Cream of Buckwheat

Buckwheat is a really tasty, healthy, gluten free alternative to wheat and other grains. Most of the popular health food plans recommend severely limiting grains, because they have adverse affects on blood sugar, weight, digestion, and other things.  Buckwheat is not actually a grain…it’s a seed.  It has a lot of protein, is gluten free, can help regulate blood sugar levels, and it can also lower cholesterol and hypertension.  Here’s an article that discusses some of the health benefits: http://www.oprah.com/health/Buckwheat-Dr-Perricones-No-5-Superfood

This morning I added cream of buckwheat to my breakfast menu (I also had a salad, because it helps your metabolism to start the day with veggies).  To make the buckwheat I boiled 1 cup of water, 1.5 cups of coconut milk, a teaspoon each of vanilla and agave syrup, then added 1/2 cup of buckwheat and simmered it for 10 minutes.  I added some frozen raspberries at the end and topped it with a few blueberries and pecans.  Emily and my niece, Sarai, couldn’t get enough of it!  I really enjoyed it, too, and it didn’t have an adverse affect on my blood sugar level.