MINT BUCKWHEAT YOGHURT
1 Cup Buckwheat Groats, soaked
1/2 Cup Cashew Nuts or Pistachios, soaked
1 Tablespoon Coconut Oil
2 Tablespoons Nut Milk, or Fresh Orange Juice from 1/2 Large Orange
Handful Fresh Mint Leaves
1/2 Green Apple or 1/2 Sweet Potato or 1/2 Cup Frozen Blueberries or 1 Ripe Mango/1 Cup Dried Mango
Lemon Juice, optional
Pinch of Saffron
1 Teaspoon Maca Powder
1 Teaspoon Cinnamon
Soak the buckwheat and nuts for at least two hours or even overnight. Blend in a food processor for 1 minute, then add the nut milk or fresh orange juice and blend for another minute. Now add the coconut oil, mint, your choice of fruit ( my favourite are frozen berries and lemon or mango), lemon juice if using, saffron, maca and cinnamon. Blend for 2-3 minutes until entirely smooth.
Pour into bowls and chill in the fridge for about one hour, if you prefer it a little stiffer and more refreshing. You can, of course, eat this straight away. Top with berries, bee pollen, super foods of choice and Qnola.
Recipe by Danielle Copperman.