Buckwheat is one of the few plant based foods that contains all nine essential amino acids. Pair it with vitamin C rich foods to help boost iron absorption
4 servings | 10 minutes | 35 minutes
- 1 cup raw buckwheat groats
- 1 ¾ unsweetened coconut beverage
- 3 tbsp honey (or maple syrup)
- ½ tsp vanilla extract
- ½ tsp sea salt
- ¼ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅓ c coconut milk
Toppings
1 cup pomegranate seeds (about 1 pomegranate)
- 1 orange, segmented (or cantaloupe, kiwi, mango all are high in Vitamin C)
- 2 tbsp chopped pistachios
Prep the buckwheat
- In a fine-mesh sieve, rinse buckwheat groats under cold water until water runs clear
In Saucepan
Combine buckwheat, coconut milk, honey vanilla, sea salt, cardamom, ginger
Bring to a boil. Reduce heat to low. Cover and simmer until buckwheat is tender, about 15 minutes.
Remove from heat. Let stand for 5 minutes.
Serve with a sprinkle of toppings, pomegranate seeds, orange slices, kiwi, berries and pistachios
