Canadas premiere health, fitness, and sport performance magazine. Find articles on running, race schedules, training, sports medicine, workouts, food and nutrition, recipes, best health clubs, by leading experts in their fields.

 
 

 

 

Buckwheat Fever

creamsicles

Two tasty summer seed recipes to get you crazed for the season

By ADAM HART

I love nothing more than spending a day out in the mountains. Whether I’m skiing during the winter or rock climbing and mountain biking during the summer, I’m in nature, engaged in an athletic pursuit, which makes me feel my best.

One of the key foods I eat before and often after I come home from a day outside is the very powerful plant-based seed, buckwheat.

You may be thinking, “Isn’t buckwheat a grain?”

Despite the name, buckwheat has nothing to do with wheat and is actually a seed of a broadleaf plant more closely related to rhubarb than to any grain-producing grass.

Why is it a main staple in my athletic diet? It is gluten-free, full of essential amino acids including the good mood tryptophan and with the added bonus of being one of the easiest foods to sprout, buckwheat makes my list of top power foods for any healthy diet.

I use buckwheat as my main carbohydrate for fueling up with long-term energy for strenuous athletic days as well as for short powerful workouts. Full of fibre, iron, calcium, vitamin B, potassium and magnesium, this seed is truly a magnificent gift from Mother Nature. 

Easy on the digestive system and alkalizing, buckwheat is a key dietary addition in helping me cleanse my body of unwanted waist centimetres. It also reduces inflammation, speeding up my recovery and helping get me back to what I love quicker, stronger and more energized.

I eat 1-2 cups of cooked or sprouted buckwheat two hours before heading out for a long day of activity. I also love adding in a quarter cup of sprouted buckwheat into my recovery smoothies after an early trail run.

Try one of these recipes to give buckwheat a try on your next training day or trip to the mountains. 

Vancouver’s Adam Hart is author of The Power of Food and creator of raenergyfoods.com, which shares the secrets of achieving optimum health through living, plant-based foods.

Workout Recovery Creamsicle
Makes 6
Ingredients
2 oranges, peeled
2 cups coconut water
¼ cup buckwheat
½ tsp. ginger, grated
¼ cup hemp seeds
1 Tbsp. maple syrup
Directions
Blend together all ingredients until very smooth. In your popsicle holder, place 1 tsp. of buckwheat in the bottom of each mold. Now pour the blended mixture into each mold and let freeze (3-4 hours). Enjoy as an amazing recovery treat after your next workout.

Ready, Set, Go Bread  
Makes 12-16 pieces
Ingredients
1 onion, diced
1 cup sprouted buckwheat
1 cup chia seeds
Pinch of fresh black pepper
3 cups water
2 cups carrots, chopped
½ tsp. ginger, grated
1 tsp. sea salt
1 cup parsley, chopped
Directions
Place sea salt, water, carrots and ginger into a blender and blend until smooth. Pour into a bowl with chia and soak it together for one hour. Once done, add the soaked chia into a large bowl with your remaining ingredients and mix until well combined. Spread your mix out ½-inch thick on a dehydrator tray and dehydrate for 6 hours on each side for a total of 12 hours. If baking, bake for 3 hours at 250F then flip and bake for another hour. Dip your finished bread in hummus for the perfect pre-workout pick-me-up.

Sprout your own buckwheat

Be sure to buy organic buckwheat, also known as buckwheat groats. Avoid toasted buckwheat, known as Kasha, as it will not sprout.

Rinse your buckwheat then soak it for 2 hours in 3 times the amount of water (1 cup buckwheat to 3 cups water). You can let them sprout either in a glass jar or in a colander and keep it on your kitchen counter close to your sink.

Rinse thoroughly 2-3 times a day until you see a sprout emerge. Avoid super cold water while rinsing and be sure to rinse all the gooey starch off your buckwheat before consuming.