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After our juice fast i needed to make something easy to digest, something delicate on the stomach but filling and wholesome. Its not a good idea to overload your organs with heavy solids- there needs to be a gradual reintroduction. The Superfood Smoothies were the perfect beginning to our return into the world of solid food. Then i came across this recipe for raw Buckwheat porridge from the lovely folk at Green Kitchen Stories and i had to try it. I ended up making a few changes to their original, to work with what i had available, mainly i swapped orange juice for lemon and walnuts for some almond butter i had left over from making milk.


The resulting porridge isn’t what you’d expect but then i think thats the beauty of raw food- it changes your preconceptions, opens your mind and palette to another world of flavours and textures. Next time i would definitely stick to orange juice though- the overall finish was quite tart, not that i minded so much but for breakfast you may want something more mellow. This is a very easy dish to prepare, after the soaking process it comes together in 2 minutes. You can increase the quantity to make a larger batch to get you through a few mornings and because you store them in a jar (and they’re raw) they are a great, transportable, on-the-go breakfast. Buckwheat is relatively cheap and a little goes a long way. It’s gluten- free and has a wonderful creaminess when blended. You could jazz your porridge up with any number of delicious things, i went with toasted seeds, cinnamon, dates and bee pollen for one and blueberries, toasted seeds and goji berries for the second. You could change the fruit, perhaps banana, and different spices? Once you have the basic porridge its extremely versatile, so go with your stomachs and see where they take you…

(Makes 2 jars/ 4 portions, Vegan, Gluten- free)

  • 100g Buckwheat groats
  • 1 Green Apple
  • 2 tablespoons of Almond Butter (or any soaked nut of your choice)
  • juice of 1 Orange
  • 1/2 teaspoon of Cinnamon
  • 1 tablespoon of Agave Nectar


  • 2 tablespoons of toasted Seeds
  • 1 tablespoon of Bee Pollen
  • 10 dates, chopped
  1. Rinse the buckwheat real well
  2. Pop in a bowl and cover with plenty of fresh water
  3. Drain and rinse well before covering with water again
  4. Repeat this step every so often over the next 36 hours
  5. Drain and rinse for the final time before adding to a blender
  6. Add the other ingredients and blend until slightly smooth, but still with some nice chunks
  7. Layer in a clean jar with your topping
  8. Keeps in the fridge for 2-3 days