Buckwheat Bake Recipe
1/2 teaspoon Oil
3 oz Buckwheat
1 oz Rice
1/2 pt Water
1 teaspoon Dried Basil
Salt/pepper as you deem fit
1.Chop onion, heat oil in pan and fry until transparent 2.Chop
tomatoes, add to onions until soft 3.Stir in buckwheat and rice and
cook for 1 minute 4.Add remaining ingredients - bring to boil 5.Heat
oven to 375F/190C/Gas Mark 5 6.Simmer the mixture for 20 minutes
until liquid has been absorbed 7.Adjust seasoning, turn into 7"
square cake tin 8.Put in 5. above, leave for 30 mins. then remove.
From: Pat Buttons
to Grain Recipes
Food Tips of the Week
Recognise the difference between hunger and thirst. At times when going through a hectic day, you imagine you feel hunger but if truth be told you just need a restorative tumbler of water or cranberry juice. The feelings of hunger and thirst are quite alike, but one can result in weight gain and the alternative is fine.
Some lower carbohydrate diet pointers:
* Replace sugar with splenda.
Most recipes that require sugar can be changed to make use of splenda. It is much lighter so you will need to do a bit of trial and error and it might not work in every case, but it does a decent job once you have it cracked.
Flavonoid rich foods
(inlcudes onion, spinach, kidney bean & thyme)
The nutrients called 'flavonoids' which exist in these fruits and vegetables are believed to have properties in fighting cancer.
Experts studying the nutritional effects of flavonoids think that they may well also have many other benefits to our wellbeing, amongst them, anti-candida and antitumor properties.
The majority of these are low in calories, so should be included in your weight loss regime.
Buckwheat Bake Recipe collected for you by Recipes 4U
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