Recently, we have been making a lot of different porridges or smoothie bowls in the morning. I like to experiment with different flavors, toppings and presentations. My kids both really love porridges, particularly cold and raw ones. Every time I put a tiny bowl of porridge and a spoon in front of Mila, we don't hear a single noise from her until she's done.

With the first organic strawberries of the year now available at the Farmer's market, I was looking for a new breakfast idea more appropriate for the summer weather. We did try raw sprouted buckwheat porridge before but we were never really thrilled about it, especially because of the grainy texture or the overwhelming earthy taste of the groats.

So when I decided to give the blended sprouted buckwheat another chance, I wanted to go with something that was fruitier and refreshing. With the lemon juice, the strawberries and the cardamom, the porridge is so light and insanely delicious, but without sacrificing the hearty and satisfying feel of an hot oatmeal or overnight oat bowl. The vanilla coconut yogurt swirling through this strawberry porridge is almost too pretty to be eaten, don't you think? Makes me think of my favorite ice cream flavor of all time, vanilla raspberry swirls!

Buckwheat groats are naturally gluten-free and comes from a plant related to rhubarb. I often use buckwheat flour to make crepes in the morning (I served my crepes with fruits or nut butters topped with maple syrup or blackstrap molasses). Sometimes, I also like to mix whole and raw buckwheat groats with oats in my favorite granola recipe. In this raw porridge, the buckwheat groats provide fibre, which means that the energy will be released slowly throughout the morning and will prevent your body from feeling too tired or hungry. They also add complete protein (including all the essential amino acids).

Variations on this porridge :

If you don't like the taste or texture of the sprouted buckwheat or if you can't find groats, you can still do this lovely porridge with oats instead.
I like to garnish my porridge with pistachios (they pair so well with red berries!), fresh berries, groats and bee pollen. Cacao nibs, desiccated coconut and other seasonal fruits are great toppings too!
On warmer days or when your kids feel like eating ice cream in the morning, try to pour this porridge in your ice cream machine or just do the recipe with frozen bananas instead. It's great for teething babies too :)
Try fresh or frozen raspberries, blueberries or cherries instead of strawberries. You might have to adjust the taste by adding a sweetener other than bananas, but it'll turn as delicious!
Instead of the coconut yogurt, you can try cashew yogurt (recipe here) or mix organic greek yogurt or sheep's yogurt with 1 teaspoon of vanilla extract.

Strawberry, vanilla & pistachio raw buckwheat porridge

Yield : 4 servings

Ingredients :

1 cup raw buckwheat groats (or oats if you prefer), soaked overnight (or at least 8 hours)
4 cups organic strawberries (fresh or frozen) + more for garnish
1 large banana (or 2 small) - frozen if you want
Juice and zest of 2 organic lemons
1 teaspoon vanilla extract
1 pinch cardamom (optional)
1 tablespoon maple syrup (or other sweetener like 1-2 pitted dates or 1 tablespoon raw honey) - optional and to taste (depending on how sweet are your fruits)
Vanilla coconut yogurt (or your favorite yogurt mixed with 1 teaspoon vanilla extract)
Pistachios, coarsely chopped
Bee pollen for garnish (optional)

Soak your buckwheat groats with purified water for at least 8 hours or overnight. Drain and rinse well.
In a high speed blender (or quality blender), blend the strawberries, buckwheat groats, bananas, vanilla, lemon juice and zest, cardamom and maple syrup. I prefer my porridge smooth and creamy, but others will like less blended.
Serve the porridge in bowls or jars. Drizzle some vanilla yogurt on top and slightly mix with a spoon until you have beautiful pink and white swirls!
Garnish your porridge with your favorite toppings : I like mine with crushed pistachios, fresh strawberries and raspberries, bee pollen, buckwheat groats and a drizzle of maple syrup...