Green buckwheat recipes for those on a diet. Green buckwheat: how to cook, how to cook? Green buckwheat how to cook without cooking

Green buckwheat can be eaten raw, simply soaked in water - then it will take about 7-8 hours. To cook it, after boiling water, keep the pot with green buckwheat for 15 minutes.

How to cook green buckwheat

You will need - buckwheat, water

1. Before cooking, the cereals must be carefully sorted out, choosing vegetable debris.
2. Rinse the cereal under running cold water several times. This will make it crumbly after cooking.
3. Pour green buckwheat into a saucepan.
4. Pour water into a container with cereals so that it hides 2-3 centimeters.
5. Add salt, with the expectation of 1 cup of green buckwheat - half a teaspoon of salt.
6. Put the pan with cereal on a slow fire and bring to a boil.
7. Boil the cereal for 15 minutes.

Recipe for green buckwheat with vegetables

How to cook green buckwheat with vegetables
1. Pour 3 tablespoons of vegetable oil into a deep frying pan and heat over low heat.
2. Add washed green buckwheat, chopped tomatoes, bell peppers, zucchini, carrots, onions to the container and mix well.
3. Fry for 5-7 minutes over high heat, stirring occasionally.
4. Pour 2 cups of water into the pan so that the cereals and vegetables hide by 2-3 centimeters, and bring to a boil.
5. Pour half a teaspoon of salt into the pan, mix, cover and cook for 25 minutes.
6. After the time has elapsed, open the lid and pour chopped greens into the pan.
7. Mix well and you can already serve.

Fkusnofakty

- calories green buckwheat - 335 kcal / 100 grams of cereal.

The composition of cereals contains many minerals and elements. Due to its high energy value, it is considered a dietary product. There are components that replace meat protein, so cereals are included in the vegetarian diet, and sprouted green buckwheat is a real delicacy for raw foodists. Green buckwheat beneficial effect on blood pressure, increases the elasticity of capillary walls, strengthens blood vessels, has a positive effect on the functioning of the thyroid gland and the heart, improves the functioning of the digestive tract, and helps to eliminate toxins and cholesterol from the body.

Buckwheat as a cultivated plant started using in food more than 3 thousand years ago in Asian countries. And only a few centuries later, it was brought to Europe, and from there to Russia. They began to fry it during the reign of Nikita Khrushchev, according to the recipe for frying, it was brought from the USA.

If compare cereals- steamed rice and green buckwheat, then the second product is in many ways superior to rice. The level of antioxidants in green buckwheat is 76 times higher than in parboiled rice.

Green buckwheat can germinate. It will be useful and retain all its vitamins and nutrients.

Groats can be consumed both cooked and raw. Unlike brown buckwheat, green buckwheat has a mild flavor, reminiscent of the taste of hazelnuts. Raw cereals quickly soak in the mouth, but do not stick to the teeth.

At choice the product must be drawn to the color. If the cereal is fresh, it will have a light green color. Over time, it will darken, but on the fault it will remain light. If the cereal was stored incorrectly, it will have a moldy smell.

- Shelf life cereals 6-12 months.

- Price green buckwheat - 70 rubles. per 450 grams (on average in Moscow as of June 2019).

Reading time - 3 min.

What do we cook?

• Buckwheat

Already aware of the benefits of the product and want delicious recipes?

Click on item number 4 in the table of contents below - you will find the best algorithm for sprouting green buckwheat, as well as porridge, pate, delicious smoothies and bread without sourdough for any season.

Quick article navigation:

What is the difference between green buckwheat and ordinary

Although some housewives sincerely believe that the natural color of buckwheat is gray-brown, this is not so. Normal grains have a greenish tint. They darken after heat treatment, which increases the shelf life.

However, benefits for manufacturers and health benefits are not the same thing. What is the difference between green buckwheat and ordinary buckwheat? Let's look at the numbers and compare. composition of raw and processed grains.

What supply of nutrients in 100 grams of each type of buckwheat?

• The raw version offers 343 kcal. This is as much as 17% of the daily calorie intake (hereinafter referred to as DV). The calorie content of roasted grains is slightly lower: 15% DV.
• Important for cleansing the intestines of dietary fiber in our heroine 40% of the DV. In the thermally processed version - 35%.
• Protein in a natural sample 25% DV. In the traditional - 20%

But what proportion of the daily requirement of vitamins contains a raw product.

• B 1 - 11%, B 2 - 42%, B 3 - 60%, B 6 - 18%, folic acid - 13%, pantothenic acid - 21%.
• In the heat-treated sample, the vitamin load reduced by almost 2 times most of the items on the list!

We also give the values ​​for the composition of microelements.

• Magnesium - almost 100%, phosphorus - 60%, iron - 20%, zinc - 30%, copper - 90%, manganese - 110%, selenium - 20%.
• After frying, the volume of available trace elements drops by 20-25%.

What else harms roasting

In addition to the losses described, heat treatment drastically reduces availability biologically active substances. As a result, the useful properties of the product are reduced.

Rutin is a pronounced antioxidant properties. The substance is good for the health of blood vessels, helps the body fight inflammation.

Lysine is a strong immune system. The amino acid successfully counteracts viruses, is necessary for growth and development, and is involved in the synthesis of hemoglobin.

Methionine is a normal liver function. It also affects the production of adrenaline.

Lecithin is a precursor to choline, which is essential for the liver and cardiovascular system.

Health benefits of green buckwheat

First, the TOP 3 important beneficial properties of the plant.

1. Our heroine is an environmentally friendly natural product. Wheat, refined rice, soybeans and corn are already being targeted by gene modification efforts. GMO buckwheat does not yet exist.
2. The culture accepts fertilizers well, but does not accumulate radionuclides and heavy metals.
3. When growing, there is no need for herbicides and other hazardous substances. Pests and weeds do not attack this valuable flora. The proof is that buckwheat is a honey crop. The bees are very selective and do not visit cultivated fields.

How useful is buckwheat, and especially green, for the human body?

• It does not contain gluten, a substance to which 5% of the world's population is severely allergic.
• Contains almost all amino acids (18 pieces!), necessary for the human body.
• Easily digestible, including without heat treatment.
• Contains more nutrients and vitamins than oats, wheat, barley, corn and rice.
• An excellent dietary product for gastritis, stomach ulcers, stool disorders and a tendency to constipation. It is indicated for diabetes and is part of many effective weight loss diets.

What brings with it the frequent use of cereals? Strong immunity, high energy, adequate cleansing, a stable nervous system and the absence of jumps in blood glucose, which make it so hard for us to endure the feeling of hunger.

And although this product has been known for a long time, it is its unfried variation that can coexist with modern superfoods, such as or amaranth. And the price of our heroine is lower.

Green buckwheat for weight loss

For those who want to lose weight without loss in beauty and health, literally everything in this product pleases!

• The only approach where it is difficult to fit grains is a low-carb diet. Although here the question is more in the program phase. At the maintenance stage, when the allowed amount of carbohydrates increases, it is quite possible to cook raw food dishes with sprouts.
• In the case of proper nutrition (i.e. a balanced diet, where synthetic additives are reduced and a lot of whole foods), all buckwheat dishes with a raw food bias are pure health!

