Green Buckwheat and Cranberry Salad

Green Buckwheat, Apple, and Cranberry Salad with Lemon Maple Vinaigrette

Prep Time: 10 minutes

Cook Time: 20 minutes


Serves 4


  • 1 cup green buckwheat groats, soaked overnight
  • 1 large green apple, cut into matchsticks
  • 2 cups baby spinach
  • ½ cup dried cranberries
  • ¼ cup sliced almonds


  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon real maple syrup
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper 

How To Cook

1. Transfer the green buckwheat to a saucepan, cover with 3 centimeters of water, and bring to a boil. 

2. Reduce to a simmer, cover, and simmer for 15 minutes or until the green buckwheat is tender but still has bite.

3. Pour the green buckwheat into a fine-mesh strainer and rinse the buckwheat under cold water—drain well.

4. Transfer the cooked green buckwheat to a large salad bowl with the apple, spinach, cranberries, and almonds. Toss to combine. 

5. Whisk the dressing ingredients together in a small bowl. 

6. Pour the dressing over the salad, toss to distribute the dressing, and serve.

recipe 2

Green Buckwheat Pancakes

Green Buckwheat Pancakes


1 cup green buckwheat flour

2 tbsp millet or rice flour (or more buckwheat flour)

1 cup water

1 lime juice

1 cup green leaves (kale, mint, parsley, cilantro, basil, spinach)

2 small broccoli florets

1 pinch cumin powder

1 pinch Himalayan salt or more to taste

1 pinch cayenne pepper

1 tsp spirulina powder (optional)

1 tbsp coconut oil for frying


1 cup green salad (spinach, kale, arugula, watercress)

1 sweet potato (cut into chunks)

¼ cup cauliflower florets

½ cup frozen peas

½ cup organic chickpeas *

1 tbsp Hemp seeds (optional)

1 pinch nutmeg powder

How To Cook



  1. Pour ½ cup green buckwheat into your blender, make sure the green buckwheat is dry
  2. Blend until you get a super fine flour


  1. Pour all the ingredients for the pancakes in a high speed blender and blend until well combined.
  2. Let the batter sit for 10-20 minutes. 
  3. Heat ome coconut oil in small pan for the pancakes (make sure that you take a non stick pan).
  4.  Spoon 1/4 of the mixture onto the pan and cook until bubbly on top, then flip and cook until golden brown on the bottom.
  5. Cook one pancake after the other until you are done.

  1. Peel the sweet potato and steam it for 10-15 minutes until soft.
  2. Heat another small pan and roast the cauliflower florets for 5-7 minutes until they are getting brown.
  3. Boil the frozen peas for 5 minutes in water. Drain them and keep them on the side.
  4. Place the steamed sweet potato in a bowl and mash it with a fork. Add some Himalayan salt and a pinch of nutmeg.
  5. Take a plate, arrange each pancake and top it with the salad. I used watercress, chickpeas, peas and cauliflower florets.
  6. Scoop the sweet potato mash on the side or on top. 
  7. Sprinkle some hemp seeds on top and serve.

recipe 3

Green Buckwheat Shakshouka

Green Buckwheat Shakshouka

Prep Time: 10 minutes

Cook Time: 30 minutes


  • 1/3 cup green buckwheat groats, soaked overnight
  • 453 grams tomatillos
  • 226 grams baby spinach
  • 16 grams fresh coriander, leaves and tender stems
  • 2 tablespoons olive oil
  • ½ yellow onion, chopped
  • 3 garlic cloves, minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon cumin
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 large eggs
  • Chopped fresh parsley for garnish

How To Cook

1.Transfer the green buckwheat to a saucepan, cover with about 3 centimeters of water and bring to a boil. 

2. Reduce to a simmer, cover, and simmer for 15 minutes or until the green buckwheat is tender but still has bite.

3. As the green buckwheat cooks, remove the outer husks and stems from the tomatillos, then rinse and quarter. 

4. Transfer the quartered tomatillos to a blender or food processor with spinach and coriander. Blend/process until smooth. 

5. Heat oil in a medium-sized skillet over medium heat. Add the onion and sauté for 3-4 minutes or until softened and fragrant. 

6. Add the garlic, continue to sauté for another 30 seconds, then add the red pepper flakes and cumin. Stir for a few seconds to wake up those flavors. 

7. Pour in the tomatillo puree – season with salt and black pepper. Cook for 15 minutes or until reduced and thickened, then fold in the cooked green buckwheat.

8. Use a large spoon to create four nests in the sauce for the eggs. Crack an egg into each nest. 

9. Reduce heat to medium-low, cover the skillet and cook for 2-5 minutes or until the eggs are done to your liking. 

10. Garnish with parsley and serve.


Green Buckwheat Banana Smoothie

Green Buckwheat Banana Smoothie


  • 1 banana
  • ½ cup green grapes (frozen)
  • 1 cup coconut milk
  • ¼ cup green buckwheat 
  • 1 handful mint leaves (fresh)
  • 1 tbsp. lemon juice 
  • 5 to 7 ice cubes

How To Cook

1.Make sure to soak the green buckwheat in water for 8 hours, then remove the water.

