Soaking beans and grains: This step is optional, however, I highly recommend it. It makes beans and grains more digestible, it wakes up their dormant enzymes and helps eliminate most of the phytic acid they contain, allowing us to absorb better some of their fabulous nutrients. Lastly, soaking makes beans less heavy on the digestive tract.

Soak buckwheat and sunflower seeds: See above for soaking instructions (soak them separately).

In a large saucepan, combine buckwheat with 4 cups of water and bring to a boil. Reduce heat to low and cook covered, 15 minutes. Turn off the heat and let stand 5 minutes.

While water boils, preheat the oven to 375 F.

Drizzle cauliflower and broccoli with 3 tablespoons olive oil and place in a parchment lined baking sheet. Season with salt and pepper and roast for about 15 minutes, or until browned spots appear and the smells calls you to check the oven!

Make the dressing by whisking the vinegar, mustard, honey and the remaining 1/4 oil. Season with salt and pepper, to taste.

Assembly: you can serve this dish hot or cold. Combine the kasha, roasted broccoli and cauliflower, and add half of the dressing. Add the kale and sunflower seeds and mix thoroughly, so the kale soaks in some of the dressing. Taste and add more dressing, as needed.

Sprinkle with pomegranate seeds and serve.