Quinoa and brown rice, coconut sugar and avocados, kale and green tea seem to be on everyone’s tongue these days. But there is one superfood that has stayed under the radar so far: Buckwheat! Buck-what? Let me introduce it to you! 🙂
Despite its name, buckwheat is not related to wheat: Hence it is called a pseudocereal. Since it does well on low-fertility soils, it was a poor man’s food in my home country back in the days. Sadly, the cultivation of buckwheat declined with the adoption of nitrogen fertilizer that allowed to grow “proper” wheat: Alas, buckwheat has been buried in oblivion, but it really shouldn’t be, since it
- is gluten free!
- satisfies your carb cravings while being an excellent meat substitute at the same time. Buckwheat indeed is full of high-quality, easily digestible proteins.
- might be high in carbs and fills you up like bread and pasta would, but it does not spike your blood sugar levels in the same way. It has a glycemic index of 54, which still qualifies as a low glycemic index!
- is high in fibre and helps your digestive system.
- is clean food: It grows so quickly that it does not require pesticides or other chemicals.
is high in magnesium and phosphorus.
- Diets that contain buckwheat lower your risk of developing high cholesterol, gallstones and high blood pressure.
Now what to do with buckwheat? You could either prepare a porridge or a kind of buckwheat dumpling, which is what I am going to demonstrate today: All you need is 200 ml of water and around 100 g of buckwheat flower.
- Bring the water to a boil, then gradually add the flower while stirring continuously. You should end up with a rather solid paste.
- With the help of two wet spoons, make plum-sized dumplings and fry them in vegetable oil till nice and golden brown.
Do you know of any underestimated superfoods? Let me know in the comments below and don’t forget to share your opinion on the dumplings if you make them 🙂