History says that over six millennia back, buckwheat was the staple food of choice for ancient Himalayans. After a long journey, roughly 2,000 years ago, buckwheat made its way to Russia, presumably from Greece which the Greek originally coined the term “buckwheat”. Today it is commonly devoured mostly by Eastern Europeans and health-conscious consumers. Buckwheat can be enjoyed with a simple mushroom and onion dish commonly enjoyed in Russia, or with milk as a healthy breakfast porridge. Unlike other carbohydrates such as quinoa, potatoes, or rice, research suggests that almost 75% of the protein found in buckwheat is available to the human body, making it one of the leading sources of plant-based protein. It also contains 18 types of amino acid which is on-par with other crops such as beans and peas. Buckwheat is essentially fat-free, with complex carbohydrates that can slow the development of obesity. It is also known for stabilizing blood sugar levels, improves metabolism, and reduces risk from cardiovascular diseases.