13 Brought to you by & Spiced Apple, Buckwheat And Oat Porridge Serves 6 / Buckwheat, oats and apples contain loads of soluble fiber, which increases anti-inflammatory-protein production; and Brazil nuts provide selenium, a mineral that increases natural killer cells. Soaking grains overnight allows them to cook faster and imparts a creamier texture, but you can eliminate this step if necessary; just allow for increased cooking time. This makes a big pot, so gently reheat leftovers with milk for a quick and easy breakfast. Ingredients 1 cup raw buckwheat groats (not kasha) 1 cup thick rolled oats 2 small apples, cored and chopped (peeled or unpeeled) 1/2 cup chopped fresh or dried figs 4 cups water 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 cup chopped Brazil nuts Sweetener (maple syrup, molasses, brown rice syrup) (to taste) Milk (to taste) Directions 1. In separate bowls, soak buckwheat and oats in water overnight. 2. Drain and rinse buckwheat. Combine buckwheat, apples, and figs in a saucepan with 4 cups water and a pinch of sea salt. Bring to a boil, reduce heat and simmer for 10 minutes. 3. Drain oats. Add oats, cinnamon and ginger to buckwheat mixture and 
simmer for another 5 minutes, or until grains are tender. Season with salt. Sprinkle each serving with chopped Brazil nuts and season to taste with sweetener and milk. Mouthwatering IMMUNITY- BOOSTING Recipes