“Buckwheat is one of my favourite things to eat and cook with! It’s so versatile, gluten-free, easy to digest and a good source of antioxidants, particularly rutin which is a great anti-inflammatory. This yummy porridge is so quick to make and will put you in good stead for a busy day.”


  • ½ cup raw buckwheat
  • 1 cup unsweetened almond milk
  • ½ cup of frozen or fresh blueberries
  • 8 activated almonds
  • 6 activated walnuts
  • 2 teaspoons of pepitas
  • ½ teaspoon of cinnamon


  1. Place buckwheat and almond milk in a saucepan over high heat.
  2. Bring to the boil and then reduce heat down to a simmer until all almond milk is absorbed and buckwheat is tender.
  3. Roughly crush almonds, walnuts and pepitas in a mortar and pestle.
  4. Stir through buckwheat.
  5. Add in blueberries and cinnamon and eat while still warm.