels sprouts - stems removed and sliced
- Salt
- Black pepper
- Handful raw walnuts or any nut - chopped
- Sumac
Instructions
- Put the buckwheat groats in a small saucepan and cover with water. Put over high heat and bring to a boil. Lower the heat to simmer and cook until tender but still with a bite, about 10-15 minutes.
- Meanwhile, warm the olive oil in a medium skillet over medium heat. Add the leek and sauté for 10 minutes. Season with salt and pepper and add a couple tablespoons of water to help it steam.
- When the leek is soft, add the Brussels sprouts and extra salt, and cook for 5 minutes. The Brussels sprouts should be cooked but still firm.
- Combine the cooked buckwheat with the leek and Brussels sprouts. Add the walnuts and toss. Serve in deep plates. Garnish generously with sumac and serve.
Notes
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