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[Holly]

2 cups of kasha (or, if working with untoasted buckwheat, pan toast it quickly before cooking it.)
1 medium sweet white onion
1 large carrot, shredded
1 large apple, shredded
2 Tbsps apple cider vinegar
2 Tbsps EVOO
1 Tbsp Braggs aminos
1 Tbsp Agave nectar

Bring 4 cups of water to boil and add the kasha to the boiling water. (If buckwheat has been pan-toasted, wait til it cools before adding it to boiling water. ) Turn heat down and let simmer for 12 to 15 minutes.  Sauté half moons of onion in 1 Tbsp EVOO for 3 minutes on medium heat, then add shredded carrot and apple and sauté 2 more minutes. When kasha is cooked and fluffy, add it to the onion, carrot and apple mixture, then add the other Tbsp of EVOO, vinegar, aminos and agave nectar, and mix. Serves 6.