Carbohydrates in buckwheat food are slow. It has a lot of fiber, vitamins, minerals and protein with a rich set of amino acids. All this means bright bonuses for weight loss.

You will maintain the condition of the skin, hair and nails, nourish the immune system, improve bowel cleansing and liver function. Needless to say: green buckwheat is a must have on a quality diet!

Where to buy good green buckwheat

Supermarket or market.

Fortunately, in recent times, unprocessed cereals are more common on supermarket shelves.

Internet shops.

Another good place is a proven online store of proper nutrition. The range of such resources is interesting in itself. By reading the position cards, you can get new ideas about other interesting foods.

There is everything: the promoted superfoods of recent years, for example,. Or the traditional gifts of Russian lands are akin to flax seed. Man is what he eats. (c) Awareness in the topic of nutrition is always beneficial!:)

How to choose green buckwheat

1. The freshest raw grits are greenish in appearance and light on the break.
2. When stored for a long time, especially in the light, the outer surface loses its green tint, but remains light brown.
3. When buying in the market, it is beneficial to sniff a handful of grains in the palm of your hand. If there is a musty smell, it means that they were stored in high humidity. Alas, now they are unsuitable for a healthy diet.
4. By weight, products from Russia and Ukraine are most often sold.
5. Samples from European manufacturers (Germany, Austria) are considered the most elite and high-quality. They are packaged in eco-labeled packaging.

How to properly and tasty cook

How to cook green buckwheat? Recipes are no different from cooking roasted beans. However, you will lose many useful properties, that the raw product has.

A narrow scope of boiled porridge from fresh grains is the nutrition of babies and people with a problematic gastrointestinal tract. Risotto or porridge with mushrooms will turn out interesting. Boiled green buckwheat has a nutty flavor. Cook the cereal briefly - no more than 15 minutes.

But the main advantages of green buckwheat recipes are concentrated in cooking without heating: sprouting or soaking.

How to germinate green buckwheat

Many raw foodists agree on the amazing benefits of raw buckwheat sprouts. Here is the perfect algorithm for how to germinate green buckwheat - step by step.

• Wash the grains thoroughly. It is important to completely remove foreign matter.
• To ensure a constant flow of air to the grains, we use a flat wide plate.
• Add a little water to the cereal - flush with the top grains.
• Keep it at room temperature, in a dark place - up to 6 hours.
• During this time, all the water should be absorbed into the buckwheat. We mix the grains and leave to ripen for 12 hours. If the water is not completely absorbed, drain the residue, also mix and give rest for 12 hours.
• Important! Stir the cereal again at least 2 times during these 12 hours. Better - 3-4 times.

Such seedlings usually do not need washing.

The main thing is not to overdo it with water. Then the finished grains are not slimy, do not give a specific smell and are suitable for storage in the refrigerator - up to 4 days. But they are eaten much earlier, because they are very tasty!

Parfait, raw porridge, hummus - whatever you call the sprout recipe, you can love it even without being a raw foodist or vegan.

You may also like raw sprout pate. For 100 grams, add a clove of garlic and raw carrots (2 medium root vegetables). We twist the blender to a homogeneous mass. A little salt and - the pate is ready!

During germination, the content of B vitamins increases in the grain and the total amount of antioxidant compounds increases several times. A tangible amount of vitamin C appears, which is almost absent in ordinary cereals.

However, on the forums on vegetarianism and raw food diet, you can read different opinions about the usefulness of seedlings. There are warnings about the length of the sprouts when it is undesirable to use them.

What is the essence of harm to health?

Allegedly, in the process of growing up, the grain produces not only a lot of useful substances, but also special toxic compounds in order to protect itself from rodents at a very young stage of life. Therefore, the length of the seedlings matters.

How realistic it is and who to believe, everyone decides for themselves. We considered it important to warn you about this look at sprouts so that you have the most complete information about the benefits and harms of green buckwheat.

Raw fruit porridge

A universal recipe according to the principles of a raw food diet. Simple, tasty, suitable for a healthy lifestyle and other eating styles. All the charm of cereals and juicy fruits - in one bowl!

For 3-4 servings we need:

• Green buckwheat - 200 g (soak overnight in 400 ml water)
• Raw almonds - 2 tbsp. tablespoons (soak overnight in water)
• Sweetener (honey or maple syrup) - 50-80 ml
• Salt - 1 pinch
• Cinnamon - 1 tsp
• Vanilla extract - 1 tsp

Filling with fruits and / or seeds - to taste and season, whatever your heart desires:

• Banana, berries, including frozen ones, apples, nectarines, raisins, etc.;
• Peanut butter;
• Flax seeds, walnuts;
• Chocolate chips;
• cocoa powder.

How we cook.

Soak nuts and grains overnight. Wash in a colander in the morning. If it was not possible to do this in advance, soak at least 1 hour.

We work with a blender. We combine the washed components and 200 ml of water. Twist at high speed until the texture is smooth. Add water if necessary.

We send the sweetener into the bowl and add cinnamon and vanilla extract in portions - to taste.

We serve porridge in portioned glasses or transparent bowls.

With the filling, you can do it in different ways:

• Stir the pieces of fruit into the porridge itself.
• But it is better to combine one part of the fruit with a whipped mass, and lay the other part on top, slightly drowning in buckwheat cream.

Beauty for good mood, health benefits and taste for instant pleasure. This porridge offers everything at once!

The dish is hearty and high-calorie - more than 300 kcal per serving. Healthy breakfast and a valuable alternative to boiled food.

Smoothies in winter and summer for the whole family

Simply genius! In the middle of winter, frozen berries will make the weather.

For 4 servings - 1 cup of washed green buckwheat and 3 cups of drinking water. With a powerful blender, beat the cereal with water - 30-60 seconds.

Add 1 banana, a handful of nuts or flax seeds, 2-3 tablespoons of currants, 1 teaspoon of sugar. Beat for 1-2 more minutes.

Let's drink immediately after preparation. The smoothie tastes good, is easy to digest, provides long satiety, is ideal for breakfast, and several servings with different additives may well make up a plan for a fasting day for weight loss.

In the summer for the same amount of buckwheat, water and banana.

• Green version with lettuce, parsley, dill, cilantro.
• Seasonal fruits and berries (raspberry, peach, nectarine, cherry, cherry, sweet plum).

Versatile supplements all year round- yogurt, kefir, sour cream, cocoa or carob, dried fruits (soak and rinse in advance), apple, sweet carrots, orange, tangerines, nuts, sunflower and pumpkin seeds, flax and chia seeds.

The best option for any recipe is to soak green buckwheat for at least 1-2 hours before cooking.

Pate-superfood with mushrooms

The recipe for cooking green buckwheat with the taste of mushroom pate in its beneficial properties is close to superfoods. At the same time, it is very easy to make yummy!

