Raw Buckwheat & Fig Yoghurt

Buckwheat can be eaten in a variety of ways. It’s staple food in many Eastern European countries, and in terms of it’s nutritional value, it’s far more nutritious than potatoes and white rice. It’s also the wholegrain used to make Japanese soba noodles. Buckwheat in an unprocessed wholegrain, and so a good source of fibre and magnesium (the energy-boosting mineral) and complex carbohydrate (slow releasing source of energy). It’s also gluten free, so a good option for coeliacs.

It can be toasted, eaten raw, boiled or stewed in both sweet and savoury dishes. It’s also a common tea ingredient in China. This recipe is very easy and involves only a little preparation (soaking overnight) and a good blender. This recipe has the consistency of yoghurt, and a plain, simple flavour that works well with fresh or dried fruits. I use dried figs as they are one of the few high-alkaline dried fruits, a balancing and compatible food for the more acidic buckwheat (which is slightly less so when enjoyed raw however). It might need a dollop of raw local honey if you have a sweet tooth.

Buckwheat, 6 tbsp
Ground almond, 4 tbsp 
Dried figs (or fewer depends on how sweet your tooth is), 8
Fresh strawberries, a handful   
Raw almonds, a handful  

Preparation Time
5 minutes overnight + 10 minutes

1. Soak the buckwheat and ground almonds over night with half of the figs in water.
2. In the morning drain and blend until smooth (adding water if necessary to loosen up the texture).
3. When you have a consistency similar to that of yoghurt, taste and add more figs for sweetness if you wish. If not, pour into a bowl and set aside.
4. Stew the strawberries with the figs that are left over in mineral water for about 5 minutes.
5. Garnish the yoghurt with the fruit and almonds.

Add fresh mint to mixture before blending, it’s delicious and refreshing in summer. Increase the sweetness by adding more fruit if you wish. Add fresh figs and strawberries to the topping, rather than stewed if you prefer.

Alternative Options
If you can get hold of them, use fresh figs but double the amount. I used fresh for the topping and both dried and fresh for soaking overnight in the buckwheat in the recipe pictured because I happened to have both on that day. Soak overnight in coconut water or almond milk rather than water if prefer. Substitute the almonds and ground almonds for cashews or any other nuts you wish.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

| Founder and Director of Education of ' The Art of Integral Being' | Teacher Trainer on the '500-hour Integral Yogic Studies' Teacher Training Programme |

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