Hippocrates diet without fruit sugar and low fat… where do you get enough raw and saturating Carbohydrates?
With the many spices, the ingredient list for this delicious meal is a little bit longer this time. Sometimes, especially in winter time, we love to season generously like the Indians do – perfect to enhance your digestive fire!
Ingredients (for 2 servings):
- 400 g (14 oz) shelled buckwheat
- 100 g (3.5 oz) frozen corn
- 100 g (3.5 oz) frozen green peas (you can skip the frozen vegetables if you want to go 100 % raw – frozen vegs have been blanched shortly)
- 50 g (1.8 oz) freshly harvested green sprouts (rocket and/or fenugreek sprouts, or also Chinese cabbage or alfalfa sprouts)
- 30 g (1 oz) fresh leek
- 30 g (1 oz) stalk celery
- 150 g (5 oz) red pepper
- 3 Tbsp lemon juice
- 1 Tbsp Nama Shoyu
- 2 Tbsp curry (your favorite mixture)
- 2 tsp dried dill tips
- 2 tsp dried thyme
- 2 tsp dried sage
- 1 tsp red pepper powder
- 2 tsp cinnamon
- 15 drops liquid stevia
- 50 g (1.8 oz) activated sesame seeds (“activated” means: soaked for 24 h, then dehydrated)
- ¼ tsp salt if desired
- Freshly ground black pepper
Let the buckwheat germinate:
- Take two sprouting jars and fill 200 g buckwheat seeds in each one. Fill up with water and let soak.
- About six hours later drain them through the strainer lid and rinse several times with fresh water until hardly any slime runs out.
- Let the sprouting jars stand upside down for up to two days, meanwhile rinse once every morning and once every night.
- As soon as the shots are about 1 cm (0.4 in) long, they are ready to eat. If you aren’t yet, you can just put the sprouting jars into the fridge to prevent the seedlings from growing too fast.
- Note: If do not eat completely raw, you can also replace the buckwheat with cooked and cooled down (!) brown rice.
- Thaw corn and peas.
- Chop red pepper, celery, green sprouts and leek into small pieces.
- Pulverize sesame seeds with the blender, then
- stir all ingredients together in a large bowl.