Buckwheat Breakfast Bowl

1. Wash asparagus, then cut into 2-inch pieces. Steam for 3 minutes.
2. Roast cherry tomatoes in the oven under the broiler (or in a sauté pan) until they just begin to soften and take on color.
3. To build the bowl, place hot buckwheat down, followed by arugula, asparagus, roasted tomatoes and mushroom bacon.
4. Plate poached egg on top, then top with kale pesto. Finish by sprinkling on the pumpkin, hemp and flax seeds.
5. Enjoy!

For Rosemary Buckwheat

1. Wash small sprig of rosemary.
2. Bring water to a boil. Remove from heat and add in rosemary. Cover and let sit for 5 minutes covered.
3. Add buckwheat and bring back to a boil, then reduce to a simmer. Stir in turmeric and salt and cook for an additional 15 minutes, covered.
4. When all liquid has been absorbed, remove the rosemary sprig and discard. Drizzle in rosemary Olive oil and stir.

For Kale Pesto

1. Bring a pot of water to a boil. Using a strainer basket that will fit into the pot fully, add washed and stemmed kale and garlic to the strainer. Blanche in boiling water for 2 minutes, then immediately place in an ice bath to stop cooking.
2. Dry kale and garlic then place in a blender with remaining ingredients and blend until smooth, stopping to stir as needed.

For Mushroom Bacon

1. In a large mixing bowl, add in all ingredients except mushrooms and whisk well until combined. Set bowl aside.
2. Remove stems from mushrooms and slice into strips. Place in a mixing bowl and toss well to coat.
3. Allow mushrooms to marinate for 10 minutes.
4. Arrange marinated mushroom slices on a pan with a roasting rack and place in a 350-degree oven for 14-20 minutes. Rotate pan halfway through for even cooking.
5. Cool.

Tip: The Rosemary Buckwheat, Kale Pesto and Mushroom Bacon can be made ahead of time, to save time the morning of.