Thought I should share also here on the blog this little summer story + featured recipe from the Chalkboard Magazine, which is a recently found favourite of mine, full of inspiration regarding health, food, people and an adventurous lifestyle.
Summer time starting to be so close and people everywhere around getting in a vacation mood already, I knew I wanted to make this recipe something to suit the atmosphere – something energizing, easy, fresh…and definitely something using seasonal berries. Although it’s not full season here in Finland yet, some local berries are already starting to appear in the markets and I just cannot keep my hands off them.
I started making and liking raw buckwheat porridges already last summer and I still can’t get enough of all the different variations. Why I love these raw fruity breakfasts at the moment is because they are not only tasty and super easy to make, but also light enough for warmer summer days while still being full of nutrients. From this specific porridge, you’ll get antioxidants from the blueberries, potassium and manganese from the banana, fiber and protein from the buckwheat and essential fatty acids from the flax seeds. I like also adding some maca for an additional energy boost.
Raw buckwheat & wild blueberry porridge
What you will need:
1 large banana
1,5 dl wild blueberries
1 dl buckwheat groats
1 dl oat milk
1 tbsp flax seeds
½ tsp cardamom
1 tsp maca (optional) – I use Organic Burst
Preferred toppings: fresh fruit or berries, coconut, nuts, dried berries
How to do it?
- Soak the buckwheat in fresh water overnight.
- In the morning, rinse the groats well and then just blend them together with all other ingredients until smooth.
- Serve the porridge with your choice of extra toppings. Some of my favourites are fresh berries, dried mulberries and coconut.