Creamy Coconut Buckwheat Bowl

Makes 3 to 4 cups | Easily doubled

The other morning I was yearning for a substantial breakfast, but trying to be mindful of healthy options at the same time.  I looked longingly at the jars & jars (& jars!) of whole grains, but as is usual for the breakfast hour was hungry NOW and didn’t want to wait 20 to 40 minutes for whole grained goodness, and quick oats held no appeal.  Then I spied the buckwheat - perfect! 

Contrary to what the name would suggest, buckwheat is not wheat at all – in fact, it’s not even a grain.  Like quinoa and amaranth, buckwheat is given the lackluster distinction of being a psuedograin, as none are actually part of the grass family that gives us common grains.  While buckwheat can be used like a grain, it contains no gluten and it’s actually related to rhubarb (!).  As a bonus it is a great source of all eight essential amino acids, most of the B vitamins, calcium and vitamin E.[i]

If you’ve got eastern European heritage, it’s likely that you’ve come across this little wonder before as a breakfast porridge, or the toasted buckwheat called kasha as a side dish.  Buckwheat flour is also a key ingredient in Japanese soba noodles, Russian blinis and savory French crêpe galettes.  

Breakfast really is an excellent time for buckwheat groats because they are so quick to cook up – only 10 – 15 minutes depending on how soft you like them.  Add some fun flavors to the cooking liquid and you have yourself a wonderful, healthful, quick & delicious bowl of goodness!  Even better, make up a batch and store it in the fridge – then add a little milk of your choice, and either warm briefly or eat cold with fresh fruit…. Either ways is delicious!

Add to a medium saucepot with a tight-fitting lid:

• 1 c whole buckwheat groats
• ½ c lite coconut milk (canned type – could also use the beverage type for something lighter)
• ½ c water
• 2 handfuls dried fruit (I used blueberries and currants, both unsweetened)
• 1 t warm spice(s) (singly or a combo of cinnamon, ginger, clove, star anise, and/or allspice)

Give it a quick stir, put on the lid and turn to hi.  Watch it as it can be a voracious bubbler!  Once it boils, turn the heat down to low and cook for 10 to 15 minutes, until the liquid is absorbed and the grains are fluffy but not mushy.  Don’t worry, this isn’t as temperamental as rice – you can take off the lid and give it a quick stir and a taste to see where it’s at - I tend to err on the 10 minute side and then I can always go a couple minutes longer if needed.  It should in no way resemble ‘mush’ unless you prefer it that way.

When it’s ready, fluff it with a fork and then portion into bowls – about a cup per serving (this is very filling!). Top with any/all of the following:

• Milk of your choice (almond and coconut are nice)
• Fresh seasonal fruit
• Nuts & seeds (almonds and hemp hearts are favorites – shredded coconut is good too!)
• A drizzle of maple syrup, agave nectar, molasses or honey

Dig it to a tasty bowl of buckwheat for breakfast!

---

[i] Wood, Rebecca. 1999. “Buckwheat” in The New Whole Foods Encyclopedia. Penguin: New York, NY. 47-9 p.

Marinated Butter Bean Salad

Makes about 3 cups | Easily doubled

These large, creamy beans are absolutely divine to marinate!  You can often find them canned in a rich tomato sauce in Mediterranean markets and they make great picnic food.  While the tomato plants are barely in the ground in Portland, this nice stretch of hot weather had me thinking of bean salad - so this is a late spring twist with radishes fresh from the garden, along with the first few basil leaves (!). 

It’s a nice, fresh accompaniment to a mezze spread that you can throw together with ingredients you probably already have in your pantry, or outside your back door.  The base is beans, celery, onion, and sweetened vinegar, and you can add to that whatever is on hand and in season.  It holds well, and like all things marinated, gets better with age.  No one will know that these are actually baby lima beans!  See, I shouldn’t have told you… just try it and be captivated by the deliciousness.

Combine in a medium bowl:

• 1 – 15 oz can of butter beans (or beans of your choice), drained and rinsed
• 1 celery heart, diced fairly finely (about a cup – leave and all)
• 1 handful of radishes (or other seasonal veggies), diced
• ¼ of a large sweet onion, such as Walla Walla or Mayan sweet, dice finely
• Small handful basil (or other fresh herbs), chiffonaded
• 5 or 6 pepperonchini[i], diced with seeds
• ¼ to ½ c of seasoned rice wine vinegar (low salt, low sugar), depending on how ‘briny’ you like it
• 1 T agave nectar
• Drizzle of extra virgin olive oil, flavored is nice to complement your choice of herbs – I used basil infused evoo in this one
• Sea salt & lots of fresh cracked black pepper

Mix all together, taste and correct seasoning as needed.  Let sit for 20 minutes at least to let the flavors meld and permeate the beans.  Serve alongside appies, or with something hot off the grill. 

---

[i] Pronounced pep-per-awn-CHEE-nee, these pickled peppers may also be labeled as Golden Greek peppers, or Tuscan peppers, and can be found in both sweet and medium-hot varieties. If you can’t find these, you can substitute pickled banana peppers, or pickled veggies of your choice and a little heat such as red pepper flakes or Tabasco – you get the idea.

May Day Violet Crème Soda

Serves 1

Being that it is the first of May, I was inspired to make something with sultry, mysterious, crème de violette.  This is one of those lovely things that have come into our life because our Kim discovered it and then blessed us with her knowledge (and a generous sample!).  I am seriously considering devoting a whole page to her ‘favorite things’ – she’s rivaling Oprah with some very fabulous finds. 

I then was intrigued by the recipe for a grasshopper, which evokes quasi late spring feelings in that it is green, but adding a whack of cream to anything alcoholic has never appealed to me (sorry paralyzer fans!).  And then my little mind went to summers when we would indulge in Italian sodas, with that optional splash of crème on top, and then it hit me – Violet Crème Soda.

Both the Crème de Violette and the Crème de Cacao are in the 20 – 25% range for alcohol, so with the addition of the soda this is a nice, light, refreshing soda.  However if your day has been especially trying, feel free to fortify it with some vodka.  Depending on how luxuriant you want it, or what is in your pantry, feel free to omit the splash of milk too.  I also think that a sprig of mint could be divine.

Fill a tall highball glass ¾ full with ice, add to that:

• 1.5 oz crème de violette
• 1 oz white crème de cacao (clear) – this can take over, you can always add more.
• 1.5 oz vodka (optional)

Top with

• 6 oz sparkling water (1/2 a regular 12 oz can)
• Splash of milk, cream, or milk substitute of your choice (also optional)

Serve with a long bar spoon or straw to let the imbibers witness the beautiful violet and mix it together for themselves.