Raw Green Buckwheat Bowl

This breakfast bowl is made by soaking whole buckwheat groats overnight and then blending them with banana and almond milk. I like to add leafy greens for extra phytonutrients—you can’t even taste them! Soaking softens the groats, makes them easier to digest, and activates key nutrients. For a lighter or nut-free version, omit the almond butter. These are small servings but very filling!