Friday, July 11, 2014
Quote of the Day 7/18/14
Quote of the Day
How grateful I am to experience your devotion and affection!
Buckwheat is one of our main attractions today. It is not a type of wheat but is related to the rhubarb family. It is a high quality protein that is a suitable substitute for wheat, oats, rye, and barley. Buckwheat is known to lower cholesterol. Also, it is a good source of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery. It is of the water element and adds to your sexual vitality.
Quinoa is sometimes called the perfect food because of its balance of proteins.
This dish will put you in the mood for an evening that would make Aphrodite, the Greek Goddess, blush. Spontaneity is key!
Buckwheat Salad with Quinoa and Edamame
1 1/2 cups water
1/2 cup quinoa (rinsed 3 time to remove saponins that causes a bitter taste, drain and soak 3 hours)
1/4 cup buckwheat groats (rinsed, drained soaked for 3 hours)
1/2 cup Edamame beans (shelled, frozen)
1/2 cup walnuts
1/2 cup dried cranberries (or dried apricots)
1/2 cup basil (fresh, chopped)(cilantro an option)
2 tablespoons extra virgin olive oil
2 tablespoons rice syrup
2 tablespoons white balsamic vinegar
3/4 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
Over a medium heat, pour water into a pan and bring to a boil. Add the soaked buckwheat groats and soaked quinoa to boil. Cover and allow them to simmer for about ten minutes. Add frozen Edamame beans and simmer for another five minutes. Place is a large bowl when cooked.
In a medium bowl, add walnuts, cranberries, and basil. Mix dressing ingredients and pour mixture into the larger bowl of buckwheat groats and quinoa. Stir until ready to serve. Best served on crispy Romaine lettuce.