Over the past few years, I’ve really started enjoying a healthy breakfast full of raw plant based foods and superfood powders, proving you don’t have to sacrifice on flavour. Also nothing sets the tone for the day better than having an abundance of fresh whole foods to nourish your insides! Trust me, you’ll feel awesome for making the effort of fuelling your body the right way, and wonderfully energised to take on the day.
Today I am introducing buckwheat to those of you who are not so familiar with it. It’s also my latest obsession so I’m excited to be sharing more on this amazing little…well…SEED! Yes, that’s right. These mini green and sandy triangles are actually an ancient seed related to rhubarb, not a grain as the name suggests and yes, another superfood with plenty to boast about. It’s high in plant protein, fibre, manganese, magnesium, is gluten free and contains vitamins B1, C, and E…Important for glowing skin and balancing your blood sugar levels, helping you feel fuller for longer.
Similar to quinoa, buckwheat is super versatile and often used the same way as grains hence it is generally categorised as such. You can cook it like quinoa, in under 10mins, soak it and dehydrate it at a low temp (activated) to enjoy as a crunchy topping on smoothies, granola and chia porridge, or warm in curries! It has a very similar consistency to brown rice when cooked and a subtle nutty flavour to it. It can also be ground down to a flour (when raw) for use in baking. I just love how it can be eaten sweet or savoury, hot or cold. Another fun fact, buckwheat flour is also the base of the up and coming (in terms of popularity) Soba noodles. Soba is actually the Japanese name for buckwheat. I didn’t know that until recently! Bonus. Although I’m yet to experiment with Soba noodles, I have heard it’s a great alternative for egg and flour based noodles.
You can purchase already ‘activated’ raw buckwheat (also known as buckwheat groats) in most health food stores. This version just means you can throw it straight in smoothies, or a summer porridge like below, no need to soak and cook. I personally love this option for when I’m on the run or time poor. It’s a little more costly to purchase a bag of activated buckwheat, but so worth the investment if you can.
I’ll be sure to come back and post a warm buckwheat porridge as we head into the colder months here in Australia, but if you are going to cook it, be sure to soak them overnight, or at least for 8 hours like you would most grains. Doing so helps to deactivate the enzyme inhibitors that coat the grains thus making it a whole lot it easier on your digestive system. No matter which way you decide to eat buckwheat, I’m sure you will love it.
This recipe is similar to my chia, almond and banana porridge, and resembles a thick smoothie which has been so perfect over the summer. I just love the creamy yet slightly crunchy texture which goes so perfectly with the fruits. What I believe to be the perfect little summer porridge.
- 1 cup blueberries or strawberries
- 1 cup activated buckwheat
- 1 heaped tsp maca
- 1 heaped tsp lucuma
- 1 frozen banana
- ½ cup almond or coconut milk
- 1 Tbs tahini
- 1 medjool date
- 2 Tbs chia seeds
- 1 tsp vanilla powder
- 1 tsp cinnamon
- Fresh fruit, crushed almonds, granola, or hemp seeds
- In a blender, gently blend together the first 5 ingredients on a low speed until the banana starts to breakdown. You may need to use the tamper to move things around until they combine.
- Add the remaining ingredients and turn up the speed until you reach a smooth but thick consistency. This shouldn't take longer than 30-40 seconds.
- Serve immediately into a bowl or glass jar and top with your choice of fresh fruit, crushed almonds, granola or hemp seeds.