Buckwheat is, despite it’s name, is not a wheat or even a grain but a seed, harvested from a flowering plant. The harvested kernels have excellent culinary and nutritional properties. They offer great bite and texture to salads or as a complex carb side dish, in porridges and soups. They are great for lowering ‘bad’ cholesterol, provide heaps of dietary fibre, and are an excellent source of magnesium, manganese and copper. They are also gluten free!
From an ayurvedic perspective, buckwheat is particularly beneficial for Kapha dosha, as its drying and heating nature balance the cold and wet properties of Kapha. The diuretic property it offers helps to remove excess water in the body - great for water retention, congestion and sluggishness!
For this recipe I used buckwheat flour but you could easily soak the groats / kernels overnight and then blend in water the next day to create smooth paste ready to make into porridge.
Throw in some winter fruit and seed for added flavour and texture (as long as made with plant milk. If using dairy, avoid fruit)
Ingredients:
1.5 cups buckwheat flour or ½ cup groats soaked overnight and blended with 1 cup water
Plant milk – 2-3 cups
Filtered water 1 cup
1 tsp Organic vanilla extract
½ tsp each cinnamon, cardamom (or any other spice you like – nutmeg, turmeric, cinnamon for e.g.)
Coconut syrup to taste
Seeds – sunflower, pumpkin, hemp
2-3 medjool dates, chopped
Activated almonds / nuts – chopped
Winter berries /fruit
Method:
Boil the milk and water
Turn down the heat and add the buckwheat, vanilla and spices, stirring vigorously to avoid clumping, allowing a smooth paste to form – allow to cook until the ‘raw’ taste has cleared. You may need to add a bit more water to allow it to cook longer, depending on your stove, heat setting etc
Throw in the dates, nuts and seeds and stir for another 20 -30 seconds
Remove from heat and spoon into small bowls
Top with more milk if desired, the fruit, a swirl or two more of the coconut syrup and ENJOY!
