Buckwheat salad with red bell pepper, cilantro and sliced almonds


This salad is so easy to make and delicious as a main course or side salad. Packed with healing nutrients, this recipe is perfect for those following a low glycemic alkaline diet to reverse disease or cancer.


  • 1 1/2 cups uncooked buckwheat
  • 3 cups water
  • 1 cup chopped fresh red bell pepper
  • 1 cup chopped fresh cilantro, tightly packed
  • ½ cup sliced roasted unsalted almonds
  • 1/2 cup frozen peas
  • 1 Tbsp. fresh lemon juice
  • 1 tsp turmeric
  • 1/2 – 1 tsp cumin (dependent on taste preference)
  • 1/2 tsp coriander
  • 1/4 – 1/2 tsp ginger (dependent on taste preference)
  • 1/2 tsp garlic granules or garlic powder
  • Sea salt and cayenne pepper to taste


  • In a pot, combine buckwheat and water. Cover and bring to a boil over medium high heat. Stir. Lower heat to simmer for 5 minutes, then turn off heat and let sit for 5 minutes more. Drain any excess liquid and rinse buckwheat in a strainer, then transfer to a large salad bowl.
  • Place the rest of the ingredients in the bowl with the buckwheat and mix well.
  • Add sea salt and cayenne pepper to taste.
  • Serve at room temperature.