RECIPE: Buckwheat Porridge for Breakfast
I feel like a British folklore character for saying “porridge”. If you want to know more about buckwheat, skip to the bottom for nutrition info.
Buckwheat is a whole grain, complex carbohydrate, fibrous and delicious!
BUCKWHEAT
-Complex carb = good for energy
-Soluble fiber source = slow release of glucose into your blood stream, which means it’s stabilizing for blood glucose!
-Buckwheat is rich in B vitamins and is a complete protein (all 9 of the essential amino acids present!)
-Whole grain that’s gluten-free. I know people are preachin’ against grains, but that’s bogus. Whole grains are so great for your gut and your heart.
Step #1: SOAK
1 C Buckwheat (cheaper if you buy from the bulk bins!) + 2 C Warm Water
Soak for 2-4 Hours
Step #2: DRAIN These two steps will help maximize the nutritional benefits for your body!
After, set aside 1 C of Buckwheat for immediate use.
Scoop 1/2 C and portion into bags for future use.
Freeze these bad boys (I write instructions on these so I remember what to do with them in the future).
Step #3: BOIL
3 C Milk of choice + 1 C Buckwheat
For 5 minutes on med/high heat, stirring often
Step #4: SERVE
With your favorite toppings! Pictured here is 80% dark chocolate, 1/2 banana 1/8 C blueberries, chia seeds and almond butter.
Store in the rest in the fridge for a quick grab-and-go breakfast for the week!
