Guest guest Posted January 19, 2006 Report Share Posted January 19, 2006 Wow! I've been eating Kasha since I was a kid. I knew it was good for me, but I had no idea it was that good! Of course, when I was a kid, my grandma made it for me with either a ton of sugar, or smothered in beef gravy... -Daniel /search?query=linen+coop & submit=Search , " KJ " <kjalics@r...> wrote: > > We often eat buckwheat and love the special nutty taste. I just came > across these facts about buckwheat at a Slovenian website and > thought I'd pass them on, though probably most of you already know > most of these. > > Kristi in Ohio > > > > Buckwheat is not a grain, but a distant cousin of rhubarb > > The shell, when dried and split, reveals a small kernel called a > groat > > When roasted, buckwheat groats are called kasha > > Buckwheat has: > > 90% of the protein value of milk product > > more than 80% of protein value of eggs > > one lb of buckwheat has the protein value of 1/2 lb beef > > Buckwheat contains all eight amino acids > > Buckwheat is closer to being a complete protein than any other plant > source including soy beans > > Groats are stone ground for buckwheat " flour " and contains no gluten > > Buckwheat was used as a partial replacement for expensive white flour > > The beautiful flowers are a great attraction for bees > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2006 Report Share Posted April 30, 2006 Hi, Mary Beth--again! I did a google search and came up with this recipe. It mixes different kinds of fat so it isn't optimal but it's still raw: Storm's Raw Tabouli! (Our special staple " green stuff " recipe): * one bunch cilantro * one bunch parsley * one bunch green onions * two tomatoes * one avocado * half a cup of raw almonds * cold-pressed olive oil * unrefined sea salt * raw honey * half a lemon Chop up cilantro, parsley, green onions, avocados and tomatoes in a bowl. Blend almonds to a fine flour in blender and add to bowl. Add the juice of half a lemon, a tablespoon of olive oil, a tablespoon of honey, and a teaspoon of salt. Change it up each time by adding a different vegetable/herb like corn, broccoli, or fresh basil, or a different spice like Italian or Mexican seasonings. Serves 3. I've seen other recipes out there for raw tabouli, too. Search and see what you come up with. Tommie http://www.rawburchard.blogspot.com rawfood , " Mary Beth Schiros " <mbschiros wrote: > > HI got another question, I really like tabouli, and I make it with > bulgur that I just soak for a half hour. I want to try it with > something other than bulger, like buckwheat, but the packages always > say to cook the buckwheat and then it ends up mushy...can it be soaked > instead? IF so about how long? > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 30, 2006 Report Share Posted April 30, 2006 I get buckwheat groats and sprout them. Sometimes I grind them to make pizza crust (dehydrated) and some times I just eat them. I'm thinking your could just soak them overnight and then use them in an original tabouli recipe. Maybe? Try it and let us know how it works. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Your pizza crust sounds interesting... would you mind sharing it? Trish Burrows P.O. Box 456 Newland, NC 28657 828-733-1672 sunflowers2 - SV I get buckwheat groats and sprout them. Sometimes I grind them to make pizza crust (dehydrated) and some times I just eat them. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Soaked buckwheat groats, sprouted for a day or two. Grind in GreenStar/Power/Life juicer or Champion. Shape into patties. Dehydrate. Sometimes I add garlic cloves or jalapenos or both. Sometimes celery, sometimes carrot pulp, but usually just the buckwheat. The pizza crusts are just a vehicle to put " pizza " toppings on! My recipe is adapted from Juliano's recipe, but I do like his toppings and they are time consuming to make, so I cut back on the time it takes to do the crusts. Shari Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2006 Report Share Posted May 1, 2006 Mary- I eat bulgar on a regular basis, or shall i say, did eat. I was very interested in the soaking, but i am curious how much different the bulgar tastes soaked, and how you go about soaking it in general. Kelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 kasha and bows! love it with some kind of ff gravy over it. I toast it in a dry pan and water saute onions and mushrooms, add the veggie broth and cook for about 15 minutes. Also usually use minced garlic. Found whole wheat farfalle finally! Yeah the taste is different that the version we used to make with the chicken smaltze but still tastes good when it is toasted first. I prefer Wolf's Kasha since the grains are smaller.... Nancy and Edhttp://www.flickr.com/photos/ncyg46/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2009 Report Share Posted December 11, 2009 thank youPatricia Squyres (714) 299-6468 (714) 974-7055 Fax--- On Fri, 12/11/09, Nancy G <ncyg46 wrote:Nancy G <ncyg46 buckwheat Date: Friday, December 11, 2009, 7:21 AM kasha and bows! love it with some kind of ff gravy over it. I toast it in a dry pan and water saute onions and mushrooms, add the veggie broth and cook for about 15 minutes. Also usually use minced garlic. Found whole wheat farfalle finally! Yeah the taste is different that the version we used to make with the chicken smaltze but still tastes good when it is toasted first. I prefer Wolf's Kasha since the grains are smaller.... Nancy and Edhttp://www.flickr. com/photos/ ncyg46/ Quote Link to comment Share on other sites More sharing options...
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