Since a huge part of our journey is about health and healing, and one of the ways we do that is through nutrition. I firmly believe that the food we eat can be nourishing AND delicious. This breakfast bowl concept was introduced to us by Emily & Corey of Where's My Office Now?, and has become a regular in our breakfast rotation. I like it so much that I've been known to make it for dinner, too! It's easily modified, and I've included some of our favorite variations at the bottom. Enjoy!
-3/4 cup raw buckwheat groats (soaked overnight in water)
- 1 1/2-2 cups of water
-1 or 2 eggs per person
-Coconut oil or pastured butter like Kerrygold
-Optional: avocado, chopped spinach, kale, or collard greens
1. Boil the water in a saucepan. Drain and rinse the soaked buckwheat and add to the boiling water. Reduce heat, cover, and cook for 15-20 minutes. Since my RV stovetop is propane and doesn't have much in between high and higher, I sometimes have to add more water until the groats are able to absorb enough. When the water is absorbed, shut off heat and let sit for 5 minutes. This helps the groats to fluff up.
2. Heat up a skillet, add butter or oil. When hot, crack eggs. We like our eggs gently fried, so that the yolk is still a little runny, but this also works with scrambled or poached eggs.
3. Add cooked buckwheat to a bowl with some butter, place eggs on top on buckwheat, and add fermented veggies. If you're using spinach or avocado, go ahead and add those, too.
(Makes enough for 2.)
-Cook eggs in turmeric for an extra anti-inflammatory boost.
-Add bacon or sausage to the finished bowl.
-Add sriracha, cholula, or fresh salsa for a spicy kick.
-I haven't tried it yet, but fresh basil or herbs would make an excellent addition.