breakfast & buckwheaties

For many people breakfast is heralded as the most important meal of the day (except people who are "allergic" to mornings!). While I follow a light-to-heavy style of eating throughout the day to allow for more optimal digestion of food, many start their day with either fried foods or sugary cereals. I hope you can agree that this is not the most optimal start to anybody's day, especially if you want to avoid the mid-morning munchies!

Before you hand over your precious pennies for a McHeartAttack on your way to work I want to throw a few scrumptious breakfast ideas your way! With a little bit of planning and preparation during the week and the night before, you can have a delicious and nutritious breakfast ready to go in the morning.

Here are some mostly-raw plant-based breakfast ideas for you…

• bircher muesli with gluten-free oats or steel-cut oats
• brooke's bliss balls
• buckwheaties with almond milk and fresh fruit
• chia seed pudding
• cucumber with homemade hummus or activated almonds
• dehydrated banana pancakes
• fruit salad with coconut yoghurt and LSA mix
• green juice
• green smoothie
• quinoa porridge
• raw vegan desserts: apple & berry crumble
• raw vegan jelly 
• sautéed silverbeet or spinach, tomatoes and mushrooms in coconut butter, garlic and sea salt (add tempeh for a protein boost)
• superfood smoothie
• sprouted or wholegrain toast with almond butter or mashed avocado with lemon juice and sea salt
• warm water with juice of half a lemon (drink upon rising)

What's your all-time favourite breakfast that keeps you feeling satisfied and energised? 

buckwheaties

2-6 cups buckwheat groats 

Soak buckwheat in filtered water for 45 minutes before rinsing and sprouting (sprout in a bowl at room temperature) for 24 hours. Spread the sprouted buckwheat groats evenly over dehydrator trays with or without reusable teflex sheets and dehydrate at 40 degrees Celcius or 105 degrees Fahrenheit for 8-15 hours until dry and crunchy. Store the gluten-free buckwheaties in an airtight container and serve with almond milk and fresh fruit for breakfast or a satisfying snack!

With my cousin at the Vegie Bar in Melbourne