Buckwheat is one of my favorite foods. Besides that I love the taste, be it as flour in sweets, or cooked in savories, in bowls, granolas, or sprouted….so diverse…it is also super healthy: In comparison to grains buckwheat contains all eight essential amino acids in a much better ratio, which makes them much more suitable to cover your protein requirement. It is also said to lower the blood sugar level and blood pressure. Even healthier is sprouted buckwheat, which is rich in vital substances. You feel just awesome after eating buckwheat. If you haven‘t tried it yet, then please give it a try.
This is one of my favorite breakfast bowls. I often make it after working out in the morning, cause it really gives you a boost. The buckwheat is cooked with an apple and afterwards I let it cool. It is then served with soy yoghurt and fruit and finally I top it with roasted sunflower seeds and a little sesame, as well as a little desiccated coconut.
As side fruit I chose persimmon as it fits perfectly and here in the Algarve it is still persimmon season, sadly coming slowly to an end, however 🙁 . I always try to use things that are in season and from Europe. In my “thyme roasted vegetables & watermelon salad” you can read more about the “buying in season” topic and my opinion towards it.
As a food blogger I of course follow many other food bloggers, which also cook mainly plant based. It‘s important to get inspiration and to always try out new ideas. I often notice that many plant based food bloggers don‘t seem to care about sustainability. As they follow a plant based diet, one might suppose they also do so for the environment, but many don‘t seem to care about sustainability.
I am saying this because of three things I have been noticing:
- Only very few talk about social sustainability, environmental sustainability and the effects of some products we consume. Many of the food bloggers have hundreds of thousands of followers and are huge influencers. I think they should use this to talk more about it.
- Most of them don‘t seem to use organic and fairtrade products in their recipes: As I already said, they don’t talk about these subjects, but they also often neither seem to use carefully chosen products. You can tell this from their pictures, videos and also the products they sponsor.
- They have way too many recipes, which consist only of products coming from Africa, Asia or South America, and are living in Europe or North America. I don‘t want to say that you shouldn’t consume these products at all, but you should definitely select them carefully (organic & fairtrade) and consume them in moderation.
I am not saying that there aren‘t good examples of food bloggers out there, which do it differently. I am rather talking about the average food blog. I think vegan is not the only answer and solution to all our problems. We should really care and do more!
SERVES: 2-3 bowls
1 apple, diced
30g sunflower seeds
1 big persimmon, peeled
2 tbsp desiccated coconut
300g soy yoghurt
1 tbsp agave syrup (=15g)
Cook the buckwheat with the water and the diced apple according to packaging instructions. Leave it to cool. I like to eat it when it is not warm anymore. But both tastes good.
Roast the sunflower seeds together with the sesame in a small pan on lowest heat until golden brown. Set aside.
Mix the soy yoghurt together with the agave syrup. Cut the persimmon in wedges.
In a bowl arrange one third to half of the buckwheat, depending on how hungry you are. Arrange also one third to half of the soy yoghurt. Add some persimmon wedges and top everything with a lot of the roasted sunflower seed – sesame mixture and with some desiccated coconut.
Healthy for people & planet – please go always organic!