We celebrated this Christmas holiday with David’s mother. Every morning she made this amazing Buckwheat porridge for everyone. This is her story behind it.
I learned how to make this Buckwheat porridge on a yoga retreat, a couple of years ago. I cook it with cinnamon sticks, cardamom seeds and dried fruit to make it extra tasty, and serve it with a fresh fruit salad and some milk – it’s a great start of the day! One other advantage is that it’s natural gluten free. David and Luise always asks me to make it when we see each other on weekends and holidays.
/Lillemor
Since David’s sister is a photographer we tricked her out early in the morning in our snowy garden to help us with the picture of the porridge. (Can you see Luise’s seven-month-pregnant-belly!!)
Buckwheat Porridge
Serves 4
1 cup whole buckwheat
2 cups water
150 g dried fruit (apricots, prunes, cranberries or what you have at home)
salt
2-3 cinnamon sticks
1 tsp cardamom seeds
1 vanilla stick
serve with fruit salad, dried fruits and oat milk
Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients in a pot and boil it on low heat for about 20 minutes. Stir occasionally. When the water is gone the porridge should be just about ready. Remove the cinnamon sticks and vanilla stick and serve it with fresh fruit salad, dried fruit and oat milk. You can re-use the spices the next morning if you rinse them in cold water.
Photo by Johanna Frenkel
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