I’ll be frank: I love
buckwheat!!! I have always had a fond place in my heart for buckwheat. I
honestly can’t remember where in my childhood buckwheat took its place, I
think an aunt used it, or maybe my mom. I just remember it being there somewhere.
When I started pursuing this healthier cooking thing, I was delighted to
discover the nutritional benefits that buckwheat has to offer. Buckwheat is
not actually wheat at all. It is a seed that comes from a sorrel-like flower.
This makes it, in my view, a superfood, not to mention gluten free, plant
based, and other great qualities many are looking for
today.

Unfortunately, buckwheat flour doesn’t behave quite the same
as wheat flour, so its uses tend to be more limited, but you can find some
good products that use pure buckwheat in simple and nutritious ways. You can
also use it in recipes here and there, in baking, and always be confident
that you are adding amino acids, fiber, and other essential nutrition to the
dish. Here is a fantastic and quick way to enjoy ramen without the toxic
craziness of the ubiquitous instant ramen. And, it is great on a detox!
This recipe can be ready to eat in 20-30 minutes from start to finish.
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