1/13/2014

sprouted buckwheat and coconut yogurt breakfast bowl

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Hi there! I can’t believe we’re nearly halfway through the first month of the year. I hope you are well have are getting off to a great start. Now that I am fully healthy again I am back to my morning breakfast routine.

I’ve been sprouting pretty much everything lately and buckwheat is one of my favorites. I like crunchy foods from time to time and this breakfast bowl hits the spot. For a quick guide to sprouting this delicious seed check out my granola post from a few weeks back. Once it’s sprouted you put it on a lined dehydrator try and dehydrate for several hours, I usually just do it over night at the lowest setting. Super easy and then it’s ready to go the next morning.

If you do not have a dehydrator you can buy sprouted and dehydrated buckwheat at many organic grocery stores. Alternatively, you can follow follow the first three steps in this recipe. Rinse super well as they get slimy. Sprouted buckwheat will keep in an airtight container in the fridge for 4 days.

For this bowl I used sprouted pumpkin seeds as well. I always have a little bowl of seeds soaking on the kitchen counter. This makes them accessible to toss on my breakfast bowls, in a smoothie, or on top of a salad. Once the seeds have soaked overnight I’ll sprout them like I do the buckwheat but they usually are already sprouting in the bowl in which case I rinse them well and put them in an airtight container in the fridge. Freshly sprouted anything will rot fast so rinse well and chill it promptly.

A friend was mentioning how expensive berries are the other day. One of the main reasons is because they are out of season. I love to eat berries so I will buy them frozen and let them thaw in a small bowl of warm water. Foods that are flash frozen are more nutrient dense and they taste great because they were frozen in peak season versus flown in from another country. While I am all for eating locally and seasonally, sometimes a girl just needs to eat berries ;)

I’ve been into turmeric for a while now and I love it on my breakfast. It gives a nice bitter flavor, adds color, and of course is loaded with anti inflammatory properties. Super healthy and pretty. Win win.

For more sweetness I’d go for stevia or some more dried fruit. I’ll post my recipe for coconut yogurt in March, it still needs a little more work ;) I can’t wait to share it with you!

Sprouted Buckwheat & Coconut Yogurt Breakfast Bowl

serves 1

 

Ingredients //

  • 1/2 c. sprouted buckwheat (dehydrated)
  • 1/2 c. coconut yogurt
  • 1 c. berries of choice
  • 2 Tbsp. goji berries, soaked in warm water for 10 minutes
  • 2 Tbsp. sprouted pumpkin seeds
  • 2 Tbsp. hemp seeds
  • 1 tsp. ground vanilla
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • Pinch Himalayan salt

Method //

  1. Put buckwheat and yogurt in a bowl.
  2. Add the rest of the ingredients on top.
  3. Serve immediately.
  4. Enjoy!

 

If you sprout in large batches you can make enough to last for weeks, talk about time saving! There you have it. Simple, healthy, and tasty. Eating well does not have to be complicated or take forever. With a little planning you can make healthy meals part of your everyday life.

I’m here to support you. Let me know how I can help.

Have a great week and see you back here soon!

xoa

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