buckwheat horchata

Ingredients:
  • 1 cup cooked buckwheat
  • 1 Tbsp hemp seed or cashew butter (or another nut/seed butter)
  • 1 tsp pure vanilla extract
  • 1 Tbsp coconut sugar (or another unrefined sugar, or a date or two)
  • 3 cups water
  • 1 Banana (fresh or frozen) ~ helps balance the Magnesium in the Buckwheat if you can handle dairy, add milk instead of water for more calcium to help your body absorb the Magnesium and Potassium.
Directions:
  1. Put all ingredients in a blender. Puree until smooth.
  2. You can strain the fiber out with a cheesecloth or mesh bag.
  3. Transfer to an airtight container and store in the fridge.
Ingredients:
Note: This makes 1 cup of powder-4 big glasses of drink. 
  • ½ cup 7 Grain Flakes
  • ½ cup Slivered Almonds
  • 10 Whole Green Cardamoms-Discard the shell
  • 10 Whole Raw Cashews
  • Skim Milk -2 cups for each big glass
  • Sugar per taste
  • Few Saffron strands and Pistachios for garnish
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Directions:
  1. Add all the ingredients to a pan and dry roast it on low flame for about 5 mins till a nice aroma arises. Let it cool and grind it to a powder. For each big glass of the drink add ¼ cup of the powder, along with 3 tbsp sugar and 2 cups milk. Cook for about 3-5 mins or till the milk thickens, stirring in between. Garnish with chopped pistachios and saffron.
  2. Note: You can substitute ¼ cup almonds with pistachios making it half and half. The powder can be stored refrigerated in an air tight container.
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