LifeField Buckwheat

A Traditional Health Food for Modern Living

GLUTEN FREE
Simple & pure
100% Buckwheat groats
No additives, fortifiers or preservatives

Winter Holiday LifeField Buckwheat Salad

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2 cups LifeField Buckwheat Groats
4 cups water
salt and pepper to taste
1/4 pound sun-dried cranberries
2 cups water
3 or 4 bunch green onions or scallions sliced
1/4 pound pecans

Fresh Herbs:
a small bunch of fresh tarragon
1/2 bunch parsley

1/2 cup balsamic vinegar
1/2 cup olive oil
2 tablespoon ground cinnamon
2 tablespoon granulated sugar

Method:

  1. Boil 4 cups of water. Season with salt and pepper. Stir in LifeField Buckwheat, reduce heat, gently stir, cover and simmer 15 minutes.*
  2. Run cool water over it and drain. Set aside until cool.
  3. Boil 2 cups more of water. Add cranberries and heat for 8 — 10 minutes. Stir gently.
  4. Run cool water over them and drain. Set aside until cool.
  5. Incorporate cranberries with buckwheat, green onions or scallions, pecans and fresh herbs. Add balsamic vinegar. Add olive oil slowly while tossing salad — add and toss.
  6. Salt and pepper to taste, add cinnamon and sugar.
  7. Refrigerate one hour. Serve on platter as salad with grilled chicken, turkey or ham.

*For al dente buckwheat cook 8- 10 minutes. As buckwheat cracks remove from heat

Credit: Karlton D. Harris, Executive Chef C.E.C.
Society of Illustrators, New York City
Cornbread & Caviar Restaurant Owner/Executive Chef
590 Sunrise Highway, Baldwin, N.Y.

Makes 6 hearty servings

Stuffed Cabbage with LifeField Buckwheat and Mushroom Stuffing

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1 large head green cabbage
2 tablespoons butter or margarine
1 cup sliced mushrooms
3 slices bacon
2 green onions or scallions sliced
1/2 cup LifeField Buckwheat Groats
1/2 cup chicken broth
salt, pepper to taste

Preparation:

  1. Pull off large outer cabbage leaves and some smaller ones. Wash, cut out bottom core with paring knife.
  2. Cook in boiling water to cover for about five minutes or until leaves soften. Drain.
  3. Melt butter or margarine, add mushrooms, saute on low flame for three – four minutes.
  4. In separate skillet fry bacon until slightly crisp, remove excess oil, mince and set aside.
  5. Boil 1 cup of water. Season with salt and pepper. Stir in LifeField Buckwheat.
  6. Reduce heat, gently stir, cover and simmer 8 – 10 minutes.
  7. Transfer to bowl.
  8. Incorporate mushrooms, bacon, scallions into LifeField Buckwheat, mix well.
  9. Place six to eight large cabbage leaves on flat surface. Insert smaller leaves in each and fill with two heaping tablespoons of LifeField Buckwheat stuffing.
  10. Fold and shape stuffed leaves into a compact round. Arrange in a casserole with sealed edge of leaves down.
  11. Add chicken broth, cover, bake in preheated oven at 350 degrees for 15 minutes. Add more broth if necessary.

Stewed Tomato Glaze for LifeField Buckwheat Stuffing (optional)
2 tablespoons butter or margarine
1/2 small onion finely chopped
1 stalk celery cut in small pieces
1/4 cup green pepper finely cut
1 small can stewed tomatoes

  1. In saucepan heat butter, add onion, celery, green pepper. Cook for five minutes.
  2. Acid tomatoes, simmer for five minutes.
  3. Spoon glaze onto stuffed cabbage after removing casserole from oven
  4. Serve on platter with vegetable garnish.

ENJOY this delightful treat from LifeField Buckwheat !
Makes 4 hearty servings

Vegetarian Chili and LifeField Buckwheat

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1 cup water
1/2 cup LifeField Buckwheat
pinch of salt

Prepare LifeField Buckwheat according to basic recipe instructions on package. Set aside.

Vegetarian Chili Ingredients:
1 tablespoon olive oil
1/2 Spanish onion, diced
2 cloves garlic, roughly chopped
1 28 oz. can stewed tomatoes
1 15 oz. can red kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 large green pepper, seeded and diced
1 teaspoon red chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
salt and pepper to taste

  1. Heat olive oil in deep saucepan over medium heat. Add onion garlic until soft. Do not brown.
  2. Add stewed tomatoes, both beans, and green pepper. Bring slowly to a boil. Reduce heat, cover, and simmer for approximately 20 — 30 minutes, or until chili becomes “stew like° in consistency.
  3. Halfway through simmering add spices, and salt and pepper. Add extra seasoning according to taste
  4. Before serving combine LifeField Buckwheat with chili and stir together. The LifeField Buckwheat will give your chili extra body and a nutty flavor. ENJOY!

The Buckwheat is a great substitute for just plain white rice. And the recipe is so easy and tasty!

Credit: Christine Wansleben, Private Chef/Caterer

Makes 4 servings

Meat Loaf Continental aux Legumes

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1/2 cup LifeField Buckwheat Groats
1 cup water
salt to taste
2 tablespoons cooking oil
1 clove garlic finely chopped
1 small onion cut up
2 heaping tablespoons Spanish Manzilla Olives, halved
1 green pepper finely cut 1/8 teaspoon fresh dill finely cut
salt and pepper to taste
1/4 teaspoon herbes de Provence

  1. Boil water, add LifeField Buckwheat Groats, gently stir, reduce heat, cover for about 12 minutes. Set aside.
  2. In separate skillet, heat oil, saute garlic and onion over low flame for two minutes. Add olives and peppers, dill, salt and pepper, stir, simmer for five minutes. Fold vegetables into buckwheat.
  3. Heat oven to 350° F.
  4. Combine LifeField buckwheat vegetable mix with meat, salt and pepper and herbes de Provence. Mold into rectangular shape. Place on Baking dish, loosely cover meat loaf with aluminum foil to retain juices. Bake for one hour and 15 minutes. Serve with Mushroom-Wine Sauce on a platter garnished with watercress and steamed carrots, and a green salad.

Mushroom-Wine Sauce

Ingredients:
2 tablespoons margarine (or butter)
1 1/2 tablespoons chopped parsley
1 small clove garlic finely chopped
1 small onion finely chopped
1 tablespoon of all-purpose flour
1 cup chicken broth
1/8 teaspoon fresh dill finely cut
6-7 mushrooms thinly sliced
1/4 cup red wine

Method:

  1. Heat one tablespoon of margarine in saucepan, add parsley, garlic, and onion, cooking over medium heat for two to three minutes, stir. Add flour, stir and dissolve, gradually adding chicken broth and dill, stirring constantly for three minutes
  2. In skillet melt one tablespoon margarine, add mushrooms, simmer about five minutes
  3. Combine mushroom mix with sauce. add red wine and simmer ten minutes more
  4. Serve Mushroom-Wine Sauce in small gravy bowl.

 Makes 4 servings

Why choose LifeField Buckwheat?

Welcome to LifeField Buckwheat - A Traditional Food for Modern Living. Buckwheat, an ancient crop (actually an herb) is making a comeback and gaining new popularity because of its nutritional value … [Read More...]

Some customer love!

I finally had time to experiment in the kitchen and made your Buckwheat.  I added it to roasted vegetables with some spices and soy sauce and WOW!
This morning, I cooked up some of the leftovers with vanilla soy milk, walnuts, pinch of cinnamon and allspice with fresh blueberries on the side and …another WOW!

Hugs from Gert’s daughter, Robin
PS Gert from the Atria Cuttermill