One of the first raw recipes I ever tried was a raw buckwheat porridge. I really wanted to love it, but I just wasn't sold. After playing around with the recipe a bit, I've finally come up with one I love. And the best part of all...it is the simplest recipe I tested. It is creamy and filling. And since it is a basic recipe you can easily jazz it up. Add 2 tsp raw cacao to make it chocolatey. Or blend in fresh berries for a pink and fruity porridge. Or if you're like me, you might just like to keep it simple but load it up with fruit.
Contrary to popular belief, buckwheat is a seed, not a grain. It is packed with fiber, making it a filling breakfast that'll keep you satisfied. Buckwheat also has a flavanoid called rutin that helps extend the effect of Vitamin-C. So top this porridge off with lots of fruits to get the full health benefits. This gluten-free raw vegan porridge is so delicious you'll forget that it's healthy.
I also want to remind you that I will be in NYC teaching a Yoga + Nutrition + Cooking Detox Workshop at Brooklyn Grange, the world's largest rooftop farm, on July 19! Get your tickets before they sell out!
Raw Buckwheat Porridge with Lavender Blueberry Chia Jam
1 cup raw buckwheat groats
1 heaping tbsp coconut butter
1/2 vanilla bean scraped
1 heaping tbsp maple syrup
pinch of cinnamon
pinch of salt
1 tbsp dried lavender
2 tbsp hot water
1/2 cup blueberries
1 tbsp chia seeds
1 tbsp honey
Cover buckwheat groats with water and soak overnight. Using a fine mess strainer, rinse well. Combine all ingredients in food processor until creamy. Top with fresh fruit, jam, nuts, and seeds.
Pour the hot water over the lavender and let steep for 5 minutes. Strain the lavender and put the remaining water into the food processor. Add the remaining ingredients to the food processor and pulse to combine. Scrape down sides with a spoon and stir. Jam will thicken upon sitting.