Raw Buckwheat Carob Porridge with Raw Jam

This recipe is from my dear friend Mirjam who always inspires me with her raw vegan recipes. 

Raw buckwheat is just a powerhouse of nutrition and contains all the essential amino acids. So this local organic superfood is on our menu in a daily basis, either in the form of porridge or raw crackers. 

Making the raw jam don’t need a recipe since you just have to throw some berries, dates and chia seeds in the blender and blend until smooth. I use 1 part dates and 2 parts of berries with a tablespoon or two chia seeds. You can also add cia seeds afer if you like to keep them whole but I feel that the nutrients are better absorbed when they are groud up.


  • 1 cup raw buckwheat
  • 3 super ripe bananas
  • 1 tbsp lemon juice
  • 4 dates
  • 1 tbsp raw carob powder


  1. Soak the buckwheat over night and rinse in the cold water in the morning until the water is clear and not slimy.
  2. Put all the ingredients in the blender and blend until smooth. 
  3. Usually I dont add any water but if it seems that blender struggles too much add a splash of water.
  4. Pour in the plate and top with raw jam of choice.

Raw Buckwheat Carrot Crackers

Not much words are needed for these super nutritious crackers. These are made with sprouted buckwheat, soaked flax seeds and leftover carrot juice pulp. Bam! You have all your essential fatty acids from buckwheat that is superfood on its own, flax seeds for omegas and carrot for vitamin A.

You will need a food processor, dehydrator (Oven on a lowest temp should work also) and juice press or grater for carrots.


  • 2 cups raw buckwheat groats
  • 2 cups flax seeds
  • 4 cups carrot juice pulp
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tbsp pizza herbs
  • 1 tbsp pink Himalayan salt


  1. Soak buckwheat groats at least 6 hours or over night, then rinse well and let it sit on the colander for a day or two, rinse once a day until the groats start sprouting.
  2. Add 4 cups of water to flax seeds and let sit for 8 hours.
  3. Process sprouted buckwheat until crushed then add soaked flax seeds and process until well mixed.
  4. Put the mixture in the big bowl, add carrot juice pulp and seasoning. Mix until well combined.
  5. Divide the mixture on the four paraflex sheets and spread evenly.
  6. Cut each dough into even squares with pizza cutter.
  7. Put the trays in Excalibur dehydrator on 42c and dehydtate over night. Turn the paraflex sheets upside down and remove them. Dehydrate until totally crisp, about 2-4 hours.

Super Green Pesto

I am always trying to incorporate more greens into our diet. We already love green juices and smoothies and drink them daily. Over the time I have learned the tricks how to hide the “green” taste, so its no problem there. But most of us are not huge fans of chewing big bolws of green leaves and getting everyone to eat celery and parsley was even bigger challenge in our house. Spiralizing cucumber and zucchini into noodles is also great way to incorporate more raw green veggies, but I wanted to get in even more greens. 

Like most of the best recipes are born, so was this one, I just tossed buch of things in the food processor and there it was- the tastiest and most nutritious pesto ever. 

You can replace the avocado with cucumber or zucchini if you want to make this low fat or if you want more fats, go ahead and add the whole avocado. Oh, and when in season, adding wild greens like dandelion would be amazing. Feel free to experiment with different greens and add some extras like sundried tomatos or olives. 

This works great on zucchini and cucumber noodles, with raw crackers, in salads or simply for dipping veggies. This super green pesto is really nutritious but also fast and easy to make. 

If you are not a fan of greens I urge you to try this pesto with cucumber noodles, cherry tomatos and some tender microgreens like alfaalfa. I promise, you will be hooked and every cell in your body will thank you.


  • 2 stalks of celery
  • 1/2 avocado
  • 2tbsp hemp hearts
  • 4 kale leaves
  • Handful of cilantro
  • Handul of dill
  • 50g of baby spinach
  • 50g of basil
  • 2 tsp lemon juice
  • Pinch if pink Himalayan salt to taste
  • 1-2 cloves of garlic


  1. Rinse your greens under warm running water.
  2. Cut celery into smaller pieces and remove the stems from kale. 
  3. Peel the garlic cloves and press some lemon juice.
  4. Half the avocado and scoop out the half without seed. (Halfed avocado preserves better with the seed left attached)
  5. Toss everything in the food porocessor and whirl until all is crushed into pesto texture. If needed, take off the lid and scrape stuff down. 
  6. Taste and add some salt or lemon juice if needed.
  7. Enjoy the amazing smell that emerges from the food processor.