Buckwheat Coconut Porridge
recipe & photography by Grace Linn Thorstensson
“Spare your breath to cool your porridge.”
― Miguel de Cervantes Saavedra
I was recently asked what my food philosophy is. In today’s confusing message, it can seem like a hard one to figure out. We are constantly bombarded, daily, with big grabbing headlines. One day it is “Eat less carbs and more protein”. The next is “Too much protein is bad for you”. Sigh. When I, as a trained professional in the field, feel confused and a little disheartened, it is mind boggling how your everyday person is supposed to figure what is the best thing to eat, if you want to stay healthy.
To me food has to taste great and be nourishing on all levels. What do I mean with being nourishing on all levels? I mean it should satisfy ALL your needs. Does it entice your sense of smell? Is it colourful and appetising? Does it satisfy your tastebuds? But most of all does it nourish your body as well as your mind? You might argue, “If I follow your advice I will end up eating chocolate cake all day, everyday…” Fear not. Remember it should satisfy on all levels. The chocolate cake might tick a few of those boxes. Your tastebuds will be having a party thanks to the combination of fat and sugar. Your eyes are delighted and it smells divine. And most likely it could work for you on an emotional level too. But what about satisfying the body? Unless your chocolate cake is also going to be nourishing to your body, (yes there is chocolate cakes which are also nutritious!) I would think twice before tucking in. Make an informed decision and if you are happy about your choice, then go for it! Eating with awareness and being mindful when you eat, equals to living in the present moment. And I can guarantee you that when you tune into your body and start asking it what it is really hungry for, you will find that a piece of cake may only tick one or two of your needs.
I love simplicity when it comes to recipes, ingredients and cooking. This recipe is quick, nourishing and super satisfying! I prefer it warm but if you have left overs store it in a Kilner jar and add fresh fruit the following day. This dish is naturally gluten and dairy free.
Serves 1, generously
½ cup Buckwheat flakes
¾ cup organic coconut milk – add a little more if you want a less sticky porridge
2 tsp coconut palm sugar – or sweetener of choice
1 tsp vanilla extract
½ cup chopped pineapple
1 tbsp goji berries
1 tbsp cacao nibs
Vary the topping according to what you have in your pantry and fruit basket.
Add coconut milk and buckwheat flakes to a small pan. Gently heat while stirring until the flakes and milk is well combined. Add in your sweetener and vanilla extract. You don’t even want the porridge to cook, just heat on a low heat and stir until the flakes have absorbed some of the coconut milk and you are left with a sticky porridge.
Serve immediately, warm, in a bowl. Top with fresh fruit.