Warm salad with roasted buckwheat, sour broccoli and sweet potato puree – Food Pharmacy

Fermentation with Anastasia, Recipes

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Warm salad with roasted buckwheat, sour broccoli and sweet potato puree

If you ask many Eastern Europeans what they miss most in Sweden, many would answer: “roasted buckwheat of course!”. Roasted buckwheat differs from regular buckwheat in that it has a nice texture and nutty flavours. It is excellent for both cold and salads as well as being a gluten-free alternative with full-fledged protein.

A few years ago I had to go to Polish stores to buy roasted buckwheat,  but today you can find it in many grocery stores in Sweden. Buckwheat originates from the Yunnan province in China and has nothing to do with wheat. Instead, buckwheat is related to sorrel and rhubarb. In Japan, buckwheat is popular – it is used in soba noodles, and don’t forget that the famous sobacha tea is brewed on roasted buckwheat kernels.

If you read food pharmacy, you know that buckwheat is useful. It has complete protein, ie the essential amino acids, as well as a whole arsenal of minerals. If you can’t get roasted buckwheat, you can roast normal buckwheat in the oven for 20 minutes at 150 degrees.

What do I do with buckwheat? I usually cook it as I would rice and use it in a wok, salads or as is with a rich stew. Buckwheat with roasted mushrooms and onions, known as “kasha”, is a real classic. Making pilaf on buckwheat works great. You can make buckwheat popcorn – fry a few kernels of buckwheat in coconut oil on a hot frying pan.

Have I not mentioned the word fermented yet? In the recipe, I use the juice from fermented vegetables as a flavour enhancer. You can use the juice from fermented tomatoes that are ready in a week (link to the recipe).


Warm salad with roasted buckwheat, sour broccoli and sweet potato puree

  • By : Anastasia Lundqvist c/0 Food Pharmacy
  • Servings : 4 1x


3 dl roasted buckwheat

1 sweet potato

1/2 dl coconut cream

1 clove of garlic

1 broccoli

5 tablespoons olive oil

1 broccoli

4 tbsp juice from fermented vegetables or 3 tbsp lemon juice

2 tbsp sliced almonds

salt and black pepper


Set the oven to 225 degrees. Wash the sweet potatoes and wrap them in foil. Bake in the oven for about 30 minutes, until soft. Remove the skin from the potatoes. Mix everything with coconut cream and garlic clove to a smooth velvety consistency, and then taste with salt.

Add buckwheat to a saucepan, add 6 dl water and 2 tablespoons oil and bring to a boil over high heat. Lower the heat and simmer on low heat for 15 minutes. Add salt towards the end. Peel the broccoli and divide into long bouquets, preferably keeping the root. Blanch for 2 minutes in salted water. Cool down. Saute broccoli – put broccoli in a dry frying pan and roast on high heat until broccoli gets a partially dark colour. Put in a bowl and mix with the juice from fermented vegetables, the rest of the olive oil and salt. Roast almonds in a dry frying pan.

Arrangement: put three tablespoons of sweet potato puree on a plate together with 1 dl buckwheat. Add the broccoli on top, and garnish with roasted almond spices.



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