Preheat your oven to 400 F.

Peel the lemons, cut into cubes and remove all seeds. Place in baking dish and roast for about 15 minutes while you get the porridge cooking.

Melt the butter. Sauté the sliced onions, cumin, black pepper and salt on medium heat, covered for about 7 minutes, stirring occasionally to prevent burn.

Mince garlic and let it sit while the oxygen activates the healing properties.

Once your onions are cooked, pour in the broth and water and scrape up any brown bits. Bring to a simmer and add the lentils, buckwheat, garlic and chicken breast. Stir and cover.

Cook on medium-low heat for a total of about 15-20 minutes. Check after 10 minutes to make sure the bottom is not burning. Stir again every 5 minutes until done.

While the porridge is cooking, rinse and chop the Oyster Mushrooms (or other mild mushroom). Melt the butter. Add the mushrooms, salt and pepper. Cover and cook for about 7 minutes.

Don’t forget to check on the lemons! Now combine lemons, mushrooms and mint with the porridge. Mix well and cover.

Using your mushroom pan, pour in the water for your greens, add the spinach and cover. Simmer on medium-low heat for a couple minutes until wilted.

For a simple healthy meal in a bowl, mix the porridge together with the spinach and drizzle with a splash of olive oil, a dollop of greek yogurt, chopped parsley, a spoonful of sauerkraut and fresh cracked pepper.