Creamy Buckwheat Porridge With Coconut Milk
buckwheat groats breakfast recipe by Lee Holmes
With its creamy texture and slight natural sweetness, coconut milk might taste like something that should be bad for you, yet it’s anything but. Coconut milk is often considered a “miracle liquid” since coconut milk nutrition offers great ability to build up the body’s immune defenses and prevent disease. Coconut milk, along with its relative’s coconut oil and coconut water are among the world’s healthiest foods.
Something super cool about Buckwheat that you may not know is that it is used as both a food and a healing herb.
Table of Contents
Benefits include:
- Adjusts metabolism, fat and the liposoluble vitamins due to the presence of inositol.
- Helps the liver in processing hormones, medicines, and glucose, with a protective hepatic effect.
- The concentration of magnesium offers a relaxing effect over blood vessels, improving circulation and decreasing blood pressure.
Ingredients
- 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)
Directions
- 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 the remaining milk and top with fresh berries, if desired.
