Tangy Gremolata

Aprox 4 hands filled with fresh parsley

Juice from 1 small lemon

zest from 1.5 lemon

2 small cloves of garlic

3-4 dessertspoons of Olive oil

Blackpepper & salt to taste

1/2 cup buckwheat

Saffron/Honey dressing

1/4 cup Tahini (You can use a Raw tahini but a roasted gives something extra to this dish)

1/4 cup water

1-2 packages of saffron (depending on how strong you want the flavor to be)

1.5 dessertspoon of raw honey                          

Himalayan salt to taste

 

Preparation

Saffron/Honey dressing

Mix the ingredients by hand or in a small mixer until it has a creamy texture.

Add more/less tahini/water/oil until desired result.

Pour over the buckwheat and let it stand for 30 minutes (or do this in the morning)

Sprouted buckwheat

Soak 1/2 cup organic peeled buckwheat over night.

In the morning put it in a some kind of drainer (still over a bowl) and rinse 2-3 times a day.

It is ready when there is a small tail on the grains, a process that could take only a day in this heat.

 

 


 

 

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