We need:

• Mushrooms - 500 g
• Onion - 1 pc. large (from 150 g)
• Walnuts - a large handful (from 80 g)
• Green buckwheat - 100 g
• Parsley (greens) - 1 bunch
• Salt, pepper, spices - to taste

Soak the cereal first in cold water. After we drain the water.

Saute mushrooms with onions until tender. - to help those who want to reduce the amount of omega-6 in the diet and fry foods without harm. Let the mixture cool down.

Combine all ingredients in a blender and beat well. We eat like a pate in any combination - salad, unsweetened dry pastries, stuffed eggs, etc.

Salad with buckwheat sprouts

A mixture of greens, vegetables and grains will appeal to many. There are many variations here. Here are two simple and delicious recipes.

We need:

• Buckwheat sprouts (2-3 cm) - 200 g
• Tomatoes - 2 pcs. medium
• Any favorite greens: spinach, arugula, garden or iceberg lettuce, parsley, dill, basil, etc.
• - taste
• Salt, pepper, spices: optional

Preparation is elementary.

The mix is ​​especially juicy if you play on the contrast of textures, for example, peel the tomatoes.

Cucumbers, sweet peppers and avocados will fit well into the company of tomatoes. Using exotic fruit regulate sourness lemon juice or balsamic vinegar.

Green buckwheat bread without sourdough

A wonderful gluten-free bread that conquers from the first try. And you don't even have to mess around with sourdough.

Ingredients:

• Green buckwheat - 1 cup
• Quinoa - ½ cup
• Water - 120 ml
• Sweet natural syrup or sugar - 1 tbsp. spoon
• Vegetable oil - 1 tbsp. spoon
• Psyllium - 1.5 tbsp. spoons
• Salt - ½ teaspoon
• Baking powder and soda - ½ teaspoon each
• Lemon juice - 2 tbsp. spoons (or 1 tbsp apple cider vinegar)

How to cook - in a concise video recipe.

Possible harm and contraindications

There are only two major pathologies in which buckwheat can clearly harm.

1. Urolithiasis of the kidneys and urinary tract.
2. Gout in any form. Even 1 inflamed joint on the leg is a direct contraindication for the use of any buckwheat.

This prohibition is associated with a high concentration of oxalates. They form stones and salt deposits in various organs of the human body.

In other cases, if you do not have an allergy to buckwheat (it is not common), eating cereals both raw and fried is useful and beneficial.

Occasionally, flatulence can be observed on large portions of raw cereals, especially at the beginning of use. However, this passes as the development of the product in a regular diet.

Thank you for the article (8)

Many adherents of a healthy lifestyle and healthy nutrition are well aware of such a product as green buckwheat. It is this option that is known to all for its useful and even healing properties of cereals that are valued in their diet by those who choose the most useful food options for themselves. And no brown buckwheat! Only green. But why? The fact is that this is a cereal, in which a huge amount of microelements, vitamins is carefully preserved and there are natural dietary fibers - fiber. Also, lovers of green "live" buckwheat note the most delicate taste of this product.

Let us consider in more detail how good this variation of buckwheat is and what can be prepared from this valuable and very affordable product.

What is useful green buckwheat

Before we seriously talk about the benefits of this product, let's see what green buckwheat is? So, green is called that cereal that has not been subjected to heat treatment. Brown buckwheat is a product whose grains are thoroughly roasted. That's where the spicy taste comes from! Green groats are endowed with completely different taste qualities. And the benefits of this version of the cereal are much more significant.

The thing is that without exposure to high temperatures, it is possible to preserve almost the entire value of cereals. Yes, there will be no spicy fried aftertaste. But if you accustom yourself to eating raw green buckwheat, you will realize that the taste of the previously familiar roasted version is no longer to your liking.

What is the use of green buckwheat, unprocessed at high temperatures?

1. The grains of this cereal contain a huge amount of antioxidants. Eat porridge regularly, and it will be easier for you to maintain youth and beauty. After all, nature itself will help.
2. Green buckwheat really favorably affects the level of glycemia. After eating such a product, sharp jumps in blood sugar are excluded. The cereal is saturated with slow carbohydrates with a glycemic index of 43. This fact should be taken into account for people suffering from carbohydrate metabolism disorders (diabetes mellitus) and those who care about reducing their own weight.
3. Such cereals contain useful amino acids - about 18 pieces. These are substances that the body needs to maintain strength, health, and youth.
4. Dietary fiber and fiber contained in green buckwheat grains have a beneficial effect on the condition of the intestines and stool. By eating porridge cooked on the basis of such cereals, you ensure regular, healthy bowel function and eliminate the risks of typical problems (diarrhea, constipation, dysbacteriosis).
5. The product is saturated with special substances that contribute to the mild natural cleansing of the body. By eating raw grains, a person gives the body a natural defense against toxins and other harmful substances.
6. Trace elements contained in cereals have a positive effect on metabolism. Eat green buckwheat dishes and always stay slim and lose extra pounds without stress for the body.
7. Green buckwheat has a powerful immunostimulating effect. Including dishes from this cereal 2-3 times a week in your diet, you can increase the immune forces of the body.
8. There are vitamins in green buckwheat, which, saturating the body, stimulate the improvement of the quality of the nail plate, hair, and skin. It turns out that maintaining youth and beauty is simple: you need to regularly eat tasty and healthy green buckwheat.

• obesity,
• diabetes mellitus of any type,
• immunodeficiencies of various etiologies,
• metabolic disease.

Eat buckwheat during the acute period of colds. Eat healthy grains to lose weight. Enjoy a hearty, vitamin-rich meal just like that. After all, you do not need to look for reasons to choose a healthy diet for yourself!

Green buckwheat: benefits and preparation

The benefits of this type of cereal are undeniable. But in order to get all the necessary substances when eating green cereals, it must be properly cooked. Proper cooking methods also have a beneficial effect on taste.

It is worth noting that the most useful variant of cereals is sprouted green young buckwheat! If you cook a dish from just such a product, then it will be difficult not to appreciate the amazingly delicate taste and benefits of such food.

Consider a few rules for preparing delicious and healthy dishes:

• The required amount of cereal must be poured with clean water and wait for particles of excess suspension to emerge. Water must be carefully drained, thus removing debris.
• It is best to eat soaked buckwheat. No cooking, frying and other heat treatment. Only water, time (3-4 hours or more, about 12 hours is better) and good dishes made from environmentally friendly materials.
• If you want to taste all the benefits and original taste of buckwheat, you do not need to add salt, sugar, butter and other additives to it! Without all this, the cereal is very tasty. The maximum that can be added without harm is milk, fruits, berries, vegetables and herbs.
• Ready-made meals created from this product should be stored in the refrigerator for no longer than 2-3 days. There are options for dishes that should be eaten immediately and should not be left for longer than a day.
• Green buckwheat can be ground to make a special flour, or mashed to make mousses, thick porridge, and other food options.
• In order for the cereal to receive the desired level of moisture and the dish to have a sufficiently pleasant consistency, in the process of infusing the product, it is worth monitoring the absorption of water and adding liquid as needed.

