I love green smoothies in the morning, but sometimes I crave something different.

Buckwheat porridge is what I’ve turned to these days for a change. Buckwheat is actually a member of the rhubarb family, not wheat, thus it is gluten free. Buckwheat is filling as it has a long transit time through your digestive tract. Add in some berries for antioxidant power, and you’ve got yourself a solid breakfast or snack.

Simple, tasty & nutritious!

Serves: 1

Gather:

1 cup of raw buckwheat groats soaked overnight (I use the Bob’s Red Mill Brand)
1 1/4 cup unsweetened almond milk
Up to 1 tsp maple syrup (or leave out completely like I do)
1/4 tsp cinnamon
1/4 tsp vanilla powder
1 cup of berries of your choice—my favorites are blueberries and blackberries
1 Tablespoon hemp seeds

Thoroughly rinse the buckwheat groats.

Add the groats, almond milk, maple syrup, cinnamon and vanilla to a blender and blend until smooth and creamy. It will have a porridge consistency.

Top with the berries and hemp seeds and enjoy!

 

Relephant:

Six Smoothie Mistakes We are Making & How to Fix Them.

 

Author: Cori Bernardo

Editor: Catherine Monkman

Photo: Author’s Own