{"id":7296,"date":"2016-10-21T10:55:59","date_gmt":"2016-10-20T21:55:59","guid":{"rendered":"https:\/\/ascensionkitchen.com\/?p=7296"},"modified":"2018-07-02T10:07:04","modified_gmt":"2018-07-01T22:07:04","slug":"creamy-spinach-buckwheat-risotto","status":"publish","type":"post","link":"https:\/\/ascensionkitchen.com\/creamy-spinach-buckwheat-risotto\/","title":{"rendered":"Creamy Spinach Buckwheat Risotto"},"content":{"rendered":"
A quick and easy, Creamy Spinach Buckwheat Risotto. Gluten free, dairy free, rich in protein and minerals. <\/em><\/p>\n <\/p>\n This dinner was a bit of a happy accident – it was a throw-it-all-in-the-pot kinda affair – using up odd things in the fridge, making use of the herb garden to add flavour. 25 minutes later, I had a delicious, creamy bowl of Spinach and Buckwheat Risotto ready to eat – it was such a treat!<\/p>\n An incredibly simple recipe to make, it’s also nutrient-dense. A single serve has approximately 16g of protein (from the buckwheat and nutritional yeast), and two full cups of spinach – such an easy way to amp up the leafy green content of your diet!<\/p>\n [bctt tweet=\"Easy, Creamy Spinach & Buckwheat Risotto - dairy free + protein packed. Find it here!\"]<\/p>\n I’ve written a detailed post on the nutrition and health benefits of buckwheat here,<\/a> but in a nutshell, here’s why it’s so great:<\/p>\n <\/p>\n I also tried this recipe out using fresh spring nettles (above – aren’t they beautiful!) – delicious though a little more time consuming. Nettles need care when handling as they sting you – though boiling water will neutralise their ouchy-barbs.<\/p>\n If you’d like to give them a whirl – here is a brief how-to:<\/strong><\/p>\n Nettles (commonly seen as a mere weed), are enjoyed as a nutritious leafy green in many cultures around the world. They are particularly rich in the minerals calcium<\/a> (approximately 440mg per 100gm) and iron<\/a> (approximately 1.8mg per 100g).<\/p>\n They have also been shown to provide up to 100% of your daily beta-carotene needs (which then go on to be converted to vitamin A in the body), and contain about 12g protein<\/a> per 100g [1].<\/span><\/p>\n I’m most excited about their calcium content – 440mg per 100g is a great source – considering there are only 120mg per 100g in standard milk (see my table of plant based sources of calcium here).<\/a> <\/p>\n <\/p>\n Anyway – I’ve shared the spinach version of this recipe as it will be more accessible to most people. I topped it with a little freshly grated lemon zest, and a sprinkle of home made raw ‘parmesan’<\/a> – it was just delicious.<\/p>\n That's all today. Enjoy and see you again next week!<\/p>\n If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram,<\/a> Facebook<\/a><\/span> or Pinterest<\/span> <\/a>to see more of my everyday recipes and wellness tips.<\/em><\/span><\/p>\n\n
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More quick plant-based meal ideas:<\/h2>\n
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\ud83d\udcd6Recipe<\/h2>
Creamy Spinach Buckwheat Risotto<\/h2>\n