Using a healthy way of cooking green buckwheat in your kitchen, you can develop some of your own unique rules. Perhaps you will discover some simple culinary secrets for creating delicious and healthy green buckwheat dishes.

How to use green buckwheat

Having understood the principles of cooking dishes from raw buckwheat, I want to think about the proper use of such healthy food. Everything is very simple here. It is recommended to eat this product 2-3 times a day. The ideal time to eat this food is morning and evening. That is, green buckwheat is ideal for breakfast and dinner. But this option of eating for lunch is not forbidden.

Here is one example of a delicious breakfast and hearty dinner based on green buckwheat grains.

"Live" porridge with fruit

To create a healthy breakfast you will need:

• green buckwheat - 2-3 tbsp. l.,
• ripe banana - 1 pc.,
• celery stalk - 1 pc.,
• flaxseeds - 1 tsp,
• walnuts or cashews.

To prepare breakfast, you need to soak the cereal according to all the rules in the evening. In the morning, drain the excess liquid, wash the mass and add all the above products in a convenient form. To make the dish even more charming, the pre-washed grains should be ground into a homogeneous mass using a blender. Only then should the rest of the ingredients be added.

Buckwheat with vegetables

To prepare a healthy and tasty dish you will need:

• 2–3 tbsp. l. grains,
• cherry tomatoes or other favorite variety;
• a scattering of quinoa - 2-3 tsp;
• arugula.

Soak buckwheat in the evening or in the morning. After 12 hours, drain excess water and rinse the cereal. Add finely chopped tomatoes, arugula and quinoa to the finished cereal. This culinary idea is good for dinner or breakfast. You can also eat this dish for lunch.

Bon appetit!

What can be cooked from green buckwheat

Many people for whom the principles of healthy eating are new do not know what can be cooked from green raw buckwheat. They buy a package of treasured grains and think, but now their menu will consist, by and large, of porridge? Nothing like this! From this unique component, you can create a lot of delicious and healthy dishes. These are mousses, cereals, soups, cocktails, mixes with vegetables, fruits and berries, salads.

If you do not know how to use green buckwheat, read this article and proceed to the study of recipes.

How to use green buckwheat for better health

There are people who are perplexed, is it possible to eat green buckwheat? We will answer: it is not possible, but it is necessary! With the help of this product, you can fight some very unpleasant ailments.

• If you are a diabetic, include green buckwheat in your diet, and your sugar will be even, without going beyond healthy glycemia.
• If you are obese or just struggling with excess weight, switch to green buckwheat and you will lose up to 5 kilograms in one week of such nutrition.
• Do you have skin problems (acne, acne)? Eat green buckwheat, and after a month you will notice an improvement in the quality of the skin.
• Tired of constipation? Include this product in your diet, your intestines will start working like clockwork.
• Do not know how to treat hair from brittleness and lack of growth? The vitamins contained in buckwheat will help stabilize blood pressure and strengthen blood vessels.

As you can see from the entire article, there are a lot of benefits in the green version of cereals. But is there any harm in using this product? Of course, any food should be consumed in reasonable quantities and recommended limits. Green buckwheat may be contraindicated in people with increased blood clotting, suffering from pathological constipation. Do not include cereals in the diet of children under 3 years of age without consulting a pediatrician.

In conclusion…

Why green, you ask? After all, since childhood, we have all become accustomed to the fact that ordinary fried buckwheat is considered dietary and healthy. In fact, the cereals that are familiar to us do not contain fast carbohydrates and also have a beneficial effect on the body. However, the green version of cereals has a double benefit, because almost all useful substances are preserved in it. You will surely be interested in the value of cereals.

We will answer: the calorie content of raw green buckwheat is 335 kcal, boiled green buckwheat has 178 kcal. At the same time, all these are useful calories that saturate the body with the necessary forces, health, vigor. Not a gram is deposited in the form of excess weight.

Remember the list of vitamins that are found in buckwheat, and understand that without roasting, they are all stored in grains and pass into your body when consumed.

The valuable composition of buckwheat: B vitamins, magnesium, phosphorus, iron, zinc, manganese, copper, selenium, pantothenic, folic acid, rutin, lysine, methionine, lecithin.

This is only part of the list of trace elements and vitamins contained in buckwheat. Do not deprive your body of the joy of getting the necessary life charge. Eat only "live", unprocessed thermally green buckwheat!

Green buckwheat is a "live" product that has earned great popularity among many adherents of a healthy diet. It is filled with vitamins, minerals and other biologically active components. These characteristics allow her to be in any diet menu, and even in the one whose action is aimed at losing weight.

Brown and Green Groats: What's the Difference?

What is the difference between green buckwheat and ordinary buckwheat?

• First of all, the way of processing. Buckwheat, which is familiar to all of us, gets its brown color as a result of thermal exposure.
• Green buckwheat is not subjected to such heat treatment, and therefore it is it that is more useful - it contains about 30% more biologically active substances.
• In addition, light green buckwheat is quite easy to germinate, which allows you to significantly expand its use - you can cook not only an ordinary side dish from it, sprouted grains are added to salads, pates, pastries, including bread, smoothies and other dishes. While brown cereals can only be consumed boiled.
• The taste is also different - in green buckwheat it is much more tender than in brown.
• However, the cereal that has undergone the heat treatment process is not susceptible to the appearance of pathogenic microorganisms in it, which cannot be said about green buckwheat - the risk of developing microbes in it is quite high.

Taking into account these characteristics, each person can easily choose the most suitable type of buckwheat for his diet or successfully combine them in his menu. For example, in a buckwheat diet, using brown grain for soups, and sprouted grain for salads and cocktails.

On a note! Today, quite a few producers sell green buckwheat, but groats from Germany and Austria are considered the highest quality!

Rich composition and nutritional value of "live" buckwheat

The peculiarity of the composition of green buckwheat is that it contains a fairly large amount of protein - about 13-15%, while in rice it is only 7%, and it is the last cereal that is most often recommended to be included in the diet to make up for the deficiency of this substance. . The protein present in the composition of green buckwheat grains is perfectly balanced in terms of amino acid composition, plus, it contains a large portion of lysine, which is very small in other grains.

Green buckwheat contains flavonoids, as well as protease and trypsin inhibitors. And thanks to these components, the product has anti-cancer activity. However, it should be remembered that the amount of these substances directly depends on where and under what conditions the plant developed - under the influence of high temperatures, a significant proportion of these substances is destroyed.

Green buckwheat is also rich in minerals, including calcium, iodine, iron, potassium, copper, phosphorus, and fluorine. The composition also contains vitamins of groups B, E and PP. In addition, green grains contain organic amino acids such as oxalic, linolenic, citric, maleic and malic.

The calorie content of green buckwheat is 310 kcal per 100 g of product.

Effect on the body

Green buckwheat is perfectly absorbed by the body and does not leave a feeling of heaviness in the stomach, and all because of the unique proteins present in its composition, healthy vegetable fats and minerals. In addition, this grain is recognized as one of the best sources of natural antioxidants, which are designed to strengthen our immune system and prevent premature aging. The components in it help to eliminate the negative impact of bad ecology by removing radioactive substances and salts of heavy metals from the body, cleanse the blood of excess cholesterol and stimulate the protective functions of cells.

