illustration by eva hjeltel at

Thursday, October 27, 2011

A Brilliant Breakfast

Cold days are requiring a warm breakfast and this is one I love in the morning. Kasha is also known as roasted buckwheat but actually has nothing to do with wheat and is a relative of rhubarb.  It’s gluten free, strengthens the kidneys, and is high in amino acids especially lysine.  If you work out, run or are an athlete lysine is important for muscle-building protein and muscle recovery. Of all grains, kasha has the longest transit time in the digestive tract keeping you full the longest.  When I have this for breakfast I’m not even near ready for lunch until 2pm! You can purchase kasha in the bulk aisle of Whole Foods. 

Kasha Breakfast Porridge

Approx 4 Servings

2 cups water or milk of your choosing (I used rice or almond milk)
Sprinkle of Cinnamon and Nutmeg
1 cup kasha
2 Apples, diced
Handful of walnuts
2 tablespoons almond butter
Maple Syrup, honey or agave to taste

Bring water or milk with cinnamon and nutmeg to a boil. Add kasha. (Don’t add kasha prior to boiling or it won’t cook correctly) Reduce to low heat, cover and cook for about 12 minutes, stirring occasionally. Stir in apples, walnuts and almond butter. Cover and cook for 1-2 more minutes.  Stir in maple syrup to taste. Consistency can be adjusted by adding more water or milk. 

Images via Jess's iPhone

1 comment:

  1. I love kasha! Growing up, my mom used to make it for breakfast in the bowl with some warm milk and sugar.