Melt the coconut oil in a large saucepan over medium heat and fry the onion and garlic for 5 minutes. Add the buckwheat groats and sautée for a couple of minutes until well-coated, stirring. Add the bouillon and bring to a boil, then reduce the heat and simmer for 25 to 30 minutes. Add more bouillon if it is looking dry.
Dry-roast the walnuts in a small pan for a few minutes over medium heat.
Add the yeast, kale, and toasted walnuts to the cooked buckwheat mixture, and stir.
Garnish with the figs and serve.
Recipe note: High-fiber figs act as a natural laxative and help to nourish the intestines.