On a note! Sprouted grains of green buckwheat contain 75 times more antioxidants than other cereals!

The beneficial properties of green buckwheat extend to improving the functioning of the digestive system. These grains help to normalize the basic functions of the intestines and its microflora.

In general, by adding green buckwheat to your daily diet, you bring quite tangible benefits to your body. The overall well-being is noticeably improved, metabolism is stimulated, protective functions are significantly increased and health is strengthened.

Use for weight loss

Green buckwheat is considered a very valuable product not only for ridding the body of harmful substances, but also for weight loss. In many countries of the world, it is one of the main components of dietary nutrition. Such buckwheat contains in its composition the most valuable components that help to get rid of the body of harmful deposits and at the same time perfectly support it during the period of struggle with excess weight.

On a note! With regular use of green buckwheat for 2-2 weeks, you can reduce body weight by 5 kg!

In order to cleanse the body and at the same time get rid of extra pounds, you need to go through a two-week course, which involves the use of green buckwheat. There are two menu options.
In the first case, the green grain must be thoroughly ground. During the first half of the day we drink only water, we eat ground buckwheat in the afternoon, 120-150 g each. We chew the prepared powder thoroughly, if necessary, washing it down with any vegetable juice.

On a note! If for you this method of cleansing the body and losing weight seems too tough, then in this case it is allowed to add a couple of fruits that can be eaten 2-3 hours after eating buckwheat!

The second diet option is green buckwheat with kefir. Here, the grains must first be steamed. We wash 2 cups of cereals, pour it into a saucepan or a large bowl and pour a liter of boiling water over it. Close the container tightly with a lid and leave for several hours, preferably overnight. In the morning, we divide the resulting porridge into several equal portions and consume them throughout the day. In parallel, throughout the day you need to drink a liter of kefir, with a fat content of 1%. Distribute meals in such a way that the last one falls not at a very late time - no later than 3-4 hours before bedtime.

Important! Only in this case, buckwheat must be eaten without any additives. The use of salt, sugar and butter is prohibited!

Both the first and second versions of the two-week diet can be practiced no more than twice a year.

Cooking green buckwheat

germinated grains

Sprouted green buckwheat is considered the most useful. In this case, all its useful properties are fully revealed.

• Pour green cereals with water and remove all floating fragments and debris. Then pour it into a colander and rinse thoroughly.
• We shift the buckwheat into a bowl, and cover the colander with gauze (one layer is enough), after which we return the washed grains to it. From above, we also cover the buckwheat with gauze, but only already, folded in two layers.
• We wet everything under running water, let the excess liquid drain and leave it at room temperature for 7-8 hours. After the specified time, moisten the top gauze again and leave the seeds for another 5-6 hours.
• After carefully shifting the buckwheat into a deep container and rinse well. This technique will allow you to get rid of the white foam formed on the grains and an unpleasant odor.
• We put the germinated seeds in a container and store in the refrigerator for 3 days.

This cooking option allows you to get small, neat sprouts. If you want them to be larger, then the grits must be aged twice for about 20 hours, wetting the gauze every 7 hours.

Ground green buckwheat

You can also make flour from green buckwheat. It is used in diets, as described above, as well as for making pancakes, dumplings, bread, pancakes and other pastries.

On a note! Buckwheat, and, consequently, buckwheat flour does not contain gluten in its composition, and therefore it is practically not used in its pure form for making bread, pancakes and other pastries. Usually it is mixed with wheat flour!

Making flour from green buckwheat is very simple. To begin with, the cereal must be thoroughly washed, then dried thoroughly and ground in a coffee grinder.

Porridge

Green buckwheat porridge has a somewhat unusual taste for us. In most cases, the one who tries it for the first time does not understand that it is actually buckwheat. Such porridge has a very delicate taste and the same texture, and therefore, having tried this dish once, many people want to see it in their diet as often as possible.

Before cooking green buckwheat, it must be filled with water and left for several hours. It is convenient to do this in the evening, leaving the cereal in the water overnight.

Advice! If you want to try porridge as quickly as possible, then the grains can be soaked not for the night, but at least for an hour!

In the morning, we wash the cereal and lower it into boiling water. After boiling again, remove the foam with a slotted spoon, remove the pan from the stove, close the lid and leave it like that for about 20 minutes. Porridge should brew for some time and absorb water.

You can cook such porridge in another way. To begin with, we wash the grains, put them in a thermos and pour boiling water over them. Close tightly with a lid and leave for several hours. It is very convenient to cook such porridge in the morning and take it with you to work - thus, at lunchtime you will always have a hearty and very healthy dish on hand.

The best breakfast with green buckwheat

The recipes for cooking green buckwheat continue with an incredibly delicious breakfast that energizes you for the whole day. We will need the following products:

• green buckwheat - 2-3 tablespoons;
• banana;
• celery (green part);
• chia or flax seeds - 1 teaspoon;
• walnuts - a handful of peeled kernels.

We start cooking in the evening. Soak buckwheat and nuts in separate containers. Drain the water in the morning and rinse thoroughly. Place all ingredients except seeds in a blender and blend until smooth.

If you use chia seeds, then they must first be soaked for 5 minutes in water, then added to the dish. If you have flax seeds, then they should be ground separately - in a coffee grinder, and only then add the resulting powder to the steel ingredients.

Green buckwheat with vegetables

To prepare this dish you will need the following products:

• a glass of green buckwheat;
• egg;
• 30 g butter;
• 1 clove of garlic;
• ½ head of onion;
• 1 bell pepper;
• 1 tomato;
• 1 avocado.

We wash the green buckwheat and discard it in a colander so that excess liquid is gone. Whisk the egg separately. Combine buckwheat with beaten egg and mix.

Heat up a frying pan on the stove and melt the butter. We spread the cereal with the egg and, with constant stirring, fry them until the buckwheat becomes crumbly.

Finely chop a clove of garlic. Chop half an onion into small cubes. Add to skillet, salt. We mix everything and pour in water - it should cover the products by about 1 cm. Cover with a lid, reduce the gas supply to the minimum mark and cook for 10 minutes.

Bulgarian pepper and tomato cut arbitrarily. Divide the avocado into two parts, extract the pulp and also cut it into pieces. Add the prepared ingredients to the pan and cook for about 5 more minutes.

Is harm possible?

Having considered the benefits of green buckwheat and finding out how it can be used, it remains only to find out if it can cause harm.

• Rutin was found in this cereal, and therefore, with increased blood clotting, it is not recommended to use it.
• If green buckwheat is present on the menu too often, it can provoke increased gas formation.
• It is not worth offering porridge from such cereals to young children, as constipation may occur.

If you use green buckwheat in moderation and take into account contraindications, then it will only benefit the body!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

THIS GENTLE TASTE:

During production, ordinary buckwheat is subjected to steaming at ultra-high pressure, due to which it acquires a dark color and a pungent odor.
Unlike the usual brown buckwheat, our green buckwheat has a soft and delicate taste. It is this kind of buckwheat that is traditionally used by chefs around the world to prepare amazingly delicious dishes!

