Summer Sweet Pea Buckwheat

Fresh peas and mint are a beautiful compliment to one another because everything about their flavours scream summer. Served with buckwheat and mushrooms, this dish will leave you nourished and satisfied. 

Benefits:

Though technically a seed, buckwheat is a delicious grain that has a nutty, soft texture. It’s an excellent source of manganese, which is essential for protecting mitochondria-- the energy producing organelles. Buckwheat has been shown to increase glucose metabolism too, lowering blood sugar. Buckwheat will also help to lower cholesterol and blood pressure thanks to its high content of magnesium and fibre.

Peas are great for the heart too. They are a good source of magnesium and potassium, which in combination manages blood pressure. They’re especially rich in B vitamins that protect blood vessel walls and maintain healthy bones. Lastly, peas contain vitamin K that is a necessary component for blood clotting.  

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Summer Sweet Pea Buckwheat Ingredients:

1 cup buckwheat

2 cups water

1 tablespoon coconut oil

1 small red onion, finely chopped

6 baby portobello mushrooms, stemmed & sliced

1 cup fresh shelled peas

1 bunch of kale, stemmed & chopped

Creamy Mint Dressing Ingredients:

1/2 cup cashews, soaked overnight

1/4 cup water

4 tablespoons olive oil

4 tablespoons lemon juice

1-2 teaspoons lemon zest

1 tablespoon fresh mint, tightly packed 

2 teaspoons honey

1 teaspoon apple cider vinegar

Directions: 

Rinse buckwheat in a sieve to remove excess dirt and debris. Add buckwheat and 2 cups of water to a pot. Cover and bring to a boil. Immediately reduce heat and leave lid on throughout cooking time. After 15 - 20 minutes all the water should be absorbed. Remove lid and fluff with a fork, replace lid, and set aside while you make the other components. 

Prepare your dressing while the buckwheat is cooking. Put all the ingredients into a blender and mix until smooth. Thin with more water if necessary. 

While the buckwheat is cooking, prepare the onions and mushrooms. Melt the coconut oil over medium heat in a large saucepan. Add onions and mushrooms, season with salt and pepper, and sauté for 10 minutes or until the mushrooms are tender. Once mushrooms are cooked, remove from heat, and toss with fresh peas.

Finally, prepare the kale. Place a steaming rack into a pot. Fill with 2 inches of water. Add chopped kale, cover, and steam for 1 minute or until leaves are bright green. Remove with tongs to serve.

Line each plate with kale, a portion of buckwheat, the mushroom and pea mixture atop, and finish with the creamy mint dressing. 

Serves 2-4

Recipe originally published on www.lulora.com