Breakfast Bowl with Kefir and Blueberries

Name: Breakfast Bowl with Kefir and Blueberries
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (45 g) raw hulled buckwheat; 1/4 cup (40 g) pumpkin seeds; 1/4 cup (40 g) sunflower seeds; 1/4 cup (30 g) slivered or sliced almonds; 2 cups (500 ml) plain kefir; 2 cups (300 g) fresh blueberries; 1/4 cup (60 ml) maple syrup

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Preparation 15 min
Chilling 12 h
Servings 4

Nothing helps you get outside and seize the day like a hearty breakfast bowl. When nutty buckwheat meets kefir’s tang and the antioxidant-rich kick of fresh, water-packed blueberries—with crunchy almonds, pumpkin seeds and sunflower seeds—we call that a breakfast of champions.

Featured in RICARDO Magazine FALL 2018

Vegetarian
Vegan
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1/4 cup (45 g) raw hulled buckwheat
- 1/4 cup (40 g) pumpkin seeds
- 1/4 cup (40 g) sunflower seeds
- 1/4 cup (30 g) slivered or sliced almonds
- 2 cups (500 ml) plain kefir
- 2 cups (300 g) fresh blueberries
- 1/4 cup (60 ml) maple syrup

Preparation

- In a bowl, combine the buckwheat, pumpkin seeds, sunflower seeds and almonds. Cover with cold water and let soak overnight in the refrigerator. Rinse and drain.
- Divide the kefir among four bowls. Top with the buckwheat mixture, blueberries and maple syrup.

Note from Ricardo

Once rinsed and drained, the buckwheat mixture will keep for 1 week in an airtight container in the refrigerator.

Personal Note

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