Kasha Salad Recipe With Coconut (With Video)

This transcription will have some mistakes because it is partially automated.

Hey guys, this is Heather from healthyveganrecipes.net. Today, I’m going to share this kasha recipe – a good food after detoxing. So if you been following along on my nutrition blog, which is healthyeatingstartshere.com, you’ll know that I’ve been talking about detoxing for the last month.

And one of the most important aspects of a detox is how you transition back and maintaining a healthy diet for the long term.

So the fist thing you want to do to transition back is just slowly incorporate some of the foods that are healthy but that you’ve cut out. So, if you’re doing it fast you’re going once start with some fresh produced - vegetables, fruits start with raw cooked, steamed but not cooked with oil like this kasha recipe.

Start with those kinds of things and then slowly work your way into grains and seeds, and then go to legumes and nuts.

So, what I going to show you today is this kasha recipe and how to corporate grains back. This will be for people cut grain out and or working their way back through with lots of vegetables and some fruits and getting to grains.

One of the key things you want to remember is that if you cooked your grains with a lot of water, and they’re easier to digest and easier on you system as it gets back in swing a things.

What you do to cook grains with a lot of water is just the same way you cooked grains normally, but add more water. What I’m going to today is some buckwheat.

So, there’s my buckwheat and for those of you who skip ahead to the recipe just head over to healthyveganrecipes.net, and I’ll post before the recipe for you.

Now, you can use toasted buckwheat or just called kasha, or just regular buckwheat. This is regular, so it is kind of a greenish brown color, while the toasted buckwheat the cashew is like reddish brown.

The difference being is that this buckwheat is going to take about half an hour to cooked, where is kasha because it’s already partially cooked from toasting its going to take ten minutes.

This is about three corners of the cup. This is for Phil and I - Phil eats quite a bit, but because I’m cooking it with a lot of water, I’m not doing a full cup. Now normally what I would put in before the cup for every three quarters of the cup of dried grain would be a cup and a half so twice the volume of the grains.

But, because I want to cook this with a lot of water, I’m going to add two to two and a half cups. You can even do that to three, and if you want to make this into a soup as well, that’s an excellent way to cook grains because they’re going to keep on expanding, once they have enough water.

So, there two cups and I now do two and a half because I like them nice and moist. Then just turn this to high to get a play. Normally, I will add some salt but because were coming out on detox, were going to avoid salt and just let this cooked it might take a little bit longer but that’s okay.

Then, put the lid back on, hope this will help boil faster and as soon as it’s boiling, turns it out to minimum and let it simmer. One thing people don’t always realize about grains is that you can’t actually over cooked them, as long as the grains has enough water you’ll just keep cooking, keep getting softer and keep getting bigger.

So this will take a little bit more time for the water to absorb because there’s more of it. But, you can’t over cook the grain it’s just going to get softer and easier for you to digest. I’m going to leave that to cook; I’ve got my vegetables ready to go but I’m going to wait until this is finish cooking to cut them up.

I’ve got a tomato, some broccoli, some lettuce and some green onion. Nice fresh non starchy vegetables are great pair to keep this meal really simple, and really easy to process after going to a cleansed.

So there is my fully cooked buckwheat, very soft as you can probably hopefully see. As I mixed it with a fork its starts to fall apart so you don’t want to mix too much otherwise it’ll become kind of a gooey mess. Now, I’ve got a plate just some lettuce, broccoli, tomato and green onion chop up into a salad.

If you want to steam your broccoli lately you can put it in with the buckwheat right at the very end. I’m going to season my buckwheat with just a little bit of a lemon juice. If you have some fresh herbs, it would be really nice as well, I don’t have any today but parsley would be excellent in here.

Just give it a little light stirring here and you can top your salad with this. The nice thing about using grains on a salad is that you won’t need any salad dressing. When you’re coming out on a detox that’s a good thing to avoid, and I just to take it easy on the oils.

You also don’t want to have any large portions, so I’m going to leave it there. It’s also nice to have just a little bit of some fats content, so rather than oil, what I’m going to use is this toasted coconut – just sprinkle some on top to make it beautiful, delicious and filling kasha recipe.