I tried a new recipe this week for the inCYSTem menu program…fell in love with it…researched it…and would like to encourage you to consider trying it yourself.
That food is buckwheat!
Buckwheat is one of the few foods containing d-chiro-inositol, which women with PCOS can have problems making. Its regular consumption is related to better insulin function, better lipid profiles, and fewer blood clotting issues. It's a good source of magnesium and tryptophan. And it's considered a complete protein, so it's an excellent food for you vegans.
I've always loved buckwheat pancakes, but I'd never had the buckwheat groats. I tried them in a recipe for buckwheat pesto I found on the Bob's Red Mill website. I think it would be very easy to substitute buckwheat for rice in a lot of dishes, such as tabouli, risotto, and pilaf. In fact, I'm going to try to make a habit of it here in my home.
Here is Bob's buckwheat pesto recipe to get you started!
1 cup Buckwheat Groats
2-1/2 cup Water
1/4 tsp Sea Salt
2 Tb Olive Oil
1 Tb Butter, softened
4 cloves Garlic, finely minced
1/2 cup chopped Walnuts-Baker's Pieces
1 cup Finely chopped fresh parsley
2 tsp Basil (Imported)
1 cup Grated Parmesan Cheese
1/2 cup Sliced Black Olives
1/2 cup Soy Bacon Bits (optional)
Directions:
Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.
Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.
Makes 6 servings.
