Raspberry-buckwheat raw vegetable porridge

Ingredients for 2 servings:

• 200 g buckwheat (buckwheat kernels), not roasted
• 1 tbsp acid, e.g. vinegar or lemon juice
• ½ tsp cardamom
• ½ vanilla pod(s)
• 275 g raspberries, fresh or frozen
• 1 tbsp honey, maple syrup or argave syrup
• 3 tbsp hemp seeds, or similar such as chopped almonds, pistachios, bee pollen

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

vegan

Soak the buckwheat overnight in lukewarm water with the acid. The acid helps this process; you won’t taste it afterwards. Rinse the buckwheat in a sieve in the morning and let it drain. In the meantime, put the raspberries in a food processor with the honey or similar, or finely chop them with an immersion blender. I prefer maple syrup. Remove about 90% from the mixing bowl and set aside. Add the drained buckwheat to the bowl with the remaining 10% of the raspberries and the remaining ingredients, except for the hemp seeds. Grind everything finely; how fine depends on personal taste; I prefer it a bit coarser. Sweeten to taste, if desired. Layer the two porridges in a glass bowl and lightly mix the top layer of raspberries with the buckwheat porridge in circles; it looks pretty. Decorate with the hemp seeds or whatever you chose.