SOBACHA: THE INFUSION OF SARRASIN WHICH WANTS YOU GOOD


Do you remember the barley?

I am still a big fan of this "barley infusion" which is a wonderful substitute for coffee at home. In recent weeks, I discovered another drink of the same kind: the sobacha. I had already heard a lot about it (you had also been a few of them to advise me). And the least we can say is that I regret not being put there sooner! =)

I am a great follower of herbal teas and herbal infusions of all kinds, I am always pleased to discover new flavors or specialties a little "unpublished".

Originally from Japan where it is consumed in large quantities, the sobacha is an infusion of roasted buckwheat grains. Just like "barley coffee", it is without theine and can be consumed at any time of the day. It also has a small taste of toasted cereal / hazelnut which is very palatable, and it is also not necessary to sweeten it since it is naturally (while having a low glycemic index, and that it is cool!)

But what must be remembered from the sobacha are the incredible virtues he borrows from buckwheat itself. It is rich in fiber, anti-oxidants and, above all, in group B vitamins and mineral salts (magnesium, calcium, potassium ...). These two work particularly well together, the former facilitating the absorption by the body of second. All this makes sobacha a very remineralizing drink, ideal in case of pump stroke, fatigue, stress period, etc ...

Always on the side of the virtues, although it interests me less I mention it for all the same people: we lend the sobacha virtues "slimming" (with big quotes huh ...) It is an extremely low calorie drink (if at all) which causes a quick feeling of satiety. It is therefore often recommended as part of a food rebalancing.

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Finally, just like buckwheat itself, sobacha is gluten-free and contains rutin, a bioflavonoid known for its benefits on blood circulation.


I think that in reality he has only one fault: his price. Without being exorbitant, the sobacha is still a bit expensive, especially when you want to make a hot drink everyday, as is my case.


The trick is to roast your own buckwheat kernels yourself. To do this, provide a stove (cast iron if possible, or avoid at least the non-stick coating stoves that bear very badly to be heated dry). Heat dry over medium heat for a few moments, then pour the buckwheat in one layer. Stir frequently until the beans turn a dark color, the best being that they are simply roasted rather than roasted. The difference is subtle and can be played a few seconds ... So stay focused.e on your stove and do not dive into a book at the same time (how does that feel the experience?).

Once your beans are roasted, place them in a clean glass jar that you will close once they have completely cooled. The advantage is not insignificant, and although we must spend time, it is found largely on the side of the wallet. You will find enough buckwheat beans in organic stores (sometimes even in bulk). For Breton, I buy those grown by Jean-Pierre Cloteau, whose quality is top, as always.


Know also that you can very well get a finer grind by mixing your roasted beans once they have cooled. You will need a blender powerful enough or, even better, a mill / grinder grain and cereals.

For the infusion, I use as usual the biodegradable filters Les Jardins de Gaia. I pour out a generous teaspoon of roasted buckwheat kernels, and place it in a large cup which I fill with hot water (95 °). The time of infusion will depend on the intensity you want to give the sobacha but know that unlike tea, no bitterness appears in case of prolonged infusion. For my part, I usually let it infuse about ten minutes.

Note: you can also consume your cold sobacha by letting it infuse several hours in cold water. Personally I do not like the taste that way.

I hope you will enjoy the discovery if you did not already know.

 

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