Creamy Peaches and Buckwheat

Creamy Peaches and Buckwheat BreakfastAll summer long and into the fall we can get fresh, ripe peaches and nectarines here in Anchorage. These are cooked with Poconos brand Cream of Buckwheat and dried cranberries until everything is soft and tender. Serve with toppings of your choice and you’ll find you have energy to burn whether hitting the slopes, running the hills or getting more done in your office or at school.
Serves 3-4

1 cup Bob’s Red Mill Organic Whole Grain Creamy Buckwheat Cereal — 18 oz*
4 cups Unsweetened Almond Milk*
2 medium peaches, diced small (reserve a few thin slices for garnish if desired)
1/2 cup apple juice sweetened cranberries*
1/4 cup sliced almonds (reserve a few for garnish if desired)

1/4 teaspoon salt

(Optional) Fresh fruit for serving
(Optional) Coconut milk yogurt*
(Optional) real Organic Maple Syrup or raw honey*
(Optional) real Butter

*these ingredients are selected because they do not have the anti-food properties of more common milks and cereal grains like oats:
Buckwheat is not a cereal grain and is very high in protein.
Nut milks or even water can be used but proceed with caution: read the labels!! Most nut milks have added cane or corn sugar and/or flavorings. Sugar from the sugar cane plant, or the corn plant or even the agave plant in any form is highly inflammatory, cause blood sugar imbalances, and signals the body to store fat leading to weight gain and obesity. By “any form” is meant organic, turbinado, raw, etc. There is something about the plants themselves and if non-organic then a huge amount of pesticides and fertilizers are used in their production. In Anchorage as of this writing, you can find fruit juice sweetened or unsweetened berries in the bulk bins and Poconos brand Buckwheat in the hot cereal isle at both Natural Pantry and New Sagaya. And if any of my readers have an in with Fred’s–please ask them to carry these. Fred’s does a great job in their organic and bulk sections.

1. In a medium size saucepan, combine the buckwheat, almond milk, peaches, cranberries and salt.
2. Bring to a boil over medium-high heat stirring to keep the buckwheat from burning on the bottom.
3. As soon as the mixture starts to boil, immediately reduce to medium low and simmer for 10 minutes until the buckwheat is soft, stirring occasionally.
4. Scoop into serving bowls
5. Place optional toppings such as more fresh fruit, nuts, coconut yogurt, real maple syrup, real butter, etc.


Copyright © 2013 Marie Sternquist Cecchini. All Rights Reserved

2 Responses to Creamy Peaches and Buckwheat

  1. Glutenwheatfreegal says:

    Looks yummy! Can’t wait to try this recipe. Thanks.

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