Crumbly buckwheat with apple-carrot shot

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

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.

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

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

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