Buckwheat with walnuts, cream and tomatoes
Italian Cuisine

Ingredients: green buckwheat, tomatoes, cream 25%, walnuts, parmesan cheese, herbs: a little arugula and thyme.
Boil 350 g of buckwheat in boiling salted water until tender (10 minutes). Drain the water. Cut 500g tomatoes and add to the salad. Mix with cream and finely chopped (crushed on a coffee grinder) nuts.
Add 100g parmesan cheese, cut into thin slices. Add herbs, salt, pepper to taste and mix thoroughly.

Bon appetit!

Green buckwheat soup with potatoes and carrots
Italian Cuisine

Ingredients: 250g green buckwheat, 80g ice cream peas, 1 celery stalk, 4 carrots, 3 potato tubers, a little basil, 2 shallots, salt to taste, 2 tbsp. olive oil.
Pour buckwheat with a small (!) amount of water for 3 hours. Dice potatoes, carrots and celery. Put in a saucepan and fry the chopped shallots and basil in a small amount of oil. Add prepared vegetables and fry for a few more minutes. Add enough water to completely cover the vegetables and bring to a boil. Strain the vegetables, keeping the broth, grind them to a puree consistency, and then pour the remaining broth again, add the prepared buckwheat. Cook until buckwheat is cooked (7-12 minutes), salt to taste.
Serve hot, drizzled with olive oil and garnished with a sprig of basil.

Bon appetit!

Buckwheat salad with peppers and anchovies.
Italian Cuisine

Ingredients: 200 gr green buckwheat, 2 red peppers, 2 zucchini, 4 anchovies in oil, salt to taste.
Wash and dry peppers, cut in half, remove seeds and stems. Arrange the peppers on a baking sheet with the skins facing the fire. Bake in a preheated oven at 220 degrees until the skin of the peppers begins to blacken. Remove the skin from the peppers and cut them into small pieces. Peel the zucchini, cut into cubes and boil in salted water until they become soft. Drain water from zucchini and grind thoroughly in a blender or food processor with anchovies until creamy. Boil buckwheat for 10-15 minutes in salted water. Drain excess water and let the buckwheat cool. Mix buckwheat and pepper, pour generously with zucchini and anchovy cream.
Serve cold.

Bon appetit!

Green buckwheat with white bean sauce
Portuguese Cuisine by Marilia Ribeiro

Ingredients: 160 g buckwheat, 1 ripe avocado, 1 cucumber, 3 carrots, 10 black Greek olives, 2 sprigs of mint, 1 sprig of dill, 5 stalks of green onions, juice of half a lemon, 2 tbsp. olive oil, salt to taste.
Sauce: 125g canned white beans, 2 tbsp. olive oil, juice of half a lemon, salt to taste, ground black pepper.
Boil buckwheat for 10-15 minutes, drain and rinse quickly in cold running water. Coarsely chop the mint, dill and green onion. Peel the avocado, cut in half and remove the core. Peel the cucumber, cut the core with seeds. Peel carrots. Cut everything into small cubes and mix with herbs and buckwheat.
Prepare the sauce by chopping white beans in a blender, adding lemon juice, oil, salt and pepper to taste.
To serve, form each serving on a plate around a hollow cylindrical shape. Remove the form, filling the central space with white bean sauce, close the top edges of the lettuce mass over the sauce, forming a neat dome. Serve at room temperature.

Bon appetit!

Soup Anatolian
Turkish cuisine

Ingredients: 2 cups soaked chickpeas and mung beans, 1 cup green buckwheat, 1/2 cup bulgur, 1/2 cup green or red lentils, 2 cups noodles, 2 onions, tomato paste, salt, pepper to taste.
Soak chickpeas and mung beans in plenty of water for 4 hours, then bring to a boil and cook for an hour and a half. Add lentils and cook for another 15 minutes. Fry finely chopped onion and tomato paste, add to the soup along with bulgur, noodles and buckwheat, salt, pepper to taste, and cook for another 10-12 minutes.
Serve hot.

Bon appetit!

Green buckwheat salad with kefir
Turkish cuisine

Ingredients: 2 cups of green buckwheat, 1 cup of kefir, a few sprigs of parsley and dill, a few fresh garlic leaves, olive oil, salt to taste.
Cook buckwheat in a small amount of water for 10 minutes, chop the greens, add kefir and butter, salt to taste.
Serve warm.

Bon appetit!

Crispy green buckwheat with apple and cheese
Spanish cuisine

Ingredients: 250g green buckwheat, 2 apples, half a cucumber, 150g Comté (Comte) cheese or other hard cheese, 75g hazelnuts, 1 small bunch of white grapes, half a bunch of green onions, 5 sprigs of chervil, 1 tbsp. apple cider vinegar, 3 tbsp. olive oil, salt, pepper to taste.
Cook buckwheat in a small amount of water for 10 minutes, drain off excess water and transfer buckwheat to a deep bowl. Peel the cucumber and cut into small cubes. Peel apples, remove cores, cut into small cubes. Grind the nuts, cut the cheese into small cubes, cut the grapes in half and remove the seeds. Add all ingredients to buckwheat, add chopped onion and chervil. Prepare the sauce by mixing oil and vinegar, add salt and pepper and season the dish.
Cool before serving.

Bon appetit!

Mushroom soup with green buckwheat
Italian Cuisine

Ingredients: 250g green buckwheat, 500g fresh brown beans (approximately 200g dry peeled), 1 eggplant (approximately 200g), 200g fresh mushrooms, 1 tomato, 80g bacon, 1 garlic clove, olive oil, parsley, salt and pepper.
Place a clove of garlic, peeled, coarsely chopped bacon, and 4 tablespoons of oil in a saucepan. When the bacon is browned, add the peeled beans and 2 liters of warm water. Bring to a boil, reduce heat and simmer over moderate heat for about an hour. Wash and dry green buckwheat. Fry for a few minutes in a saucepan without seasoning, stirring constantly. Peel the tomatoes and cut into pieces. Wash and cut mushrooms. Peel and cut into cubes the eggplant. Mix beans with tomatoes, mushrooms and buckwheat. Add salt, pepper, bring to a boil again. Continue cooking for another 30 minutes. Add finely chopped parsley, salt to taste.
Serve with croutons.

Bon appetit!

Cauliflower and Buckwheat Soup

Ingredients: 2 medium cauliflowers, 2 tbsp. l. olive oil, 1 onion, peeled and diced, 1 parsley root, peeled and chopped, 1 bay leaf, 1 cup green buckwheat, 60 ml heavy cream (optional), a little green onion or parsley, salt and pepper.
Dip the cauliflower in a bowl of salted water (to get rid of pests), shake and rinse well. Divide the heads into small inflorescences and cut into medium-sized cubes. Heat the oil in a large saucepan and fry the onion and parsley root for about 3 minutes, until golden brown. Add cauliflower and fry for about 2 minutes. Pour water up to about 10 cm above the cauliflower, add bay leaf and bring to a boil. Cook for about 20 minutes over medium heat until the cabbage is completely softened. Pour the soup into a food processor and chop it. Pour the chopped soup into a saucepan and add buckwheat and cream. Cook for about 25 minutes over very low heat until the buckwheat softens.
Sprinkle with parsley or green onions and serve hot.

