Time for the weekly recipe. In this edition I want you to give you an easy, healthy and fast dish for taking with you to work or class, a buckwheat salad.
But before that come the stats of my wonderful Sunday Morning Training ride, which took us this time to the Cospudener Lake. The weather was perfect for this training ride, cool and cloudy but without rain. Though it seemed like it would start a few times. And it is raining now. In any case we had a fantastic time, I stayed in my zone directly under the red line for a very long stretches, high training effect if you ask me.
Okay the stats:
distance: ca. 15 to 20 k
time: 1:34 hrs
in zone: 1:04 hrs
HR: 129 bpm
Back to this weeks recipe.
some Aceto balsamico cremoso or pumpkin seed oil
Needed kitchen stuff:
knife, cutting board, a bowl, a colander, a watertight container to take the salad to work with
with the soaking two hours or over night
without the soaking 10 to 15 minutes depending on your knife and kitchen skills
In the evening I washed the buckwheat in the colander to get rid of the really fine particles. Then I put it into the bowl and added so much lukewarm water that the buckwheat was covered but didn't float. Test out how much water you need with your bowls and your taste. Due to osmosis a lot of the important minerals wander out into the water, these minerals is what our body needs. You have to keep the water and the minerals! So try to get the right amount of crunchiness of the buckwheat for your taste, without giving your buckwheat swimming lessons.
Now close the bowl off (a plate of the right size does the job) and put it in the fridge until the morning.
In the morning take the bowl out of the fridge on the way to the bathroom, so it can warm up a little bit.
Time for the cutting. Cut the tomatoes in really small cubes, add them to the buckwheat and stir.
Now get the fresh herbs, clean them and chop them.
Add them to the buckwheat and tomatoes, stir again. Season to taste and put it into your container for work. Done.
One word of advice. The fresh herbs really, really, really add taste to the salad over time. So don't season too much, because the taste will develop over the next few hours. And remember to bring your spoon. ;-)
Have a good new week and I hope your weekend was as enlightening as mine.