While regular muesli is dry, bircher muesli is typically made with cream and lemon juice and is eaten after all the ingredients have had time to soak. I love making my own ground cardamom! Start by crushing the pod with the back of your hand or peeling the pod with your fingers. Then peel the outer shell of the cardamom pods, in this case the green shell. Using a grinder or a mortar and pestle check my kitchen tools page , until the seeds are ground.
Store in an air tight jar or spice jar, like the ones I use here! The Foundational Five Nourish Meal is any meal that contains all 5 elements within the Foundational Five , non-starchy carbohydrates, starchy carbohydrates, healthy fat, protein, and the Flavor Factor. By following this simple template it keeps food flexible, fun, and nourishing.
Any meal can be made into a Foundational Five Nourish Meal by just knowing the system I teach in our Method Membership and in my free guide about creating healthy eating habits with ease, that you can get right here!
PIN IT. Learn how you can nourish your body at each meal by creating a Foundational Five Nourish Meal. The Foundational Five supports you in nourishing your physical body so you can learn what to eat, which is the first step in mindful eating. The remainder is knowing how to eat and to experience your food positively. In her work, she teaches you how to create balanced eating habits for life using her Mindful Nutrition Method to cultivate a positive relationship with food, maintain a balanced weight, and joyfully nourish yourself with ease.
Featured in Oprah. One of the best things about Moozly is its versatility. Eat it cold, topped with fresh fruit, with dairy or plant-based mylk, or yoghurt, or eat it hot like porridge.
If you love to bake, it can be used that way also. Mix it into cookies or biscuits, pancakes or muffins. Use it as a crumble atop some stewed apples and pop it in the oven for a delish apple crumble desert.
Our all-time favourite? Sweet enough to please the kids, and quickly and easily tailored at the table to meet the varied and competing individual tastes of an entire family, Bircher is the truly authentic muesli experience. Why is it such a favourite for so many people? Bircher — the naked muesli. Moozly — muesli meets granola.
Our range is very gently toasted. Our goal is to source ingredients to arrive to you as close as possible to their natural state. But by toasting them very gently, we have been able to deliver a fabulous crunch without compromising on freshness. Bircher-Benner and Allen soak the oats in water, Jamie Oliver uses apple juice , as does Seb Emina , author of the Breakfast Bible, while Ottolenghi goes for a mixture of milk and apple juice.
The Wolseley plumps for a ratio of milk and double cream, proving that fancy restaurants can render even the most wholesome dishes a guilty pleasure. Williams chooses orange and apple juice, though as these last two soak all the ingredients overnight, rather than just the oats, there is some low-fat yoghurt and reduced-fat creme fraiche in there too. The apple juice is my favourite; it adds enough sweetness to render additional sugars largely unnecessary Bircher-Benner and Allen add sugar in different forms, of which more later , while tasting lighter than the dairy options, which I think are better stirred in later.
That said, because of concerns about TB, Bircher-Benner recommended the tinned condensed sort in his recipe, which would no doubt cause a revolt at a health farm today.
Apples are non-negotiable, and though Williams and the Wolseley both add pears too, I prefer their more acidic flavour unadulterated. If you happen to have access to more interesting varieties, count yourself lucky and experiment.
Ottolenghi plays it safe with raisins, the Wolseley uses cranberries or cherries and golden raisins, Oliver is vague with mixed dried fruit and Williams goes for apricots. I find I like the apricots best, especially soaked with the oats as Williams recommends, so they plump up overnight, but feel free to use whatever you like.
Nuts are another must; the original uses chopped hazelnuts and the Wolseley stirs in the ground variety, while Ottolenghi goes for walnuts. As with the dried fruit, this is largely a matter of personal preference. I happen to like almonds, possibly because they remind me of that other great Swiss invention, the Toblerone, but hazelnuts also work well.
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