Morning Detox Banana Split

To make the dehydrated sprouted buckwheat, start by soaking the buckwheat in 2 cups (17fl oz/500ml) of cold water for 5 minutes. Drain and let sprout in the strainer or sieve at room temperature for 2 days, rinsing the buckwheat every morning under cold running water. Set the oven to its lowest temperature. Rinse the sprouted buckwheat thoroughly under cold running water, then shake well. Repeat this process twice more. Spread the buckwheat out in a thin layer on a baking sheet lined with nonstick parchment paper and place in the oven for about 4 hours, or until the buckwheat is dry and crispy, leaving the oven door propped open slightly. Stored in an airtight jar, the dehydrated sprouted buckwheat will keep for a few days. To assemble the dish, pour the yogurt into a bowl. Place the whole banana on top of the yogurt, then sprinkle with the goji berries, dehydrated sprouted buckwheat, blueberries, spirulina and turmeric. Drizzle with the canola (rapeseed) oil and honey and top with the mint sprig, if liked.