Some people prefer oatmeal, but I’ve always been a creamy buckwheat fan. It was my mom’s go-to food when I didn’t feel well as a kid, and ever since, its taste has sent me to a good place. Despite its name, buckwheat doesn’t contain a shred of wheat—and it’s gluten free. For people whose nutritional status is compromised, that can be really important, because gluten sensitivity can cause stomach problems and intestinal problems, including an inability to properly absorb much-needed nutrients.

　　

Ingredients

serves 6

　　4 cups water

　　1/4 teaspoon sea salt

　　1 cup cream of buckwheat cereal, rinsed

　　1/2 teaspoon ground ginger

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon ground cardamom

　　Pinch of freshly grated nutmeg

　　1 teaspoon unrefined virgin coconut oil or organic butter

　　1 teaspoon maple syrup

　　Dried Fruit Compote (page 183), Blueberry Compote (page 185), or Seasonal Stewed Fruit (page 184), for serving

　　2 tablespoons toasted sliced almonds (page 97), for serving

　　

Step 1

Bring the water and salt to a boil in a saucepan, then slowly pour in the buckwheat while stirring constantly. Once it returns to a boil, lower the heat and simmer for 5 minutes, stirring frequently. Stir in the ginger, cinnamon, cardamom, nutmeg, and coconut oil and simmer for 3 minutes more, stirring often to prevent sticking. Serve topped with a few heaping tablespoons of fruit compote and the almonds.

　　

variation

Step 2

For added flavor, consider replacing the water with milk, soy milk, rice milk, or almond milk. And if you’re reheating the cereal, add enough milk to help “declump” the buckwheat and stir continuously over medium-low heat. It will restore the cereal’s creamy consistency.

　　

Step 3

If you don’t have any fruit compote on hand, add about 1/4 cup of dried fruit when you add the spices. Apricots and cranberries are good choices. The fruit will soften nicely during the remainder of the cooking process.

　　

storage

Step 4

Store in a covered container in the refrigerator for 2 days.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 370

　　

Step 7

Total Fat: 1.8g (0.8g saturated, 0.7g monounsaturated)

　　

Step 8

Carbohydrates: 77g

　　

Step 9

Protein: 6g

　　

Step 10

Fiber: 12g

　　

Step 11

Sodium: 155mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.