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.
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.
- 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.)
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!