Warm, nutty and protein fiber rich…
1 pound Brussels sprouts, thinly slices
2 cups buckwheat, cooked
½ cup dried cranberries
1 teaspoon dried basil
½ cup almonds, roasted
2 tablespoons cold-pressed sunflower oil
Pinch fine pink sea salt
Pinch garlic powder
Heat a large deep pot over medium heat with olive oil. Mix in all ingredients, except cranberries and almonds. Cook for 5 minutes, stirring.
Serve immediately, topped with almonds and cranberries.