Preparation time: 20-40 min
100 g buckwheat
1 small young white cabbage
2 - 3 carrots
50 ml tomato puree
½ tsp turmeric powder
½ tsp coriander powder
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.