Those who have been following me for a while will know that I'm a huge buckwheat lover (sorry about all the instagram posts about my buckwheat porridge, I just love it so much). 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.
1/2 cup buckwheat groats
1 tbsp whole flaxseed or chia seeds
1 tbsp protein
3/4 cup almond, rice or coconut milk
1 tsp maca powder (optional)
Optional extra: sometimes I like to add in 1-2 tsps coocnut oil
Toppings: either 1/2 cup berries or 1 banana, 1 tablespoon tahini, 1 tablespoon pumpkin seeds, 2-3 tablespoon coconut yoghurt, 1-2 tbsp coconut flakes, 1 tbsp goji berries, handful of nuts
1. Add buckwheat and flaxseeds into a jar and cover with water (around 3/4-1 cup worth). Pop this in the fridge and soak overnight.
2. 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).
3. Add the buckwheat mix, protein, maca, sea salt, milk into a small saucepan and heat over medium heat for 5 minutes, string 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).
4. Pour porridge into a bowl and add your favourite toppings.
Recipe by Natalie Brady, from Natalie Brady Nutrition ©