Savory Buckwheat

Buckwheat is as old as time with origins from Central Asia and Tibet. It’s light, diuretic, and easy-to digest. During the winter, heavier foods are the go-to but too much they can eventually make you feel dull and lethargic. Buckwheat, bitter greens, or heating spices like ginger build up digestive fire and increase energy.

1 cup buckwheat groats
2 medium potatoes, chopped in small cubes
1 green chili
1/2 in ginger, grated
1/2 tsp cumin
1 tbsp ghee
2 cups water
salt
coriander leaves for garnish
grated coconut for garnish
lemon

Heat ghee in a pot, then add cumin seeds. Once the seeds begin to pop, add ginger and chili. Mix in the chopped potatoes and the water. Add the rinsed buckwheat and cover the pan. Stir occasionally and cook until the potatoes and buckwheat are slightly soft. Add the coriander leaves, coconut, and squeeze of lemon. Enjoy!