Savoury Buckwheat Wraps with Peas, Spinach and Broccoli

It's been snowing like crazy in Switzerland, so I can safely assume that you are probably thinking about the weekend already, and about how you will snuggle up on the coach with a blanket and tea the moment you get home (or hit the slopes!)

Am I right or am I right?

Enter these savoury buckwheat wraps. Gluten free.

If you have never cooked with buckwheat before, you're in for a treat. Be it sweet pancakes or savoury galettes, buckwheat can be used in so many ways and is a nutritious grain option that I've recently discovered for myself.

Contrary to what you may think, buckwheat is not actually wheat but rather a relative of rhubarb. Who would have thought. And for those who are sensitive to gluten, buckwheat is gluten-free. But even though it's not a wheat, it's still pretty heavy in starch. Out of all the grains, buckwheat has the longest transit time in the digestive tract and as a result is the most filling. Yay for filling foods.

Delicious Low Carb Raw Vegan Thai Tomato Salad

I know I promised it a long time ago, but I am only just now getting around to posting the first Phuket Cleanse inspired recipe. My time there was a whirlwind of experiencing new flavours, new ingredients and unexpected combinations that created the most delicious raw dishes. I have never had raw vegan food like this before, and let me say, it has been slightly life changing. I came back from my holidays with a list of things to buy: nutritional yeast, spiralizer, sprouter, deydrater, water filter and the list goes on. Two weeks later, and I've at least gotten myself a spiralizer. Step one, check. I already found all the recipe inspiration I need thanks to a blog called "Inspiralized", now I just have to find the time to get busy in the kitchen.

So, back to the recipe; as someone who is completely freakin’ obsessed with Thai food, I just had to post a Thai dish first. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. There's always at least 3 flavours involved: sour, sweet, salty, bitter, or spicy. It's not a secret that I have a bit of a sweet tooth, so maybe the fact that many dishes are sweet is the reason I'm hooked on Thai food. Latest after my Thai Cooking Class at Mai Kaidee, I have become inspired to bring the Thai cuisine to my own kitchen and start experimenting with some recipes. Expect some more Thai recipes to follow soon. But first, let's take a look at this simple tomato salad.