Buckwheat bread, marinated goats feta with trimmings. Love it when breakfast turns out like a rainbow!
Buckwheat break is quite strong tasting, and takes a little warming to. No avoiding it. On the flip side, who can stand cardboard-y flavoured supermarket style bread? Blurgh. It’s all in what we train ourselves to enjoy. That’s why I recommend giving buckwheat bread a go like this.
Toast the bread to crispy, slather with Meredith marinated goats feta (drool), shave whatever is about in you fridge (love the mandolin). In my case asparagus, yellow capsicum and spring onions. Tomatoes are always a nice addition. Even a sprinkle of sumac would compliment. Consume.
I’m not celiac or intolerant, but I do agree with Sarah Wilson to lighten the load on our gut, gluten being a major irritant. So if we avoid the difficult little composite even for one meal, that means I can eat pasta for dinner and not feel too bad 🙂
On a health note, buckwheat is a great grain – well technically a fruit seed – that has to be grown chemically free, otherwise it will die. It’s health profile looks like this:
- neutral thermal nature, can be eaten in all seasons and to balance other foods
- nutrient dense
- cardiovascular improving
- an intestinal workout
- moderates blood sugar levels
If you’re interested in getting a little more “buck” into your diet, you can try making buckwheat pancakes (I can’t believe I haven’t blogged about these yet – coming soon!), enjoying a soba noodle salad or try this recipe for a gorgeous buckwheat mash (thanks to @MindfulFoodie!).