Today's tipp from Germany:
Buckwheat
Buckwheat is in the same family as rhubarb and sorrel. In the 14th Century it came from Central Asia to Europe. We buy it without the dark brown hard shell so it is seen as a beige-tan seed. Buckwheat tastes nutty, and contains important minerals such as iron, magnesium and silica, it also contains many amino acids: lysine is important as a nerve food, and tryptophan ensures good sleep.
Caution: The red dye from the buckwheat - fruit peel makes the skin sensitive to sunlight, therefore only buy peeled buckwheat. It is suitable for pancakes, crumbing cutlets, dumplings, cakes, cooked as a supplement, as a cereal such as grits. Make your buckwheat flour yourself by grinding in the Thermomix .
