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Saturday, March 24, 2012

Perfect Breakfast: Pink Buckwheat w Rosewater

This morning I woke up at 6 and in the stillness of the house I started planning my day over a cup of black honeyed coffee. Yes, I take honey in my coffee. :) I started working for a while till I got distracted by Pintrest. It was a constructive distraction though- it inspired me to create my own beautiful space around me. There are always tiny things that can easily go unnoticed in the whirlpool of life -a  quick snapshot of the sunrise, a dried rose resting at the bottom of the jar, loose green tea, the spritz of perfume on freshly showered skin, the chill out tunes of

What has inspired me today (so far)

good morning, sunshine

Roses (detail) by Tarasov

frozen in a pink universe

pretty in pink

Last week I bought buckwheat. You may hum a long: "whaaat?" :)  Don't worry, I had held back before buying a bag of buckwheat, as I had no idea how to eat it. The woman in the shop said it was good in soups, but they always tell you that. Throw anything in hot water and you'll get soup ://
But after google-ing it, I was amazed to find out how packed with all the good stuff buckwheat is!

                                                 Nutrients in  Buckwheat
1.00 cup (168.00 grams)

Nutrient%Daily Value






Calories (154)8%

While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.  

To cut the story short, I must say buckwheat is absolutely delicious, both in savory and delicately sweet dishes. 
A couple of nights ago I made a buckwheat salad with mushrooms and herbs and this morning....

Pink Buckwheat with flavoured yoghurt and rosewater

type of cuisine: fusion, healthy, low fat

What you have to know about buckwheat is that, immersed in warm water, it softens quite quickly. 


half a cup of buckwheat 

rose tea (to flavour the water)

2 tbs of rosewater (to flavour the yoghurt)

2 tbs of yoghurt

a handful of raspberries

2 tsp of honey

Preparation & Method

Pour warm water over the buckwheat, add 2-3 rose buds and let the buckwheat soften for at least 30 minutes. 

In the meantime puree the raspberries, mix them with clear honey, rosewater and yoghurt. 

Drain the buckwheat and pour the flavoured yoghurt over it. 

It is a great combination and rosewater + raspberries pair so well. I make my own flavoured yoghurt at home all the time. I wouldn't even dream of buying it from the supermarket. 
If you recall, last year I posted Gourmet Yoghurt for Foodies which will give you an idea how easy and drop dead gorgeous flavoured-yoghurt making is :)


snapshot on Twitter @NiTuairisc

PS. This is my 100th post. 


  1. Congratulations on your 100th beautiful post!
    I love buckwheat! I usually soak it in cold water, over the night. I have it for breakfast, with some fruits but sometimes I love it with a pinch of salt!

  2. Thank you so much, Monica. Blogging about food is a real pleasure. I do think I should attend a photography course, there are still so many things I need to learn about my camera. Too many options- I feel intimidated :< Love xoxo