Like many vegetarians, I have more than a passing interest in nutrition. One blog that I found myself returning to again and again is
Limes and Lycopene, the blog of Sydney nutritionist and food writer Kathryn Elliot, Kathryn's blog contains a plethora of information and practical advice on eating well in a busy life. Two of the best things I have learnt from her blog and applied in my life are the
50/25/25 rule and her recipe for
muesli.
I waxed lyrical in a previous post about my love for
Nut Roasters, the source of much of my pantry. This muesli is one way I put their dried fruits, seeds and nuts to good use. I enjoy mine topped with Jalna yoghurt.
Bircher muesli
Makes approximately 18 servings of 75g
6 cups rolled oats
2 cups puffed brown rice
1.5 cups almonds
1 cup golden raisins
1 cup chopped dried apricot
1 cup chopped dried apple
3/4 cup sunflower kernels
3/4 cup pepitas
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
In the largest bowl you have (in my case, a giant plastic punch bowl), combine all ingredients.
Store in an airtight container.
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