*Buckwheat Broccoli Skillet

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Why recipe has been modified to support recovery from processed food addiction.

Makes about 60 oz/3 servings. Each serving provides: 1 grain serving            10 oz vegetables         ¼ fat serving

Ingredients

Vegetables weights are a guideline. Use combination to total 30 oz.         

• 12 oz cooked buckwheat (how to cook)
• 20 oz broccoli, small florets and blanched
• 5 oz onions, chopped
• 1 clove garlic, minced
• 3 oz mushrooms, minced
• 2 oz celery, chopped

Cream Sauce Ingredients             

• 2 cups water, divided
• 1½ oz raw cashews, soaked
• .6 oz nutritional yeast
• 1 tsp onion powder
• ¼ tsp poultry seasoning
• 1 Tbsp arrowroot powder
• 2 Tbsp good quality soy sauce 
• ½ tsp Sambal Oelek or Sriracha chili paste, optional

Instructions

1. In a large skillet, sauté the onions until they begin to brown. This can be without oil.  
2. After the onions have started to brown, add the garlic, mushrooms and celery about ¼ cup (2 oz) of the water. Cover the skillet and cook until the celery is tender. 
3. While celery is cooking, make the cream sauce.
4. Discard the soaking water from the cashews and add them to a powerful blender like a VitaMix. Then add the nutritional yeast, onion powder, poultry seasoning, arrowroot powder and soy sauce. Blend until creamy.
5.  Pour the blender mixture into the skillet with the onions, mushrooms and celery. Stir in the soy sauce and hot sauce.
6. To thicken, while stirring constantly, bring this mixture to a boil.
7. Add the buckwheat and broccoli. Mix well to combine.
8. Weigh the total recipe then divide it into 3 equal servings.
9. Serve hot. Store leftovers in refrigerator and use within 5 days.