Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Holy Cow, I have just made the most amazing, refreshing salad from buckwheat !  Who loves buckwheat ? I am not going to lie, but buckwheat and me have a little thing going.  I love the nuttiness of it.  I love the slight rawness of it as I do not cook it to a pulp.  I have been neglecting buckwheat a bit, so decided today was buckwheat day and man, I am so happy I did.  This salad does have a slightly addictive snack attack as an additive, but it is so worth it.  I will take full responsibility if you get to the point of…obsession and addiction (like me).  In the meantime, this is a must make salad guys.  Have it as a whole salad meal or a side, trust me both work.  It is packed with good, simple, nutritious ingredients….and it is pretty much green !

And, do yourselves a favour….The addictive, obsession snack…make it! Make it and love it as much as I do, but do yourselves another favour, and store some in a sealed container and freeze it, for easy usage on salads or whatever for next time.  You will Thank me !

Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Preparation and Total time:  10 minutes (this will alter if buckwheat is not cooked and lentils are not roasted)

Serves 2

Ingredients:

1 cup cooked buckwheat

1 cup baby spinach, uncooked and slightly chopped

1/2 cup packed fresh mint leaves (or more), finely chopped

1/2 cup packed fresh parsley, stalks included, finely chopped

a handful (approx 60 grams or more) raw sugar snap peas, chopped

1 avocado (I used Hass Avocado, very creamy and buttery) Depending on the size of your avocado, you may want more…

1 fresh lemon, cut into quarters for lemon juice

salt and pepper

To garnish:

Roasted lentils * (either black, brown or green)

Instructions:

Cook buckwheat as per packet instructions.  Let cool.

Chop up your herbs really small and  mix through the buckwheat.

Add the sugar snap peas to the buckwheat.

On a serving plate, place spinach, top with the herbed buckwheat and sugar snap peas.

Add the avocado pear, squeeze some fresh lemon juice over and top with the crunchy roasted lentils.

To Roast Lentils:

Cook lentils as per packet instructions.  I don’t cook mine too much as I like a bit of texture.  Drain and dry them thoroughly with the help of kitchen towels and the lentils spread out individually.  Once completely dry, place them on a baking tray with a little olive oil, salt and pepper and roast until crispy in a preheated oven at about 180 degrees Celsius / 350 degrees Fahrenheit.  They pretty much go black and shrink…it is a good sign 🙂 . Once done, let them cool and then go crazy and add them to EVERYTHING !!!

Enjoy 🙂

 

 

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Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

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This…is ‘to die for’…not literally, but you know what I mean.  It is super easy, has loads of health benefits and I just had to share.  It is a matter of throwing the raw buckwheat into a jar of milk and letting it soak overnight…oh, of course with the chai seeds and ground flax seeds, in this case.  It is another versatile breakfast, no hard and fast rules…just healthy and deliciously yummy to eat !!! With literally a few ingredients, you are good to go! ..

So once the raw buckwheat has soaked in milk overnight in the refrigerator, it is a matter of divide into two glasses, top with already made granola, dash of fruit, then some avo yoghurt…yes !  Avo Yoghurt 🙂 don’t freak out…it is A-M-A-Z-I-N-G… All it is, is plain yoghurt with avocado mashed into it.  It smoothes out beautifully and gives the yoghurt a cute pale greenish colour…and it is healthy!!! Top with more fruit and nuts, and drizzle with honey if you want some added sweetness ! Yum

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Overnight Buckwheat Breakfast with Avo Yoghurt and Granola

Preparation time:  2 minutes (excluding the overnight time)

Total time:  10 minutes

Serves 2

Ingredients:

100 gram (100 millilitres) Raw Buckwheat (I used Gluten-Free)

Milk (I used Dairy Free/Lactose Free Rice Milk Powder mixed up)

1 tablespoon of Chia Seeds

1 tablespoon of ground Flax Seeds

2 handfuls of Granola

Fresh Fruits of your choice, chopped

1/2 an avocado pear

3/4 tablespoons of plain yoghurt

Instructions:

In a measuring jug, put the 100 grams (millilitres) of raw buckwheat.

Then pour the milk into the measuring jug with the buckwheat in, and pour until it reaches 1 cup (250 millilitres).

Add the chia and flax seeds.

Cover with cling-wrap and let it sit overnight in the refrigerator.

By morning, the buckwheat would have bulked up nicely and will be a thick consistency. Divide the buckwheat mixture into two glasses.

Mash the avocado and add to the yoghurt.

To each glass, add granola, a bit of fruit and top with the avo yoghurt, more fruit and nuts and then drizzle with honey.

Enjoy 🙂

Bacon and Corn Fritters

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I am always on the lookout for some different light meals, otherwise lunchtime becomes kind of the same everyday, and before I know it, I will be in a lunchtime rut with regards to what I am eating.

These corn and bacon fritters just seemed like such a great change and also so versatile. There is something about corn and bacon that just seem to go together.  These fritters are ideal for that Saturday lunch or whenever.

I am not overly keen on using any tinned product with all the preservatives, so I used fresh mealies, cooked them and cut the corn off them and yes, I confess…I did have a couple (or more) spoonfuls of the corn, and… another confession….I sneaked some cooked bacon.  I just can’t resist cooked crispy bacon, I always have to cook more because I know me…  It is like I cannot cook without picking… I could convince myself and say that it is all, just tasting….but …..not (yes, maybe I have a problem, maybe I need to get a grip and be more controlled….hmmmm, whatever….food is good !)

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So, back to these scrumptious Corn and Bacon Fritters….they are just so easy to throw together by the way.  Once all the ingredients were combined, put a little oil in a pan and proceed to fry spoonfuls of the batter until they are golden brown on each side.  It is the same as making crumpets, those little bubbles form on the top of the fritter and then you just know it is time to turn them over.  I enjoyed mine nice and hot.  I added a bit of salad, which included avocado pear, tomatoes and rocket leaves with mine just to complete the meal, but trust me, I could have eaten the fritters straight from the pan!

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Bacon and Corn Fritters

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Makes approximately 9 fritters

Ingredients

310 grams fresh corn kernels (approximately 2 fresh corn on the cobs)

310 grams chopped or diced bacon

180 millilitres (3/4 cup) self raising flour

2 extra large free range eggs

80 millilitres (1/3 cup) buttermilk

1/2 small onion

salt and pepper to taste

45/50 millilitres of avocado oil *

Instructions

Cook bacon until crisp and set aside.

Microwave the corn on the cob for 2 minutes or until cooked, yet tender and crunchy and set aside. *

Chop up the onion into small pieces

In a medium sized bowl, add the eggs and the flour and whisk together until smooth.

Add the buttermilk, bacon, corn, onions, salt and pepper.

Mix and combine all the ingredients together.

Allow the ingredients to stand for 10 to 15 minutes.

Then heat a medium sized pan with the avocado oil, once the oil has heated add tablespoonfuls of the fritter mixture to the pan allowing for the fritters to spread.

Cook for a couple minutes and once tiny bubbles appear, turn the fritter over onto the other side. Cook for a further minute or two, until the fritter is a nice golden brown colour.  Continue this method with the batter until the fritter mixture is finished.

Serve hot with a little salad.

Enjoy 🙂

*  Olive oil will be fine as well, if you do not have Avocado oil.

*  If you are not keen on using a microwave to cook the corn on the cob, by all means use the stove method.