Creamy spiced buckwheat porridge

Brrr. It has been so darn chilly the last few mornings here in Auckland. Yesterday morning it was 2 degrees! I'm afraid at that point I have to wave goodbye to smoothies for breakfast and wrap myself around something warm and comforting. We've been hooked on this buckwheat porridge since last winter. The three of us love it. Even very picky toddler Bonnie. I make a big pot and it lasts us a couple days. I just gently reheat before serving and stir through some more coconut cream to wake it up.

I favour a blend of buckwheat with a small amount of soaked oats added (though I've given directions below for omitting the oats) Oats give the porridge a wonderful creaminess and thickness. I find both oats and buckwheat are so much easier to digest and fuel me brilliantly when they've been soaked beforehand. Add a tsp of lemon juice or cider vinegar to the soaking water. This will further help break down the anti-nutrient coating that grains have. Consider this step essential. You'll be glad you made the effort to pre-soak.

The spices add gorgeous flavour as well as being excellent for both circulation and healthy metabolism. Superfood turmeric is a wonderful anti-inflammatory as well as having a host of other health benefits. We should all be consuming more turmeric this winter.

I'd love to hear how you enjoyed this porridge. I hope it brightens up these frosty mornings for you. Kellyx

Creamy spiced buckwheat porridge

1 cup buckwheat  - soaked overnight and rinsed well

1/2 cup whole oats - soaked overnight and rinsed well

1/2 cup dates - finely chopped (more if you prefer things quite sweet)

3 cups water

1 cup coconut cream / milk (not low fat)

1 heaped Tbsp cold pressed coconut oil (more if you like)

1 tsp ground turmeric

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

pinch sea salt

1 tsp vanilla extract or seeds from 1 vanilla pod or 1/2 tsp Heilala vanilla powder

Place all the ingredients into a pot (except the coconut cream) and cook over a medium heat for 25 - 30 minutes. Stir regularly as the dates can stick to the bottom of the pot. Add a little water if it dries out.

Once the buckwheat is tender add the coconut cream and simmer for a further five minutes until the porridge has a thick creamy consistency. You shouldn't need to add any more milk for serving but you can do so if you prefer.

**If you decide to to omit the oats reduce the amount of water by half but still use the full amount of coconut cream. Keep simmering gently until it's beautifully thickened.