Raw Buckwheat Porridge with Lavender Blueberry Chia Jam
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
Ingredients:
Porridge:
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
Jam:
1 tbsp dried lavender
2 tbsp hot water
1/2 cup blueberries
1 tbsp chia seeds
1 tbsp honey
Porridge:
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.
Jam:
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.
