Buchweizen Bowl mit rote Bete und Feta

Buckwheat bowl with mushrooms, beetroot and feta

Nourishing Buckwheat Bowl with Beetroot & Feta

This colorful and balanced bowl combines the earthy sweetness of beetroot with the hearty note of feta and the nutty flavors of buckwheat and walnuts. Perfect as a filling meal or light evening meal, it provides valuable nutrients for body and mind.

Effect on the three constitutional types:
Lung (Wind type): The warm, grounding ingredients such as buckwheat and walnuts stabilize the lungs and have a balancing effect on an overactive nervous system.
Tripa (Fire-type): The cooling beetroot and mild buckwheat help to reduce excessive heat. Vinegar and thyme should be used in moderation so as not to fan the inner fire too much.
Beken (Earth and Water type): The light, digestive ingredients such as apple balsamic vinegar and thyme have an invigorating effect and prevent excessive sluggishness. Buckwheat is an excellent alternative to heavier grains.

This bowl is a real treat for anyone who wants to eat a balanced diet!

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ingredients for one bowl

  • 100 g buckwheat
  • 100 g mushrooms, diced
  • 1 small beetroot, cooked & diced
  • 50 g feta, crumbled
  • 1 tablespoon walnuts
  • 1 teaspoon olive oil
  • ½ teaspoon thyme
  • salt & pepper
  • Young leaf spinach

Dressing:

  • 1 tbsp organic apple balsamic vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • salt & pepper

Here's how it's done:

  1. Cook buckwheat and let cool.
  2. Season mushrooms with olive oil, thyme, salt & pepper and fry in the pan roast.
  3. Arrange beetroot, mushrooms, buckwheat, spinach leaves and feta in a bowl.
  4. Mix the dressing and pour over the bowl.

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