MORNING KASHA PORRIDGE

Makes: 1 large or 2 small bowls 1/2 cup (125 ml) whole kasha (toasted buckwheat groats)

1 1/4 cups (300 ml) whole cow’s milk or non-dairy milk of your choice (coconut works well) 2 tbsp (30 ml) maple syrup

1/4 cup (60 ml) dried cherries or golden raisins

1/4 tsp (1 ml) ground cardamom 1/4 tsp (1 ml) ground allspice 1/4 tsp (1 ml) ground cinnamon Pinch of salt

1/4 to 1/2 cup (60 to 125 ml) water

2 tbsp (30 ml) clarified butter, coconut oil, or a nut oil

1 large pear, or a handful of small Seckel pears or prune plums, cored and sliced 1/2 inch (1.25 cm) thick

For the garnish (optional):

2 to 3 tbsp (30 to 45 ml) Spicebush custard cream (recipe in the book), fresh cream or milk kefir (recipe in the book), to taste

1 to 2 tbsp (15 to 30 ml) maple syrup, honey or brown sugar Generous spoonful of candied persimmons (see recipe) with their syrup

1 to 2 tbsp (15 to 30 ml) chopped toasted nuts (walnuts, pecans, or hazelnuts work well) and/or 2 tsp (10 ml) hemp or chia seeds 1. In a small saucepan, toast the kasha over medium-high heat until fragrant, 2-3 minutes.

2. Add the milk, 1 tbsp (15 ml) maple syrup, dried cherries, cardamom, allspice, 1/8 tsp (0.5 ml) cinnamon and salt and cover.

3. Bring to a gentle boil, then reduce the heat to low and simmer for 5-8 minutes until the mixture thickens, stirring occasionally.

4. Add the water and continue cooking until the groats have begun to break down and become thick and creamy, 10-12 minutes more.

5. In a small bowl, toss together the sliced fruit, 1 tbsp (15 ml) maple syrup and 1/8 tsp (0.5 ml) cinnamon.

6. While the porridge is cooking, heat the clarified butter in a medium heavy skillet over medium-high heat.

7. Place the sliced fruit into the skillet in a single layer and leave to sizzle until golden brown.

Flip the fruit and cook until both sides are golden brown.

8. Spoon the porridge into bowls and drizzle with cream and maple syrup. Top with the caramelized fruit, the candied persimmons and toasted nuts and/or seeds.