Updated: Mar 14
2 Cups Buckwheat Groats
3 Cups Water
3 Tbs. Braggs Apple Cider Vinegar (divided)
1 Large Zucchini Diced
1 lb Grass -Fed Ground Beef
2 Medium Onions Chopped
2 Cloves Garlic Minced
4-5 Large Tomatoes Diced
2-3 Tbs. Coconut Oil
2-3 tsp. Ground Turmeric
1/2 tsp. Ground Cardomon
1-2 tsp Pink Mineral Salt
Buckwheat groats are coated with a layer of phytic acid--as well as all grains, legumes, nuts and seeds. Phytic acid will bind to minerals in the gastrointestinal tract, leading to mineral deficiencies. By following this first step, you are unlocking the nutrients within the buckwheat groat to optimize digestion of vital minerals!
Cover the buckwheat groats with water, stir in 2 Tbs Bragg's apple cider vinegar. (Any apple cider vinegar w/ mother is acceptable. You can also use 2 Tbs of lemon juice, kefir, or whey to substitute the vinegar.) Cover the bowl and let sit at room temperature for 7-9 hours.
After the groats have soaked, pour of the water and rinse. If it's not time to prepare dinner, store the groats in the refrigerator.
Combine soaked groats with 3 cups water in a saucepan. Bring to boil, reduce heat to simmer. Add 1 Tbs. apple cider vinegar, 2-3 tsp. ground turmeric, and 1 tsp. pink mineral salt. Cook till tender, about 6-8 minutes. Pour into large serving bowl and cover to keep warm.
Steam dices zucchini until tender. Add to serving bowl with groats.
Cook ground burger in saucepan w/ onion, garlic, and coconut oil. Add to serving bowl with groats and zucchini
Add dices tomatoes and cardamon to serving bowl. Add additional tsp. of salt and turmeric if desired. Enjoy!
Hungry for more info on soaking? Here is a great article to satisfy your craving!