Pumpkin Buckwheat Porridge

Serves 2

60 Minute Prep Time

By Erin Ireland on November 5, 2014 , categorized in Breakfast

buckwheat porridge

With a half cup of pumpkin per serving, this high-fiber, energy-packed breakfast bowl will easily tide you over until lunch or beyond. And did you know this carotenoid-rich squash is filled with nutrients like vitamin C and potassium? Sprinkled with chocolate-y cacao nibs and crunchy macadamia nuts, you’ll feel like you’re eating dessert.

Ingredients

  • 1 cup soaked buckwheat groats
  • 2 cups water
  • 1 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 1 serving French Vanilla Vega One™ Nutritional Shake
  • 1 banana (frozen)
  • 1 Tbsp pure vanilla
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1 1/2 tsp cinnamon
  • 1 Tbsp macadamia nuts, chopped
  • 1 Tbsp cacao nibs

Preparation

  1. Soak buckwheat groats in water for at least 1 hour, then rinse well using a sieve.

  2. Add buckwheat groats to your blender along with pumpkin, almond milk, Vega One, banana, and spices.

  3. Blend until smooth and pour into two bowls.

  4. Garnish with nuts and cacao nibs and serve chilled.

Erin Ireland

Erin Ireland is a passionate food reporter for The Peak Radio, The Rush on Shaw, CTV Morning Live, and her website, itstodiefor.ca, which serves to connect Vancouverites with the best food in the city. She is also a freelance recipe developer who contributes to Vega’s Recipe Center. Two years ago Erin made the switch to a mainly plant-based diet and has never looked back. She’s found it shockingly easy to dine out on a regular basis and enjoy vegetarian and vegan options. To Die For Fine Foods, an artisan baking company specializing in gourmet banana bread and lemon loaf, is the other half of Erin’s career that began four years ago in her home kitchen. In a past life, she lived in South Carolina and played four years of NCAA volleyball while earning a degree in Mass Communication.

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