Buckwheat is an alkaline grain — technically it is not a grain but an edible fruit seed, and is easy to digest. Quercetin and kaempferol found in buckwheat are powerful phytonutrients that provide protection against damage from free radicals. Combine this gluten free flour with the health promoting benefits of cabbage, peppers and carrots and these pancakes will be a source of beta carotene, potassium, vitamin C, E, K, calcium and fiber plus protein from the egg whites.
1 cup buckwheat flour 1 1/2 cups shredded cabbage savoy or napa 2/3 cup cold water or rice dream 1/2 cup julienne colored peppers (no green bell) 2-3 egg whites, beaten 1 medium carrot shredded Pinch cayenne 1/4 cup scallions minced Pinch sun dried sea salt 1 ounce pickled ginger (optional) 1/4 cup nama shoyu
For the Batter: Mix the flour, salt, and cayenne; add the beaten eggs with enough water or rice dream to make a thin batter. Fold in the remaining ingredients.
To Cook the Pancakes: Brush a heated high quality non-stick skillet with oil and immediately spoon in batter. The batter will act as a shield keeping the vegetables crisp and nutrients in. Cook until the base is golden brown and turn pancake to finish cooking on the other side. Cook the remaining batter keeping the pancakes warm covering with tea towels. Serve with a light dipping sauce. Serve these with a clear based soup.
To Prepare the Dipping Sauce: Juice of 3 limes or 2 lemons, add ΒΌ cup nama shoyu and a touch of agave (optional)
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Sea vegetables are a wealth of nutrition and have always been valued for their health giving properties. They contain ten to twenty times the minerals of land vegetables supplying calcium, iron, potassium, iodine and magnesium. Their abundance of minerals has an alkalizing effect and can purify the body by eliminating the acidic effects of our diet today. As well as, helping to regulate blood sugar levels and aiding with digestion. Loaded with vitamins A, C, E, B1, B2, and B6. Sweet potatoes are an exceptional antioxidant.
1 cup arame (dry) 1 medium — large onion sliced 1/2 moons thin 3-4 large cloves garlic 2/3 cups shredded raw sweet potato 1/2 cup raw corn 2 Tablespoons nama shoyu 2 Tablespoons olive oil
To Prepare and Sweat the Arame: Rehydrate the arame according to package directions this will yield about two cups. In a stock pot layer the onions and garlic on the bottom of the pan. Sweat this with a very tight fitting lid on a very low heat until the onions are totally cooked down and translucent. Next layer the arame on top of the onions and garlic being careful not to stir at all. Lid on sweat this on low for 30 minutes or until it is of the texture you like. Remove the lid and toss with raw sweet potato, oil, shoyu and raw corn. Put the lid on for 3 minutes and serve.
Suggestions: This dish goes well with roasted or steamed vegetables. Marinate this sea vegetable in ginger juice after rehydrating and toss it in a salad for another dish. Arame does not have to be cooked.
Photo credit — Buckwheat, ©iStockphoto.com/matka_Wariatka