Bon appetit!

Cold green buckwheat salad with almonds and peppers
Israeli Cuisine by Michael Levy

Ingredients: 2 cups green buckwheat, 1/4 cup olive oil + 1 tablespoon almond oil for frying, 3 tablespoons balsamic vinegar, 2 red and 1 yellow peppers, fresh, seeded and diced, 2 cucumbers, diced, 1/2 cup chopped almonds, roasted until golden, salt and pepper.
Pour 1 liter of water into a large saucepan, add 1 tsp. salt and buckwheat, bring to a boil. Reduce the heat, cover and cook for about 5-10 minutes until the cereal softens. If necessary, you can add more water. Drain the water, transfer the buckwheat to a large plate and let cool at room temperature for 5 minutes. Add oil and vinegar, stir, cover and refrigerate for 15 minutes until the buckwheat is completely cold.
Add vegetables and almonds, stir, season with salt and pepper and serve.

Bon appetit!

Cabbage rolls with green buckwheat
Italian Cuisine

Ingredients: 4 cabbage leaves - 300 g, 100 gr. green buckwheat, Chinese dried mushrooms, 1 celery stalk, ½ onion, 1 carrot, olive oil and salt to taste.
Put the mushrooms in a bowl of water and let the water soak in, rinse the mushrooms. Peel the carrots and celery and cut into cubes, finely chop the onion. Rinse and prepare the cabbage leaves for stuffing (in boiling water, in the oven or in the microwave) so that they are soft and easily bent. Cut the mushrooms into thin strips and put them to boil in a saucepan with onions, carrots and celery; add olive oil. After 5 minutes, add buckwheat, salt and pour 750 ml. boiling water. Cook over low heat covered for about 20 minutes. Drain the water and let the filling cool down. Stuff cabbage leaves with stuffing, you can fix with toothpicks. Put the cabbage rolls in a saucepan and cook with a little water and oil for another 10 minutes.
Serve fragrant cabbage rolls, garnishing with herbs or with gravy from your favorite sauce.

Bon appetit!

Salad of buckwheat, millet, beans and tuna.
Italian Cuisine

Ingredients: 120g of millet, 140g of green buckwheat, 140g of canned beans, canned tuna in its own juice 160g, 1 bunch of green salad, olive oil and salt to taste.
Separately boil millet (25-30 minutes), separately buckwheat in salted water (10-15 minutes). Mix the cereals together, add beans and tuna, salt, season with oil, add finely chopped lettuce, mix thoroughly and put on a dish.
Serve cold.

Bon appetit!

Buckwheat pudding with zucchini cream.
Italian Cuisine

Ingredients: 400 gr green buckwheat, 2 zucchini, coriander powder, sweet pepper powder, olive oil, turmeric and salt to taste.
Heat a tablespoon of oil in a saucepan, add turmeric, coriander and sweet pepper. Pour buckwheat on top and fry, stirring constantly, for several minutes. Add 600 ml of water and 1 teaspoon of salt, bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally. Wash the zucchini, cut into cubes, cook in a pan with a little oil, salt and 2 cups of water until they are soft (about 25 minutes). When buckwheat is cooked, drain excess water, add salt and oil if necessary, and then compact into a mold equal to the volume of one serving. Forms lightly bake in the oven. When the zucchini are soft, grind them with a food processor or blender to a creamy consistency.
Before serving, heat poop cream in a saucepan, pour into separate plates, put baked buckwheat pudding removed from the mold in the center of each plate. Serve hot.

Bon appetit!

Buckwheat porridge with mushrooms.
Hungarian cuisine

Ingredients: 20 g mushrooms, 1 small onion, 1 tbsp. olive oil, salt, black pepper, 150 g green buckwheat, 2 tbsp. green peas, half bell pepper (yellow).
Add chopped onions, chopped mushrooms, peas, pepper cubes to the heated oil, add a little water and simmer them. Add salt and pepper to taste. Add buckwheat and pour 1 cup of water, then boil until the buckwheat grains are soft.

Bon appetit!

Green buckwheat with peas and vegetables.
Hungarian cuisine

Composition: 1 tbsp. buckwheat, 2 carrots, 3 tbsp. ice cream peas, 1 piece of celery or a piece of turnip, a little salt, 2 bay leaves, a little grated cheese.
Cut vegetables, add bay leaf, a little salt and cook over low heat until soft. Strain the vegetables, and pour the resulting broth over buckwheat and cook for about 10 minutes until tender. Drain the remaining liquid, mix the cereal with vegetables, form a glass and sprinkle with grated cheese. Smoked cheese can be used for a more intense taste.

Bon appetit!

Green buckwheat with baked pumpkin and cheese.
Danish cuisine

Ingredients: 1 pumpkin, 2 tbsp. green buckwheat, 1 tbsp. l. oil, 1 head of garlic, a little cloves and thyme, a pinch of sugar, 200g of soft cheese (feta or Adyghe), a bunch of fresh parsley, grated zest of 1 lemon, salt and pepper to taste.
Peel the pumpkin from the peel and seeds, cut into slices 1.5-2 cm thick. Put in a bag, add oil, salt and pepper there, cut a third of the head of garlic into thin slices, add a little sugar. Mix everything thoroughly by turning the bag over in your hands. Pour the contents of the package onto a baking sheet and bake in the oven at 180 degrees until soft.
At this time, boil green buckwheat for 10 minutes, strain, finely chop the remaining garlic and fry in oil in a frying pan until lightly crispy, slightly salted and adding cloves and thyme. Put in a large bowl, mix with baked pumpkin, add diced soft cheese and herbs.

Bon appetit!

Morning porridge with banana and nuts.
Danish cuisine

Ingredients: Green buckwheat, oatmeal, banana, some hazelnuts or almonds, maple syrup for sweetness, honey or sugar to choose from.
Cook for 10-15 minutes buckwheat and oatmeal, taken in a ratio of 1:1, in two measures of liquid (water and milk in a ratio of 1:1). Cut banana, add sweetener, sprinkle with ground nuts. You can also add cinnamon to taste. Wonderful morning porridge is ready!

Bon appetit!

Green buckwheat soup with spinach.
Hungarian cuisine

Composition: 1 tbsp. green buckwheat, 2 garlic cloves, 2 large bunches of spinach, half an onion, 3 tbsp. soy sauce, 1 tbsp. olive oil, some cumin seeds and salt to taste.
Boil buckwheat with olive oil and finely chopped onion for 10 minutes, after frying it until light brown, add finely chopped garlic, herbs, soy sauce, sprinkle with cumin and salt to taste.

