Buckwheat groats/kasha: 1 cup of grain to 11/2 cups of water. Bring water to boil; add groats/kasha and bring back to boil. Lower flame and cover; cook for about 10 minutes or until water is absorbed and grains burst open.
Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
www.stefaniesacks.com
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Unraveling Magnesium’s Vital Role in Your Health with Patrick Sullivan, Part 1
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