½ of a large head of cauliflower, blended
250g chicken thigh sliced, marinated with salt
½ red capsicum
½ yellow capsicum
2 teaspoons coconut oil
2 cloves garlic, chopped
2 teaspoons of Braggs liquid aminos to taste
3 tablespoons dehydrated sprouted buckwheat
A handful roasted cashews
A dollop of butter
Pepper to taste
Cut cauliflower in smaller pieces, put into blender and blend into fine bits.
In a heated pan, put 2 teaspoons of coconut oil and add chopped garlic. Once garlic is fragrant, add in chicken thigh slices and stir fry till chicken cooked. Add in blended cauliflower and stir fry for 5-8 minutes. Blend in chopped capsicum, stir fry for another 2-3 minutes and add liquid aminos in.
Dehydrated Sprouted Buckwheat
1 cup buckwheat
Soak buckwheat for 1-2 hours and drain. Let buckwheat spout in glass sprouter. Rinse in cold running water 2-3 times a day and let the seeds continue to sprout. Put sprouted buckwheat into dehydrator at medium to allow seeds to dehydrate for 5-6 hours. When done, buckwheat sprouts are dry and tastes crunchy. Store in airtight container and use in dishes and desserts.
Note: Buckwheat is wheat free seed and is suitable for people on wheat and gluten free diets. It helps to improve insulin sensitivity and makes a great snack. Ground up, buckwheat flour can be added to pancakes.