Buckwheat

[Dawn]

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.

[Roy Collins]

Hi Dawn. Buckwheat is not a grain but rather a domesticated Northern plant (Fagopyrum sagittatum) that is fast growing and widespread. It makes excellent green manure when grown in the early spring and turned into the soil with compost. The seeds are quite yang and drying. It therefore can be used for candida yeast overblooms and help in its control. Very little gluten. Yet buckwheat is also very yang and should not be used on a regular basis during the warm season. I was once tested for allergies and was told that I was allergic to buckwheat! That is interesting because I never show allergy symptoms after eating eat.

Anyway, buckwheat is best when it is first roasted then cooled. Boiling water is then added to the buckwheat and the pot is covered with a heavy lid and simmered until water is absorbed. If I remember, it takes about 20 minutes. You can eat with onion bechemel sauce for lunch or dinner. Many Jewish families cook it as a side dish with a meat gravey on it. It is also a popular filling for knishes. We once tried it as a turkey stuffing and it come out delicious -- especially when complimented with home made cranberry sauce (made with agar, orange juice and maple syrup).

I think the whole groats taste better than the broken grits but sometimes I like the grits as a breakfast cereal. I haven't tried with soy milk but this sounds like a good idea because one is yang and the other is yin. Maybe some other readers can give you better recipes or tell you what recipe books to look in. I am not too good of a cook. I know you never soak the buckwheat however. Buckwheat noodles (soba) is very popular in Japan but is not a whole grain. I think you would do better with brown rice and millet instead of buckwheat seeds.

Occassional turkey breast and fish is fine, especially during transition. Yes, stay away from all yeasted and fermented foods at this time but miso soup should be OK. Acidolphilus should also be taken as well as Pau d'arco tea on a daily basis. Stay away from all flour products at this time as well -- vinegar and alcohol as well. No bread. Raw and cooked veggies are fine. A little umeboshi vinegar is OK but no sauerkraut as it has slight fermentation. Dairy foods should be discouraged altogether and of course simple carbohydrates.

You should probably cook fruits and use them sparingly or when you feel the need for them. Try to take a sitz bath of salt water/seaweed or daikon radish top twice weekly. This will also help to keep candida overblooms from coming. I think there was a post not too long ago that was posted here in response to a question on yeast problems. You may want to look in the old forums for that. It might help as well.

The First Macrobiotic Cookbook (formerly Zen Cookery) has 8 buckwheat recipes (Buckwheat groats, Baked Buckwheat Groats, Buckwheat Croquettes, Buckwheat Casserole, Thick Buckwheat Cream, Buckwheat Cream, Fried Buckwheat andHomemade Buckwheat noodles.) There is a recipe for Onion Bechemel Sauce (#148) which is quite excellent in the same book. You can put this on Buckwheat groats (It is my favorite) There are also a number of Buckwheat noodle recipes in the book as well.

Here is one recipe for buckwheat groats:

1 cup raw buckwheat groats
2 cups boiling waterr
1/4 teaspoon sea salt
1/4 tsp. oil

wash groats and drain. Saute in oil 5 minutes stirring constantly. Add salt and boiling water. COver and simmer for 20 minutes. (Serve with onion nitsuke (65) or Onion Sauce (!48)

Onion sauce 148:

1 med. onion, thinnly sliced in cresents
2 Tbsp. oil
2 Tbsp. ww pastry flour
1 cup water
1/4 tsp sea salt
2 tsp. soy sauce.

Heat oil and saute onions until transparent. Blend in flour and brown slightly. Gradually add cold water, stirring constantly. Lower flame and simmer 10 mins. Add salt and cook 5 minutes. Add soy sauce and simmer a few minutes longer. Pour over cooked buckwheat groats as desired...

I think you should just buy the book. Its only 9.95. Just call GOMF and order it. Their number is 1-800-232-2372

In peace, Roy

[andrew24]

Hi I wanted to make sure you were familier with Sherry Rogers
work. She has a number of books out.

her latest should have all her latest research.
http://www.amazon.com/exec/obidos/AS...517975-3351314

Dealing with environmental illness is tough and you need extra support then just a Macrobiotic diet. Read her book and if you can afford it consut with Sherry by phone.

She has an extensive Macrobitic background and promotes the Macrobiotic diet but she has vast experience with the issues your dealing with. I would place her as the Worlds leading expert on your condition.

I wish you luck

Cheers

Andrew