Buckwheat Vegetable Bowl

Name: Buckwheat Vegetable Bowl
Ingredients: 1 cup raw buckwheat, soaked overnight in plenty of filtered water; 2 inch piece kombu; 1 cup daikon, peeled and cut into ½ inch dice; ½ cup carrot, cut into ½ inch dice; 1 cup cabbage cut into ¾ inch dice; 1 onion, diced, or one leek; 1 to 3 teaspoons fresh peeled and finely grated ginger; 1 to 3 teaspoons fresh peeled and finely grated turmeric, or ¼ to 1 teaspoon dried, adjusted to taste; 1 large pinch sea salt; 2 cups filtered water; 2 cups tender greens (mizuna, arugula, spinach, bok choi); toasted sesame and sunflower seeds, finely sliced scallions, chopped parsley, cold pressed flax oil or sesame oil, tamari

fullbellyfarm.com

Buckwheat Vegetable Bowl Adapted from Amy Chaplin Originally called “Buckwheat veggie breakfast bowl”, this recipe would make a good savory breakfast, but

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Ingredients

1 cup raw buckwheat, soaked overnight in plenty of filtered water
2 inch piece kombu
1 cup daikon, peeled and cut into ½ inch dice
½ cup carrot, cut into ½ inch dice
1 cup cabbage cut into ¾ inch dice
1 onion, diced, or one leek
1 to 3 teaspoons fresh peeled and finely grated ginger
1 to 3 teaspoons fresh peeled and finely grated turmeric, or ¼ to 1 teaspoon dried, adjusted to taste
1 large pinch sea salt
2 cups filtered water
2 cups tender greens (mizuna, arugula, spinach, bok choi)
toasted sesame and sunflower seeds, finely sliced scallions, chopped parsley, cold pressed flax oil or sesame oil, tamari