Another raw buckwheat recipe. With the “meaty” shiitake




 

Another raw buckwheat recipe. With the meaty shiitake - before dehydrating

Before dehydrating

This raw buckwheat recipe is just an example of what you can do with the fermentation starter.

Eating raw is so much easier with the fermentation starter.

Because the meals are quick to prepare. So tasty (or maybe I’m obsessed with sour foods). Highly absorbable and digestible. And, of course, full of nutrients.

With this recipe, I just wanted to show you that it’s easy to come up with the new food combinations. On the go. Then add a starter, and enjoy your creation the next day.

The good rule is to limit your recipes to 3-6 ingredients. And be easy on salt. It masks the authentic flavors of foods.

The below buckwheat meal took me about 10 minutes. I don’t know  – it looks something like a pie (not very familiar with the cooking terms). What I do know is it satisfies my stomach and mind.

I didn’t use any measuring cups. So, I’m giving the approximate amounts. Makes about 4 servings.

 

 

 

Ingredients

 

Another raw buckwheat recipe. With the meaty shiitake

Done

 

 

 

♦ 1 cup raw buckwheat groats
♦ 3 tbsp rye starter
♦ 8 tbsp olive oil
♦ dry oregano
♦ cayenne pepper powder
♦ shiitake mushrooms (on top)

 

 

 

 

 

 

Directions

1. Soak buckwheat groats for 6 hours in warm water (I’m into buckwheat now).

2. Clean the groats of the buckwheat “slime” by using a colander. Or simply rinse the groats under the running water until it is gone.

3. Then put the groats into blender and blend until smooth. If necessary add some water, but just enough to be able to blend. If you add lots of water before soaking then the groats should be pretty saturated with water at this stage.

4. Mix the blended groats with a rye starter.

5. Add olive oil and oregano to taste, and mix.

6. Also, put some salt if you like.

7. Sprinkle with oregano and cayenne pepper (depending on how spicy you want it to be).

8. Top with raw shiitake halves.

9. Grease the tray with a bit of olive oil. Transfer the mix. Keep it under 1.5 cm thick.

10. Finally, put into a stove on “keep warm” mode or in a dehydrator. In ether case, hold for 8 hours.

 

 

Preparing this in the evening is great. Because in the morning you wake up to a fresh, truly perfect breakfast. Fine enough to be on the Queen Elizabeth’s table. I’m not sure why I’m mentioning her here.

 

 

Another raw buckwheat recipe. With the meaty shiitake - ready; the full tray

 

 

 

Another raw buckwheat recipe. With the meaty shiitake - ready; the inside

 

 

 

 

 

 


 

 

 

 

 

 

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