Strawberry Cream Kasha

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: 
Cuisine: Vegan, Gluten free, Dairy free
Prep time: 
Cook time: 
Total time: 
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
  1. Bring water and ½ cup of coconut milk to a boil in a medium size saucepan
  2. 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
  3. Meanwhile, in a blender, combine ¾ cup coconut milk, strawberry jam, chia seeds, and vanilla
  4. Blend until pureed completely
  5. Combine strawberry cream sauce with cooked kasha
  6. 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?

 

 

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Comments | Leave Your Comment

  1. Hey I am a new and excited reader of your blog! I would love to make this but I live in a teeny little town and can’t find kasha anywhere. Do you think wheat berries might work? I’ve been hearing they are good as a hot breakfast…

    • Hi Kalie – can you get your hands on some raw buckwheat groats? A lot of grocery stores are starting to sell it in the baking isle, or where you’d find the dried grains and pulses. I’m sure wheat berries would work. I’ve never cooked with them, so I’m not sure on the quantity of water to wheat berry, but I bet the end result would taste really good. Sorry I can’t help more.

  2. I never skip breakfast! Unless I’m really pumped about something and I run on adrenaline for a while.
    I usually get pretty hungry in the morning, I can’t understand how people can function without breakfast.
    Kasha sounds fantastic!

  3. Hi Leanne,
    This is my first time to your blog and I love it. I’d love to make this cereal but am confused by the beginning of the recipe. It says to combine water and coconut and bring to a boil but the first coconut ingredient is coconut milk. Should it have read unsweetened flaked coconut?
    Thanks.

    • Thanks for pointing that out, Rochelle. I’ve updated the recipe. It should be coconut milk – one portion for cooking the kasha, the other for the cream sauce. Thanks for stopping by and saying hello :)

  4. Hi Leanne!
    You inspired my breakfast today <3! Here, in Poland, Kasha is probably much more popular, however we eat it mostly for dinner. I tried your sweet fruits-buckwheat combination and it was really delicious <3
    Thank you!
    If you wish to see my breakfast, you can do it here: http://posilek-mistrzow.blogspot.com/2011/06/sobota_25.html :)
    Have a nice weekend and keep going with your healthy recipes :) I like your blog very much <3

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