I am so not a morning person, that’s why I need some serious motivation to get out of bed, especially during the winter… Breakfast is probably my favourite time of the day. On weekends I like to take it slow, making plans about the day ahead, plans that more often than I care to admit never concretise…
During these cold months I rely on porridges as my breakfast to go. Oats, buckwheat,quinoa, amaranth… I love mixing flavors and colors.
In this occasion I complemented the nutty flavor of the buckwheat with fruits packed with vitamin C, so convenient to avoid flus and colds.
INGREDIENTS (serves 2):
– 1 cup of buckwheat
– 1 cup of water
– 1 cup of almond milk
– 3 tablespoons of raw honey
– 1 pinch of salt
– 1/8 teaspoon of vanilla powder
– 1/2 cup of chopped mango
– 2 tangerines
– 2 tablespoons of pomegranate tendrils
– A few mint leaves
Leave the buckwheat in water the previous night. In the morning rinse well under running water.
In a pan put the buckwheat with once cup of water and bring to boil. Reduce the heat to low and add the vanilla, one tablespoon of honey and a pinch of salt. Stir well and let it cook stirring frequently so it doesn’t stick to the bottom.
Add in the almond milk little by little make sure that the buckwheat is never too dry.
Keep cooking for about 20 minutes and serve in bowls topping with the mango, the tangerines and the pomegranate. Drizzle with a bit of honey and sprinkle some mint leaves on top.