Sunday, April 23, 2017

Hot Green Salad with Gluten Free Grains



Asparagus & Brussels sprouts hot salad.


Having a savory or salty breakfast - in contrast to a sweet one - can be very helpful strategy in balancing daily blood sugar levels.

In the mornings the body is much more sensitive to sugary and starchy foods than later on in the afternoon or in the evenings. If we eat sweet foods first thing in the morning it is easy to become imbalanced. It may have consequences for the rest of that day and can bring on infamous early-afternoon slump (coffee anyone?), headaches, anger, acne break-outs, sugar cravings, stimulant or alcohol cravings, depression and so on… The only way how to fix this roller coaster is TO RESET the body OVERNIGHT with good sleep and START AGAIN - with a savoury breakfast and NO stimulants such as coffee.

The recipe for my favourite breakfast has developed over time. I tend to have it as my first meal of a day, sometimes as an elevenses or an early lunch.  It can be packed into a food flask and taken out. I like to rotate buckwheat and quinoa, occasionally millet, using various vegetables as available and best quality I find in shops.


INGREDIENTS (1 person):


130g cooked buckwheat groats (or quinoa, millet)

160g green vegetables
favourite choices:
courgette + leek
asparagus + Brussels sprouts
celery+spring onion

You can combine any vegetables but if you have delicate digestion, avoid combining cruciferous (cabbage family such as Brussels, kale) with onion family (leek, spring onion).

Salt to taste

Black pepper to taste

1 clove of crushed garlic


1/3 tsp of cinnamon

20-40g coconut oil / butter / ghee


For better digestion add some:

Lemon juice
Ginger
Horseradish paste
 

Two portions of veggies is a good start for the day ahead...


METHOD:

GRAINS:  can be prepared beforehand and stored in fridge overnight.

1. Rinse buckwheat and leave it soaking for a while. Discard water.

2. Cover up well with hot water from the kettle (2/3 grain, 1/3 water above the grain).

3. Cook for 8-10 minutes half-covered on low flame. Switch off and keep hot by placing thick towel over the lid.

4. After 30 minutes the buckwheat should have soaked up the leftover water, but still stay firm, not mushy or too dry.

VEGGIES

5. Thinly cut up the chosen veggies. Brussels, onion, leeks and grated garlic is best to leave standing for 5-10 minutes to activate their health-promoting substances.

6. Stir-fry on fat for up to 6 minutes, adding water if needed, and the rest of ingredients.

7. Add cooked buckwheat, mix together.


Celery sticks & Brussels sprouts hot salad. Share or leave half for later (elevenses?).



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