Kasha Porridge

Traditionally, the word ‘kasha’ was used for any type of porridge made with whole grains. It has been a staple food in Eastern European and Russian cuisine dating back to the 10th century. Today, “kasha” commonly refers to toasted buckwheat.

Buckwheat isn’t technically a grain. It is used as a grain and is therefore commonly included in the whole grain category. Buckwheat is actually a fruit seed related to rhubarb and sorrel, making it a great gluten-free “grain.” It can be ground into flour, made into porridge and served with dinner (as you would serve rice).

It’s a great source of manganese, magnesium and dietary fiber. It contains rutin and quercetin, two important health promoting flavonoids. Buckwheat is also a good source of high quality protein, containing all 8 essential amino acids, including lysine.

The nutrients and versatility of buckwheat make it a great addition to a gluten-free diet.

Ingredients:

(use organic whenever possible)

½ thumbnail fresh ginger (minced)

¼ cup kasha (toasted buckwheat)

¼ cup rolled oats

1 tablespoon sunflower seeds

small handful walnuts or pecans

small handful dried currants or raisins

1 cup water

Directions:

1. Combine all ingredients except ginger. (this can be done ahead of time in large batches to set you up for quick preparation)
2. Bring water to a boil with ginger in it.
3. Add combined ingredients and reduce heat to low.
4. Cook for about 10 minutes or until water has been absorbed.
5. Serve warm using any of the following natural sweeteners, nut milks, or other nourishing garnishes:

   cinnamon • ground flax seeds or oil • raw honey • maple syrup • brown rice syrup • almond butter • rice milk • almond milk • sunflower milk • hemp milk

Serves 2