One thing that I often find myself sharing with others is how to heal their digestion. This most often comes down to figuring out the foods that work for our unique bodies; the foods that fuel our body rather than inflame it. This is at the heart of the seasonal detox programs that I offer. Other areas I work on with people is how to get to the heart of digestive imbalance through re-connecting with themselves and learning how to stress-less and live more. This morning kasha recipe will help you start the day off with a nutrient packed breakfast that will give you energy, keep you from “grabbing and going”, and it is typically easy on the digestive system. Since kasha is gluten free, many people are able to assimilate it easily. Kasha is actually buckwheat and many people are deceived by it’s name because the word wheat is in it. However, it is not wheat and does not come from wheat. It actually comes from the seed of a flowering plant and is gluten free.
Morning Kasha
Prep time: 5 minutes
Prep notes:
Cooking time: 2 minutes
Yields: 1 serving
Ingredients:
1 cup cooked kasha
1 apple, diced
2 tablespoons almond, cashew or sunflower seed butter
2 tablespoons water (use more if needed)
1 teaspoon cinnamon
Maple syrup
Directions:
- Place kasha in a steamer over boiling water. Steam until warm.
- Combine warm kasha and apple in a breakfast bowl.
- In a separate bowl mix nut/seed butter with 2 tablespoons of water.
- Blend with fork until creamy like a sauce. If needed add a bit more water. Mixture should not be too runny.
- Pour sauce over kasha and apples and mix well.
- Sprinkle with cinnamon and drizzle with maple syrup.
Notes:
- Make kasha for dinner instead and use the leftovers for breakfast.
- Kasha keeps well with a splash of olive oil in the fridge for 3-4 days.
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