Ayurvedic Raw Buckwheat Porridge

My first encounter with Ayurveda was about two months ago at a Culinary nutrition class I took in January. I love how it considers our bodies, minds and souls as whole and also treats them this way, so I though I’d make a recipe that complement my doshas Kapha and Pitta. I did lots of research to incorporate, combine and prepare the right ingredients,and the result is delicious in my opinion.

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Ajurvedic Raw Buckwheat Porridge

Serves 4

1 cup buckwheat
2 tbsp amaranth
1 cup pear (chopped)
½ cup sunflower seeds
½ cup rice milk
¼ tsp ginger (dried, ground)
½ tsp cinnamon
½ tsp cardamom
Apples, blueberries (for topping)

¼ tsp fenugreek (ground)
3 medjool dates
1 cup + 1 tbsp water
1/8 tsp salt
¼ tsp vanilla extract

Soak sunflower seeds and buckwheat for 6-8h. Rince them and blend both with rice milk. Add pear, ginger, cinnamon and cardamom and blend again until smooth. Set aside.
To pop amaranth first heat a frying pan. Once hot, reduce the heat to medium-low and put a tablespoon of amaranth on it. Cover the lid and lightly shake, until no popping sound is heard, then immediately transfer into a bowl or container, so it does not burn. Repeat with the second tablespoon. This is a very quick procedure so be very attentive not to burn the grains.
To make the syrup dissolve fenugreek in a tablespoon of water. Transfer it to a sauce pan and add the rest of the water. Bring to boil than add medjool dates and cook for 3 minutes. Remove from heat, add salt and vanilla extract and blend with an immersion blender until smooth and creamy.
If you’d like to omit fenugreek, just skip the first part.
This syrup can also be made raw by soaking the dates for about 2h and blending them with the rest of ingredients after, but the taste of fenugreek might overpower the rest.

Put buckwheat porridge into a bowl, sprinkle amaranth on top, add apples and blueberries and finish it off with some syrup.

Number of ingredients that complement each dosha:
Kapha: 10, Pitta: 9, Vata:5

Rasas taste balance (number of ingredients for each taste):
Sweet: 6, Sour: 1, Pungent: 3, Salty: 1, Bitter: 1, Astrigent: 4


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