
This recipe takes about 10-15 minutes to make and serves 1 person.
It is actually a totally raw, whole foods plant based/vegan and gluten-free recipe and it’s addictingly good. It’s for sure one of my favorite feel good recipes which makes me happy and energized! It is really refreshing and also filling, nice subtle sweet, tangy and spiced up. It’s awesome as a breakfast as well as for lunch.
If you don’t like it tangy, you could leave out the lemon and use a sweet apple instead of a sour one. you could also add some dates to it.

Ingredients:
- 75g raw buckwheat (dry weight), soaked overnight
- 1/2 tsp. cardamom powder
- 1/2 tsp. Ceylon cinnamon powder
- A pinch of ground Bourbon vanilla or vanilla extract
- 1 tsp. organic lemon zest*
- 1 small piece of ginger (optional)
- 1 tbsp. lemon juice (optional)
- 100 ml water
- 1 apple (I use granny smith)
- 1 grapefruit
- 1 hand or about 30g walnuts raw, partially soaked overnight

Directions:
- The day before: rinse the raw buckwheat in a strainer with water, then put it in a bowl, jar or other container along with at least double the amount of water. Also add the walnuts to it to soak along with the buckwheat, but leave a few walnuts to use as topping. If you want to use dates, you can also soak those separately in the 100 ml water you want to use for the porridge.
- When you’re ready to prepare the porridge, rinse the buckwheat and walnuts again in a strainer and add them to your blender. Set a little bit of the soaked buckwheat aside to use as topping.
- Clean and cut the apple, add half of it to your blender and cut the other half into smaller pieces to use as topping.
- Cut the peel off the grapefruit and above your blender, squeeze the juice out off the fruit flesh that did remain on the peel. Then cut some fruit flesh filets out off the grapefruit by cutting on the inside off the skins that separate the grapefruit parts (see picture), and set those aside for the topping. Add the remaining grapefruit to the blender.
- Cut the ginger in to smaller pieces and add to tbe blender along with the other ingredients for the porridge, except for the toppings (1/2 apple, some grapefruit filets, some soaked buckwheat, a few crumbled unsoaked walnuts). Blend the porridge until smooth.
- Serve the porridge topped with apple, grapefruit, buckwheat and walnuts. Enjoy!
*Tip for the lemon zest: I always take the zest from when I have organic lemons by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar in the freezer. this way I have it always on hand when I need and don’t have to use it at the moment I want only the lemon juice.
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