Breakfast….Breakkie…Desayuno…

Breakfast…Mmm..Do you ever go to bed just fantasizing about what you’re going to have in just a few hours time? I DO!

In fact, I think about it all the time..From pancakes to porridge to matcha lattes to muffins I just can’t seem to get enough of this most important meal of the day! Lately I’ve been obsessed with two things…namely buckwheat porridge for starters. Buckwheat, actually isn’t wheat — it’s really a relative of rhubarb! Yet buckwheat, which has a low glycemic index, traditionally has been used as a grain in cooking. Because it’s not a member of the grain family, people who can’t tolerate wheat can use it without concern. So while all time I’ve been bemoaning the fact that I can’t have oatmeal because I simply can’t handle oats —my digestion goes haywire, I could have been eating this. And thus I have pretty much daily for the past month or so and I feel full as well as energetic. So here I share with you a basic porridge recipe.

oatmeal

Lately I’ve been having my favourite buckwheat porridge with maitake extract. Maitake is known lowering blood sugar levels and is high in beta-glucan, which is known to activate the immune system. It’s also speculated to help with cancer, diabetes and hypertension.

Recipe:

  • 1 cup of your favourite milk (I prefer Rude Health Almond Milk)
  • 1 sachet of maitake mushroom
  • 1/2 cup of buckwheat porridge
  • 1/2 teaspoon of vanilla
  • 1 teaspoon of agave or more depending on your preference
  • topped with blueberries, cranberries, banana coins & nuts if you fancy

(I like how the tartness of the cranberries counter balances the sweetness of the banana.)

Method:

Heat up your milk and porridge til  it becomes thick. Add the vanilla extract, agave and maitake. Stir.

Remove from pan and top with your favourite toppings. Enjoy!

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