Each time I do the cleanse I become aware of how much chomping I do during this time. Chomping carrots, nuts, kale, apples… I feel like a horse. Crunch crunch crunch.
I wanted to eat something creamy and soft for breakfast, and give my teeth time to wake up. The recipe below is one of my favorite porridges in the world. It’s SO easy and tastes surprisingly complex. And the main ingredient is buckwheat, which is one of my favorite staples. Buckwheat (kasha) is related to rhubarb and an incredibly healthy gluten-free grain. It’s high in protein, low in sugar, and really really good for your heart. This recipe was adapted from Green Kitchen Stories, one of my favorite recipe blogs.
Raw Buckwheat Porridge for Autumn
- 4 servings
1 c RAW buckwheat groats, whole or coarsely ground
1 c raw nuts – walnuts, almonds, pecans, cashews, whatever you have around
2 cored apples, or a handful of pitted dates, or a handful of dried figs
3/4 tsp cinnamon
1/4 tsp nutmeg
1 pinch cloves
1 pinch salt
1/2 tsp vanilla extract
- Optional toppings-
roasted sweet potato or pumpkin cubes
Place buckwheat and nuts in a bowl and cover with water. Allow to soak overnight or for a few hours.
Rinse well with fresh water and drain.
Add the rest of the ingredients and blend well with an immersion blender, or use a food processor to blend.
If the porridge is too viscous for your taste, add water as needed.
Store porridge in the fridge.
*See Shaina’s porridge recipe, also a riff on the raw buckwheat deal, here.