SuperFood: Buckwheat

SuperFood: Buckwheat

Rich in flavonoids and magnesium, buckwheat is great for heart health. A diet high in buckwheat can lower LDL (low-density lipoprotein) protein associated with cardiovascular disease, and increase HDL (high-density lipoprotein) or good cholesterol. It can lower the risk of diabetes, help prevent gallstones (it’s high in soluble fibre) and is generally as healthful as fruits and vegetables.

Whole buckwheat has an unusual triangular shape. Prepare buckwheat in a similar manner to cooking quinoa (you can choose to cook it in water or stock). Buckwheat prepared this way can be served as an alternative to rice, porridge or oatmeal (to achieve the texture of porridge, increase the quantity of liquid and cook it for a longer period of time). Cooked buckwheat can also be tossed into soups and stews or mixed into salads. Buckwheat ground into flour can be mixed with wheat flour and used for baking. It is delicious in pancakes. The Japanese also use it to make buckwheat noodles, otherwise known as soba. When purchasing buckwheat, look for fresh seeds (check the use by date). They should be dry. At home, store the seeds in an airtight container placed in a cool, dark spot. To maintain the freshness of buckwheat flour, refrigerate it.

Organic buckwheat flour and soba are available at SuperNature Forum.

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