Bon appetit!

vegetable soup
french cuisine

Ingredients: 10 g dried beans, 1/2 tbsp. green buckwheat, 50g cabbage, 1 small onion, 1 medium carrot, 3-4 garlic cloves, 4 tbsp. olive oil, salt to taste, 1 tsp each of dried rosemary and basil, a little green onion, a little grated hard cheese for sprinkling.
Soak the beans for several hours before cooking, then rinse and cook for about an hour over low heat, until soft. In the meantime, peel and cut all the vegetables into cubes, chop the garlic and onion. Fry together with vegetables in oil for 3-4 minutes, add a little water and simmer a little more, and then add to the bean broth. Season with salt and spices and cook for 15 minutes. Add green buckwheat. Cook for 10 more minutes. Two minutes later, add green onions.
Serve hot, sprinkled with grated cheese.

Bon appetit!

Cupcakes with buckwheat filling
french cuisine

1 st. white flour, 1/2 tbsp. green buckwheat, 1/2 cup sugar, 1.5 tbsp milk, 0.5 tbsp sunflower oil, 1 tsp cinnamon, 1 tbsp. pumpkin seeds, 1 small piece of ginger. For the filling: 2 tbsp. buckwheat, half a carrot, half an apple, 1 tbsp. honey, 1 tbsp. l. sugar, raisins.
Cook all buckwheat for 10 minutes and strain. Grate carrots and apples into a saucepan, simmer for 5 minutes, add as much honey and sugar as indicated in the filling, add 2 tbsp. buckwheat. After another 5 minutes, add the raisins. Let cool.
For the dough: dry ingredients are mixed. Grind pumpkin seeds in a blender, add eggs, ginger, sugar, butter and milk, as well as the remaining boiled buckwheat. then add the dry ingredients, gently mixing into the batter gradually. Sprinkle paper cups for cupcakes with flour from the inside, then pour 1 tbsp. dough, put 1 tsp. toppings, and finally pour the remaining dough. Sprinkle with cinnamon. Bake in an oven preheated to 180 degrees until cooked.

Bon appetit!

Tomato soup with green buckwheat
Hungarian cuisine

1l tomato juice, 1/2l. water, 2 handfuls of green buckwheat, 1 tbsp. vegetable oil, 1 tbsp. flour, any greens, dried or dried tomatoes for decoration, salt to taste.
Fry flour in oil, add tomato juice and water, bring to a boil. Add pre-washed buckwheat and cook until softened (10 min). Cut the greens, decorate with dried tomato slices (you can dry it yourself in the oven or in the sun). Salt to taste.

Bon appetit!

Green buckwheat casserole with vegetables
Slovak cuisine

200g buckwheat, 300g frozen mixed vegetables (corn, carrots, green peas, cauliflower, broccoli, cabbage, Brussels sprouts), 2 eggs, 2 cups. thick sour cream, 150 g of Edam cheese or any other hard cheese, 150 g of soft cheese, such as Adyghe, salt, ground black pepper, breadcrumbs, butter, 5 cloves of garlic.
Rinse green buckwheat and cook until tender for 10 minutes. Soft cheese cut into cubes, salt and pepper. Defrost frozen vegetables and lightly stew with butter in a pan, breaking eggs into them, adding 1 glass of sour cream, cubes of soft cheese, garlic, salt and pepper. Grease a heat-resistant glass bowl with oil, sprinkle with breadcrumbs, put a layer of buckwheat there, pour the remaining glass of sour cream, and then lay out a layer of vegetables. Bake in the oven for 30-40 minutes, sprinkle with grated hard cheese 5 minutes before the readiness.

Bon appetit!

Buckwheat casserole with cheese
Slovak cuisine

100g buckwheat, 1 egg, 100g grated hard cheese, 150g soft cheese, 0.5 tsp. dried parsley, 0.5 tsp marjoram, 1 garlic clove, a little salt.
Rinse green buckwheat and cook until tender for 10 minutes. Grate hard cheese, chop garlic. Mix buckwheat porridge, spices, salt, garlic, egg, grated cheese. Place in a baking dish, bake in the oven for about 30 minutes, serve warm.

Bon appetit!

Casserole with green buckwheat and beans
Slovak cuisine

1 cup green buckwheat, 400 g green beans, 1 cup boiled beans, 1 onion, 1-2 red peppers, 1-2 tomatoes, some salt, ground black pepper, butter, 2 eggs, 1 cup plain yogurt or kefir.
Rinse green buckwheat and cook until tender for 10 minutes. Fry onions in oil, add peeled and finely chopped green beans, boiled beans, tomatoes, salt, pepper and simmer until tender. Add spices, salt and black pepper. Add yogurt and eggs to buckwheat porridge, mix thoroughly, add vegetables and mix too. Pour the mixture into a baking dish and bake until crispy.

Bon appetit!

Winter casserole with sauerkraut
Slovak cuisine

200 g of green buckwheat, 500 g of potatoes, 3-4 large handfuls of sauerkraut, 2 handfuls of dried mushrooms, 3 eggs, a little salt, ground black pepper, 2-3 cloves of garlic.
Soak mushrooms and cut into smaller pieces. Rinse green buckwheat and cover with water in double volume, add mushrooms, salt and cook for 5 minutes. Remove from heat, wrap in a blanket and leave to stand for about 20 minutes. Boil jacket potatoes, peel and cut into cubes. Mix buckwheat porridge with eggs, season with ground black pepper, add salt if necessary, add chopped garlic. Gently stir in sauerkraut and potatoes. Pour the mixture into a baking dish and bake for about 30 minutes. Top with fried onions.

Bon appetit!

Peppers stuffed with green buckwheat
Slovak cuisine

4 red peppers, 1/2 cup green buckwheat, 1/2 cup millet, 1 white radish, 1 carrot, 1/2 cup dried tomatoes, 100 g dried shiitake mushrooms, 2 tbsp. l. sesame, 1 tbsp. l. tamari soy sauce, a pinch of salt, 1 tbsp. l. vinegar.
Cook buckwheat and millet for 10 minutes and let it brew. Drain off excess water. Add grated radish, carrots, chopped tomatoes, mushrooms and sesame seeds. Season with salt, vinegar and soy sauce. Heat the oven to 180 degrees. Carefully cut off the "cap" from the peppers, clean them from the seeds. Fill with prepared stuffing and close with the remaining "lids". Place the peppers on a baking sheet filled with 1/4 cup water. Cover the whole thing with aluminum foil and bake for 40-50 minutes, or until the peppers are tender.

Bon appetit!

Chocolate dessert with green buckwheat

Ingredients: 400 ml of water, 200 g of green buckwheat, 100 g of maple syrup (or honey), 75 g of chocolate (70%), 2 tbsp. cane sugar (20 g), 2 tsp ground ginger, a handful of walnuts.
Put buckwheat with sugar in a saucepan and cover with water. Bring to a boil under the lid, stir, remove and let stand for 20 minutes. Add 1/2 chocolate to the buckwheat porridge, breaking into pieces and stirring constantly, add ginger and maple syrup. Mix everything thoroughly until the chocolate is melted. Add the rest of the chocolate pieces, coarsely chopped walnuts and mix lightly. Divide among cups and sprinkle with the remaining walnuts.

Bon appetit!