Sunny Buckwheat

Directions

1. Dry-roast buckwheat in a 350° F oven for 5-10 minutes or until it’s nutty and golden brown. Shake the tray once or twice to make sure the grain is roasting evenly.
2. Bring water to a boil.
3. Slowly add the buckwheat and let the water return to a boil.
4. Turn heat down and simmer.
5. Add beans and squash to the grain after it has cooked 10 minutes.
6. Continue cooking 10 more minutes.
7. Stir in sunflower seeds, fluff, and serve.

Notes

• Try green zucchini or snow peas instead of green beans.
• Try pumpkin or other seeds in place of sunflower seeds.

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/