Dear r-reader, is it r-really you? It’s been millennia since we last…what? You sure? It has felt like an eternity getting through these recipes. I wanted to show how easy it is to use these seeds and in trying to prove it I’ve driven myself sightly mad, but it’s finally finished. I hope that all of you out there struggling to find new ideas for weekly meals will look at these and at least consider adding one, or all, of these seeds to your diets. They’re really worthwhile. I complain because these recipes are really basic and I needed to space them out and try them properly. I made it and still have some in date buckwheat groats. The first two recipes had a texture very similar to just amaranth, but today’s triple combo has a texture split down the middle. A soft, thick porridge combines with individual seeds firmness. It’s unusual, strangely like a crumbly porridge. An odd description, but apt. I did go for a nut butter option, but you can do whatever you like with the basic version. If all else you’ll find unique, interesting recipes here, whether people will try them is uncertain, but I like the fact that I can make this diet work. Okay, that’s all for today. No garden post to pester you with today as the promised weekend sunshine has vanished. I’m off to read and complain about the lack of spinach being planted. I don’t even eat it, but I want to grow it! Until later.
20g White Quinoa
15g Raw Buckwheat Groats
1. Put the Quinoa in a fine mesh sieve and rinse with cold water.
2. Add a little Olive Oil to the pot and heat. Add the Quinoa and cook until dried. Then add in the Amaranth, Buckwheat and Water. Bring to boil, reduce to a medium heat cover and cook for 15 minutes.
4. After the 15 minutes is up, turn off the heat. Let it stand for another 5 minutes. After 5 minutes, lift the lid and take a fork and fluff.
Peanut Butter: Cook as normal. While cooking mix together 1 Tbsp Peanut Butter Butter, 1/2 Tbsp Olive Oil, 2 Cloves Garlic, Grated, a Pinch Sea Salt and Black Pepper until a smooth Paste is formed. Stir Paste into Amaranth, Buckwheat and Quinoa just before serving.