Winter Whole Grain Kasha
Although it has two names, it is essentially the same. In the stores, usually kasha is the grain in its whole form, while buckwheat is in a flour form. Although not a true cereal grain, it is used like a grain and has similar properties of grains. And even though it is in the name, it is not a wheat at all, in fact it is gluten free. Many people with food allergies get confused and stay away from buckwheat, however they will find it is an excellent grain to start including in their diets.
Because it is a good blood building food, it can neutralize toxic acidic wastes. In Chinese Medicine it is known for feeding and nurturing the kidneys and reproductive organs. Also known as the signature grain of the winter time, it is medicinal to capillaries and blood vessels and can increase circulation to the hands and feet. Buckwheat has the longest transit time in the gut which makes it excellent to stabilize blood sugar levels. Also rich in vitamin E, very high in vitamin C, and contains almost the whole range of B-complex vitamins.
How to cook Kasha
½ cup kasha
1 ½ cups water
1. Put the kasha and the water in a pot, bring to a boil for one minute.
2. Reduce to the lowest possible temperature, cover and simmer for 15 minutes until all water has been absorbed.
3. Remove from heat, let sit for 5 minutes.
Troubleshooting: If the water is gone before 15 minutes, your temperature is too high on your stove. Try using a ‘Flame Tamer’ or ‘Flame Diffuser’ under the pot to evenly disperse the heat while the kasha is cooking.
If after 15 minutes you still have a lot of water, your temperature is too low on your stove as you cook the kasha. Keep simmering until the water has been absorbed.
Because it is a good blood building food, it can neutralize toxic acidic wastes. In Chinese Medicine it is known for feeding and nurturing the kidneys and reproductive organs. Also known as the signature grain of the winter time, it is medicinal to capillaries and blood vessels and can increase circulation to the hands and feet. Buckwheat has the longest transit time in the gut which makes it excellent to stabilize blood sugar levels. Also rich in vitamin E, very high in vitamin C, and contains almost the whole range of B-complex vitamins.
How to cook Kasha
½ cup kasha
1 ½ cups water
1. Put the kasha and the water in a pot, bring to a boil for one minute.
2. Reduce to the lowest possible temperature, cover and simmer for 15 minutes until all water has been absorbed.
3. Remove from heat, let sit for 5 minutes.
Troubleshooting: If the water is gone before 15 minutes, your temperature is too high on your stove. Try using a ‘Flame Tamer’ or ‘Flame Diffuser’ under the pot to evenly disperse the heat while the kasha is cooking.
If after 15 minutes you still have a lot of water, your temperature is too low on your stove as you cook the kasha. Keep simmering until the water has been absorbed.
