Around some circles, I have the reputation for throwing together a tasty salad. Oh, yes. I do make good salad. I even wrote a post about it awhile back.
|Raw almonds and organic avocado add good fats to the salad.|
Now, if you don’t like or don’t have certain ingredients on the list, by all means substitute with what you have. Frankly, this salad was not thought out too far in advance. I was dreaming about salad on my drive home from the gym and it came together once I got home and started rummaging through my cupboards.
Buckwheat groats, untoasted (left) and toasted (right)
Some of you may not be familiar with buckwheat groats, so please give me the pleasure of telling you what they are. You may have heard of kasha, which are buckwheat groats that have been toasted. Buckwheat is not related to wheat. It is a pseudocereal, not a grain. And it actually the fruit of a plant that is related to rhubarb. Buckwheat is gluten-free and a great alternative to other grains.
Flour ground from buckwheat is used in all sorts of applications, particularly crepes and pancakes. The cooked groats make a lovely pilaf or breakfast cereal, as is traditionally eaten in Eastern Europe. Another popular dish is Kasha Varnishkes, which is cooked buckwheat and bowtie pasta. And if you are lucky enough to live somewhere where you can find knish, then you might just find it in filling. (You New Yorkers be sure to stop by a street cart and enjoy a knish for me alright?) And if you interested in health benefits, you can read all about it here.
And now, if you’ll excuse me, I’m going to finish my salad…because I don’t have to lick the screen. I get the real thing. (I know you’re jealous.)