A gut loving recipe!
A quick google search and you’ll find a plethora of amazing recipes to tantalise your tastebuds and make your gut happy. Here’s one for your gut to sing out to – you’re tummies will thank us later!
This delicious bowl is packed with flavours and nutrients that both your taste buds and gut will love!
INGREDIENTS (serves 3-4)
- 1 cup buckwheat groats, soak for at least 6
hours & rinse well - 1-2 cups water
- 2 tsp sesame seeds
- 1 tsp sesame oil
- ¼ red cabbage, shredded
- 2 tsp apple cider vinegar
- juice of 1/2 lime
- 200 g sugar snap peas, snow peas or edamame
- 1 avocado, thinly sliced
- 1 large carrot, grated or spiralized
- 1 large zucchini, grated or spiralized
TAMARI GINGER DRESSING
- 2 tbsp tamari
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp sesame seeds
METHOD
- If you have soaked your buckwheat overnight, you will just need to boil 1 cup of water and add rinsed buckwheat to cool for 4-5 minutes. If you didn’t soak your buckwheat you will need 2 cups of water and to boil for 10-12 minutes. Soaking your buckwheat overnight will make it more easily digestible.
- While your buckwheat is soaking, add shredded cabbage to a small bowl with apple cider vinegar and lime juice, stir and allow to sit for 10 minutes.
- Drain boiled buckwheat and allow to cool slightly while you assemble your salad & dressing.
- For the dressing, combine tamari, sesame oil, ginger and sesame seeds in a small bowl and whisk well.
- Divide cooked buckwheat, cabbage, sugar snap peas, avocado, carrot and zucchini between bowls and drizzle with tamari dressing.