The Way to BE

I-Can’t-Believe-It’s-Good-For-Me-Stuffing by Elizabeth Good

Here is a Body Ecology way to enjoy Thanksgiving stuffing! Toasted buckwheat replicates stuffing very well, and the “hidden” sea vegetables contribute alkalizing mega-nutrition without giving a fishy taste.

  • ¼ cup hijiki or arame

  • 1 cup toasted buckwheat

  • 3 cups vegetable, chicken, or turkey broth

  • 1 tablespoon coconut oil, or other tolerated oil

  • 1 scallion

  • 1 red onion, diced

  • 1 leek, diced

  • 1 1/4 cup chopped celery

  • 1 tablespoon ghee

  • ¼ teaspoon powdered ginger

  • 2 teaspoons poultry seasoning

  • 1 ½ teaspoon Real Salt, Celtic sea salt, or Herbamare

  • 2 garlic cloves, finely minced

  • ¼ cup soaked, ground almonds

  • 3 tablespoons sunflower seeds

  1. Soak the hijiki or arame in ½ cup purified water a few minutes before you begin to cook or while gathering your ingredients. (You will be saving this water when you drain it off in a few minutes as a VERY nutritious base for soups, to drink, or to use to cook other vegetables in.)

  2. Put 2 cups of broth in a pot to boil while rinsing buckwheat in a strainer.
  3. Once broth is boiling, turn heat to low and add buckwheat, covering. Let cook for about 15-20 minutes, checking to see when water is absorbed. If during cooking all water is absorbed but kasha grains are still hard, add 1/2 cup more broth and keep cooking until the grains are edible. (Repeat if necessary.) 

  4. While buckwheat is cooking, melt coconut oil in a separate pan.
  5. Drain water from the hijiki or arame and add it to the pan along with scallion, onion, celery, leek, herbs, and salt.

  6. When the mixture is well cooked, add the ghee, garlic, almonds, and sunflower seeds, cooking until ingredients are all slightly browned.
  7. Stir until well cooked.

  8. When kasha is cooked, add all ingredients together and mix well.

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