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Raw Raspberry Buckwheat Porridge


After a long night of cleaning and packing, I officially bid farewell to my undergraduate years at St Andrews by moving out of my beloved flat this morning. The past four years at St Andrews have been incredible, and I think it’s safe to say that I’ve had the best four years of my life so far. I feel so blessed to have met and become friends with some of the brainiest, funniest, inspirational, kind, and unique individuals I have ever come across. Having just graduated from the best politics program in the UK, I also feel very fortunate to have been taught by academics with highly acclaimed work and are considered by many to be the best in their field. This small town on the east coast of Scotland has captured my heart, and I tried my very best to take in and remember as much as I could from my seat in the car to Edinburgh as we passed by the beautiful rolling hills and farmland that make up the Scottish countryside I love so much. Sitting in this Edinburgh flat tonight, I can’t help but wonder if I could quickly hop on a train back to St Andrews for a final goodbye tomorrow. Closing one chapter and beginning another is a difficult and emotional process, but I am excited to spend more time working on the blog and pursuing my love for all things food and health related. With the help of my sister, I’m making it a goal to be more social media savvy. Her Twitter and Tumblr followers total over 8000… that is pretty darn impressive for a fourteen year old!

Today I’m sharing a recipe for a raw raspberry buckwheat porridge. I know many of my recipes have been liquid based lately, but I promise recipes for solid food are coming back soon! I first made this before my three week trip to Italy, and have been meaning to blog it since. Unfortunately my kitchen notes were lost in the process of packing, but I’ve tried my best to remember the exact measurements and ingredients in this recipe. After ordering 5 kilograms of organic buckwheat, I was looking for new ways of using buckwheat that were not granola. As delicious as granola is, sometimes you just need to mix things up and try making something new. With Scottish berries in season, I decided to take advantage of the raspberries and whip up some raw raspberry buckwheat porridge. Although maple syrup isn’t raw, I use maple syrup in many of what I consider to be “raw” recipes. If you want a truly raw porridge, use agave or coconut sugar instead. I imagine swapping one cup of the raspberries for peaches or nectarines, which are also in season at the moment, would be quite tasty as well.

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For all my gluten and grain free friends, buckwheat is naturally gluten-free and, contrary to popular belief, is not a grain! Not many people seem to know about the health benefits of buckwheat. Buckwheat, however, is host to high levels of antioxidants, B vitamins, magnesium, all the essential amino acids, and has more protein than rice, wheat, and corn. According to Dr. Perricone’s health and wellness column on Oprah.com, buckwheat’s “unique amino acid profile gives buckwheat the power to boost the protein value of beans and cereal grains eaten the same day.”

Buckwheat is also lower on the glycemic scale. Foods that are high on the glycemic scale increase blood sugar levels quickly, which often end with lethargic and exhausting sugar crashes. The large amounts of soluble fibre in buckwheat make it a gem for the digestive tract and the blood stream, as the fibre helps to reduce bloating, as well as lower levels of bad (LDL) cholesterol. The presence of flavonoids in buckwheat furthermore serves to support the cardiovascular system in preventing bleeding and reducing high blood pressure.

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Raw Raspberry Buckwheat Porridge
*one large serving
2 cups raspberries
1 banana
1 1/2 cup almond milk, unsweetened
1 cup buckwheat groats, soaked overnight or at least an hour
1 vanilla bean scraped, or 1 teaspoon vanilla extract
1/2 teaspoon cinnamon
maple syrup/honey/agave to sweeten
bee pollen, to garnish
berries, to garnish

Blend the raspberries, banana, and the almond milk together. Add the buckwheat groats, vanilla, cinnamon, and your sweetener of choice. Blend again.

Top with bee pollen and berries, and enjoy : )

Wishing you much love and happy kitchen adventures,
Gen.

Sources: [1] [2] [3]

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10 Comments

  1. laurasmess
    June 30, 2014

    Congratulations on your graduation lovely! Wow. What an adjustment. I remember my own graduation quite clearly, it was happy and sad all intermingled. I hope that this next chapter of your life will be even more exciting, beautiful and memorable! As for this raw porridge, it looks lovely! I’ve been meaning to experiment with bee pollen but as a mild asthmatic I am wondering about the allergen component… hm. It looks lovely though! Enjoy your break xx

    Reply
    • genevieve y
      June 30, 2014

      Thank you Laura! I’m letting my life unfold slowly and trying to enjoy no-essay-life for a while before hunkering down and getting on with ‘real life’. I’d suggest seeking medical advice about the bee pollen!

      Reply
  2. Tamra
    June 30, 2014

    Congratulations on graduating. I’ve never eaten buckwheat groats. I’ll have to add that into my whole grain options. I’ve also never tried bee pollen, interesting.
    Your photo shows blueberries, rather than raspberries. Did you just top it with blueberries but used raspberries in the actual recipe?

    Reply
    • genevieve y
      June 30, 2014

      Thank you! The porridge itself is made with raspberries. I just topped mine with blueberries because I had some on hand and felt like eating them, but any berries will do!

      Reply
  3. Cindys Recipes and Writings
    June 30, 2014

    Thanks for the information on buckwheat. Your porridge sounds so good!

    Reply
  4. Lisa @ Healthy Nibbles & Bits
    June 30, 2014

    I’ve only used buckwheat groats to make granola, but this recipe sounds delicious! I’m going to have to try it soon!

    Reply
    • genevieve y
      June 30, 2014

      Thanks Lisa! Let me know how it goes- I hope you like it as much as I do!

      Reply
  5. Taylor
    June 30, 2014

    Beautiful photos! This recipe sounds fantastic. Buckwheat is totally underrated!

    Reply
    • genevieve y
      June 30, 2014

      Thank you! I agree, buckwheat is amazing but most people seem to pass it without a second glance. I’ve been meaning to use more buckwheat in more savoury dishes (such as salads) too!

      Reply

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