We all know that what we eat for breakfast sets us up for the day and this recipe from holistic nutritionist Natalie Brady is sure to keep us functioning at our best for longer. If you’ve never tried buckwheat before this is a fantastic place to start, it’s high in amino acids, fibre & essential minerals and has a mild nutty flavour that works with just about everything.
This recipe is suitable for those that are gluten or dairy-free and is such a quick and easy way to incorporate loads of nutrition into one delicious meal.
From Natalie …
Those who have been following me for a while will know that I’m a huge buckwheat lover. There’s nothing quite like a nice warming bowl of porridge on these cold winter morning!
A few reasons why I love buckwheat… buckwheat is actually a seed, which is gluten free, low GI and is great for cleansing the intestines! Buckwheat groats are an amazing superfood, they are really nourishing to our nervous system, as they contain a range of B vitamin’s which is crucial for nerve function, as well as the amino acid tryptophan, which helps to make serotonin, the FEEL GOOD hormone. Buckwheat has a light nutty flavour, it’s high in amino acids, fiber and essential minerals manganese, magnesium, zinc and copper. It’s also rich in anti-oxidants and is anti-inflammatory.
This is a really nice, warming and grounding way to start that day. It’s important to soak the buckwheat overnight to help make the seed a lot more digestible. It also shortens the cooking time.
Natalie’s Buckwheat Porridge
Ingredients:
½ cup buckwheat groats
1 tbsp chia seeds or flaxseeds
¾ cup water
1 20g serving protein powder
1/2 tsp cinnamon
1 tsp maca powder (optional)
pinch of sea salt
¾ cup unsweetened almond milk or coconut milk
Optional: Sometimes I like to add in 1-2 tsp of coconut oil
Topping options: 1/2 cup berries OR 1/2 banana with 1 tbsp tahini OR almond butter OR 2 heaped tbsp coconut yoghurt
Instructions:
Add buckwheat and chia seeds into a jar and cover with water (about 3/4-1 cup worth). Pop this in the fridge and soak overnight.
In the morning drain the buckwheat mixture in a sieve and rinse under running water (if I’m short on time I often skip this step, and just poor out some of the excess liquid).
Add the buckwheat mix, protein, maca, sea salt, milk into a small saucepan and heat over medium heat for 5 minutes, stirring regularly. (If you have frozen berries you can either add them to the mixture while it’s cooking, or heat them in a separate saucepan over medium heat, then add them to the top of the porridge).
Pour porridge into a bowl and add your favourite toppings like this Sunflower Seed Nutella.
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