I am lusting after berries at the moment! And not in the kind of ‘oh, they’re nice’ kind of way, but that ‘I-just-can’t-get-enough-right-now-that-I-must-eat-for-breakfast-lunch-and-dinner’ way. You know the kind I’m talking about? Some may call it obsession… but I just say I fancy the pants off them and maybe, just maybe my body needs what they have to offer.
Berries are high in vitamin C, potassium, magnesium, folate and they even contain phytochemicals and flavanoids which may help to prevent some forms of cancer. Plus, they are low in fructose (for those watching their sugar intake) AND they taste incredible.
I decided to give into my berry obsession this morning and create this recipe, which also includes a few of my favourite ingredients right now – buckwheat and chia seeds. It’s the perfect Summer breakfast!
What you need:
For the berry mixture…
3 cups berries (equal amounts strawberries, blueberries and raspberries)
1/4 cup water
6 pitted medjool dates
For the porridge…
1 cup activated buckwheat
4 tablespoons chia seeds
2 cups unsweetened almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
How to make:
For the berry mixture… add berries, water and dates to a high speed blender and puree.
For the porridge… Pour berry mixture into a large glass bowl, along with buckwheat, chia seeds, vanilla extract, cinnamon and almond milk. Stir well to combine. Cover and leave in the fridge overnight (or for a few hours to enable the chia seeds to soak up some liquid. When ready, separate into 4 bowls and enjoy.