Sometimes I hate trying to come up with a name for a recipe. I had originally made this recipe with a combination of steel cut oats and old fashion rolled oats but I made the switch to buckwheat. No, not because I’m going gluten free or anything, but because my dosha suggests buckwheat for a grain.
Let me guess… what’s a “dosha”?
In Ayurveda, everyone is made up of one or a combination of the the three different dosha’s. Dosha’s are a person’s natural physiological states but they can change depending on the season or life stage. I’m still learning about Ayurveda, but as I begin to get more immersed, I start feeling better physically and mentally… but back to the recipe!
So, why buckwheat?
As implied, buckwheat (despite the name) is gluten free – in fact, it’s not even related to wheat! Not only is it high in iron, B1, magnesium, and B9, it’s high in fiber so aids in digestion, lowers blood pressure, good for the skin, and helps reduce cholesterol – and that’s just some of the benefits!
So when I make this recipe, I usually don’t have it looking so pretty. I make it in a container, in the morning, add the berries, and go to work… but for aesthetic reasons, I put it in a nice dish as it looks more appealing this way!
Serving Size: 1
- 2 tbsp Buckwheat grouts – not kasha
- 2 tbsp chia
- 1 tbsp cocoa powder
- 1 scoop protein powder
- 1/2 – 1 cup coconut milk
- toppings as desired
Add everything to a leak-proof container (I use a 2 cup container) and shake the crap out of it! Place it in the fridge overnight and enjoy the next morning.
- Play around with the toppings. I like to add frozen raspberries in the morning, so by the time I get to work and am ready to eat it, the berries have thawed and there’s a bit of juice – mix it in, and yummy! I’ve used frozen blueberries the same way. Fresh banana sliced on top would also be delicious – and a tablespoon of peanut butter and you have yourself some chunky monkey!
- I’ve used both almond milk and coconut milk and coconut milk works WAY better! The coconut milk is quite thick, so the buckwheat tends to get almost suspended in the mixture and it’s quite nice. I find the almond milk is quite thin, so the buckwheat sinks and gets stuck at the bottom. I find just mixing it up and adding the raspberries, by the time I get to work, it’s thickened. Once I had the opposite happen and it formed a crust at the top of the mixture and very liquidy beneath it. In that case, I added everything to a blender and drank it like a shake.
- I highly suggest mixing it up the night before eating it. I had it where something happened and I didn’t eat it and although it was perfectly healthy, it didn’t taste the same and I didn’t like it.
- You don’t have to use vegan milks and protein powder but I don’t know how it’ll turn out.
- I use a chocolate protein powder but felt it wasn’t chocolaty enough so added the cocoa which really doesn’t add much to the nutritional content – just 20 calories per tablespoon – and who doesn’t like starting their morning with chocolate? AND it’s healthy!!!
- Calories: 350
- Fat: 13.5 g
- Carbs: 33 g
- Fiber: 15 g
- Sugar: 0.5 g
- Protein: 23 g
- Iron: 3.5 mg
- Calcium: 406 mg