Healthy, light, raw, and absolutely gluten-free. Recipes that will surely make you feel delighted and well − not only in the body but also the soul.
Buckwheat risotto with vegetables, walnuts, hemp seeds, onion, and pumpkin oil
Ingredients:
- Dark buckwheat
- Shelled walnuts (soaked in advance in cold water for at least half an hour, but no more than three hours)
- Dried tomatoes marinated in oil (without chemical stabilizers and without sugar)
- A sweet red or yellow pepper
- Spring onions
- Shallots
- Red onions
- Hulled hemp seeds (about a tablespoon per person)
- Pumpkin seed oil (about a teaspoon per person)
- Salt (quality: unrefined sea salt without the addition of iodine
- Pink Himalayan or black lava salt)
- Garlic (can be omitted)
Preparation:
Boil the buckwheat in salted water. Wash the sweet pepper and cut it into small pieces and place in a large bowl. Cut the marinated dried tomatoes into small pieces, rinse and chop the walnuts into small pieces, along with the hemp seeds, and place in a bowl. Then clean the spring onions, red onions and shallots; chop them finely and wait until the buckwheat is cooked. Mix chopped onion into the buckwheat and let it sit with the lid on for about three minutes.
After three minutes, put the contents of the pot into a bowl with the other ingredients and stir. Taste it, season it with salt and you can serve immediately before the buckwheat risotto gets cool, although buckwheat risotto is delicious even cold. In warmer periods of the year, you can put in smaller pieces of lettuce or even cucumber.
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