Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Holy Cow, I have just made the most amazing, refreshing salad from buckwheat !  Who loves buckwheat ? I am not going to lie, but buckwheat and me have a little thing going.  I love the nuttiness of it.  I love the slight rawness of it as I do not cook it to a pulp.  I have been neglecting buckwheat a bit, so decided today was buckwheat day and man, I am so happy I did.  This salad does have a slightly addictive snack attack as an additive, but it is so worth it.  I will take full responsibility if you get to the point of…obsession and addiction (like me).  In the meantime, this is a must make salad guys.  Have it as a whole salad meal or a side, trust me both work.  It is packed with good, simple, nutritious ingredients….and it is pretty much green !

And, do yourselves a favour….The addictive, obsession snack…make it! Make it and love it as much as I do, but do yourselves another favour, and store some in a sealed container and freeze it, for easy usage on salads or whatever for next time.  You will Thank me !

Herbed Buckwheat with Crunchy Sugar Snap Peas and Crispy Roasted Lentils

Preparation and Total time:  10 minutes (this will alter if buckwheat is not cooked and lentils are not roasted)

Serves 2


1 cup cooked buckwheat

1 cup baby spinach, uncooked and slightly chopped

1/2 cup packed fresh mint leaves (or more), finely chopped

1/2 cup packed fresh parsley, stalks included, finely chopped

a handful (approx 60 grams or more) raw sugar snap peas, chopped

1 avocado (I used Hass Avocado, very creamy and buttery) Depending on the size of your avocado, you may want more…

1 fresh lemon, cut into quarters for lemon juice

salt and pepper

To garnish:

Roasted lentils *


Cook buckwheat as per packet instructions.  Let cool.

Chop up your herbs really small and  mix through the buckwheat.

Add the sugar snap peas to the buckwheat.

On a serving plate, place spinach, top with the herbed buckwheat and sugar snap peas.

Add the avocado pear, squeeze some fresh lemon juice over and top with the crunchy roasted lentils.

To Roast Lentils:

Cook lentils as per packet instructions.  I don’t cook mine too much as I like a bit of texture.  Drain and dry them thoroughly with the help of kitchen towels and the lentils spread out individually.  Once completely dry, place them on a baking tray with a little olive oil, salt and pepper and roast until crispy in a preheated oven at about 180 degrees Celsius / 350 degrees Fahrenheit.  They pretty much go black and shrink…it is a good sign 🙂 . Once done, let them cool and then go crazy and add them to EVERYTHING !!!

Enjoy 🙂




Carrot Cake Buckwheat Breakfast Porridge

Okay, so this is not the most exciting looking breakfast on this planet, but it is super tasty.  When I first took the pic’s I had added the milk, warmed the porridge up, and it was all good to go….for my belly, not for the pic’s, sadly. They really just did not look good, and with everything all mushed around, you could not see what was what! You see, everything kind of gets warm and cozy and slithers down into the warmth of the milk! Hence the boring looking porridge! but I kid you not, those flavours are to die for. …….Soooo the next obvious option was finish the porridge, I mean, why not.  It doesn’t matter that I had actually eaten breakfast earlier…Load up another bowl of porridge, add milk, add a bunch of delicious toppings…Do Not steal the toppings, and Do Not warm it up. Take pic’s. (Put in sealed container in the fridge for the next day…Oh btw.  this is perfect for the next day!) This is seriously like having Carrot Cake for breakfast….the difference is, that this is the healthy nutritious version.

Carrot Cake Buckwheat Breakfast Porridge

Preparation time:  5 minutes *  this time can be less if carrot is grated.

Cooking time:   8 minutes

Total time:  13 minutes

Serves 1 – 2


1/2 cup uncooked buckwheat

1 cup water

1 cup grated carrot

1/4 teaspoon ground cinnamon (you can add a little more if you want)

1/4 teaspoon ground nutmeg

a pinch of ground cloves

1 Tablespoon desiccated coconut

1/4 teaspoon vanilla extract

For the topping:  milk of your choice, coconut flakes, toasted chopped nuts of your choice and a drizzling of honey


On medium heat and in a medium-sized pot, bring all the above (except the topping ingredients) to the boil.  Then reduce to simmer until cooked.  I personally like a bit of texture so I do not over cook. Mine took about 5 minutes. Remove pot from the heat. Place the porridge mixture into a breakfast bowl and add milk and toppings.

Enjoy 🙂

NB*  If you want your porridge warmer, give it a boost in the microwave.

Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut


Hey hey….well you all know my love for grains ……well, this triple grain idea actually happened unexpectedly.  Me being me, and my latest obsession for breakfast (and grains) sort of happened like this.  Leftover cooked quinoa, a bit of millet and some buckwheat, and I kind of wondered what on earth I was going to do with the ‘bits’.  So, I threw them all together, added some instant coffee, tasted it, yum.  And, from there it all evolved.  Thoughts of chocolate, and then coconut entered my brain, and soon more chocolate.  I mean, come on, who doesn’t like a bit of a dark chocolate kick?  Then, the guilt fled in, so I added some chia seeds. Hahahahahaha

So, this breakfast can be prepared overnight, and eaten the next day without any issues.  Warming it up is just the best, as those chocolate chunks just start to melt, OMW !!! and then here and there you get a bit of a chunk of chocolate. Seriously, this is a great way to start the morning or in fact, I could eat this anytime of the day…obvs 🙂


Warmed Triple Grain Coffee Breakfast Bowl Topped with Dark Chocolate and Coconut

Total time:  7 minutes

Serves 1-2 people


2 cups cooked grains (I used a combination of quinoa, millet and buckwheat)

2 cups rice milk (you can use any milk of your choice)

2 Tablespoons chia seeds

2 Tablespoons instant coffee

1 Tablespoon coconut

chopped dark chocolate chunks

For the topping:

extra coconut – optional

extra dark chocolate chunks – optional


In a bowl add all the above ingredients, stir well to combine.  Cover and place in the refrigerator overnight.

When ready to eat, warm up quickly either in the microwave or on top of the stove in a small bowl.

Top with coconut shavings and more chunks of dark chocolate.

Enjoy 🙂