Believe it or not, but buckwheat is actually related to rhubarbs! Gluten intolerant people use it as a good gluten free alternative and raw food eaters like it because it contains all eight important amino acids.
The porridge is quite low in protein, so make sure you add something rich in protein on the side, for example an egg.
Cooking time: 15 minutes, quicker if you soak the grains the night before.
- 75 ml crushed buckwheat
- 3 dried figs
- 200 ml / 3/4 cup water
- A pinch salt
- Boil 75 ml buckwheat with 200 ml / 7 oz water.
- Chop or cut 3 dried figs and mix into the pot. Let it boil for 15 minutes, stirring regularly. Alternatively, soak the porridge the night before and then boil it for a few minutes, or microwave it on full effect for 3 minutes and then it’s done.
- The figs will sweeten the porridge, but if you want a bit of extra sweetness, honey is nice. Serve the porridge with milk.
- When you eat, take a moment to be mindful when you cook. Look at the food, the colours and shapes does it have? Note the appearance.