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Steamed Buckwheat-Stuffed Kale Leaves with Thai Flavors

kept bysixsenses5

½ cup buckwheat groats
1 cup water
2 tsp. coconut oil
3 red spring onions (or green onions), chopped finely
2 cloves garlic, chopped finely
1.5 tsp. ginger, peeled and chopped finely
Half a zucchini, diced small
3 curly kale leaves, chopped finely
2 tsp. lemon juice
1 tsp. nama shoyu (or coconut aminos)
1 tsp. rice wine vinegar
¼ t. fine sea salt
Fresh ground pepper (to taste)
Dash cayenne pepper (to taste)
1 T. unsweetened shredded coconut
2 T. raw cashews or peanuts, chopped finely
Small handful cilantro, chopped
1 bunch Lacinato kale leaves



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