- by Ana Maria Cojocaru
Morning buckwheat
- by Ana Maria Cojocaru
The first time I saw buckwheat in a breakfast book, whose author is an authoritative chef, I really didn't understand. Not least because I, like many others, grew up with the stereotype that buckwheat is eaten with meat and sauce at noon or in the evening. Although it comes largely from Russian culture, it is increasingly popular in Northern France, where the French make crepes from buckwheat flour. It is very good for us women, who are constantly dieting, because it maintains blood glucose levels and keeps weight under control. It prevents diabetes, lowers cholesterol, and keeps the nervous system young. This is how good the Queen of Grains is because it has a record number of vitamins and microelements. The perfect boiling ratio is 1 cup of buckwheat to 2 cups of water, or 1/2.
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