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Recipe of the week (13-09-2001)

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KASHA (Buckwheat) Gluten-free (blood group O neutral, A beneficial but avoid red pepper, B & AB avoid)


1 cup dehusked buckwheat, 3 cups water, 1 medium onion, chopped, 1 red, sweet pepper chopped, 1 clove garlic, crushed, 1 stick celery, chopped, cup pumpkin seeds or almonds, chopped. Cover kasha with water and bring to the boil.. Cook on medium until soft but not mushy ( about 25 minutes ) fry the pumpkin seeds in a little olive oil then add to the rest of the ingredients. Drain the cooked buckwheat then add the fried ingredients. Add salt & pepper to taste and serve hot with some butter on top ( optional )



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