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to make - Coconut, Miso and Cardamom Buckwheat 'Rice' Pudding

to make - Coconut, Miso and Cardamom Buckwheat 'Rice' Pudding

Discovered Miso and the use of miso paste trough the cookbook of Gwyneth Paltrow: It's all good'. 
Loved it so much I am literally using it with everything! Love spreading some on carrots for munching!

While being on holiday in London last winter, I saw Miso paired with oatmeal, mango and coconut on the menu of Bill Granger's place: Granger and Co.

Without a second tought I ordered it; so I could discover the versatility of miso paste.
And boy, I wasn't dissapointed!
And adding even more miso to my diet can only be more beneficial!
Why you wonder?  Read below.

Miso, is considered one of the greatest health foods. Miso contains digestive agents along with digestive enzymes and bacteria that aid digestion and assimilation of nutrients. During production, aging miso breaks down basic nutrients into their simpler forms which is only partially done through human digestion. Miso also contains Vitamin B-12 which is greatly overlooking by most vegetarians in a balanced diet. Additional vitamins and minerals contained in miso include vitamin A, vitamin K, calcium, Fiber and iron.

Miso is a good source of iron, calcium, phosphorus, potassium, some B vitamins, and protein. Since soybeans contain high amounts of protein, including all of the essential amino acids, miso varieties that are made primarily from soybeans, such as Hatcho miso, are considered an important source of complete protein. This is especially important for those eating a vegan diet. Miso also facilitates the body’s absorption of calcium and magnesium.

Coconut, Miso and Cardamom Buckwheat 'Rice' Pudding.jpg

This porridge is creamy and a delicious smooth texture.  As well as being incredibly soft, plumper and creamier, buckwheat (a fibrous seed) is far more nutritious than oats - higher in (easily digestible) proteins, high in magnesium and, despite it's name, gluten and wheat free. It also helps control and reduce water retention in the body, and aids digestion.

Coconut, Miso and Cardamom Buckwheat 'Rice' Pudding 

recipe inspired by: Danielle from Model Mange Tout
recipe type: to breakfast, to dessert, to snack
Serves 2 for breakfast, 4 for dessert portions

What you need:

1 1/2 Cups Raw Buckwheat Groats, soaked overnight
5-6 Tablespoons Chia Seeds
2 Tablespoons Golden Linseeds/Flaxseeds - optional
1 Tin Coconut Milk
1/2 Cup Almond Milk (or water)
1 Tablespoon Agave/Coconut Nectar/Honey
2-3 Tablespoons Coconut Palm Sugar/Stevia (to taste) (can also use more agave/syrup if that's all you have)
1/2 Teaspoon Miso Paste (I like Clearspring)
1/2 Teaspoon Ground Cardamom
1 Tablespoon Coconut Oil
1 Teaspoon Vanilla Powder or Extract
1/2 Teaspoon Ground Ginger
1/2 Tablespoon Maca Powder

Topping options
Chopped Mango
Julienned/Peeled/Grated/Spiralised Kohlrabi
Solid Coconut Milk
Crushed Dried Hibiscus Petals
Coconut Blossom Nectar

What to do:

Make sure you have soaked your raw buckwheat groats overnight or for at least 8 hours.
Rinse it thoroughly through a sieve then place it in a medium saucepan along with the the coconut milk and almond milk or water.
Bring to the boil and then reduce the heat to medium/low. Simmer for 30-40 minutes (i should have warned you, this is certainly not the ideal breakfast for time-poor people, but if you make it one morning or over the weekend when you have more time, make enough to store in the fridge in jars or containers to grab-and-go on other mornings throughout the week).
After 10 minutes, add the agave, coconut palm sugar, miso paste, chia seeds, linseeds (if using), cardamom, coconut oil, vanilla and ginger.
Continue to simmer, stirring constantly with a wooden spoon.
Add more miso or natural sweetener to taste, along with any other spices or super foods you fancy. I like adding dried goji berries or fresh blueberries whilst it is cooking, as they become soft and juicy, adding a refreshing flavour to the bowl.

Once the milks have more or less reduced and been completely absorbed by the buckwheat and the other seeds, remove from the heat and serve immediately, or leave to cool and store in airtight containers in the fridge until you are ready to enjoy.
Reheat, or stir with hot nut milk or water before serving, or enjoy chilled. 

Top with more coconut milk or coconut cream, more berries or fresh fruit, and another teaspoon of coconut oil which will melt into it porridge wonderfully.

+ For dessert options, serve with cacao sauce, cacao avocado cream or almond caramel

to shop - spring inspiration

to shop - spring inspiration

to raw - gingered rawapple 'porridge'

to raw - gingered rawapple 'porridge'