• 5 tbsp sesame oil
  • 2 heads of garlic
  • 2 bunches of baby broccolini
  • Salt & pepper
  • 1 lemon, cut in half (slice one half into thin rounds, set the other half aside)
  • 2 quarts water (for richer flavor feel free to use chicken stock or broth)
  • 1 bunch fresh parsley
  • 4 pieces of Alaska Kelp, Costaria costata
  • 1 ½ cups water
  • 1 cup buckwheat groats, rinsed
  • 1/4 cup hemp hearts
  • 1 tbsp tamari


1. Preheat oven to 400F. In a soup pot, heat 2 tbsp sesame oil over medium heat.

2. Take one head of garlic, peel & smash all of the cloves, & sauté in the soup pot until golden brown & softened, about 5-8 minutes.

3. Pour in 2 quarts of water, stir, & bring to a boil. In the meantime, place your broccolini & sliced lemon rounds on a baking sheet, evenly coat with 2 tbsp sesame oil, ¼ tsp salt, & black pepper. Roast for 15 minutes.

4. Cut your remaining head of garlic in half, add it to the soup pot with the bunch of parsley, & lower heat to simmer for 45 minutes.

5. Pull the baking sheet out of the oven & flip the broccolini. Roast for another 10 minutes until crisped & browning.

6. In a bowl to the side, break up 4 pieces of Costaria kelp, cover with room temperature water, & re-hydrate for 10-15 minutes.

7. Now it’s time to cook the buckwheat, so bring 1 ½ cups water to a boil in a small pot with ¼ tsp salt & 1 tbsp sesame oil. Once boiling, stir in your buckwheat groats, place the lid back on, & lower heat to simmer for 13-15 minutes until all water is absorbed. 

8. Remove the pot of buckwheat from the heat & let sit with the lid on for 10 minutes. Once 10 minutes is up, stir in hemp hearts for added protein.

9. Strain broth, discarding the solid ingredients. Squeeze in the juice from the remaining half lemon along with 1 tbsp tamari. Taste & adjust seasoning with salt, lemon juice, or tamari as you please.

To serve, add the cooked buckwheat, healing garlic broth, roasted broccolini, drained rehydrated Costaria kelp, & a sprinkle of Daybreak Seaweed shichimi togarashi to each bowl. If you’d like a bit of fresh parsley or one of the roasted lemon slices on top too, it will add color & freshness. Enjoy!