PEAR & POM BUCKWHEAT PORRIDGE

Bored of Oat Porridge?

Energising and nutritious, buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge. While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain gluten. Buckwheat is 100% naturally gluten-free. Buckwheat is also a good source of magnesium and if you've been following me for a while, you know how much I love magnesium. This mineral relaxes blood vessels, improving blood flow and nutrient delivery while lowering blood pressure; the perfect combination for a healthy cardiovascular system.

It's delicious cooked into a porridge with spices and fresh fruit. It has a delightfully distinct nutty taste. I chose to enjoy my buckwheat porridge with pear and pomegranate and I have to say it is a winning combination! What is your favourite porridge recipe?

Buckwheat Porridge
Serves 4

Ingredients:

1/2 cup whole buckwheat groats
1 cup water
pinch of sea salt
2-3 cinnamon sticks or 1 tsp of cinnamon powder
1 tsp cardamom seeds
1 vanilla stick or 1 tsp of vanilla bean paste

serve with fresh fruit salad and any nut/seed milk

Instructions:

1. Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients (aside from fresh fruit) in a pot and boil it on low heat for about 20 minutes stirring occasionally.

2. When the water is gone the porridge should be just about ready. Remove the cinnamon sticks and vanilla stick and serve it with fresh fruit salad, dried fruit and coconut/almond milk. You can re-use the spices the next morning if you rinse them in cold water.

3. Top with fresh fruit, bee pollen and some omega sprinkle (mix of pumpkin, sesame, flax, sunflower, chia, hemp seeds) and a squeeze of raw honey or date syrup.