My Buckwheat Porridge Obsession + Musings

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This is a bit of an interim post while I figure some things out in my real life. Call it what you will – filler, shameless self cross-promotion, a poorly constructed metaphor for classic young adult angst. The pretentious part of me is tempted to label this as an homage to a better headspace. That sounds ridiculous, though, doesn’t it?

Let me cut right to it: this post is about buckwheat porridge, my recent yet extinguished “obsession” with it, and the upsetting reality that I am someone that seesaws between passion and apathy.

Over the summer, buckwheat porridge was one of my absolute favorite breakfasts, if not for its heartiness then definitely for its versatility as a springboard for creativity and excitement. It became a weekly breakfast, a habit that continued to change and evolve. I would constantly revolve toppings, spend late mornings trying to create a visual narrative surrounding the porridge to practice photography. When strawberries, then figs, and then stone fruits came in season, I couldn’t wait to go to the markets and find those tiny, yet so very sweet Michigan strawberries or feel around for the jammiest figs. My love for this breakfast was so great that it even led me to once again dabble in my sporadic love affair with videography.

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Re-watching that video, titled oh-so cleverly “Morning Vibes + Buckwheat Porridge”, I can see hints as to the person I was at the time that I shot that video. I had found beauty in each individual grain of buckwheat, highlighted soft morning light and contrasting shadows, playfully edited together the final plating of my breakfast to cut with the peaceful muzak I had picked to play in the background.

I don’t know if I’d be able to recreate such a video now. I don’t think that I could even occupy that same headspace, because I feel like such an entirely different person. The things that gave me the most joy now feel like collateral.

It’s somewhat concerning when you yourself don’t feel concerned about your gradual loss of passion. I also realize that I am likely coming across as whiny and privileged, which I suppose I am. In essence, this blog is quite self-centered, as blogs often are.  It’s getting increasingly difficult to write as enthusiastically as I would like, hence this filler post.

I want to do right by me, however, and by all of you. I offer this revisit to a silly breakfast as a reminder that there are times when things generally feel okay, maybe even nice. I am also looking at this buckwheat porridge almost like a mirror, a way to see the more truthful version of me – the one not bogged down by negativity, anxiety, and apathy. I personally know a lot of people who are struggling quite a bit right now (facilitators of good mental health, college campuses are not).

I know that this post won’t change anything up in that brain, but maybe it can serve as a tether to the fact that there is another reality out there outside of our minds (or, if you are a believer in a purely subjective reality, that there is a better reality out there that we can forge).

With that, let’s enjoy some breakfast.

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Buckwheat Porridge
1 cup cooked buckwheat (instructions below)
¾ cup plant milk (I like using unsweetened vanilla almond milk)
½ teaspoon cinnamon
2 tablespoons maple syrup

Heat milk and buckwheat in a small saucepan over high heat until it comes to a boil. Add in cinnamon and reduce heat to medium. Simmer for about 5-8 minutes, until the porridge thickens. Stir in the maple syrup off the heat.

Ideas for Toppings
Basil stewed peaches (below and in the video)
Figs
Any and all berries
Pistachios (or any nut)
Hemp seeds
Granola
Dried fruits

How to cook Buckwheat
1 cup toasted buckwheat groats
2 cups water
½ teaspoon kosher salt (if you don’t add the salt here, make sure to add a pinch of salt to the porridge)

In a medium pot, bring buckwheat and water to a boil over high heat. Add in salt, reduce heat to low, cover, and let cook for about 15 minutes, until all the water has been absorbed and the buckwheat is soft and fluffy.

Basil Stewed Peaches
1 peach, diced
2 tablespoons water
¼ teaspoon salt
1 tablespoon coconut sugar
3 basil leaves, finely chopped

Heat a medium pan over medium heat. Add in peaches and water and cook for about 3 minutes. Toss in the salt and coconut sugar, and cook for another 2-3 minutes, until the peaches are soft and just a little caramelized. Stir in the basil off the heat.

 

 

 

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One thought

  1. Buckwheat porridge is really delicious, give it a try and let me know what you thought about it ?

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