Muesli

About six years ago, P and I used to zip off for weekends in Athens, Malta, London, Lyon.  There was a springtime trip to Zurich, Switzerland for a few days. A great chill filled the air once night would fall and we'd duck inside a cozy restaurant for some beer and sausages.

Seeing myself these days, overtired, heavy into the third trimester with my second baby, I have to squint to see remnants of the old me.  I imagine a day might come again there is some balance in my life and some of the old me creeps back into this new version.  Surely there must be room for both.

I like to peel back the layers to get to that girl on Lake Zurich who had the luxury of just being a tourist with no real agenda.  Those were the days.  That was when I first tasted muesli.  Creamy with whole milk, an added spoonful of yogurt and so many shredded and mashed fruits inside to discover.  The crunch of a walnut, the surprising sweetness of a dried date.  We both filled our bowls that weekend.  The old me is still there after all.  She's the reason why muesli is not just a breakfast dish.  

Muesli

Adapted from a Jamie Oliver recipe

Jamie uses dried apricots, which I omitted, but you can add whatever type of dried fruits you like.  I couldn't resist adding flax and chia seeds for a healthy dose of Omega 3's and 6's in the morning.  Make sure you read the recipe all the way through, since muesli is best when soaked in milk overnight before serving. 

8 handfuls of organic rolled oats

2 handfuls of ground bran

1 handful of chopped dried dates

1 handful of chopped walnuts

1 handful slivered almonds

2 large spoonfuls ground flax seeds

2 large spoonfuls chia seeds

Combine all of the above in a large bowl stirring well.  Store in an airtight container.  It will keep for several months.

Additional ingredients for making and serving:

Milk (at least 2 % or partially skimmed)

Apple

Banana

Berries or other seasonal fruits

honey

yogurt

The night before you want to eat it, place the amount desired in a bowl and cover with milk.  You can make more than you want for the next day and eat it over several days.  Grate in around 1/2 an apple per person and stir immediately to keep the apple from discoloring.  Cover and place in the fridge.  

The next morning, remove the bowl from the fridge.  The muesli will have softened and thickened, so add a little more milk.  Add a banana, sliced or mashed.  You can add honey to taste, if you like.  Serve in a bowl with a dollop of yogurt (optional) and some mixed fresh berries in summer.  Pear would be delicious in the winter.

Good Shepherd Cereal

 

I know what they say about American cereal being bad for you, and in many cases it's true.  But in my world, cereal has always been a health food by definition.  And in the beginning, it really was.  "Granula" was first invented in 1894 by a doctor in New York, the name later changed to granola by Kellogg's.  Store-bought granola is expensive and can also be sugary, so I've been making my own for years.  A small bowl of homemade granola with some fruit and yogurt is one of my all-time favorite snacks.

I came across this recipe on a tiny piece of paper folded inside Ruth's box.  I added a few trendy ingredients like chia seeds and flax seeds and substituted my beloved Massachusetts maple syrup for the honey.  I succeeded in eating a batch practically single handedly.  What appeals to me most is the crunch of the buckwheat and the absence of spices.  This actually allows the taste of each ingredient to shine through.

From a health perspective, I am attracted to foods like chia seeds and buckwheat groats that act like super heroes in my body.  Honestly, I get a bit lost in the science of all the amazing things they do for the capillaries or how they increase "microcirculation."  That's all terrific but I'm content just knowing that it's taking care of me.  I only have one body after all.

It's hard to keep up with nutrition fads and trends. The information changes too often to sway with it.  What's good for you one week isn't good for you the next.  When I find foods like this that are a nutritionist's dream, I quickly incorporate them into my meals without a second thought.  Then I help myself to another guilt-free handful.

Good Shepherd Cereal

Makes 10 cups

Feel free to adapt this recipe by using the nuts and dried fruits that you love. This stores well at room temperature for several weeks in an airtight container.  Great with milk or yogurt, or even as a topping for ice-cream.

3 cups organic whole rolled oats

1 cup sunflower seeds

1 cup pumpkin seeds (pepitas)

1/2 cup flax seeds

2 tablespoons chia seeds

1/2 cup wheat germ or wheat bran

1 cup sliced almonds

1 cup whole raw cashews

1 cup raw buckwheat groats

1/2 cup olive oil

1/2 cup maple syrup

1 cup currants or raisins

Combine all of the dry ingredients in a large bowl, then pour in the olive oil and maple syrup and stir to moisten all the ingredients evenly.  Spread this onto a baking sheet and bake in a preheated 250 degree oven for 1 hour, stirring every 20 minutes or so.  Remove from oven and cool, then stir in currants or raisins if using.