u/mentionbrave4

I sprout seeds for my family on a regular basis. Here is of my my favorite ways to cook sprouts: wok! Some vegetable oil + spices (my taste varies depending on my mood, season, weather, etc.) + fry them for 3-4 mins + garlic + grated ginger + soy sauce. I roast minced garlic in the oil before putting the sprouts and this garlicky oil makes the sprouts just gorgeous.

Additional seasoning that I like using with these style cooked sprouts:

- coriander: both seeds and leaves

- onions! I love onions :)

- smoked paprika (a pinch)

- star anise

- oregano

- chili - of course!!! (for kids no or very little chili, for adults - sky is the limit :)

Trust me. it is impudently delicious!

This dish is great for anyone who likes good grains and buckwheat in particular. I often make it with spouted buckwheat, but regular buckwheat works great.

Recipe:

1. Boil buckwheat as per regular instructions (depends on the producer, batch, some grains come already precooked - so it's a "follow instructions on the packaging" case). Electric rice cookers do a fantastic job in cooking buckwheat. I never used a regular bowl after I tried the device (any cooker will do!).

2. Bechamel sauce: I used to cook lasagna quite often when I lived abroad and it comes with a classical bechamel: A classic béchamel sauce is made by whisking 4 cups of hot milk into a roux of 4 tablespoons each of butter and flour. Cooked over low heat until it coats the back of a spoon, then season with 1 tsp salt, 1/4 tsp nutmeg, and pepper. It's a 20 min exercise and requires your full attention - leave it for a minute or so and you may need to repeat from the beginning :)

3. Assembly: in a baking tray put the buckwheat layer as thick as you like it - mine is two fingers thick as you can see at the pictures. Pour your béchamel sauce of top of buckwheat. Add grated cheese - I love classical mozarella and cheddar mix.

4. Oven: since all the ingredients are ready to eat, you just need to pop it in the oven to get this golden bubbly cheesy top.

The same can be cooked with quinoa, wheat, lentils, black rice

I hope my recipe will be useful for someone in the community! If you'd like to dive into the benefits of buckwheat, I'll leave a comment with a link to a post with an excellent buckwheat analysis.

I decided to make an experiment and follow my mom's steps. She eats cottage cheese almost every day with whatever she feels like adding to a particular serving.

So I mixed a portion of cottage cheese with strawberries, blueberries and nuts, decorated it with guess what's that orange thing in the middle (it gave my breakfast quite a fancy touch, btw) - no sugar! I paired it with a simple linden tea and it was so light and filling and felt healthy and... made me feel so stupid for eating too many eggs&bacon&toast throughout my life :) I could've done better with my body! Now that I've tasted the wisdom of my anscestors in a breakfast plate, I'm definitely not going back to fried American classics no matter how good they tasted to a younger me :)