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  Buckwheat & spinach
 
Yield: 1 Servings
 
1 lg Spanish Onion      2 Cloves Garlic
2 c Buckwheat      1 ts Salt
1 ts Black pepper      1 pt Vegetable stock (I use Vecon Which is fat free and Water)
1 lb Spinach
 Cook the finely chopped onion and the minced garlic in a little water. Meanwhile cook the buckwheat with the salt (only if needed) and pepper in the stock till tender. Finely chop the spinach and add it to the onions and garlic. Add the bulgar wheat. Simmer for about fifteen minutes. From: Michael Traub Submitted By DONNA WEBSTER On MON 20 NOV 1995 133312 GMT

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The common complaint about flax seeds is that their flavor is too strong and they overpower the meal.
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Organic Chia Seeds : Almost NO Taste you can Add Them To Almost ANY Meal
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