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Hot Buckwheat Cereal

29 February

Hot Buckwheat Cereal TextWe are creatures of habit.  Sometimes it’s to keep us safe – if you’ve got serious GI issues, you stick to the few things you can eat without pain – but often it’s because we forget that life is abundant and we have choices.  Opening up and trying new things is good for our sense of perspective and our minds, but it’s also imperative to gut health!

Diversity = A Healthy Gut

Why?  For a few reasons.  If you have a sensitive digestive tract, eating only a handful of foods day in and day out can actually cause more intolerances.  But more likely, eating the same foods all of the time will put you at a nutrient imbalance because a wide spectrum of foods gives you a wide spectrum of nutrients.  Take plant foods, different colors and plant parts {roots, leaves, fruit, seeds, etc} give you different vitamins, nutrients and phytochemicals, plus they all work together in your body.

Diversity = Healthy Gut Bacteria

The good bacteria that live in your gut eat the parts of vegetables that you chew but can’t digest on your own.  Different strains of bacteria eat different plants, so the more and varied plant foods you eat the broader the spectrum of good bacteria you’ll have, and the healthier they’ll be.  And that, as you know, is how you boost your immunity, feel more energized, and experience less digestive discomfort.

Diversity = More Joy

Let’s not forget that eating the same 5 foods over and over is freaking boring.  If you are on a temporary restricted diet we recommend experimenting with different preparations, but if you’re not, MIX IT UP!  Experience new textures and flavors and smells – feel alive again!  Or at least stop feeling bored or mindless at mealtimes because eating new foods will light up your brain: Do I like this?  What is that flavor?  This feels ______ on my tongue.

If you’re actively healing your gut, try small bits of new foods to see how your body reacts and help chart your course of healing.

That’s where this week’s recipe comes from: Rye took grains out of her diet for awhile, and recently started experimenting with soaked buckwheat groats.  Her mouth was thrilled to enjoy a warm, delicious breakfast cereal again, and her gut agreed!  Plus it’s got the added bonus of  cooking much quicker than steel cut oats but with a similar texture and comforting porridge feel.

Buckwheat is a pseudo-grain, meaning it’s technically a seed but it acts like a grain when you cook it.  This means it offers your body protein as well as carbohydrate nutrients.  To make this hot cereal macronutrient balanced, just add some healthy fat!  Rye eats hers with pasture butter, maple syrup and hemp hearts, but imagines it would be delicious with some heavy cream, bananas and walnuts!  Check out our Sunday Morning Oatmeal blog post for more toppings ideas.

Rye’s been cooking her Hot Buckwheat Cereal with a mixture of hemp and coconut milks.  Use your favorite milk, or experiment with making your own {new!} milks here: DIY Nut & Seed Milks {it’s cleaner and cheaper, not to mention really easy}.

Monday morning never looked so good!
Liz & Rye

Hot Buckwheat CerealHot Buckwheat Cereal

1 cup dried buckwheat groats
Filtered water
Milk of choice
1/2 tsp sea salt
1 tsp vanilla extract
Sprinkle of cinnamon
Toppings and natural sweetener of choice

1. Pour dry groats in bowl, and cover completely with filtered water. Soak overnight or at least 4 hours.
2. When you are ready to make your cereal, rinse buckwheat thoroughly under running water, and put wet groats in a small pot.  Cover by about 1/2 an inch with your milk, and add salt, vanilla and cinnamon.
3. Bring to a boil and then reduce to simmer, cooking for about 5-10 minutes, stirring occasionally, until milk is reduced and cereal begins to thicken.
4. Turn off heat and allow to sit and cool for a few minutes while you gather your toppings. The porridge will thicken the longer you let it sit.
5. Scoop into a bowl and top with your favorite dollops, sprinkles, natural sweeteners and bits of deliciousness!

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Liz Flint-Somerville, Nutritional Consultant

Liz was a partner in Grub for 3 amazing years and helped author many of our most beloved recipes and posts. She is now dedicating her time to caring for her family, writing poetry, and continuing to cook delicious Real Foods.

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