Raw Buckwheat Morning Mousse. Pohánkový Raňajkový Mousse.

If you love morning as much as I do, you´ll appreciate this breakfast recipe, that I´ve created.
I´ve been experimenting with this version  a lot and I think I came to the best result.
Buckwheat. I discovered this staple food of Russia and Northern China about 2 years ago when I was walking pass by the ´pulses, beans and grains´ aisle in the shop – and thanks godness I did!
I bought a packet of this superseed right away, even though I had no idea what it tasted like, how I was supposed to cook it nor if I would even like it. But you never know until you try, am I right?
My first attempt of cooking buckwheat ended up being a little disaster – I ended up with chunks of mushy buckwheat sticked together and I really had to force myself into eating it. But, I gave it another go and discovered the beautiful nuttiness, amazing flavour and nice texture of buckwheat. I have fallen in love with it. I now cook with buckwheat something about 3times a week on regular basis.
So, you should give it a try as well, your body will thank you for it. Of course only when you won´t end up with a mushy ´porridge´ which is really hard to look at. :)
You can also try it in a noodle form – these noodles are known as soba noodles. They are great in soups and stir fries.
So what exactly is buckwheat again? It is a gluten free pseudocerial (even though it called a buck ´wheat´ ) with nice nutty and earthy flavor; it´s full of protein and magnesium and it helps us not to shrink that quickly.. and what´s more, it is so versatile! You can bake with it, cook with it, eat it raw, toast it, add it to your granola.. Here is my morning option which is good enough to be enjoyed as a dessert or snack anytime of the day.
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Ak zboznujete rana tak velmi ako ja, budete si cenit tento ranajkovy recept, ktory som vymyslela.
S touto finalnou verziou som experimentovala naozaj dost dlho a myslim si, ze som prisla na tu najlepsiu kombinaciu.
Pohanka. Ja osobne som na pohanku natrafila asi tak 2 roky dozadu, ked som kracala v obchode popri regali so vsetkymi strukovinami, obilninami – a vdaka, ze to tak bolo! :) Hned som si kupila balicek tychto super zrniecok, aj ked som nemala ani potuchu co to vlastne je a ako sa to pripravuje. Prvy krat som z pohanky uvarila nieco ako lepkavu ´kasu´ ktora stvrdla na kamen, a ktora sa len tazko dala jest (naozaj som sa premahala aby som tu uvarenu kasu do seba dostala. :) Ale, po par skuskach a experimentoch som ziskala ten grif, a teraz mam na stole jedla z pohanky aspon 3krat za tyzden. Oblubila som si ju a myslim, ze by ste jej mali dat sancu aj vy, vase telo vam za to podakuje. Teda, ak neskuoncite s lepkavou kasou, na ktoru sa len velmi tazko pozera :)
Existuju aj pohankove cestoviny, ktore pochadzaju z Azijsky krajin – soba noodles, tie su vynikajuce v cinskych polievkach, v stir-fry..
Pohanka je skvela obilnina; vlastne to je semiacko rastliny, ktora neobsahuje lepok, s peknou orieskovou chutou; je plna proteinu a magnezia a pomaha nam pomalsie starnut-lepsie povedane nam pomaha k tomu, aby sme sa zmensovali a vraskaveli pomalsie; obsahuje aj flavonoidy (latky, ktore pomahaju vstrebavat vitamin C) a je naozaj vsestranna. Mozte s nou piect, varit, oprazit si ju, pridat do ranajkovych cerealii, dokonca z nej robit fasirky a pohankoburgre!..tych moznosti je neurekom.
Ja vam dnes prinasam svoju verziu, kde ju nemusite ani varit a kedy sa hodi ci na ranajky, tak aj na skvely snack pre hladosov v akukolvek hodinu dna.

 

Raw Buckwheat Morning Mousse
(serves 2 or 1 very hungry one)
1 cup buckwheat groats
1/3 cup any milk of choice or pure water
1 tsp cinnamon
zest of 1 unwaxed orange
squeeze of lemon
1/2 apple or banana (or alternatively some honey, dates or maple syrup to sweeten)
small splash of vanilla extract
tahini or any other nut butter (optional for additional creaminess)
berries and toasted nuts for garnish
Soak the buckwheat overnight in a twice as much water and with a pinch of sea salt.
In the morning, drain the buckwheat, rinse it and put to the blender with milk (or water), cinnamon, orange zest, splash of vanilla extract, fruit or sweetener of your choice, a few drops of lemon juice and blend it all until creamy. Taste and adjust the flavours to your liking. Scoop the ´mousse´ into two cups, put a generous scoop of nut butter on top, garnish with berries and nuts.
Serve with a big smile on your face.
You can experiment with this recipe – choose different toppings, use liquid of your choice. You make your mornings, so make them beautiful :)
Enjoy!

 

——-
Pohánkový Raňajkový Mousse
(2 porcie)
1 salka pohanky
1/3 salky rastlinneho mlieka alebo vody
1 lyzicka mletej skorice
par kvapiek citronovej stavy
kora z 1 pomaranca (chemicky neostreneho)
1/2 jablka alebo bananu (alebo troska medu, javoroveho sirupu alebo zopar datli na osladenie)
splech vanilkoveho extraktu
tahini alebo ine orieskove maslo podla chuti
bobulovite ovocie a oriesky na dozdobenie
Namocte si pohanku, najlepsie na noc, do dvojnasobne viac vody s troskou soli.

Rano si pohanku precedte, premyte a vysypte do misky. Pridajte mlieko podla vasho vyberu (alebo vodu), ovocie, skoricu, pomarancovu koru, vanilkovy extrakt, citronovu stavu a silnym mixerom vymixujte dohladka, az dokym vam nevznikne nieco ako jemnucky mousse. Dochutte, rozdelte do dvoch peknych poharov. Navrch pacnite stedru porciu orieskoveho masla, posypte bobulkovitym ovocim a dozdobte orieskami.
Podavajte s velkym usmevom na perach. :)

S tymto receptom mozete lahko experimentovat-zvolit si topping podla seba. Sami ste si panmi svojich ranajok, tak si ich spravte tak krasne po akych vam srdce tuzi. :)

Dobru chut!
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