Tag Archives: Kasha

Healthy Cooking: Secrets of a Nourishing Food for Winter, by Val Wilson

What’s a wholesome food with two names that refer to nearly the same thing?

Kasha/buckwheat! Kasha is typically the whole form of this food, while buckwheat is its flour form. Though not a true cereal grain, it is used as a grain and has similar properties to grains. Buckwheat is actually not a wheat at all. In fact, it is gluten-free. Many people with food allergies get confused and stay away from buckwheat; however, they will find it is an excellent grain to start including in their diets.

 

Because it is a good blood-building food, buckwheat/kasha can neutralize toxic acidic wastes. In Chinese Medicine, it is known for feeding and nurturing the kidneys and reproductive organs. Also known as the signature grain of winter time, it is medicinal for capillaries and blood vessels, and can increase circulation to the hands and feet.

Buckwheat has the longest transit time in the gut, making it an excellent blood sugar stabilizer. It is also rich in vitamin E, very high in vitamin C, and contains almost the whole range of B-complex vitamins.

 
When cooking kasha, it is best to pot boil it using a two-to-one ratio (one part grain, two parts water). Some like to pan roast it before pot boiling it. You do this by simply putting the grain in a skillet and cooking it until it starts to brown. Then place it in boiling water for about 25 minutes or until the water has been absorbed. I hope you try this wonderful grain! Here is a recipe including it.

Creamy Kasha and Pasta Casserole

1 1/4 cup kasha
2 cups brown rice pasta
1 onion (diced)
4 cups butternut squash (cut in cubes)
2 cups broccoli (cut up)
2 1/2 cups water
1/2 cup tahini
1/4 cup tamari
2 T. dulse flakes (sea vegetable)
1/2 cup minced greens (kale, collards, parsley)

Cook pasta in boiling water for 7 to 10 minutes, until done. Put the kasha, water, onions, squash, and broccoli in a large pot. Bring to a boil. Reduce heat to lowest possible temperature, cover and simmer for 25 minutes, until all water is absorbed. In the large pot, mix in pasta, tahini, tamari, dulse flakes, and minced greens. Put mixture in a casserole dish and bake at 350 degrees, uncovered, for 25 minutes. Serve warm.

Chef Valerie Wilson, a.k.a, Macro Val, has been teaching cooking classes since 1997. Visit her website to purchase her new cookbook, Perceptions In Healthy Cooking Revised Edition, set up a phone consultation, or listen to her radio show, http://www.macrval.com. Facebook, Macro Val Food.

Reprinted with permission from Health & Happiness U.P. Magazine, Winter 2017 – 2018 Issue, copyright 2017. All rights reserved.

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