Woolymossroots

simple joys

Soul Food Recipes: Muesli

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Is there anything so comforting as a warm bowl of Muesli eaten on a cold morning? Honestly, I love Muesli on a cold morning, on a warm morning, or not even during morning at all- any time will do! Muesli is a great addition to breakfast, but I don’t eat it solely for my breakfast. Each person’s body is different. What I’ve discovered about my body- through many years of trial and error- is that I need a good amount of protein for breakfast. I need a hearty breakfast, a good solid foundation- with which to start my day. So when I prepare Muesli for breakfast, I usually accompany it with some scrambled eggs. This is what works for me and keeps me feeling energetic and happy… till lunch time that is!  =)
Here I’ve adapted this recipe from ‘Nourishing Traditions’ and doubled the batch. I like to make a big batch at the beginning of the week, that way we can continue to re-heat it for several breakfasts. For Jeff and I, this batch I’ve listed below, usually accompanies about three breakfasts.
**MUESLI**
2 cups rolled oats
1/2 cup crispy almond slivers (from recipe for Crispy Almonds )
1/2 cup shredded coconut
1 tsp. cinnamon
3 cups warm filtered water plus 4 Tbsp. whey, yogurt, kefir, or buttermilk
1 tsp. salt
2 cups filtered water
1/2 cup raisins
1 tablespoon flax seeds (optional)
1) Mix oats with almonds, cinnamon and coconut. Combine oat mixture with warm water mixture, cover and let soak at room temperature for at least 7 hours and as long as 24 hours. (I always soak it for 24 hours.)(Note: those with severe milk allergies can use lemon juice or vinegar in place of whey, yogurt, kefir or buttermilk.)
2) Bring an additional 2 cups of water to boil with sea salt. Add soaked oats and raisins and reduce heat, cover and simmer for several minutes. Meanwhile, grind optional flax seeds in mini grinder.
3) Remove cereal from heat and and stir in flax meal. Serve with butter or cream and a natural sweetener. (I prefer raw, local honey.)
I buy the almonds whole, so to break them up for putting in Muesli, I put them in our mortar and grind them into smaller pieces with our wooden pestle.
Then when they are in smaller pieces, they are ready to be mixed with the oats, cinnamon and coconut.

 Here is the Muesli all mixed together before soaking overnight.

A few tidbits from ‘Nourishing Traditions’:

“Folklore values oats as contributing to strength, endurance, energy, beauty, and perceptiveness.”

“Oats are rich in B vitamins and in calcium, magnesium, phosphorus and potassium. They contain more oil than most grains. Oats are low in gluten but contain more phytates than almost any other grain. Thus, it is very important to soak oats before preparation.”

“Avoid buying rolled or cracked (steel cut) oats from bins as they may be rancid. Buy them in packages or, better yet, coarse grind whole oats in a grain grinder or “roll your own” with a grain roller.”

“In the history of food, gruel and porridge came before bread. For cereals unsuitable to bread making, such as oats, corn or millet, this remains the principle way of consuming these grains. In northern Europe, oat and rye porridges were daily fare. “Porridge is the mother of us all” is a Russian proverb.”

Get creative with this recipe. Add whatever fresh fruit you have in season or whatever dry fruit you’ve happened to store away.

Then grab your spoon and relish in this sacred food that you are feeding your body temple.

And Give Thanks….

Comments

  3. This really does sound good. I used to always keep a bowl of trail mix around to snack on. I’m going to have to put something like this together. Thanks.

    Reply

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