Buckwheat: The breakfast of champions (and how to cook it!)

29 March 2015
What is buckwheat? It’s a seed, which is prevalent in Asia, that boasts an exceptionally high nutritional value as well as comparatively high protein levels, 14%! What other grain can say that?! The consumption of buckwheat can help regulate your cholesterol, as well as lower your blood sugar levels. You can find buckwheat in its raw seed form, as flour, or even made into wafers called Kasha. You’ll find it at METRO in the organic food section.


raw buckwheat

1 tsp coconut oil or olive oil


sunflower seeds

pumpkin seeds

flax seeds or chia seeds

almonds or walnuts

dried fruit (cranberries or goji berries)

optional: a little bit of milk, or tahini with honey



Boil 1 part buckwheat in 2 parts water or broth on a low fire for 15 minutes. Mix in the coconut oil for its antibacterial properties, or the olive oil, and store in the fridge for at least 5 days.

Now, for the rest. Submerge a small amount of nuts and seeds in a bowl of saltwater and let sit, either in the fridge or at room temperature, for however long they need until they become soft. Be sure to scoop off the seeds that float, and throw them away. Drain and rinse well. Dry them with a towel and they’re ready to go! Keep them in the fridge for up to 3 days, or you could dehydrate them in the oven at no more than 150°C, or by using a dehumidifier.

So, if you have all these ingredients ready on Sunday, then the only thing you’ll have to do throughout the week is to simply throw them all together in a bowl and eat!


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