Servings: 1

Spice Mix (prep the night before):

• 1 teaspoon ground turmeric

• 1 teaspoon ground Ceylon cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground ginger

• 1 teaspoon ground cardamom

• 1/2 teaspoon ground cloves

• 1/4 teaspoon pink Himalayan sea salt

Buckwheat Groats (prep the night before):

• 1 cup raw organic buckwheat groats

For the Porridge:

• 2 cups unsweetened almond milk, or alternative milk of choice

• 1 can unsweetened canned coconut milk

• Spice mix (from above)

• 1 cup soaked and rinsed organic buckwheat groats (from above)

• 1 tablespoon maple syrup, plus more to taste

The Night Before:

1. Soak the Buckwheat: Add 1 cup raw buckwheat groats to a jar or container. Cover with water, seal with a lid, and leave on the counter overnight.

2. Mix the Spices: In a small container, combine turmeric, cinnamon, nutmeg, ginger, cardamom, cloves, and salt. Cover with a lid and set aside for the morning.

In the Morning:

1. Rinse the Buckwheat: Drain and rinse the soaked buckwheat groats using a fine-mesh strainer until the slimy coating is gone.

2. Heat the Milk + Spices: In a large Dutch oven, add the almond milk, coconut milk, and the prepared spice mix. Whisk well as you bring the mixture to a gentle boil, stirring to fully incorporate the spices.

3. Add the Buckwheat: Once the mixture is boiling, stir in the rinsed buckwheat groats. Cover, reduce the heat to a simmer, and cook for 10 minutes.

4. Sweeten: Uncover, stir in the maple syrup, and let the porridge thicken slightly if needed.

5. Serve: Ladle into bowls and top with fresh berries, tahini, bee pollen, and an extra drizzle of maple syrup if desired