Your Recipe

Recipe Instructions:

Ingredients
1 cup buckwheat groats, soaked overnight
2 cups blueberries
2 tablespoons maple syrup
1/2 cup almond milk or water
1 banana
juice of half a lemon
1 teaspoon vanilla

Preparation
Cover buckwheat with water in a bowl. Let sit overnight. The next morning, drain and rinse very well.
Using a blender or food processor, blend the blueberries with honey or maple syrup until very smooth. Remove about a 1/4 cup of the blueberry puree and set aside.
Add the buckwheat groats, milk or water, banana, lemon juice and vanilla to the remaining blueberry puree and blend until smooth.
Serve the buckwheat porridge in clear glasses and stir in the reserved blueberry puree for a marbled look. Top with more blueberries or other fruit, if desired.