Naraya Cooking Health Recipe

• 1 cup raw buckwheat groats (not toasted aka kasha)
• 1 cup steel cut oats
• 5 cups water
• 1 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 teaspoon ground vanilla or vanilla extract
• pinch of himilayan salt

Optional ideas for topping:

• chopped dates, raisins, apricots or other dried fruit
• unsweetened coconut flakes
• fresh berries of all kind
• coconut, almond, hazelnut or any non-dairy milk
• pure maple syrup, coconut sugar or other sweetener of choice
• nuts and seeds of all kinds
• cocoa nibs
• 100% fruit jam
• nut butter

In dutch oven or large pot, bring water and remaining ingredients to a boil, cover, reduce heat to low and simmer for 5 minutes. Remove from heat, give a good stir, add more water as needed, replace lid and let sit overnight. Or you can carefully fill your mason jars (or other containers), cover and let sit overnight. Porridge will be fine on the counter, but if you wish you can place it in the refrigerator and it will still be fine.The next day fill your jars with a mix of toppings for grab & go time or simply top each jar when ready to eat.

I prefer to eat my porridge at room temp but you can heat yours either in the microwave for a minute or two, or use a heated pot of water setting the mason jar in the center until warmed.

This will fill 5, maybe 6, pint sized mason jars. Wide mouth jars are preferred, much easier to spoon out of for eating.

Serves 5 - 6. Will last up to 5 days in the refrigerator.

Notes:

Feel free to use 2 cups buckwheat or steel cut oats instead of combining the two. If using only buckwheat reduce the water amount to 4 cups.

I like my porridge on the thicker side, adjust water adding more for a thinner consistency. I prefer to add the non-dairy milk at serving to thin it out a bit.

Adjust the amount of cinnamon and cardamom to suit your taste. I'm in love with cardamom at the moment and find myself using a bit more than suggested here.

Bob's Red Mill carries both raw buckwheat groats and steel cut oats. I ordered buckwheat groats from Arrowhead Mills thinking they were raw but they were toasted, it wasn't stated on the front of the package so just be wary. Let these at least be an example of what to look for as they both have different variations.

Ingredients

• 1 cup cashews
• 1/3 cup buckwheat groats/Kasha*
• 1/3 cup rolled oats (I use GF)
• 1/4 cup unsweetened shredded coconut flakes, optional
• zest of 2 lemons, medium sized
• juice of one lemon
• 6 - 7 medjool dates, softened and pitted
• 1/4-1/2 cup shredded coconut flakes for rolling

Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.

* If you don't have buckwheat grouts, replace with oats or nuts. I love to include buckwheat wherever I can since it is a 'superfood' and packs a lot of protein and fiber per serving, they also have a nice nutty flavor. Per 1/4 cup serving you are getting 6 grams of protein and 5 grams of fiber, more so than oats per serving, 1/2 cup yields 5 grams of protein and 4 grams of fiber.

• 1 tablespoon rolled oats, soaked in 2–3 tablespoons water
• 1 tablespoon lemon juice
• 1 tablespoon cream
• 200 grams apple (about one large, preferably a sour variety), finely grated and mixed with the above directly before serving
• optionally top with 1 tablespoon ground hazelnuts or almonds