This is not exactly Asian, not your average back street Shanghai fare; we lack some ingredients but do our best in the hills of Wales! This recipe boasts all the flavours you would expect from a classic Asian dish, with the raw touch of sprouting buckwheat and the richness of cashews. It really is a revelation that this food tastes so good cold and is so satisfying. Who knew?
We live quite remote, the nearest decent shop being 30 mins drive. For a cramped island like ours, 30 mins is quite a distance. If you can believe it, there are no fresh fruit and veg markets in the entire area. It is strange, we are quite unique. We therefore use what we have locally, there is a shed over the hill that sells the occasional organic vegetable, at this time of year, local produce for sale is quite sparse. Hence we make do and blend!
We have been missing our Thai curries, stir fries etc, so this was my attempt at adding a new set of flavours to this Beach House raw June. I like adding cucumber to dishes, it freshens and lifts things.
These recipes are known as ‘living food’ due to the sprouting going on. Anything sprouting is full of life and nutrients and is serious super fuel for your body (and mind/well-being…..).
Sprouting buckwheat has a lovely bite to it and reminds me of a fuller quinoa in flavour. It tastes and looks like a grain, but is gluten and wheat free. It can also be blended up into a lovely porridge (more of this to come). Buckwheat sprouts well and only takes a couple of days. The technique is simple enough, soak for 24 hours in fresh water, drain and wash, leave for 24 hours, drain and wash etc. Until sprouts begin to appear. It is then ready to eat.
This stew has a lovely rich feel and is very satisfying, which you need on the grey island (Britain) were it is currently summer/winter in just one day. The storms may rage outside, yet we are warm inside and dreaming of the East….
Veg – 1 large tomato, 1 small onion, 1/3 cucumber, 1 carrot, 1/2 red chilli (check for heat)
Sauce – 2 cloves garlic, 2 inch cube of ginger, juice of 1 lime (finely chopped zest if you like a real tang), 2 teas honey, 3 tsp sesame oil, 2 tbs tamari (or light soya sauce)
Stew – 2 cups sprouting buckwheat, 1/2 cup whole cashews,
Topping – 1 1/2 cups chopped green beans, 2 teas sesame seeds, handful of broken cashews
Add all veg and sauce bits to the blender blend to a fine salsa like mix, taste check for balance of flavours, then add your stew bits and pulse a few times to break up the buckwheat and cashews slightly. Not too much, you need a little bite there. Chop up your greenbeans and scatter on top in any fashion that takes your fancy (we normally mix half into the stew).
Finish with a few sprinkles of sesame seeds (we were out of stock here) and some broken cashews.
We Love It!
This beats a sloppy Chinese takeaway any day of the week! Bursting with vitality and nutrients, this is one of our favourite raw recipes thus far.
Buckwheat is one of the most complete grains globally and contains all eight essential amino acids (meaning you can basically live on it!). It is great for diabetics as an alternative to sugary wheat and also alkalizes the blood. Buckwheat even boosts the brain, it contains high levels of lecthin and 28% of the brain is made of lecthin which also purifies the blood and actually soaks up bad cholesterol. Wonder food!