Quinoa with buckwheat with whole grain noodles

Recently i really like the above mentioned food!

It is very satisfying to eat it, the taste of buckwheat goes s0 well with quinoa and even whole grain noodles!

You now wonder, why in the world i cook whole grain noodles together with quinoa and buckwheat?

If i cook them this way, i don't have to pour away the cooking water with all the vitamins infused in it. I always hate to pour away cooking water of anything healthy. Bought a steam cooker, too that's why. :-)

Back to quinoa, buckwheat and whole grain noodles.
It all has the same cooking time. I like combining some nice whole grain cereals or pseudocereals or lentils with the same cooking time. I think the different spectres of vitamins and nutrients complete each other and help to enhance bioavailability furthermore. :-)

Also the taste of it gets more balanced out! It tastes great and satisfying just with butter and salt.
Just buckwheat could have such a weird aftertaste... But this even tastes good together with other grains.

It is really really healthy. Its definitely not low carb, but at least is has complex carbohydrates that make you sated fr very long.

It surely has a lot of b - vitamins and other good ingredients. Its pure food for the nerves.^^
I'm sure it contains much trypophan, too.
Tryptophan is the substance many hormones of happiness are synthesized off. :-D

(Maybe that's why I'm happy?)

Here is a pic of it:

 Now, when i see that picture, i can assure you it tastes better, than it looks^^

 I could have added red lentils too, their cooking time is about 12 minutes.
Nothing special, but combined with vegetables and some good meat or fish its surely a great way to make more out of the meal.

I maybe have pictures of alike food, ive got to look....

Here, thats something i also really like to buy:

 6 different cereals in there. Its not expensive. Surely a good thing for health. (in the background is my messy kitchen^^)

Diversity is a good thing! That's why i suppose to mix different grains together. Also different kinds of lentils are good together, even though some lentils will be softer and others stay harder.

And now another very, very important advise:

All these precious grains contain phytic acid! That's a substance that binds minerals and leads to the lack of these minerals. It also reduces the bioavailability of vitamins and nutrients.

To reduce the phytic acid to a good amount, let the grains soak in water at least for 12 hours. Over night at least.
Then pour the water away and cook the grains.

A better method is fermentation, but this is too much extra efforts for me, the industry and convenience food pampered capital city modern citizen.^^

Uggh, by such sentences i feel my concentration fade away......

I'm really tired, sick and unwell.

I have to take my pain medication.

Next day:
I don't no why, but this food is so delicious that i want to eat it today again.
In the morning (13:27 is morning for me^^) i cook a larger amount of it.

I will eat a little bit and put the rest in the fridge. When it cools down for several hours, some amount of the starch will transform to resistant starch.
Resistant starch can´t be digested and wont make you gain weight. But it makes your stomach full for a long time and is very good for the guts. Resistant starch feeds the friendly bacteria in your intestine, having a positive effect on the type of bacteria as well as their number.
Resistant starch has a lot of benefits:
This includes improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion. And even more benefits!
If your into nutrition and especially weightloss, you should get in touch with resistant starch. Its an effective way to improve the healthy value of a meal, reduce the calories and still eat the absolute same amount. Isn't that great? :-D

Here are the different resistant starch types:

• Type 1: Is found in grains, seeds and legumes and resists digestion because it’s bound within the fibrous cell walls.
• Type 2: Is found in some starchy foods, including raw potatoes and green (unripe) bananas.
• Type 3: Is formed when certain starchy foods, including potatoes and rice, are cooked and then cooled. The cooling turns some of the digestible starches into resistant starches via retrogradation (3).
• Type 4: Is man-made and formed via a chemical process.

Sure, my quinoa, buckwheat and whole grain noodles mix has not too much starch by nature but some.
Producing resistant starch works better with higher starch foods, like potatoes and stuff.