Breakfast is served…cold mornings call for porridge with lashings of rich nut milk and poached fruit. Best of all, there’s nothing sinful about this protein-packed brekkie. Buckwheat surpasses rice, wheat and corn on almost every measure of healthfulness. This seed ranks low on the glycemic scale and doesn’t have negative effects on blood sugar – supplying a steady release of energy until lunch. It also has a distinctly nutty flavour that rocks my world when I get bored of oats.
- 1 cup buckwheat groats
- 2 cups macadamia milk (or milk of your choice)
- 1 cup filtered water
- 1 tsp vanilla powder or essence
- 1 teaspoon cinnamon
- 2 small beurre bosc pears
- 1 chamomile tea bag
- Add the buckwheat to a pan with 1 cup of boiling water and heat for a couple of minutes along with the vanilla and cinnamon.
- Once the water is absorbed, add 1 cup milk and stir well.
- Keep cooking and gradually add in the remaining milk when needed – don’t let the buckwheat run out of liquid.
- It should take about 20 minutes to cook completely, at which point it should resemble porridge but retain a slight crunch.
- In a medium pan, add the chamomile teabag to 3 cups of boiling water.
- Peel the pears and add them to the pan, ensuring they’re completely submerged.
- Bring to a simmer to 10-15 minutes until the flesh is tender.
- Remove from heat and allow to cool slightly before serving on the porridge.
- Garnish and serve.