Matcha Sprouted Blueberry Porridge With Walnut Pomegranate Crisp

Ingredients

• Sprouted Buckwheat Groats1 cup rinsed
• Water2 cups
• Ceremonial Matcha Powder1 teaspoon
• Blueberries1 cup fresh
• Walnuts Chopped1 third cup
• Pomegranate Arils Half Cup
• Spinach Baby Leaves1 cup packed
• Extra Virgin Olive Oil1 tablespoon
• Maple Syrup1 tablespoon
• Dark Chocolate Shavings1 tablespoon
• Sea Salt Pinch

Method

1. 1Bring water to a gentle simmer in a small saucepan and add the sprouted buckwheat. Cook over low heat until tender and creamy about 12 to 15 minutes, stirring occasionally.
2. 2While the grains soften, whisk matcha with two tablespoons of warm water in a small bowl until smooth.
3. 3Fold matcha into the porridge on the stove over gentle heat until fully incorporated then stir in blueberries and a pinch of salt to release natural juices.
4. 4Quickly wilt the spinach with a drizzle of extra virgin olive oil in a separate pan over low heat for one minute and fold into porridge for an iron rich lift.
5. 5Toast walnuts in a dry pan on gentle heat until fragrant then mix with pomegranate arils and a light drizzle of maple syrup for the crisp topping.
6. 6Serve the porridge in warmed bowls and finish with the walnut pomegranate crisp and dark chocolate shavings.