Once upon a time, muesli was cutting-edge nutritional medicine to treat jaundice and fatigue, developed by Swiss physician Maximilian Bircher-Brenner around 1900. This is the original recipe – one that was not a collection of dry ingredients as we find on supermarket shelves today but instead with an emphasis on raw fruit and oat soaking.
• 1 tablespoon rolled oats
• 1 tablespoon lemon juice
• 1 tablespoon chopped nuts – preferably almonds and/or hazelnuts
• 1–2 tablespoons cream
• 1 small apple
Soak the oats overnight in 2 tablespoons of water. Next day add the lemon juice and chopped nuts and fold together, pour on the cream and grate some apple over the mix before serving.
Energy Breakfast Muesli (a dry mix alternative to store bought)
Fast and slow-release energy to keep you going throughout the day.
• 120g rolled oats
• 40g rye flakes
• 10g bran
• 25g flaked almonds
• 25g hazelnut nibs
• 25g raisins or sultanas
• 25g dried apple pieces – diced
• 15g roughly chopped dried apricots (or dried figs)
You can toast the grains and nuts at 160˚C (325˚F/Gas Mark 3) for 8–10 minutes or use them untreated. If toasting, cool completely before adding the dried fruits and stirring them through. This stores well in an airtight container. Serve with milk or cream and a sliced banana or strawberries or even a sprinkle of blueberries.
To discover more healthy recipes and health tips – get the book – http://www.dubraybooks.ie/The-Holistic-Gardener-Natural-Cures-for-Common-Ailments_9781781174142