Vegetable pan with sprouted buckwheat

Ingredients for 2 servings:

• 1 cup buckwheat, approx. 200 – 250 ml content
• 1 tbsp coconut oil
• 1 medium-sized onion(s), chopped
• 1 m.-sized carrot(s), chopped
• 1 Chinese cabbage
• 10 sugar snap peas, sliced
• e.g. salt and pepper
• e.g. lemon juice

Instructions

Working time approx. 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 30 minutes

vegan, wholesome

Germinate the buckwheat, about 1 medium cup (200-250 ml), for about 2 days. This is done in sprouting jars. Add the buckwheat to filtered or purified water, let it soak for about 6-8 hours, and then drain the water. Let the buckwheat rest in the sprouting jar and rinse it with cold water twice a day. Heat the coconut oil in a pan, add the onions, and sauté. Meanwhile, wash the carrot and grate it. Clean and chop the Chinese cabbage. Wash the pods and slice them once. Add everything to the sautéed onions and sauté for about 3 minutes. Then add the rinsed and drained buckwheat sprouts. Season everything with salt and pepper and add a few squeezes of lemon juice for a finishing touch. Note: It’s easy to prepare and easy to take with you.