Power Breakfast: Buckwheat Porridge With Papaya
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You are the master of your dietary destiny. Pick up a boost from fitness guru and nutritionist Julie Montagu's new book, Superfoods, and start your morning off with fruit, fiber and hey, maybe even a workout.
At first glance, you might think this is going to be a tricky recipe, but in reality it's quite easy — especially when it comes to making the buckwheat porridge. You can get most of this ready the night before, which is a bonus, particularly if you're rushing to work or taking the kids to school.
In addition to being high in vitamins A and C, papaya contains papain, a digestive enzyme that is used to treat digestive disorders. It is also excellent for skin conditions, such as acne.
- 1 cup raw buckwheat groats
- 2 cups water
- 1/2 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- 1 large papaya
- Zest of 1 lime
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons raw honey
- 2 tablespoons pumpkin seeds
- :::porridge:::
- Soak the buckwheat groats in the 2 cups water for at least 1 hour or overnight.
- After soaking, strain and rinse well. Put the soaked groats, almond milk, vanilla extract and lime juice in a blender or food processor and blitz well.
- :::topping:::
- To make the topping, peel the papaya, then cut it into chunks and place in a large jar or container. Add the remaining ingredients and mash together with a large spoon — this will release the juices from the papaya, but be sure to leave a few good chunks.
- Cover your jar or container with an airtight lid and place in the fridge to marinate if you have time. (Again, a great one to get ready the night before.)
- Once marinated and ready to go, put your porridge in a bowl and spoon the papaya topping all over.