By popular demand, here comes a spring version of the classic porridge!
After the success of more than porridge, we’ve decided to give a lighter touch to this nourishing breakfast dish that has the magical power to prevent you from morning cravings, and lets you reach lunch happy and blessed.
A few tricks make this porridge the best option for early-spring breakfasts. Instead of oatmeal, perfect for cold winter days, we used here buckwheat dried flakes (easy to find in organic stores). Buckwheat is naturally gluten-free and therefore suitable for people with celiac disease; according to TCM it is fresh in energy, it drains Heat-Dampness, helping the digestive system that might still be affected by a long and heavy winter. Then replacing cow’s milk with a vegetable drink (we chose almond and rice milk), we got rid of another small portion of Dampness and made the dish well tolerated by those people who do not digest lactose or have allergy to milk proteins.
Finally we have enhanced all these properties by adding some seeds of cardamom, delicate spice that warms up the digestive system and has a balanced effect of draining, facilitating the flow of QI, as well as giving a pleasant slightly citrusy taste.
Just a hint of color and sweetness from dried apricots, summer fruits that will soon arrive. Let’s first enjoy the season of flowers and its sunny days.
Serves 2 -Easy- Prep time: 5 minutes
You will need:
- 1 cup buckwheat flakes
- 1 cup almond/rice milk
- 6-8 chopped dried apricots
- a teaspoon of brown sugar (if you want to)
- a teaspoon of cardamom pods
- a small pinch of salt
- Put the vegetable milk and the buckwheat in a saucepan on the fire together with the cardamom seeds (you’ll have to break the pods);
- keep stirring until the milk is warm and the buckwheat soften up (about 3-r minutes);
- add the chopped apricots and, if you like, a little bit of sugar
- eat warm.
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