2.Add all the ingredients in your blender and blend until well combined.

3.Serve immediately

Buckwheat Porridge

Sweet buckwheat porridge with almond milk

Buckwheat Porridge

Sweet buckwheat porridge with almond milk


1x cup of lightly toasted (brown) buckwheat.

3x cups of milk.

1x small serving of butter.

1x small serving of sugar.

1x small serving of honey.

1x small serving of salt.

1x small serving of crushed walnuts

How To Cook

1.     Add buckwheat to a boiling pot of water (we suggest 2 cups of water only), cover and let it boil until swollen.

2.     Once the water has mostly evaporated, add 3x cups of milk to the pot and stir.

3.     Shortly after, add butter and sugar to your liking. We suggest to add a sprinkle of salt to balance the flavors.

4.     Once butter has been dissolved, remove pot from stove and onto a plate.

5.     Add honey on top and crushed walnuts.

Creamy buckwheat and mushroom risotto

Creamy buckwheat and mushroom risotto

Creamy buckwheat and mushroom risotto

Creamy buckwheat and mushroom risotto


  • 1x cup of lightly toasted (brown) buckwheat
  • 4x table spoons of butter
  • 1x small serving of onion, peeled and diced
  • 1x garlic clove, peeled and diced
  • 5x cups of mixed mushrooms, washed and sliced
  • 4x table spoons of cream (crème fraiche)
  • 2x cups of chicken stock
  • ½ table spoon of ground black pepper
  • 1x small serving of salt
  • 2x cups of water
  • 1x large serving of Parmesan, for topping

How To Cook

1.     Firstly, we start with the sauce. Melt 2x table spoons of butter in a large frying pan over medium heat.

2.     Once butter has melted, add the onion, garlic and mushroom. Stir until mushrooms are fully cooked through.

3.     Add the cream, stir until it has been absorbed with the mushroom.

4.     Turn off the heat, set aside and cover with the top of the pot with tin foil.

5.     With a new boiling pot, add 2x cups of water and 1x cup of buckwheat.

6.     Once water has evaporated, add buckwheat to the large frying pan with the mushrooms (remove the tin foil).

7.     Stir everything slowly, add chicken stock and salt. Bring to a simmer.

8.     Remove all onto a plate. Add parmesan and black pepper to your liking.

Buckwheat Meatballs

Buckwheat and meatballs with creamy tomato sauce

Buckwheat Meatballs

Buckwheat and meatballs with creamy tomato sauce



½ kg of minced meat

½ an onion

1x slice bread

½ cup of milk

1x egg

2x cloves of garlic

1x teaspoon of dried paprika

1x small serving of salt


1x large carrot

1x red pepper

½ an onion

4x cloves of garlic

1x cups of water

6x table spoon of canned tomato paste

1x small serving of salt

1x small serving of grounded pepper

1x small serving of chili flakes


1x cup of lightly toasted (brown) buckwheat

2x cups of water

Olive oil

1x serving of fresh parsley

How To Cook

Preparing the vegetables

  1. Prepare all vegetables first. Peel, rinse, and shred carrot.
  2. Peel, wash and press garlic.
  3. Rinse, and slice red pepper.
  4. Peel, rinse, and cut ½ an onion into small pieces for sauce, and shred ½ an onion for the meatballs.

Cooking the buckwheat

  1. Add 2x cups of water into a saucepan. Bring it to a boil.
  2. Reduce heat to medium to low and then add the 1x cup of buckwheat to the boiling water. Let it boil for 15 min, stir from time to time. Put the heat on low until ready.
  3. Once finished, pour the water with buckwheat into a strainer. Rinse well under cold running water. Let the water drain from buckwheat and then transfer into a plate cover with a lid and set aside until ready.

Preparing the sauce

  1. Add 2x table spoons of olive oil onto a sauté pan and then add onions. Sauté onions on medium to high heat for 5 minutes, or until golden brown on the edges.
  2. Add shredded carrots and pressed garlic and sauté it for 5 more minutes.
  3. Then add 3x table spoons of tomato sauce and sauté for 5-7 minutes mixing constantly; paste needs to be incorporated with the vegetables nicely.
  4. Place all sautéed vegetables into a medium saucepan. Add sliced red pepper, a cup of water, 3x more table spoons of canned tomato paste, 1x small serving of salt, 1x small serving of ground black pepper with sautéed vegetables. Stir it all together and set aside. Add the desired amount of chili.

Cooking the meatballs

  1. Place ½ kg of minced meat in a bowl. Add 1x egg, 1x small serving of salt, 1x dried paprika powder and 1x small pinch of pepper.
  2. Dice ½ an onion
  3. Crush the 1x slice of bread and put into a bowl. Soak the bread with ½ cup of milk for 5 minutes.
  4. Add the diced union and soaked bread with milk to the minced meat and mix until smooth.
  5. Form the meatballs with your inner hands one by one.
  6. Heat oil in a deep-frying pan and fry the meatballs.
  7. Once meatballs are ready, remove from pan and remove excess oil.
  8. Place meatballs on a plate, apply the sauce, add buckwheat and serve with a small bundle of parsley.