A Recipe for Guests: Buckwheat Salad with Turmeric Dressing + Fried Sage

About our guest food blogger:

Elenore Bendel Zahn is a health coach, organic gardener, writer, photographer, and the founder of Earthsprout, one of our favorite resources for seasonal vegan recipes. "All I create is brought to life with the intention of shaking things up and create a better world. And it’s all very delicious in so many ways."

 

Buckwheat Salad with Turmeric Dressing + Fried Sage

buckwheat salad

Ingredients

15 leaves curly kale
4 beet roots
two handfulls fresh green beans (or the like)
1 cup / 250 ml whole buckwheat groats
2 cups / 500 ml water
1/2 tsp high quality salt

Directions

1. Start by rinsing the buckwheat with hot water, then rinse well in cold water. Bring the water to boil in a saucepan, then add the buckwheat. Let simmer on low heat for around 8 minutes. During the last 4 minutes of cooking, add the beans to the saucepan as well.
2. Add salt, remove from heat and let sit for another 8-ish minutes or until tender. Drain excess water and let cool slightly without a lid.
3. Tear kale from its stems and into smaller pieces (save stems for stews, juices, smoothies or soups). Rinse well in cold water and add to a large mixing bowl. 
4. Make the dressing below, add roughly 2/3 of it over the kale and massage it into the greens until wilted and tender. Save the last third for serving (as pictured).
5. Rinse and peel beets, slice really thinly on a mandolin slicer or carefully using a sharp chefs knife.
6. Arrange salad on a large serving plate or salad bowl, lastly add the fried sage leaves and drizzle over the rest of the sweet turmeric dressing.

buckwheat

buckwheat salad

Dressing

2 tbsp virgin olive oil
1 tbsp nut butter, I used almond
1 tsp reduced balsamic vinegar
1 tsp lemon juice
1 tsp powdered turmeric
1 tsp raw honey, vegans use maple suryp
1/2 tsp powdered ginger
pinch of good quality salt

Fried Sage

Two handful fresh sage leaves
4 tbsp coconut oil 
a pinch good quality salt

1. Add oil to a small saucepan on medium heat, once hot and nearly sizzling add 3-5 sage leaves at the time and let fry for around 20 seconds, turning them halfway through with a fork.
2. Pick up sage leaves and let dry off on plate lined with a paper towel. Sprinkle leaves with some salt.
Note: If your sage leaves turn slightly brown lower the heat a bit and/or shorten frying time.

 buckwheat kale salad

Recipe courtesy of Earthsprout

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