Crumbly buckwheat with apple-carrot shot

2 servings

30 minutes

Recipe from the book "Morning" by Alena Doletskaya.

Energy value per serving

• Calories: 758.2
• Proteins: 16.8g
• Fats: 24.6g
• Carbohydrates: 122.5g

Ingredients

• Buckwheat groats: 1 glass
• Grape seed oil: 2 tbsp
• Cane sugar: to taste
• Pink Himalayan Salt: to taste
• Carrot: 2 pc
• Apple: 2 pc
• Beet: 1 pc
• Coriander root: 0.3 pc
• Cream: 50 ml

Cooking steps

1. Roast the buckwheat in a pan for 3-4 minutes.

   Required ingredients:

   • Buckwheat groats: 1 glass

2. Pour boiling water over buckwheat in a 1:2 ratio, add salt, and cook on low heat for 15-20 minutes without lifting the lid until the water is fully absorbed. When small holes appear on the porridge and the bottom is dry — it is ready.

   Required ingredients:

   • Buckwheat groats: 1 glass
   • Pink Himalayan Salt:  to taste

3. Let the porridge sit for 5 minutes by wrapping the pot in a blanket.

4. For the vegetable shot, load diced carrots, beets, apples, and cilantro root into the juicer, pour in cream - and extract the juice.

   Required ingredients:

   • Carrot: 2 pieces
   • Beet: 1 piece
   • Apple: 2 pieces
   • Coriander root: 0.3 piece
   • Cream: 50 ml

5. Serve the porridge in bowls, add grape seed oil (or butter), and sprinkle with sugar. Serve with a shot in tall transparent glasses.

   Required ingredients:

   • Grape seed oil: 2 tablespoons
   • Cane sugar:  to taste