CLAIRE'S BUCKWHEAT PORRIDGE WITH CHIA CURRANT JAM

One of my favorite ways to start the day this time of year is with a warm, hearty porridge! This tasty & creamy buckwheat porridge from Vidya Living  is the perfect combination of plant based protein & fiber. Plus the sweet cherries & tart currants offer a beautiful boost of color & Vitamin C. You can top this with a variety of fruits + nuts & seeds of your choice to create a balanced and satisfying morning meal. It's also lovely with a cup of Claire's anti-inflammatory Turmeric Chai.   Enjoy! 

BUCKWHEAT PORRIDGE

makes 2-4 servings 

1 cup buckwheat, soaked overnight

2 cups water

1 cup almond milk

½ tsp cinnamon

pinch himalayan pink salt

In a large bowl, place the raw buckwheat groats, cover with water and a squeeze of lemon juice. Soak overnight. In the morning, drain and rinse the buckwheat well.

In a medium pot, bring 2 cups of water to a boil. Add the buckwheat groats and cook until soft, about 10 minutes on medium high heat. Reduce heat to low, add the almond milk, then simmer for another 5-10 minutes. If the buckwheat absorbs all the liquid, add more water until tender.

Transfer to a high-speed blender and puree until creamy. Quickly pour into your bowl, top with a heaping serving of the raw jam and top with berries, a sprinkling of hemp seeds and cacao nibs, if desired. Note: When cooked, buckwheat becomes sticky and gelatinous, so you may find this solidifies as it cools. Top it with a little extra almond milk, give it a good stir and enjoy while warm!

CHIA CURRANT JAM

1 cup frozen cherries

1 cup fresh red currants

1 tbsp water

1 tbsp chia seeds

*Optional: 1 tbsp raw honey

Combine all ingredients in a high-speed blender, puree until smooth. Store in a jar in your fridge until ready to use.