Breakfast&Juices

Cooked buckwheat porridge

 

It was a day in February and I was completely stressed out with exams. My room mates already enjoyed holidays and I was in the flat all alone, studying studying and studying ... actually I really don't mind studying, I like to learn new things, especially if I am interested in these subjects.

But nevertheless there's always some pressure and tension and I just hope I will manage it somehow.

When studying the time flies. At least I feel like it would. And on that day especially. I've spent like 5 hours of studying without noticing how late it already was. Midday was already over but I really felt like moving and so I went for a run. Snow was falling and it was freezing cold outside. When I came home I was just craving for something warm ... and sweet .... I guess, I've never eaten something sweet for dinner before! But when your body tells you what it wants, you should listen to it.

 

Luckily I already had soaked buckwheat in my fridge (actually for my breakfast the next day), and so I threw together a delicious bowl of buckwheat porridge! Also a premier, and it was so tasty I can tell you. I really like the nutty taste of the buckwheat, it's not as creamy as regular porridge, but really satisfying! Cinnamon goes perfectly with it and I really liked it with apple and orange. I added some more cinnamon, yogurt and berries and finally ended up eating it in bed ... in some ways I sometimes like to be alone in the flat, you can be all for yourself and do whatever you want.

That wonderful lunch definitely gave me enough power to continue my studying afterwards!

 

Cooked buckwheat porridge

(one serving)

 

Ingredients:

 

3/4 cup buckwheat groats

1/2 cup oat milk

Juice of 1/2 a orange

1 apple

1 tsp cinnamon

1/2 tsp muscat

1 tsp coconut sugar

fruits and berries for topping

 

Procedure:

 

1. Soak the buckwheat groats in extra water for at least 1 hour.

2. Drain the buckwheat and place it together with the oat milk in a pot. Bring it to a simmer over medium high heat.

3. Let the buckwheat cook until most of the milk is removed and the buckwheat is softened.

4. Slice the apple into small pieces.

5. Add the cinnamon, muscat and the coconut sugar, the orange juice and the sliced apple to the pot and stir well.

6. Top the buckwheat porridge with your favorite fruits and berries.