Creamy Buckwheat Porridge With Coconut Milk
LEE HOLMES
Are you tired of the same breakfast meals? Give this creamy porridge a try!
Ingredients
- 170g (6 oz/ 1 cup) creamy buckwheat or regular buckwheat, soaked overnight and rinsed
- 750 ml (26 fl oz/ 3 cups) filtered water
- Pinch of Celtic sea salt
- 250ml (9 fl oz/ 1 cup) coconut milk
- 1 handful of fresh berries, to serve (optional)
Method
Put the buckwheat, water and salt in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and cook, covered, for 25 minutes or until tender, stirring regularly. Add a little more water during cooking if necessary.
Add half the milk and simmer for a further 5 minutes or until the porridge has a thick, creamy consistency.
Spoon into a bowl, pour over the remaining milk and top with fresh berries, if desired.
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Lee Holmes is a Certified Holistic Health Coach (Institute of Integrative Nutrition), Hatha Yoga Teacher and Whole Foods Chef. She is also the author of three best-selling books Supercharged Food, Eat Yourself Beautiful, Supercharged Food for Kids & her latest Eat Clean, Green And Vegetarian. Lee's website www.superchargedfood.com encourages S.O.L.E food; sustainable, organic, local and ethical. It features delicious anti-inflammatory recipes, information, news, reviews and menu planning ideas to make it easy for people to enjoy a satisfying, wholesome and nourishing diet. She created a petition to improve food in hospitals in Australia and as a result a healthier menu has been introduced by the Minister for Health. In addition to passionately creating change at government and policy level, in …