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Buckwheat
Hi,
I'm 34 and live in Northern Arizona. I have severe Environmental Illness and Chronic Fatigue Syndrome. I also have moderately severe Candida and hypoglycemia as well as numerous food allergies. The only grains that I tolerate are brown rice, millet, and buckwheat. I tolerate most of the macro vegetables and chickpeas, lentils and black turtle beans. I eat a liberal macro/transitional diet on a three day rotation since I am terrified of developing more food allergies. Each day I have 4-6 oz of frozen white fish or shellfish ( there is no fresh fish available in Arizona) and some days organic turkey breast. I still am too hypoglycemic to go without the animal protein. I'm managing OK on the millet and rice days, but I have not been able to cook anything that I consider edible with buckwheat. For breakfast I have a raw cereal of white buckwheat and sunflower seeds soaked overnight and served with soy milk. For lunch I have buckwheat noodles. I have tried the cooked buckwheat plain, but I don't like it at all. It's too sweet. I can't use any of the fermented soy products because of the Candida. I would appreciate any buckwheat recipes. Also, are you supposed to soak the buckwheat like the other grains? It comes out gooey after soaking.
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