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BTD Forums  /  Eat Right 4 Your Type  /  Buckwheat and Beans
Posted by: Mitchie, Saturday, March 24, 2007, 3:54pm
Hi All,

Does anyone know if combining buckwheat and black-eyed peas would make a complete protein?

I've read buckwheat isn't actually a grain so now I'm confused.   ??)
Posted by: geminisue, Saturday, March 24, 2007, 4:21pm; Reply: 1
Yes, buckwheat is a grain and yes you can combine it with black eyed peas to make it a complete protein  (google  is buckwheat and black eyed peas a complete protein and you will find much information you are seeking about complete protein)
Posted by: shoulderblade, Saturday, March 24, 2007, 5:08pm; Reply: 2
This is the Typebase 4 description of Buckwheat:

"A native of Russia, buckwheat is thought of as a cereal, but is actually an herb of the genus Fagopyrum. The triangular seeds of this plant are used to make buckwheat flour, which has an assertive flavor and is used for pancakes and as an addition to some baked goods. The famous Russian BLINI are made with buckwheat flour. Buckwheat groats are the hulled, crushed kernels, which are usually cooked in a manner similar to rice. Groats come in coarse, medium and fine grinds. Kasha, which is roasted buckwheat groats, has a toastier, more nutty flavor."

It is listed as being 13% protein which is pretty good relative to grains. (i.e. almost double rice) Would be a good choice to use as a grain, I think.
Posted by: Mitchie, Saturday, March 24, 2007, 5:15pm; Reply: 3
Thanks so much for your quick replies.  Glad to hear the verdicts which mean I don't have to cook something else for lunch.  Yippy!!
Posted by: Ribbit, Saturday, March 24, 2007, 7:09pm; Reply: 4
What a great combination!  I hadn't thought of that one.  Thanks, Mitchie!
Posted by: Mitchie, Saturday, March 24, 2007, 8:50pm; Reply: 5
Quoted from Ribbit
What a great combination!  I hadn't thought of that one.  Thanks, Mitchie!


Hi Ribbit - I'm making hummus with the black-eyed peas and mixing in the buckwheat to complete.  I'll use it as a dip for celery and carrot sticks next week for lunch.  

It's always a surprise when Monday lunch rolls around to see if I like my "creations".  It gives me a little something to look forward to at the start of the work week.  
Posted by: Alia Vo, Sunday, March 25, 2007, 3:01am; Reply: 6
Yes, any combination of a grain and a bean/legume would make a complete protein.  

These two combinations would be excellent as they are both beneficial for blood type A's--they are even both very tasty on their own merit without combining them together.

Alia
Posted by: Ribbit, Monday, March 26, 2007, 12:05am; Reply: 7
Well, I made it for lunch today.  Buckwheat groats and black-eye peas.  I sauted some leeks (I'd put garlic in it too, but right now garlic is giving me unbearable heartburn) in a lot of olive oil then added the buckwheat.  I cooked the peas separately.  It was delicious!  

I've made hummus out of the peas before too.  Doesn't exactly do what chickpeas do....but it'll work.  The closest thing I've come to chickpeas is canned great northern beans put through the food processor with the appropriate seasonings.
Posted by: Mitchie, Monday, March 26, 2007, 9:46am; Reply: 8
Quoted from Ribbit
Well, I made it for lunch today.  Buckwheat groats and black-eye peas.  I sauted some leeks (I'd put garlic in it too, but right now garlic is giving me unbearable heartburn) in a lot of olive oil then added the buckwheat.  I cooked the peas separately.  It was delicious!

I'm glad you liked it Ribbit.  Sorry to hear you're having garlic issues.  I absolutely love garlic and use it as much as possible.  No vampire worries for me. :D

Thanks for the leeks suggestion, I've never tried them so maybe that will be one of my new foods for next week.  I did give parnsips a try for dinner last night and they weren't bad.  My husband really liked them but I thought they were missing just a little something.  Maybe a small splash of pure maple syrup next time to compliment the "carrotty" taste?
Posted by: ABJoe, Monday, March 26, 2007, 7:53pm; Reply: 9
Quoted from Mitchie
I did give parnsips a try for dinner last night and they weren't bad.  My husband really liked them but I thought they were missing just a little something.  Maybe a small splash of pure maple syrup next time to compliment the "carrotty" taste?


I would try adding a bit of ghee or other compliant fat, or some different spicing before adding a sugar...  Just my 2cents! ;D
Posted by: Mitchie, Monday, March 26, 2007, 8:05pm; Reply: 10
Quoted from ABJoe


I would try adding a bit of ghee or other compliant fat, or some different spicing before adding a sugar...  Just my 2cents! ;D


Hi ABJoe, thanks for your suggestion.  I did add some ghee, onion powder, garlic powder, sea salt and parsley but still missing something.  I'll experiment next time.

I did try the buckwheat for the first time today and I must say it certainly does have quite the powerful taste.  Even my garlic and onion laden hummus couldn't stand up to it.  I may have to re-evaluate my buckwheat choice.  It's down but not out (yet).
Posted by: Alia Vo, Monday, March 26, 2007, 8:35pm; Reply: 11
Quoted from Mitchie
I did try the buckwheat for the first time today and I must say it certainly does have quite the powerful taste.  Even my garlic and onion laden hummus couldn't stand up to it.  I may have to re-evaluate my buckwheat choice.  It's down but not out (yet).


You may want to try roasting the buckwheat groats before cooking them, if this was not done.

Also, one can mix a half ratio of brown/white/wild rice or any mild grain with  buckwheat groats to make the flavor less pronounced if the taste is a little strong.

Alia
Posted by: Ribbit, Tuesday, March 27, 2007, 2:07am; Reply: 12

Mitchie, I never could figure out what the parsnips were missing.  Always something....but what?  Growing up we put apple cider vinegar on turnips and I expect that would be really wonderful on parsnips as well, but we As are stuck with trying to find something else.  I have squeezed lemon juice on them, but it still just wasn't quite right.
Posted by: Mitchie, Tuesday, March 27, 2007, 9:14am; Reply: 13
Alia Vo and Ribbit - Thanks to both for your suggestions.  I will try roasting the buckwheat next time and give it another shot.  I did replace it last night with quinoa but didn't think about mixing some buckwheat in with it.  Duh!

As for the not up to "par" parsnips,  I'll search some recipe sites and see if I can find a compliant item to make them irresistable.  Although I don't know if a parsnip could ever be irresistable.   ;D
Posted by: Alia Vo, Tuesday, March 27, 2007, 10:21pm; Reply: 14
I do not buy parsnips often as of lately, but whenever I do, I buy the tiniest, thinnest, smallest, least bruised, and freshest ones.  I find these have less of a pronounced 'parsnip' flavor and taste.

I have found that larger, longer, 'older' looking parsnips tend to have a rather woody, earthy, concentrated flavor.

I usually eat them raw or slice them uncooked into a salad.

Alia
Posted by: Mitchie, Wednesday, March 28, 2007, 12:30pm; Reply: 15
Quoted from Alia_Vo


I usually eat them raw or slice them uncooked into a salad.

Alia


I'll try them raw also Alia.  Thanks for the suggestion.
Posted by: Alia Vo, Thursday, March 29, 2007, 3:16am; Reply: 16
Please let us know how the parsnips fair eaten raw.

Alia
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