Buckwheat Flour Porridge with Dates

  • Quick to make! 10-15 mins.

  • Kapha balancing: warming, drying, astringent and pungent. Vata dominant: add more ghee and milk

  • Excellent gluten free source of protein

  • Lowers blood sugar and blood pressure

  • High iron content makes it a good blood tonic

  • Magnesium content nourishes and relaxes the muscles.

Buckwheat flour porridge

Ingredients

2 tsp. Ghee (Kapha & Pitta dominant) or 1 Tablespoon (Vata dominant)

¼ cup Organic buckwheat flour

1¼ cup Filtered, boiling water

3-4 Chopped dates or some sultanas

¼-½ tsp Cinnamon

¼ tsp Cardamom

½ tsp Ginger powder (for excess Kapha)

1-2 tsp Organic sugar or 2-3 tsp jaggery sugar

Splash of Organic milk of choice (Vata will do best with cow’s milk, Kapha can omit milk)

Optional garnish: Hemp, pepitas, sesame or sunflower seeds


Directions

  1. Heat ghee in a small saucepan, then add the buckwheat flour.

  2. Sauté or toast until aromatic, for about 5 minutes.

  3. Take the saucepan off the heat and gradually add the boiling water, stirring constantly as it can lump together quickly with high heat.

  4. Cook for about 10 minutes.

  5. Add dates or sultanas and spices whilst cooking.

  6. Add sugar and stir in well to fully dissolve.

  7. You may need to add another ¼ cup of water or add the milk here if you prefer a creamier consistency. Make sure you’re always adding warm water to warm food; it keeps it lighter for digestibility. Let it come to a boil before taking off the heat. Boiling lightens the liquid for digestion.

  8. Serve in a bowl and if you have them, sprinkle toasted pepitas (magnesium) or sesame seeds (calcium) or hemp seeds (protein).

  9. Vata dominant: Stir in an extra teaspoon of ghee.

NOTES

If you don’t have buckwheat flour, blitz your buckwheat seeds.

This is a generous serving. You may like what’s leftover as a nutritious afternoon snack.

Ideal for watery kapha dosha due to its diuretic ability to reduce water weight and dry up mucus in the respiratory tract.