Brussels Sprouts with Mushrooms and Green Buckwheat

Boil Brussels sprouts for 10 minutes and drain.

Meanwhile chop onion, mushrooms, carrot, sauté in ghee 10–15 minutes until moisture evaporates.

Add garlic and spices, lower heat.

Add coconut cream and flour.

Cut asparagus in halves.

Add asparagus and sprouts, stew 5 minutes.

Sprinkle herbs and serve (with green or regular buckwheat, or alone).