Strawberry Cream Kasha

January 19, 2011 By Leanne Vogel February 23, 2017

I’m in shock when the women from my spin class tell me that they don’t eat something before coming to the class. After 5 minutes on a bike; if I haven’t eaten anything, I’m falling off of it. Without breakfast I get light headed, sleepy, impatient, confused [deer in headlights look – one day I’ll take a picture of myself with no breakfast and you’ll know what I mean], and my stomach does a lot of talking. Without breakfast I’m absolutely useless. But it wasn’t always like this. 5 years ago, I’d start my day off with a tall glass of leftover Slurpee [I lived across the street from a 7-11 and subjected myself to far too many Slurpees]. When I got to work I went to the vending machine and got myself a cookie. That was my morning. 2 hours into my shift I was light headed, sleepy, impatient, confused, and my stomach was spinning. Huh… At the time this felt normal to me. I thought people just got tired. I thought it was completely normal for my brain to feel like it was in constant fog. Boy was I wrong. Breakfast was the best thing that I think I’ve ever done for ME. My day now begins with a smoothie [lately it’s been Green Monsters with extra berries and hemp protein powder], then I head to the gym. When I get to work I always have 1/2 cup granola with 2 tablespoon of chia seeds soaked overnight in 1 cup of Almond Milk. I no longer feel light headed, I have enough energy to push me through the day, I don’t live in a fog, and my tummy is always satisfied and happy. The best time my tummy has had in awhile was yesterday morning when I made THIS breakfast! Hold on to your pants everyone. This breakfast will change your life!

Strawberry Cream Kasha Breakfast Bowl

Author: Leanne Vogel

Recipe type: Vegan, Gluten free, Dairy free

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 3-4 servings

A perfectly pink breakfast! Note: This breakfast can be made ‘manly’ by adding a bunch of non-pink toppings.

Ingredients

Kasha (roasted buckwheat)

1½ cup water
½ cup coconut milk
½ cup Bob’s Red Mill Organic Kasha [roasted buckwheat kernels], alternatively you could use whole buckwheat, rice, or millet

Strawberry cream sauce

¾ cup coconut milk
½ cup fruit juice sweetened strawberry jam, pureed strawberries would work too!
2 tablespoon ground chia seeds
½ teaspoon vanilla

Instructions

Bring water and ½ cup of coconut milk to a boil in a medium size saucepan
Once boiled, add kasha and cook for 8-10 minutes stirring occasionally. If there is liquid leftover, strain before putting it back in the pot
Meanwhile, in a blender, combine ¾ cup coconut milk, strawberry jam, chia seeds, and vanilla
Blend until pureed completely
Combine strawberry cream sauce with cooked kasha
Serve and enjoy!

Notes

The toppings we used: raspberries, pumpkin seeds, and bananas | shredded unsweetened coconut, almond butter, bananas, and cocao nibs

View Nutritional Information (once on page scroll down) What’s your favourite breakfast? Do you find that you skip breakfast often? Why?

This entry was tagged: buckwheat, strawberry