The Hero's Journey Ayurveda

Vata Pacifying

There are truly few things I love more in the morning than a bowl of oats or buckwheat, topped with cinnamon and cardamom spiced fruit, drizzled with local maple syrup and homemade almond milk. This meal has a way of wrapping my frayed nerves, my morning anxiety in a layer of calm.

This breakfast is also easy on digestion, while providing ample energy to begin your day. The Pitta in me usually has me hungry every 3-4 hours, and with this bowl, I can make it through the morning hours to lunch without a twinge of hanger!

One of the best parts about this recipe is there is still ample room for creativity. I love topping my bowls with a little ghee, maple syrup, and sliced almonds! 😋

P.S. Birkett Mills makes a great line of gluten free buckwheat options. You can check them out here! I got my bag of Wolff’s Cream of Buckwheat at Shoprite.

Ingredients

• Cream of Buckwheat
• Almond milk
• Raisins 1/4 cup
• Organic apple – peeled, diced (the apple does not have to be peeled if organic, but it is just my preference)
• Maple syrup
• Cinnamon (ground)
• Cardamom (ground)
• Ghee
• Other add-ins/toppings of choice: collagen, flaxseeds, chia seeds, sliced almonds, ghee, etc.

Directions

1. Prepare the buckwheat according to package directions. You can do this by using almond milk, or you can use water. I tend to use water and then top with some almond milk, as it gets very thick when cooked in almond milk. You can use store bought or homemade almond milk (recipe to come!).
2. Wolff’s calls for 1 & 1/4 cup water to 1/4 cup buckwheat. Bring the water to boil in a small saucepan with a pinch of salt, and then add in the buckwheat and stir.
3. Reduce heat to low and simmer about 10 minutes.
4. Keep an eye on the water levels. If the liquid is being absorbed quickly, go ahead and add a little more to obtain your desired consistency. The last few minutes of cooking, you can add in any flaxseeds or chia seeds if desired.
5. In a separate saucepan, heat a tbsp of ghee. Add the peeled & diced apple to the pot, as well as 1/4 cup of raisins. Add about an 1/8 tsp of cinnamon and cardamom each.
6. Mix the apples and raisins into the ghee, giving it coat in the cinnamon and cardamom. Then add about a 1/4 cup of water to the pan and let the fruit cook on low heat – maintaining a simmer. Keep an eye on the water – you may need to add a little more. We want the fruit to be cooked through but not too mushy.
7. Remove the buckwheat and fruit from heat and let cool for a few minutes before serving. Transfer the buckwheat to a bowl, and top with the spiced fruit.
8. Top with a little almond milk, maple syrup to taste, maybe even some sliced almonds if desired.

Enjoy!