Raw Strawberry Pecan Buckwheat Bowl
Raw Strawberry Pecan Buckwheat Bowl is a delicious gluten-free and vegan breakfast. It’s a highly customizable bowl and provides you with amazing energy to start your day on the right foot. This dish contains a great amount of Magnesium, Vitamin C, Iron, Zinc, and even all the essential amino acids. You can interchange the strawberry for other berries if you wish, the same with the nuts and seeds.
This is a breakfast that you will have to think of ahead of time, as it requires soaking and sprouting of the buckwheat grain. Buckwheat is a nutritious grain that can be enjoyed by either eating it cooked or raw. It’s full of Copper, Manganese, Magnesium and B vitamins, making it one of my staple go-to gluten-free grains. I usually enjoy it both cooked and raw, but for this recipe, we’ll soak and sprout it.
You might be wondering why it’s necessary to soak and sprout the buckwheat. Here are some reasons to consider soaking and sprouting.
Increased bioavailability making it easier to absorb nutrients.
Removes phytic acid, which is an acid that can inhibit absorption.
Improved gut health because the phytic acid can no longer irritate the gut lining.
Becomes more alkaline. This is because other nutrients become available for absorption through soaking and sprouting, which makes makes the grain less acidic and more alkaline.
Give this Raw Strawberry Pecan Buckwheat Bowl a try! Breakfast bowl lovers rejoice, this one’s for you. For other nutritious vegan and gluten-free meal ideas and recipes, be sure to find and follow me on Instagram!
Ingredients:
3/4 cup of sprouted buckwheat
1/4 cup pumpkin seeds
1/4 cup plant-based milk (I used oat milk in this one, but any will do just fine)
1/4 cup of cut strawberries
1 apple
2 tbsp hemp seeds
1/4 cup pecans
1 tsp vanilla extract
Pinch of sea salt
Directions:
Start by taking 1/2 cup of unsprouted buckwheat grains and soak them in a bowl or jar of water overnight. I choose to do 1/2 cup of buckwheat at a time as it will expand and give you more than 2 servings of sprouted buckwheat. The next morning, when the buckwheat has been soaked overnight, you’ll want to discard the the water, rinse the grains, and discard the fresh water. If you’re sprouting in a bowl, spread the grains out with space, and leave partially covered for the next 24 hours. If you’re sprouting in a jar, you’ll need to place the jar upside down, on a diagonal angle so the excess water can drain. Jars will require some type of mesh lid. You can either make your own or find some to purchase online. After 24 hours, the grains should have sprouted. You can either consume them now, or repeat the process of rinsing and draining the water, and letting them sit for another 24 hours.
Take your sprouted buckwheat and place in a high speed blender with a roughly chopped apple, pumpkin seeds, 1 tbsp of hemp seeds, pinch of sea salt and vanilla extract.
Start the high speed blender and slowly add your plant-based milk to the mixture. You can adjust the amount of liquid in there if you need to alter to the desired consistency. Start slow.
Put the mixture in your bowl, and spread the other 1 tbsp of hemp seeds on top.
Cut up the strawberries, gather the pecans, and enjoy the results.