3/4 cup whole buckwheat, toasted (kasha) or untoasted
2 1/2 cups water
8 leaves lettuce, torn
1 cup broccoli, chopped
1 large tomato, diced
2 green onions, chopped
1-2 teaspoons lemon juice
1 tablespoon fresh parsley or mint, optional
2 teaspoons coconut flakes, optional
1. Put the buckwheat and water in a pot and bring to a boil. Turn down to low and simmer. Kasha, which is toasted, will take about 10 minutes to cook, and untoasted buckwheat will take about 30 minutes.
2. Arrange the vegetables on plates. Stir the lemon juice and fresh herbs into the buckwheat, and spoon onto each salad plate. Top with a bit of coconut.
Source of recipe: To watch a free video of me making this kasha recipe, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/kasha-recipe