food | breakfast
Creamy Buckwheat Porridge with Cashew Milk
By Lee Holmes, from Heal Your Gut Makes 625ml (21½floz), 2 portions | Prep 5 mins + soaking | Cook 35 mins
Info
• Cashews provide a good serving of minerals including copper, phosphorus, manganese, magnesium and zinc.
Cooks Tip
• To pre-soak nuts, leave them in a bowl of filtered water for 2–3 hours.
INGREDIENTS
• 195g (6¾oz) creamy buckwheat, or regular buckwheat, soaked overnight and rinsed
• 750ml (26floz) filtered water
• pinch of sea salt
• 250ml (9floz) cashew milk, shop bought or make your own (see right)
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Simply Vegan
-
October 2018
If you own the issue,
Login to read the full article now.
|
Single Issue - October 2018
|
|
|
€3.49
Or 349 points
|
|
|
Annual Digital Subscription
Only €
2.75 per issue
|
SAVE
21%
|
|
€32.99
Or 3299 points
|
|
|
Monthly Digital Subscription
Only €
3.49 per issue
|
|
|
€3.49
Or 349 points
|
|
|
About Simply Vegan
Stuck in a rut when it comes to lunch? We've come to the rescue with a whole selection of delicious recipes for food on the go in the October issue of Simply Vegan. Never will you have to opt for a boring sandwich again!
Also this issue, we put sandwich fillings to the test, round up the best vegan options at Pan-Asian restaurants on the high street and reveal how to whip up some top low-sugar treats.
In need of some vegan fashion and lifestyle inspiration? We pick out the best his and hers vegan belts, discover 7 of the best male grooming products, learn tips for perfect posture and take a foodie tour of Manchester. Download your copy today