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Preparation time: 20-40 min

Difficulty: easy

Serves 2


  • 100 g buckwheat

  • 1 small young white cabbage

  • 2 - 3 carrots

  • 50 ml tomato puree

  • ½ tsp turmeric powder

  • ½ tsp coriander powder

  • quality salt

  • pinch of pepper

  • ⅓ tsp raw coconut oil

Cook buckwheat al dente in salty boiling water.

Dry-fry small carrot rings and medium-thick strips of cabbage in a pan. Season with salt, turmeric, coriander, and pepper and cook until soft. Add buckwheat and tomato puree and stir well, leave it to simmer on low heat for another 2-3 minutes so the flavors combine.

Turn off the stove, add raw coconut oil and serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

*When using turmeric, add pepper and a little bit of good quality fat to the dishes, thereby increasing the absorption of its nutrients.


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