Cheezy Buckwheat Grits by Chef Joi
Buckwheat is a wonderful alternative to other grains. First it’s a fruit seed and is gluten free. Buckwheat not only contains all eight of the essential amino acids, but is also high in fiber and contains many minerals including phosphorus, magnesium, iron, zinc, copper and manganese. Buckwheat lowers blood pressure, reduces cholesterol levels and glucose levels.
½ c Buckwheat Groats, soaked at least 4 hours
¼ c Coconut Cream
½ t Sea Salt
1 c Cashews, soaked for at least 2 hours
½ Red Bell Pepper, chopped
3 T Water
2 T Lemon Juice
¼ c Olive Oil
¼ t Turmeric
¼ c Nutritional Yeast
1 t Sea Salt
Rinse the buckwheat groats until water is clear. Process buckwheat groats, coconut cream and ½ teaspoon sea salt until creamy. It’s okay for the mixture to be a little grainy.
Prepare the cheese sauce by blended all the ingredients until smooth and creamy.
To serve, place a serving of the grits in a bowl. Top with some of the cheese sauce. I would not advise mixing the cheese sauce in the grits and serving unless you plan to consume right away. As the cheese sauce sits, it will become firmer. If you want it pourable again, then you will have to reblend the mixture. En-Joi