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.