TURMERIC PUMPKIN BUCKWHEAT PORRIDGE
1 cup cooked buckwheat
250ml organic coconut milk or cream
1/2 cup cooked pumpkin
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon goji berries
1 teaspoon each sunflower pumpkin seeds
teaspoons black sesame seeds
2 teaspoons maple syrup
1 tablespoon firm organic coconut milk or cream from the top of the can
Put the cooked buckwheat, coconut milk, pumpkin and spice into a pan and cook over a medium heat for 5 minutes or until heated through.
Spoon the porridge into a bowl, top with the goji berries, seeds, coconut cream and drizzle with the maple syrup.
To precook buckwheat: Soak buckwheat in cold water overnight, rinse under cold water and drain well. Cook the drained buckwheat in boiling water for 10-15 minutes or until just soft, drain well and allow to cool.Store in an airtight container for up to 3 days