This thick and creamy chocolate buckwheat smoothie is one of my favorite go-to’s every time I’m looking for a luscious filling breakfast.
It’s perfect for those days when you’re on the road or away from your desk/kitchen and not able to snack in the middle of the day. It fills you up for hours thanks to the complete protein coming from the buckwheat and healthy fats from the almond butter, tahini, coconut, and flax seeds.
Buckwheat is not a cereal grain, nor is it related to wheat. It’s a gluten-free seed from the rhubarb family and a nutritional powerhouse! Buckwheat is one of the best sources of complete plant-based protein (especially when raw), meaning it includes all the essential amino acids our bodies are not able to produce on their own. It’s high in fiber and a variety of vital nutrients such as manganese, magnesium, zinc, copper, iron, vitamins C, B, and E to name a few. The fiber is soluble, which helps reduce blood cholesterol levels and promote bowel health. It’s also one of the richest sources of rutin, a bioflavonoid, which protects the body against free radical damage and heart disease, aids circulation, and helps strengthen and increase flexibility in blood vessels such as arteries and capillaries. Therefore, it’s a great addition for people with varicose veins or hemorrhoids or those who bruise easily.
Aside from all these incredible health benefits, it yields an irresistibly smooth, creamy, and decadent texture when blended into smoothies that leaves you wondering how something so healthy could taste so delicious!