I’ve gone on about this fruit before! With good reason for it. Now, here’s 2 yummy ways to eat it (other than eating it as it is)… A steady yummy breakfast and a light perfectly balanced lunch!
Buckwheat porrige with raisins, crushed almonds, cinnamon & persimmon
First off, why buckwheat? Well, first of all you’re getting magnesium and lots of essential amino acids, yay! + when you cook it like porrige with the right toppings, it resembles christmas porrige!! Yum! Aaand it’s a gluten free option.
1. Put 1 dl (for 1 person) of buckwheat in a bowl with water overnight – to increase nutrition by tricking the seed to grow… They swell up a tiny pit so don’t use a tiny bowl.
2. Boil like regular porrige in the morning with water. Not too high heat, stay by the pot and stir. You’ll notice when it looks ready.
3. Now! Spice it up! With cinnamon and cardamom. Cut up pieces of persimmon, crush some almonds, grab some raisins, pour some oat milk on top.. And you’re good to go!
The @gkstories lunch bowl with yoghurt, persimmon & spicy warm chickpeas on top
1. Heat the pan with a nice oil, a clove of garlic, I used some sambal olek, and some nice herbs.
2. Stick the chickpeas in with some sesame seeds, and keep warm while you prepare the rest..
3. A yoghurt of your own choosing with some nice herbs.
4. Toss in a mixed salad (I used a lot of fresh spinach), pieces cucumber and persimmon. Don’t forget lemon juice on top.
5. Now pour the warm and spicy chickpeas on top! YUUUMMMM!
So easy and light and balanced. Enjoy!