That time again! That time of year when I wake up to bright rays of sunshine streaming in through my open window, to the songs of little birds sweet morning melodies, and to nice refreshing breakfasts. It seems like every year around May and June, I like to ditch the colder weather favourites (my beloved oatmeal and pancakes) for cooler and lighter bites such as smoothies and overnight breakfast cereals (see what I ate last year). There is something really nice about eating a small, light, and raw breakfast once spring and summer hits - it provides me with the power I need to conquer the day without any of that sluggishness from the heavy foods my body needs in the winter.
When it comes to autumn and winter style porridge, I often feel that they are a little, well, boring. Usually consisting of oats, some seeds, and maybe some dried fruit for sweetness, they are delicious, but easily something to grow tired of. But then comes spring and summer and porridge begins to take on new meanings to me. With the onset of great local fruit, breakfasts such as chia porridge, nut porridge, overnight oats, and raw fruit crumbles begin to take centre stage, and boy is that exciting!
Summer berries make some of the best additions to raw porridge. Strawberries, raspberries, blueberries, blackberries, you name it, add a wonderful sweetness, flavour, and a glorious colour to the breakfast bowl. For this recipes I used buckwheat, which as many of you will know isn't a wheat at all. In fact it is a seed, meaning that anyone with gluten sensitivities can easily digest it. Buckwheat is high in magnesium, fibre, potassium, and protein. With the addition of the 'Red Berry Boost', vitamins such a Vitamin C, selenium, B2, B3, and Vitamin A are added, making this a real nutritious little breakfast.
Berry Buckwheat Porridge
1 Cup Raw Buckwheat, soaked overnight and rinsed
1 Cup Raspberries (or Strawberries - fresh or thawed)
1 Apple, Cored
1/2 tsp Vanilla
1 Tbsp Honey or Liquid Sweetener of choice (you may need more or less depending on your fruit).
1.Soak the grains in water and leave out overnight. The next morning, rinse the grains well and drain thoroughly.
2. Combine the buckwheat, apples, raspberries, vanilla, and honey and puree until smooth. Taste and adjust for sweetness.
3. Divide among bowls and layer with extra berries if desired. Top with some Red Berry Boost for a nice crunch.
Red Berry Boost
Recipe: Makes 1 cup, easily doubled, or tripled.
1/4 Cup Pumpkin Seeds
1/4 Cup Dried Mulberries
1/4 Cup Inca Berries
1/8 Cup Goji Berries
1/8 Cup Pistachios
Combine all ingredients together. Store in a airtight container.