1 Onion - cut into cubes

1 Carrot - cut into strips

1-2 Potatoes - cut into cubes

3 tablespoons of roasted buckwheat

2 cloves of garlic (chop if you like)

30g butter (or oil)

- fry the onion in a saucepan until translucent

- add garlic (keep frying for about 2 min)

- add carrot (keep frying for another 2 min)

- then put the potatoes in and fill with water 1.5L and boil for 10 min

add buckwheat and simmer for another 15 min.

Put salt and paper, Parsley

add a cube of chicken broth (Optional)

Forget ordinary carbs—kasha with avocado is a simple, delicious game-changer!

• Cook the roasted buckwheat as usual.

• Once cooked, stir in diced or sliced avocado.

• Grate your choice of hard cheese over the top. (Optional)

• Serve warm and enjoy!

• Cook the buckwheat and set aside.

• Slice the onion into thin half rings and cut the carrots and mushrooms into strips (or your preferred shape).

• In a pan, sauté the onion until soft, then add the carrots and cook briefly. Add the mushrooms and cook until all vegetables are tender.

• Stir in the cooked buckwheat, combine well, and serve warm.

Ingredients:

• 1 onion, cut into cubes

• 1 carrot, cut into cubes or strips

• 1 cup roasted buckwheat

• 300–500 g boiled meat (any type)

• Oil or a mixture of butter and oil

• Salt and pepper to taste

Instructions:

1. Cook the buckwheat and set aside.

2. In a pan, heat the oil or butter-oil mixture and sauté the onion and carrot until soft.

3. Grind the boiled meat using a meat grinder or blender—keep it slightly coarse, not too fine.

4. Combine the cooked buckwheat, sautéed vegetables, and ground meat in a large bowl or pan.

5. Mix well and season with salt and pepper to taste.

6. Serve warm.

Ingredients:

• 1 onion, finely chopped

• 1 carrot, grated

• ½ kg cabbage, sliced into strips

• 1 cup buckwheat

• Salt and pepper, to taste

• 1 tsp sugar (optional, to balance flavor)

• Oil for frying

Instructions:

1. Cook the buckwheat and set aside.

2. In a frying pan, heat the oil and sauté the onion and carrot until partially cooked.

3. Add the cabbage, cover, and stew until tender.

4. Season with salt, pepper, and sugar.

5. Add the cooked buckwheat to the pan and mix everything together.

6. Cover and stew for 2–3 minutes more to combine the flavors.

7. Serve warm.

Stir canned tuna into the cooked buckwheat until well combined. Serve warm or chilled, and optionally garnish with fresh herbs like parsley or a squeeze of lemon for extra flavor.

Ingredients:

• 2–3 tbsp buckwheat

• 1 cup kefir (or yogurt, or milk)

• Banana, apple, blueberries, or your favorite fruits, berries, and nuts (fresh or dried)

Instructions:

1. Soak the buckwheat overnight in kefir (or your choice of yogurt/milk).

2. In the morning, check the consistency and add more kefir if desired.

3. Stir in your favorite fruits, berries, and nuts. Mix well and enjoy.

Note: Using only kefir reduces added sugar, making this dish suitable for diabetics.

1. Cook or reheat your roasted buckwheat.

2. Stir in butter to taste.

3. Chop some bananas and mix them in.

The natural sweetness of the banana pairs perfectly with the nutty flavor of roasted buckwheat!

Don’t hesitate to make a generous portion—it won’t cause bloating, it provides slow-release energy, and a hearty breakfast like this will keep you satisfied until dinner.

• Cook or reheat your roasted buckwheat.

• Stir in chopped avocado.

• Enjoy immediately!