Rinse buckwheat and ensure there are no small stones in with the buckwheat.

Boil 1 cup of buckwheat or quinoa for 10 minutes in the base of a steamer with chopped broccoli steaming on top.

Remove saucepan from stove and drain excess water, place lid back on and let sit on bench for a minute or two.

Place buckwheat or quinoa in a bowl and add broccoli along with one chopped tomato and one chopped avocado. Season with olive oil, macadamia oil, avocado oil (or a combination) lemon juice, salt and Mexican chilli or any other combination of herbs or spices.


  • 1cup Buckwheat
  • 1 avocado
  • 1 med-large tomato
  • 1 small head of broccoli
  • 1 tbl olive oil
  • 1 tbl macadamia oil
  • 2 tsp lemon juice
  • 1 tsp herbamare salt
  • Sea salt
  • ½ tsp Mexican chilli spice (by Masterfoods)

Variation: Quinoa can be used in place of buckwheat although buckwheat is more alkalising.