Raw Blueberry-Buckwheat Porridge

When I was a young girl... one of my favorite things was eating "cream of wheat" (farina) porridge in the winter... In fact, anytime was lovely time for porridge, but especially in the winter, when it was cold outside and the porridge was creamy and sweet... 

Now-days, living in the US, the "King Of Porridge" is oatmeal. But somehow, I never grown to like or tolerate oatmeal (digestively speaking), and as "wheat" is synonymous with "poison" for a lot of people today (apparently, even if you're not gluten intolerant, gluten can be addictive, see https://en.wikipedia.org/wiki/Gliadorphin), there had to be found a replacement for that comforting morning texture.

Fortunately, a few years ago, living with some friends here in Berkeley, I've discovered the Buckwheat Porridge. I already knew about buckwheat and it's health properties (lowers cholesterol, risk of diabetes, heart disease, among many other claims), but have never actually tried to blend it. Rather, I would just sprout it and add it to my salad or fruit in the morning. Buckwheat, though has "wheat" in it's name, is not actually related to wheat, and is in fact a seed (not a grain) related to rhubarb and sorrel. As such, it's considered "kosher" with some who are grain free, Paleo or low-carb.

This summer, I've gotten into blueberries, BIG TIME! Never been a fan, but after hearing all those health experts talk about how nutritious yet low-glycemic those beautiful little berries are, I've gotten quite accustomed to include them in my breakfast.

So there you have it... life-long love + new discovery =  YUMMY, EASY, HEALTHY, RAW RECIPE

What a delicious way to start your day....             
Raw Blueberry Buckwheat Porridge (about 4 servings, keeps in the fridge 4-5 days)
4 cups buckwheat, soaked, rinsed and drained 
1 cup of your favorite nut milk
1 cup blueberries 
1/4 cup maple syrup (or other sweetener of your choice)
2 tbsp of raw nut butter (I used almond)

On the evening before you prepare the porridge, soak about 3 1/2 cups of dry buckwheat in water. The grouts should be soaked for at least 6-8 hours.

In the morning, pour the grouts into a strainer and wash well. During the soaking process, the buckwheat produces a gelatinous, or mucus-like substances, so be sure to rinse it well for a minute or so under running water, but don't expect to get rid f it all together... Some places I found online recommend to soak for only 30 minutes, and then sprout for 2 days, but this is the way I've done it for years... Feel free to experiment and do your own thing!  

Now comes the "tricky" part... So put your apron on! Add all your ingredients to your blender, putting the nut milk & maple syrup first, then buckwheat 1-2 cups at a time and finally the blueberries and nut butter. Blend until smooth, and VIOLA! 

Sweet, creamy, delicious, nutritious and filling! In the winter, you can warm it up (a little!) on the stove. I prefer to pour it over fruit... add some of your favorite super-foods, nuts or anything else you'd add to your morning oatmeal... and don't forget to...

ENJOY... And Be Nourished!  :)