Fermented Buckwheat Porridge {Russian Artery Cleanse}

Fermented buckwheat porridge is yet another option from the vast lineup of Russian folk remedies. Known for its heart health benefits and arterial cleansing, buckwheat is a great example of ‘food as medicine’.

WHAT IS BUCKWHEAT

Buckwheat is a pseudo-cereal from the same plant family rhubarb and sorrel. It is a ‘pseudo’ grain because it is not actually a grain, but a seed. It is however treated like a grain because of its nutritional and culinary similarities to cereal grains. 

BUCKWHEAT IS GLUTEN FREE AND HIGH IN RESISTANT STARCH

The only thing buckwheat has in common with wheat is the name. It is gluten free and a good alternative for people with celiac disease. 

Buckwheat is high in resistant starch (RS). RS is a part of starch that escapes enzymatic hydrolysis (digestion, or breaking down) in the small intestine, and passes all the way to the large intestine (colon) where it becomes a source of fuel for beneficial bacteria. It contributes to good maintenance of colon health and has beneficial effects on glucose metabolism (source).

BUCKWHEAT IS VERY NUTRITIOUS

Buckwheat is one of the healthier grains you can eat – it’s high in protein, including essential amino acids called lysine and arginine, which are rarely found in grains or legumes, and are not manufactured by our bodies. It has low glycemic index and is full of vitamins and minerals. 

BUCKWHEAT IS A RUSSIAN FOLK REMEDY FOR HEART CONDITIONS

In Russian folk, as well as conventional medicine, buckwheat is used to treat atherosclerosis, hypertension, coronary heart disease, varicose veins, thrombophlebitis and angiopathy.

High concentration of rutin, fiber, carotenoids, vitamin E, magnesium, manganese, sulfur, silicon, copper, zinc, selenium, polyunsaturated fatty acids and phospholipids in a complex combination contribute to lowering cholesterol, restoring normal blood pressure, improving venous outflow. These nutrients also strengthen the elasticity of the walls of veins and arteries, reduce permeability and fragility of capillaries, stop vessels spasms.

Buckwheat prevents development of inflammation and blood clots in the cardiovascular system. It prevents formation of atherosclerotic plaques, technically reducing the risk of heart attack or stroke.

Buckwheat’s vitamins of group B, vitamin E, the amino acid arginine, magnesium, potassium, calcium and phosphorus have a beneficial effect on the functioning of the heart muscle, helping to restore normal rhythm and strength of heart contractions.

DIFFERENT METHODS OF TAKING BUCKWHEAT MEDICINALLY IN RUSSIA

• Take 20g (2 tablespoons) green buckwheat, grind it into flour, combine with 1 cup boiling water. Split into two doses, and take one in the morning, one in the evening. Use daily for 2 months.
• Steep 20g green buckwheat groats in 2 cups of boiling water for 30 minutes. Drink the buckwheat tea 2-3 times daily.
• No cooking method: combine 20g of freshly ground buckwheat flour with 1 cup kefir. Let sit overnight. Take first thing in the morning before meal.

WHY I LIKE FERMENTED BUCKWHEAT PORRIDGE

Overnight fermentation adds even more nutrients and aids digestibility of the porridge. It breaks down seed proteins and sugars into simpler compounds. It also enriches the porridge with by-products of its metabolism – additional vitamins and minerals that were not originally present in the flour.

IF YOU DON’T LIKE THE TASTE OF BUCKWHEAT, TRY OAT

Fermented oat porridge, also known as Kissel, has earned a name of Russian Miracle Elixir. Oat Kissel is believed to nourish the body with proteins, minerals and vitamins in a way that requires no effort from the digestive system, allowing it to take care of other processes like reducing inflammation to heal what ails you.

Here is how I make it. Between Oat Kissel and Fermented Buckwheat Porridge, I never run out of healthy breakfast options.

If you are into the porridge thing, try Ancient Russian Fermented Oat Porridge, or homemade Tolokno (Sprouted Oat Porridge).

HOW TO MAKE FERMENTED BUCKWHEAT PORRIDGE

INGREDIENTS

1/3 cup green buckwheat groats
2 cups water
1-2 tablespoons kefir (how to make kefir)

INSTRUCTIONS

Using a grain mill or a coffee grinder, mill green buckwheat groats into flour right before you intend to use it.

Whisk 1/3 cup of green buckwheat flour with 2 cups of water. Add 1-2 tablespoons kefir, mix.

Leave at room temperature for 12-24 hours. I usually do overnight.
When ready to eat, bring the buckwheat mixture to boil and simmer for a few minutes, until it thickens, whisking constantly.

TOPPING IDEAS

Ghee, or fresh flax seed oil (how I make ghee)
Salt to taste
A splash of lemon juice
Fresh plums, or dried prunes
Grapefruit, or blood orange
Grated apples and pears
Grapes
Seasonal berries
Raw honey
Kefir (how to make kefir)
Toasted hazelnuts

NOTES

• I always slather this porridge with ghee, I love the taste of ghee and it has a lot of health benefits.
• I often add some lemon juice or kefir, acidity goes well with the taste of green buckwheat.