144.Kasha : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

This strongly flavoured breakfast dish originates in Eastern Europe.

Per person

2 oz / 50g buckwheat grain or flake

1/2 oz / 12 g butter

1/4 pint / 150 ml water

salt to taste


  • Use a heavy bottomed pan.

  • Roast the grain dry in the pan to develop the flavour.

  • Soak the grain in the water overnight.

  • Add the butter and salt and simmer over the lowest possible heat for 3 hours, add more water if required. - traditionally, simmer beside the ashes of the fire overnight.

  • Serve with a little cream or honey.