Monday, 4 February 2013

The most important meal of the day

Raw Buckwheat Porridge

Green Kitchen Stories has to be my go-to blog. Nutritious, good looking and above all yum. Below is a recipe for a simple breakfast that is bound to please:

One of the keys to optimal health is to have a good digestion system. It doesn’t matter how healthy you’re eating if your ability to absorb nutrition is lacking. Besides keeping a variety of good bacterias (probiotics) in your digestion system, you can also ‘manipulate’ the food. Soaking, sprouting, fermenting and juicing are all methods you can use in your cooking to help digestion.

This raw porridge made by soaking buckwheat groats and walnuts overnight and then blending them with apple, orange juice and cardamom. Summer toppings could include banana, mango or lovely organic stone fruits .

If you can’t find raw buckwheat groats you can use oat groats instead.

TO-GO! Make a batch of these on a Sunday and spoon into clean glass jars. Add topping, cover with a lid, place in the fridge and you have a healthy to-go breakfast for the next couple of days. Just grab a glass jar and go to work or school.

Raw Buckwheat, Apple, Walnut Porridge
Serves 4
1 cup raw hulled buckwheat groats (whole or coarsely ground) + water for soaking
1 cup raw walnuts + water for soaking
2 green apples, cored
1 orange, juice
1/2 tsp ground cardamom
1/2 tsp vanilla extract or ground vanilla
bee pollen
cacao nibs
coconut flakes
nut butter
Place buckwheat and nuts in two separate bowls, cover with water and let soak for minimum 1 hour or overnight. Rinse and drain. Place all ingredients in a food processor and blend until smooth. You can also use an immersion blender.

Top with fresh berries or pomegranate, bee pollen, cacao nibs, coconut flakes and nut butter. Or whatever you have at home.

Keeps for 3-4 days in the fridge.