MarsAttacks Posted November 25, 2009 Share Posted November 25, 2009 Hello everyone... I just finished reading Thrive diet. AMAZING! Kudos. Anyways Brendan talks about including more pseudograins (buckwheat, quinoa, amaranth, wild rice). I love wild rice and quinoa and find they're easy to cook with but I really don't know how to cook with buckwheat and amaranth. I know there are some recipes in the book but i was wondering if any of you guys have any other creatively delicious ways of cooking it. Can they just be added to soups? Thanks Link to comment Share on other sites More sharing options...
xjohanx Posted November 25, 2009 Share Posted November 25, 2009 In Skåne (south part of Sweden) buckwheat is traditionally used to make porridge. It's good but it's a lot more expensive than oats...at least here. Link to comment Share on other sites More sharing options...
Marcina Posted November 25, 2009 Share Posted November 25, 2009 In Canada the price of buckwheat isn't too bad. It's pretty cheap. But then again, we have Alberta, Saskatchewan, and much of Manitoba (the prairies) to grow that kinda shit. As for amaranth, I don't even know where to find that.. But I've seen Buckwheat groats in the bulk foods section. It makes good porridge, or you can try out the buckwheat pancake recipe that's in the Thrive Diet book. Link to comment Share on other sites More sharing options...
chewybaws Posted November 25, 2009 Share Posted November 25, 2009 I have a bag of buckwheat in the kitchen that I still haven't used, so it'll be cool if anyone has any recipes. I've used plenty of flour for the buckwheat pancakes though. I have one every day I still haven't tried popping amaranth. I'm kinda half following the thrive diet. I found a lot of the recipes weren't too great though. I still have the smoothies from it, energy bars every so often, buckwheat pancakes and salads. Link to comment Share on other sites More sharing options...
lobsteriffic Posted November 26, 2009 Share Posted November 26, 2009 I bought some kasha (buckwheat groats) like 6 months ago and I STILL haven't used them...somehow they just don't seem all that inspiring sitting in my cupboard. I need to find some exciting recipes. Link to comment Share on other sites More sharing options...
Nathan Nearing Posted December 1, 2009 Share Posted December 1, 2009 I've popped amaranth and it's incredible. Just pop a bunch and pour some almond milk on it or use the Thrive recipies. I found mine at Planet Organic; couldn't find any at Bulk Barn. Link to comment Share on other sites More sharing options...
Theresaann Posted December 10, 2009 Share Posted December 10, 2009 I've decided to gradually transition back to raw. I've heard you can soak quinoa, millet and legumes and sprout for only 8-24 hours, instead of waiting days, which usually ends up inviting mold. I'm excited to try this. Also, I soak raw buckwheat overnight and make a porridge with it, adding flax, sunflower seeds, raisins, apples, and cinnamon, at least one morning a week. Link to comment Share on other sites More sharing options...
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