We did it again … survived another winter in Sweden! Okay, I realize that we are only in the beginning of February, so it is technically still winter for at least another month. But it feels like we are on our way towards spring now. The sun is visiting Stockholm a few more minutes every day. And the birds are returning! It’s such a joy to hear them sing again in the mornings, and you realize how quiet it has been during the past months. Steaming hot soups and stews can soon be replaced with more lighter meals.
We have been making a lot of different varieties of warm porridge to fight off those cold winter mornings. Both Elsa and David R-E-A-L-L-Y loves porridge. Lately, Elsa has even decided that she only eats “dad’s porridge” (she is very much in a dad-phase right now). I am fine with that though, since I actually has started to prefer my porridge raw. So I have been experimenting on my own with a few different versions. This is one of my favorites. Not only is it raw, but also gluten free and vegan!
One of the keys to optimal health is to have a good digestion system. It doesn’t matter how healthy you’re eating if your ability to absorb nutrition is lacking. Besides keeping a variety of good bacterias (probiotics) in your digestion system, you can also ‘manipulate’ the food. Soaking, sprouting, fermenting and juicing are all methods you can use in your cooking to help digestion.
I make this raw porridge by soaking buckwheat groats and walnuts overnight and then blending them with apple, orange juice and cardamom. Topped with berries, bee pollen and cocoa nibs it is truly delicious and a simple morning luxury. It doesn’t hurt that it is also easy absorbed nutrition. If you can’t find raw buckwheat groats you can use oat groats instead.
TO-GO! Make a batch of these on a Sunday and spoon into clean glass jars. Add topping, cover with a lid, place in the fridge and you have a healthy to-go breakfast for the next couple of days. Just grab a glass jar and go to work or school.
Raw Buckwheat, Apple, Walnut Porridge
Serves 4
1 cup / 240 ml raw hulled buckwheat groats (whole or coarsely ground) + water for soaking
1 cup / 240 ml raw walnuts + water for soaking
2 green apples, cored
1 orange, juice
1/2 tsp ground cardamom
1/2 tsp vanilla extract or ground vanilla
Topping
berries
pomegranate
bee pollen
cacao nibs
coconut flakes
nut butter
Place buckwheat and nuts in two separate bowls, cover with water and let soak for minimum 1 hour or overnight. Rinse and drain. Place all ingredients in a food processor and blend until smooth. You can also use an immersion blender.
Top with fresh berries or pomegranate, bee pollen, cacao nibs, coconut flakes and nut butter. Or whatever you have at home.
Keeps for 3-4 days in the fridge.
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