Buckwheat Porridge

Buckwheat Porridge 
This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin K and Magnesium, and a very good source of Manganese.

Always use certified organic, local and fairly traded ingredients wherever possible.

Serves 1
90g buckwheat, raw, activated, dried
250g water, pure, filtered
1/4 cinnamon, stick
2 cardamom, pods
1/4 vanilla, pod
100g blueberries
1 tablespoon cinnamon, ground

[ Method ]

Place the activated buckwheat into a small stainless steel saucepan.
Add 125g of water to the activated buckwheat and return the pan to the hob set on a high (heat setting 9); allow the water to come to a boil and reduce heat to medium (heat setting 5.) once the presence of bubbles are observed.

At this point, add the aromatics (cinnamon stick, cardamom and the vanilla pod) and allow to simmer for a set time of 10 minutes. After 5 minutes, remove the two cardamom pods from the mixture and release the seeds; discard the emptied pods and give the mixture a gentle stir.

Meanwhile, add the blueberries to the serving dish of choice - if using frozen blueberries, place the serving dish containing the blueberries into the microwave and cook on high for 2 minutes. Remove the blueberries from the microwave and place beside the hob to which the buckwheat is gently simmering for the last couple of minutes.

Once the time has elapsed and the majority of the liquid has been absorbed, spoon the buckwheat porridge mixture over the beautifully blue blueberries.

Remove the cinnamon stick and vanilla pod if desired and serve topped with a tablespoon of organic ground cinnamon.

[ Notes ]

Substitute half of the water for fresh homemade coconut milk (125g)
Substitute the water for fresh homemade hemp seed milk (125g)
Fresh homemade coconut yogurt (125g)

Amended source:
Winter Buckwheat Porridge | Green Kitchen Stories