Serving for 1 – multiply as needed

To make the buckwheat . . .

1/3 cup dried roasted buckwheat/kasha

2/3 cup water

2 TB dried cranberries

2 tsp coconut oil

melt oil in small cast iron skillet and toast buckwheat first (stir so it browns but doesn’t burn – about 2 min)

Add in 2/3 cup water (should sizzle with steam), then cranberries and turn heat to med-low and cover to cook 15 minutes, then turn off the heat and let sit to finish for 5 minutes.

Meanwhile prepare the mix of sweet parley pesto in your food processor or blender or chop finely by hand:

1 cup of fresh curly parsley

1 medium clove garlic, plus the same amount of fresh ginger

1-2 TB melted coconut or MTC oil or sunflower oil

1 TB sunflower seeds

1+ TB lemon juice

1-2 tsp maple syrup

blend well adding more lemon juice or oil for consistency – in this case, the ‘pesto’ is meant to be coarse, not creamy.

Next scrape the cooked buckwheat in a bowl and toss in the parsley mix and top with 2 tsp toasted and chopped hazelnuts and season with a pinch of pink Himalayan salt.

High protein and iron/mineral power breakfast (lunch or dinner or made ahead as a salad to go . . .)