Green goddess revitalization bowl

with herbed buckwheat, avocado and microgreens

Serves 2-3

Ingredients

For the Herbed Buckwheat

1 cup raw buckwheat groats

2 cups boiling water

2 cups filtered water

2 tablespoons minced fresh cilantro leaves

2 tablespoons minced fresh basil leaves

1 teaspoon minced flat-leaf parsley leaves or to taste

1/2 teaspoon minced fresh mint leaves or to taste

Sea salt, to taste (I usually add 1/2 teaspoon)

Freshly ground black pepper, to taste

For the Avocado-Sprout Salad

1 avocado, pitted, peeled, and diced

1 cup (1.25 ounces) microgreens

1 tablespoon shelled hemp seeds

1 tablespoon fresh lemon juice

1/2 to 1 teaspoon braggs aminos, tamari, or coconut aminos, to taste (I use 1/2 teaspoon of braggs, which is saltier than the other two)

Lemon slices, for serving (optional)

Instructions

For the Herbed Buckwheat

In a medium bowl, soak the buckwheat groats in the boiling water for 10 minutes. Strain and rinse the soaked buckwheat with cold water until the water runs clear. This breaks down and removes a gelatinous film on the buckwheat.

In a medium sauce pan, combine the rinsed buckwheat and filtered water. Bring to a boil, reduce heat, and simmer, uncovered, for 5 to 7 minutes or until tender. Strain off excess water, rinse the buckwheat with cold water until water runs clear, and press any excess water from the buckwheat. Fluff with a fork and transfer to a large mixing bowl. Add the cilantro, basil, parsley, and mint, and toss to coat. Generously season with sea salt and black pepper.

For the Avocado-Sprout Salad

In a medium mixing bowl, gently toss the avocado, microgreens, hemp seeds, lemon juice, and aminos or tamari until coated.

To Assemble

Divide the herbed buckwheat and avocado-sprout salad between bowls. Garnish with lemon slices for spritzing, if desired. Serve immediately.

Recipe by Ashley