Buckwheat is a nutritional power food that is high in protein and a good source of fiber and seems to be all the rage right now. Hence my confusion and dismay when I was cautioned by a macrobiotic counselor to limit my consumption of it. Apparently, despite its wonderful characteristics and benefits, buckwheat is considered to be the most Yang of all the grains which means it’s warming, drying and contracting, and troublesome for joint problems (aka my arthritic psoriasis).
That said, I believe in testing these theories individually. One man’s medicine is another man’s poison, or something along those lines. My philosophy is use don’t abuse, and listen to your body, if it doesn’t like something, it will tell you.
I still enjoy the occasional soba noodle bowl, warm buckwheat porridge, or a gluten-free buckwheat based snack or dessert, but I try not to go overboard and so far that seems to be working for me and I haven’t noticed any side effects when I do eat it.
This summer, as I found myself sweating over a bowl of pipping hot porridge in the morning, I thought to myself, something has gotta give. I love porridge, and 90% of the time its my breakfast of choice, whether it be made with brown rice, amaranth, farro or another whole grain, but I really needed an alternative, besides cold cereal, smoothies and fresh fruit, to beat the summer heat.
I’m not a huge fan of overnight oats, so I was wary about raw buckwheat porridge, but I finally decided to give it a try a few weeks back.
I started with soaked buckwheat groats and antioxidant rich blackberries to which I added bourbon vanilla, cinnamon, chia seeds, coconut, maple syrup, dates, rice milk and water. The result was creamy, hearty and delicious, albeit slightly sweeter than I would have liked, but I’ve been off of refined sugar for over a year and a half and using mostly grain malts to sweeten, so my taste buds have adapted to that, but you can adjust the amount of sweetener based on your taste preferences.
Raw Blackberry-Buckwheat Porridge
Raw buckwheat groats are soaked overnight and blended with blackberries, vanilla, cinnamon, maple syrup, dates, chia seeds, coconut, rice milk and water for a smooth, creamy and deliciously nutritious gluten-free breakfast loaded with fiber, protein and all sorts of goodness.
- 1 C Raw Buckwheat Groats + 2 C Water + 1 Tbsp Apple Cider Vinegar, soaked overnight
- 125 G Fresh Blackberries
- 2 Tbsp Maple Syrup
- 2 Dates or extra maple syrup
- 1 Tbsp Milled Chia Seeds (Chia Seed Meal)
- 1/2 Tsp Pure Bourbon Vanilla Powder
- 1/2 Tsp Cinnamon
- 2 Tbsp Unsweetened Shredded Coconut
- 1/4 C Rice Milk, unsweetened
- 1/4 C Water
- Soak the raw buckwheat groats overnight in two cups of water and apple cider vinegar. In the morning, strain and rinse and let drip in a fine mesh strainer.
- Add washed blackberries (reserve a few to top the porridge), maple syrup and/or dates to a high speed blender and blend into a smooth purée.
- Add buckwheat groats and remaining ingredients and blend until you have a smooth and creamy consistency.
Serve topped with shredded coconut and fresh blackberries.