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.
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.
Raw Raspberry Buckwheat Porridge
*one large serving
2 cups raspberries
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,