1 cup fresh strawberries
1 tsp cinnamon
1 pinch himalayan salt
3 medjool dates, pitted
3/4 cup raw buckwheat, soaked overnight
1 dropper of vanilla or berry flavored stevia drops, optional
2-4 tbs of water, optional to help blend (I try to use as little as possible to keep my porridge thick)
1 tbs raw almond butter, or any nut/seed butter (I use Artisana Organics)
1 tbs cashew pieces
1 tbs dried coconut
1/4 cup fresh strawberries, chopped
Drizzle of date syrup, optional*
1. First, you will want to soak your buckwheat in clean purified water overnight. This will soften the buckwheat and allow it to sprout and become living. Buckwheat is very mucilaginous. You will notice that the water you soak it in becomes very thick and slimy. Make sure you drain and rinse the buckwheat very well until the water runs clear.
2. Combine buckwheat into a blender (or food processor if you don't have a blender) with the remaining ingredients in the order listed above. Blend for approximately 30 seconds or until smooth and creamy.
3. Pour into a bowl, top with your favorite toppings, and enjoy.
* You can also use maple syrup, raw honey, coconut nectar, or any sweetener of your choice.