Weekend Recipe - Coconut Buckwheat Porridge

This recipe is super easy (as I always like) and it is also courtesy of the incredible Meghan Telpner whom I have a girl crush on. This chic is amazeballs in the kitchen and seems to know everything and anything, whilst maintaining an all-round healthy approach to eating and food. Totally my kind of chic. So here is a super delish recipe that will start your day with a bang! but can just as easily be had for lunch or a hearty snack.

Ingredients (Serves 1-2)

• scant 1/4 cup toasted buckwheat, ground (or raw-activated-and-dried buckwheat)
• 1/2 cup + 2 Tbs coconut milk
• 3/4 cup water
• 3/4 tsp vanilla
• 1 Tbs raw honey
• 1 Tbs shredded coconut
• 2 Tbs currants
• 2 Tbs chopped pecans
• drizzle of coconut syrup

Instructions

Bring the coconut milk, water, vanilla and honey to a boil in a small pot. While the liquid is heating up, grind buckwheat in a coffee grinder until fine.

Add the buckwheat to the pot, stir well and turn the heat down to a low simmer. Cover and cook for 10 minutes, checking every few minutes to see if the porridge needs more liquid (we added a few extra tablespoons).

Scoop into a bowl and add shredded coconut, currants, pecans and coconut syrup. Enjoy!

Something super coolio about Buckwheat that you may not know is that it is used as both a food and a healing herb. Some sweet health benefits include:

• Adjusts metabolism, fat and the lipo-soluble vitamins due to the presence of inositol.
• Helps the liver in processing hormones, medicines, and glucoses, with a protective hepatic effect.
• The concentration of magnesium offers a relaxing effect over blood vessels, improving circulation and decreasing blood pressure.

So this weekend why not try this out and sit down to enjoy a lazy brekkie with a loved one.
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This scrumptious recipe has been grabbed from here