Monday, 17 August 2015

Raw Buckwheat Porridge with Blueberries

I made this breakfast some weeks ago when I wanted a little variety from my green morning smoothies. I love to start the day with plenty of raw fruits and vegetables since they seem to make me more energetic in the morning than cooked foods. This is a different way to make porridge, because it blended instead of cooked and is thus eaten cold. 

For this porridge I blended soaked buckwheat with lemon, plant milk, banana, blueberries and a little vanilla. I had picked the blueberries the day before in the forest. How wonderful! I served my porridge with a cup of wonderfully warm and creamy coffee topped with a little cacao. A slow breakfast on a day off is really among the best things I know. 

Buckwheat is, just like quinoa, part of a small group of foods called pseudo cereals, which means that they resemble and are used as cereals (grains) even though they really are not. Buckwheat is a herb and therefore has nothing to do with wheat, and is completely gluten-free. It is rich in certain minerals and also has a good protein content. When it comes to eating buckwheat raw, as in this recipe, it is important to rinse and soak it before consumption because otherwise it can be a little toxic.

Raw buckwheat porridge with blueberries

Serves 1

1 cup raw buckwheat groats 

1 small lemon, squeezed 
1/2 cup blueberries 
1/2 cup oat milk (or home-made nut milk for completely raw) 
1 ripe banana 
Seeds from 1/2 vanilla pod 

1. Rinse the buckwheat in a sieve and then soak it in a bowl of water overnight. 
2. Rinse the buckwheat again, being careful to remove all the gel formed during soaking. Blend the buckwheat with all remaining ingredients in a blender. 
3. Serve with some seeds and extra blueberries on top, and an edible flower if you feel extra fancy. Enjoy a good morning!

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