Soak green buckwheat groats for at least 4 hours. Rinse thoroughly and add them to the pot with 9 cups of filtered water. Followed by Universal Sattvic spice mix, parsley, oregano, 1 tsp of Himalayan salt (you can add more to taste later). Then transfer Daikon radish and rhubarb into a pot, bring it to a boil, cover with the lid, and set it to cook on a gentle roll
To a pen.Warm-up Basic savory spice mix in coconut oil or ghee. (We are not roasting the spices, just warming them out). Add chopped bok choy stalks along with shredded carrots, mix well, and set to saute for about 10 min. Add 1/2 tsp of Himalayan salt and 1/4 black pepper and cook for 5 more min.
In the meantime roll and chop remaining bok choy greens.
Transfer stewed vegetables and chopped bock Choy greens into a pot and cook for an additional 10 min.