This post is also available in: Suomi (Finnish)
In the beginning of my food and nutrition awakening around five or six years ago, I had a phase with raw food. It began with smoothies and continued to raw treats, porridges and pastas. Thanks to lovely Outi, raw porridges became my favorites and breakfast staples. So there was pretty much always something soaking in my kitchen and I always packed a raw porridge with me to work. After reading so much about raw food I momentarily thought it was the one and only way to eat, but luckily I realized that living here in the coldness and having a very sensitive stomach did not match well with the raw food diet. But every now and then I miss that enthusiasm and passionate, open-minded attitude towards new things that was deeply rooted in me back then. And naturally those raw porridges are missed too, as I haven’t been making much of them lately having been more into warm and cooked bowls in the morning. But luckily I received a gentle nudge towards that old passion, as I received my copy of Anni Kravi’s new porridge book and I’m officially back in the soaking game!
I got Anni’s book in Finnish but it’s out in the UK and States as well under the name Porridge. The book is sweet and beautiful, and looks just like its author. There are porridges for every taste and feel: sweet warm ones, cold raw porridges, savory porridges, and toppings and other goodies. Even though winter decided to come back here with the snow, I wanted to make something fresh with all the spring vibes. So I went for the raw buckwheat porridge with nectarines and raw cacao. It definitely isn’t the season for nectarines yet, but after seeing a few ones in our grocery store, I just had to pick a few of the juicy ones. So despite being early in the fruit season, I transported myself to warmer days and lighter feels with these beautiful bowls, that literally make you glow.
But while we wait for the warmer days and tastier fruits, you can whip up a raw porridge and take a part to my giveaway! I’ve got an extra copy of the book in Finnish to surprise one of you with, so just say hello and leave a comment below and you’re in. The giveaway ends on Wednesday the 1st of March at 9 pm and is open for people living in Finland only.
Sending you light, love and good vibes! xo’s!
For more inspiration, follow me on Instagram and tag photos of my recipes with #tuuliablog so I can see!
Raw Buckwheat Porridge w/ Nectarines & Raw Cacao
notes: the original recipe had whole flaxseeds but I used ground flaxseed instead. I also added one fresh date to bring a bit more sweetness, so I recommend tasting the porridge while making it and adding sweetener if you feel like making this more sweet.
makes one big or two small bowls
1/2 cup raw buckwheat groats
1/2 cup cinnamon cashew milk (recipe below)
(1 tbsp leftover pulp from making the nut milk)
3 small juicy nectarines, stones removed and cut into small pieces
1 tbsp ground flaxseed
1 tsp raw cacao powder
(1 medjool date, pitted)
+ raspberries, nectarines, banana & dried mulberries for serving
1. In the evening, rinse the buckwheat groats thoroughly with both cold and hot water. Place in a bowl, cover with water and soak for 8 hours.
2. In the morning, rinse and drain the groats again and add to a blender. Add the cashew milk, leftover pulp, nectarines, flaxseed and raw cacao and blend until creamy and very smooth. Taste, and add one medjool date, if you’d like some more sweetness. Enjoy straight away or let cool in the fridge for a while. Serve with fruits, berries and dried mulberries, and enjoy!
Cinnamon Cashew Milk
notes: I sweetened this with a fresh date but you can use the coconut syrup as well. I don’t usually strain cashew milk but it can be strained and the leftover pulp is great in raw porridges or in smoothies.
1 cup raw cashews
3 cups water
1 tsp ceylon cinnamon
a small pinch of salt
1-2 tsp coconut syrup or 1 medjool date, pitted
1. Place the cashews into a big bowl, cover with plenty of water and soak for at least 4 hours, or overnight. Then rinse and drain thoroughly and place to a blender.
2. Add water, cinnamon, salt and the coconut syrup or fresh date to the blender and blend until very smooth. Depending on your blender, this might take 1 to 2 minutes. Use a nut milk bad or a sieve and drain the milk. Squeeze the nut milk bag so that all the milk is pressed out and the pulp is left in the bag. Save any leftover pulp for the porridge.
3. Store the milk in the fridge in a glass bottle or jar for up to 3 days.