Buckwheat Sprouts - Nutritional Facts & Recipe



Sprouting takes a nut or seed that is dormant and brings it to life. You can watch as a food that has been sitting in a bag on a shelf for months begins to grow a little sprout and transforms. One of the easiest foods to sprout is buckwheat. Buckwheat becomes packed with live enzymes and vital nutrients when sprouted.

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure.

Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids.

This healing food is also rich in lecithin, making it a wonderful cholesterol balancer because lecithin soaks up "bad" cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer.

Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.

How to Sprout Buckwheat

Place 1 1/2 Cups of buckwheat groats into a bowl and cover it with 2- 3 times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a gooey substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly. Spouts will form after a day or two.

Sprouted Buckwheat Breakfast Cereal

(serves 4)
2 cups of sprouted buckwheat
1 tablespoon of cinnamon powder
1 cup of chopped seasonal fruit (apple, orange, banana etc)
1/2 cup raisins
1 or 2 tablespoons of honey to taste
Mix all the ingredients in a large bowl and serve chilled.

Article Source: www.naturalnews.com
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Previous Comments

Leigh Godart commented on 03-Sep-2009 02:41 AM5 out of 5 stars
This was very interesting and informative. I always thought buckwheat was from wheat and since I am gluten intollerant, I always avoided it. I am looking forward to trying the Sprouted Buckwheat Breakfast Cereal. It sounds yummy. Thank you.
Ros Betts commented on 03-Sep-2009 08:03 AM5 out of 5 stars
I also thought that buckwheat was a cereal grain. My naturopath told me it isn't, it's a seed/nut. She also advised me to have buckwheat pancakes as an alternative breakfast. The recipe above does sound yummy.
Karen commented on 03-Sep-2009 11:04 AM5 out of 5 stars
Thank you for helping to spread this useful information. I make and sell dehydrated buckwheat crackers and granola and I think that a lot of people think it is a wheat product. Shame it's called buckwheat!
Tina Fenn commented on 03-Sep-2009 11:44 AM5 out of 5 stars
I enjoy using buckwheat flour in many recipes I create. My son’s favourite is buckwheat mince meat pies, being from Australia we top it with lots of good organic tomato sauce - they are delicious !
Brenda commented on 03-Sep-2009 01:26 PM5 out of 5 stars
I have tried to buy buckwheat that isn't from a mill that also processes soy or wheat - where can I buy "uncontaminated" buckwheat?
Kristina commented on 07-Sep-2009 02:38 AM5 out of 5 stars
Tried the cereal...very delicious! Thanks for the recipe!
Ron commented on 15-Dec-2011 06:20 AM5 out of 5 stars
I've been eating buckwheat sprouts for over 5 years- my favourite type of sprout. Thanks for posting this, a lot of sprouters don't know you can eat the buckwheat with a short sprout as on your picture rather than growing it till it has leaves. Also, if
you leave buckwheat to lactoferment its also really delicious!
Brian N commented on 15-Dec-2011 11:13 AM5 out of 5 stars
Try this same recipe in a dehydrator and keep it for weeks. I like my cereal crunchy, so I prefer it this way. Great info!
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