Buckwheat porridge with dried topinabur
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200 g cooked buckwheat (cook with just a pinch of salt) 3 tbsp apricot jam (or blended apricots) 1 handful mixed nuts 1 tsp coconut sugar 1 handful dried topinabur
During maternity “leave” I choose carefully what I eat. In order to spin nutrients into myself through food, which I pass on to my baby through my body, I choose the most seasonal and fresh ingredients. But as a supplement, we always have crops in our “drawer” that I can process year-round, and this includes both buckwheat and Jerusalem artichokes for their wide-ranging positive effects.
I also cooked buckwheat grains for my 9-month-old daughter. She loves buckwheat. We often eat similar meals. She has them without salt and spices, I season them. She had the buckwheat with boiled pumpkin and mashed, and again with apricots for lunch. In the meantime, I made apricot jam and stirred the rest of the pot into my cooked buckwheat. I seasoned with nuts and coconut sugar and grated, dried Jerusalem artichoke. It made a yummy treat.
Topinambur is a common weed, similar to a sunflower from above, while its root, the tuber, is similar to a potato. It is also native to the Americas. It can be eaten with the skin on, raw as well as cooked. The flowers make a great tea and syrup.. However, this weed contains invaluable substances that boost immunity and help defend the body against the formation of cancer cells.
According to the sunroot site.eu this plant works as:
– natural antioxidant
– increases immunity and vitality of the body
– gives energy to the body
– detoxifies the body
– improves metabolism
br /> – aids digestion
– effective prebiotic
– gluten free
– low glycemic index
– suitable for diabetics
Into the still warm buckwheat stir in apricot jam (or any other, or a mix of reheated fruit with cinnamon). This way this food warms up the body after breastfeeding or even in colder weather.
Stir in coconut sugar (if you have a sweeter jam or puree, you can omit the coconut sugar. Chopped nuts and bits of dried topinabur will be a crunchy addition to this simple but delicious dish. Enjoy!
TIP: You can keep cooked buckwheat in the fridge for up to two days after cooling. So don’t mix it all up, but only as much as you can eat at once.