Tweaked from epicurious.com
One of the big tweaks in this dish was using Kefir instead of yogurt for the lovely lemony sauce.
Kefir is a cultured, somewhat yogurt-like dairy product that’s rich in probiotics – also known as live bacterial cultures. These are good bacteria that live in our digestive tract and help us do just that – digest our food.
But breaking down our food isn’t the only thing these bad boys are good for. Our tummies are also the hub of our immune system and even produce many of our hormones – like serotonin. You’d be surprised at the range of ailments a few probiotics can help alleviate.
And probiotics from a pill aren’t the only answer – you can get them from any fermented food like kombucha, sauerkraut, kimchi and – kefir.
So next time you have an unhappy tummy, have had a bout of sickness, suffered from less than ideal digestion or finished a course of antibiotics – add some kefir to your menu and try this recipe!
1½ cups cooked buckwheat (still warm!)
A few handfuls of sprouts (any kind)
¼ cup sliced almonds, toasted
1 small ripe avocado, cut into thin wedges
Couple tablespoons of cheese (ricotta or goat or anything fresh on hand)
Kefir Lemon Sauce
¾ cup kefir
zest of 1 lemon
½ lemon freshly squeezed
1 Tbsp chopped fresh chives
Pinch of kosher salt
freshly ground black pepper
1. Pre-prep all ingredients (including cooking your buckwheat) and stir together the kefir lemon sauce ingredients in a separate bowl.
2. In a separate bowl combine cooked buckwheat, cheese, and sea salt (a couple of turns) together. Scoop into your breakfast bowl of choice and top with avocado slices, toasted almonds and a few big spoonfuls of lemon yogurt sauce. Finish with flaky salt and pepper and serve.
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