Recipe: Buckwheat, Pumpkin, Pesto Salad

by | Feb 22, 2018 | Uncategorized | 0 comments

As far as I am concerned one of the most difficult things about prepping dinner every day (and lunch and breakfast) is deciding what to make. So now that my two year old can hold a pretty decent conversation I feel it’s his responsibility to step up and come up with some dinner ideas. Granted, most of his suggestions involve cockroaches and bugs but they do often involve actual foods like smoothies, porridge and sultanas from time to time also.

The other day however I got really excited when I asked him for dinner ideas and he said..

“ummmm, something with pesto and pumpkin”

Now it’s possible he still added cockroaches but it came with actual real and tangible dinner ideas! Hurrah!

So, knowing he also likes buckwheat I decided to go a roast pumpkin and pesto buckwheat combination. It was friggin delicious and so I wanted to share it with you guys!


1 cup of buckwheat kernals
2 cups of pumpkin cubed
4-5 shallots
1 chopped cucumber
5-6 chopped mushrooms (you could cook but I added raw as I felt lazy and love raw mushrooms)
Fresh walnuts chopped
Salt and pepper to taste

5-8 kale leaves stemmed (or use rocket or basil, I use whatever is growing in the garden)
Handful of sunflower seeds (or pepitas, or almonds, or any other nut or seed you have on hand)
3/4 cup of olive oil (or more depending on the consistency you desire)
Juice of 1 lemon
A few grinds of the salt shaker
two tablespoons of nutritional yeast (if you have not essential – gives a bit of a “cheesy” taste)
A tablespoon of miso paste (if you have not essential)
Up to a tablespoon of Maple syrup (if making with kale – it takes some of the bitterness out of the pesto)



Cut your pumpkin into cubes and put into the over to cook on a low heat with a bit of olive oil or coconut oil.

Put some coconut oil in a pan and heat and add your buckwheat and cook until golden brown, then add two cups of water and cook until almost completely don. Turn off the stove, cover with a lid and leave to sit to cook the rest of the way through.

In a blender add all the ingredients for the pesto and blend until the consistency you like. I love my nuts or seeds to still have a bit of grittiness to them but you could blend until smooth if you prefer.

Prep the rest of your salad ingredients – chop the cucumber, mushrooms, shallots and walnuts.

Once it’s all cooked and ready, mix all your salad ingredients and you pesto together with the buckwheat. Season with salt and pepper and garnish with some chopped walnuts


It’s super easy and it was so delicious! Enjoy!


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Global Mass Meditation

Amidst the turbulence of the ever evolving Coronavirus situation the call went out for people all over the world to join in a global mass meditation on Sunday 5th April 2020 (Australian Time). Yoga Vidya answered the call and led 39 participants through this meditation. Here is the recording.

1hr Hatha Basics: Balanced Action

One Hour Basics class exploring the Anusara principles of Muscle Energy and Organic Energy through standing poses, balance and backbends.

1.5hr Flow: Removing the sense of Doership

This practice explores the idea that there is only so much we can DO within the scope of our yoga practice. There is a wisdom, a sense of awakening and revelation that we are seeking yet (and this is what we call yoga) but we cannot make this happy. So in this sense we cannot DO yoga – we can only create the conditions under which it naturally arises.