Lately I have been taking one day out of my week to eat completely raw.
1. Because of the numerous health and environmental benefits of raw food (read about them here)
2. Because, as someone with a history of disordered eating, this makes it easier for me to eat intuitively and refrain from obsessing about calories and/or macronutrients
*I've come to realize that I'm much more in tune with what my body wants and needs when I'm eating foods that are closest to their natural state.
In addition, it has been a push for me to come up with more raw recipes- to appeal to a wider variety of readers with varying dietary preferences.
I've only faced one problem: many raw ingredients require hours of soaking, sprouting, or dehydrating before they are ready to be used.
I'm all for using these techniques, and I think they are a great way to get added nutrition. BUT, sometimes I need a quick meal and I don't want to think so far in advance to prepare it.
Thank God for buckwheat groats!
Only 30 minutes of soaking, and they are ready to eat.
They make a mean raw breakfast porridge, like the one shown below.
I'm lucky enough to have family connections to the buckwheat industry, so I always have some handy. (Thanks Nana!)
Therefore, I make this porridge all the time!
- 1 medium banana
- 1/2 cup buckwheat groats
- 2 tbs. coconut milk