A Community Recipe by Tusik
This very loosely resembles a staple Russian breakfast food, grechnevaya kasha (boiled buckwheat, usually made with milk and honey). It’s probably more like oatmeal.
Found in:
Comments
Top voted
Kristen
Nov 03, 2010
Made this for lunch (cause I skipped breakfast). I used sunflower seeds instead and it was amazing. I think I put too much honey because it was extra sweet. I'm looking forward to making this part of my regular breakfast collection.
Raspberry
Oct 08, 2009
She used coconut milk, not milk milk :). This recipe sounds yums! Esp since I loved kasha.
Btw, It's pricey and hard to find, but there are some organic farmers that make safe raw organic milk/cheese from their cows (who are loved and treated like family/pets on their farms). Just to let you know. Real milk in its raw form contains a ton of beneficial enzymes, vitamins, minerals, protein, etc. But yeah, commercial milk is pretty gross :P. Go coconut milk!
zhanna8
Dec 24, 2009
looks like russian kasha, though they probaly never heard of brazilian nut
All
Kristen
Nov 03, 2010
Made this for lunch (cause I skipped breakfast). I used sunflower seeds instead and it was amazing. I think I put too much honey because it was extra sweet. I'm looking forward to making this part of my regular breakfast collection.
zhanna8
Dec 24, 2009
looks like russian kasha, though they probaly never heard of brazilian nut
achin70
Dec 18, 2009
I made this the other day, and wow, this is great! I used raw pumpkin seeds and added less than a smidgen of Himalayan Crystal Salt to substitute for the pepitas, reduced the sweetener (agave) to about 1/2 T, and I used 1/2 T of Artisana Coconut Butter instead of coconut milk. It turned out so well, I'm going to have to make it again. This will one of my favorite breakfast recipes. Thanks so much!
achin70
Dec 18, 2009
I made this the other day, and wow, this is great! I used raw pumpkin seeds and added less than a smidgen of Himalayan Crystal Salt to substitute for the pepitas, reduced the sweetener (agave) to about 1/2 T, and I used 1/2 T of Artisana Coconut Butter instead of coconut milk. It turned out so well, I'm going to have to make it again. This will one of my favorite breakfast recipes. Thanks so much!
achin70
Dec 18, 2009
I made this the other day, and wow, this is great! I used raw pumpkin seeds and added less than a smidgen of Himalayan Crystal Salt to substitute for the pepitas, reduced the sweetener (agave) to about 1 t, and I used 1/2 T of Artisana Coconut Butter instead of coconut milk. It turned out so well, I'm going to have to make it again. This will one of my favorite breakfast recipes. Thanks so much!
tusik
Oct 12, 2009
I'm a big fan of raw goat milk, which I get frozen in awkward large ziploc bags from farms I know. But yeah, more a fan of the coconut/nut variety. :) Helps that I don't digest cow products well...
Raspberry
Oct 08, 2009
She used coconut milk, not milk milk :). This recipe sounds yums! Esp since I loved kasha.
Btw, It's pricey and hard to find, but there are some organic farmers that make safe raw organic milk/cheese from their cows (who are loved and treated like family/pets on their farms). Just to let you know. Real milk in its raw form contains a ton of beneficial enzymes, vitamins, minerals, protein, etc. But yeah, commercial milk is pretty gross :P. Go coconut milk!
lauraj
Sep 05, 2009
Please read link here regarding the truth about dairy. Just a thought...Real cheese has no place in a compassionate, healthy person's lifestyle. Milk from cows is really and truly only meant for their calves. That pus taste you find in dairy is the result of painful infection in dairy cows with mastitis (infected udders), and it's in your milk, too. Another reason why raw is so wonderful! Here's the link-
http://www.goveg.com/factoryFarming_cows_dairy.asp
Leave a Comment