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Buckwheat Sprouts - Nutritional Facts and 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. Sprouts 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.




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Replies to This Discussion

Last week I did my first sprouted buckwheat.  I had been looking for non-hulled seed, thinking that was necessary for sprouts and decided to try the hulled ones from the organic store since I couldn't find anything more whole. It worked!  and since then I read somewhere that it is the hulled ones that are used for sprouting.  I could not find a precise nutritional analysis for sprouted buckwheat.  I have been  tracking my nutrients.  I used the info for buckwheat instead but I know the sprouts have more vitamins.

My sprouts looked just like the photo above.  I started another batch.  :-)

The only thing I use non-hulled buckwheat for is a cover crop in my garden!!  Those pesky little hulls are black and look like little three cornered hats.  I have sprouted them just to see but separating the hulls is tedious.

Just reading this, and this is great cause I have a ton of sprouted then dehydrated buckwheaties right now! I just need to find a recipe for them. I usually make a cereal or granola with them, but I want to try something different today!

As I finished reading this I jumped up and put my buckwheats in a bowl of water. I had no idea.  Hope it turns out good. I'm so excited to learn more about sprouting. I think it will be an important part of eating more raw food. Thanks!

Thank you so much for this wonderful information on buckwheat sprouts!!

Thanks Susan -I want to try this and have some in the pantry.

Is there a web-site that gives exact numbers as far as protein, etc. so I can log it onto my food log?

Hi I make a sprouted buckweat porridge which I eat each  morning.  I soak raw buckweat and walnuts separately overnight then rinse well and place into the food processor with an apple, orange juice and cardamon powder ( I got this recipe off the net somewhere) and process.  It makes about 3 servings (I reduced the recipe ingredients as there is only me to feed) and place in jars with nut butter, berries, gojis and shredded coconut and finally a dollop of vanilla cashew creme.  I have varied the nuts to use sprouted sunflowers and almonds instead.  It is delicious and I look forward to it every day.  Thanks Susan for all that great info on buckweat that you posted.  Feels really good to know that it is full of iron as i have had problems in that area in the past due to be vegetarian most of my life.  Also thanks for the vid.  Russell videos are so full of information presently simply so that you feel you can achieve what he is doing easily.  I have not sprouted them this way and will certainly be doing that.   I also love buckies rolled in mesquite and dehydrated.  Yum

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