Buckwheat Breakfast

In Kapha-predominant late winter, forego the heavy, slightly viscous and cooling qualities of oatmeal for the astringent, inherently warming fuel of buckwheat. The novelty of trying something new will also keep Kapha in check. Look for buckwheat in the bulk grain section of your market. Seasoned with cinnamon, cloves and nutmeg, this spicy porridge will help wake you up with a smile.


  • 1 cup water
  • 1/4 cup buckwheat (soaked overnight, if you remember)
  • 4 shakes of cinnamon (or to taste)
  • 1 pinch ground clove
  • 4 pinches ground nutmeg
  • salt to taste
  • raisins, dried cranberries, or peeled almonds to garnish


  1. Soak buckwheat overnight. (This will make it more digestible, and it will cook quicker. If you forget, it’s still fine to cook it and eat it!)
  2. Rinse pre-soaked buckwheat under cool water.
  3. Add all ingredients to small pan over medium heat until water starts to boil. Cover and turn down to simmer.
  4. Simmer for 10 minutes if pre-soaked, or 15-20 if not soaked. Add raisins or dried cranberries if desired!