Ive been doing a lot of reading lately about gut health and how phytates and lectins in grains are an issue for anyone with leaky gut syndrome. Personally as a Pitta type I have a pretty strong digestive system but I am finding as I age it certainly isn’t capable of digesting like it did when I was in my 20’s. This may have something to do with the fact is has been recipe testing now for over 25 years without much complaint.
Anyway I find these days that sometimes even rice can give me a lit bit of a bloaty belly if I have it out of the house. At home I’ve started to soaked all grains and seeds before I cook them, this helps them become more digestible and a good habit to get into. But more and more I am leaning away from grains and snuggling into buckwheat. It is a grass and pretty easy to digest. I soak it overnight before cooking then drain and rinse it well before I cook it. Make sure you don’t overcook it or you will end with a gluggy mess.
BLACK SESAME AND AVOCADO PORRIDGE
1 cup cooked buckwheat
250ml organic coconut milk
2 tablespoons black tahini
1 tablespoon coconut sugar
2 teaspoons ghee
1/2 avocado, chopped
1 teaspoon flaxseeds
1 tablespoon pumpkin seeds
1 teaspoon black sesame seeds
2 teaspoons coconut cream
Put the cooked buckwheat, coconut milk, black tahini and sugar into a pan and cook over a medium heat for 5-10 minutes or until heated through and thickened.
Spoon the porridge into a bowl, top with the ghee, avocado, seeds, avocado, coconut cream.
- To precook buckwheat
- Soak buckwheat in cold water overnight, rinse under cold water and drain well. Cook the drained buckwheat in boiling water for 10-15 minutes or until just soft, drain well and allow to cool.
- Store in an airtight container for up to 3 days