Buckwheat and Brussels Sprouts with Lemon and Pine Nuts

Buckwheat is beneficial in reducing cholesterol and lowering blood pressure.It is also rich in magnesium, which helps regulate blood flow. Raw Brussels sprouts aren’t for everyone, but we encourage you to try them—you may prefer them over cooked! Brussels sprouts are nature’s little cancerprevention candy, full of detox supporting compounds. This dish definitely has an Eastern European flair, and tastes best in the fall and winter.

1⁄2 cup buckwheat
1 cup water
Pinch of sea salt
4 cups Brussels sprouts, trimmed and shaved on a mandolin
1⁄4 cup pine nuts
Juice of 2 lemons
1 tablespoon lemon zest
1 tablespoon Dijon mustard (make sure it is dairy free)
2 tablespoons olive oil
1⁄2 teaspoon sea salt
Pepper, to taste

Buckwheat—In a small saucepan, bring the buckwheat to a boil with
water. Add sea salt. Allow to simmer for approximately 20 minutes. You want the buckwheat to be fluffy, not mushy. Drain. Assembly—Toss warm buckwheat with Brussels sprouts, pine nuts, lemon juice, zest, Dijon mustard, and oil. Add salt and pepper.
Serves 2-4