Take a bag of 500 grams of green buckwheat groats. Soak them 8 hours or overnight in filtered water to get rid of antinutrients and lectins found in grains. Strain out the water. Measure the groats in cups. Keep note, since this is the amount of water that will be needed later.

Place groats in a bowl and add 2-3 eggs and mix together. Place extra virgin olive oil generously to coat a pot and turn on the heat. When the oil is hot, place the buckwheat egg mixture in the pot and fry until buckwheat is toasted and mostly cooked. Then add filtered water (1:1 ratio to the buckwheat groats), salt and black pepper and cover the pot. The buckwheat is ready to eat when the water is gone.

Buckwheat is an excellent source of fiber, riboflavin, niacin, magnesium, phosphorus, copper and manganese and plant compounds with antioxidant properties.

Buckwheat is a popular and easy Friday afternoon lunch in my home, served with some fermented vegetables or uncut dark green (hydroponically grown) lettuce on the side.