Mother’s Day Muesli
One of my favorite morning foods from my earlier years in Switzerland was muesli. In the springtime, plant-based foods help to support yoga practice and keep the body light and energized. This light breakfast will give you energy for the whole day. Soak your muesli for several hours in nut milk to help alkalize the body’s pH, restore harmony in your blood and digestion. Use nut or seed milk to soak the oats. This adds a potent source of plant protein and omega-3 essential fatty acids which are crucial for metabolism, brain function, mental health, and cardiovascular health. Adding dried fruits like mulberries, wild blueberries, and raspberries adds powerful antioxidants to this superfood dish.
Mother’s Day Muesli
1 ½ cups rolled oats
1 ½ cups unsweetened coconut flakes
1 cup wild blueberries
1 cup cranberries or dried mulberries
2 cups raw pumpkin seeds or (choice of seed)
1 teaspoon rock salt
1 tablespoon cacao nibs
2 tablespoons chia seeds
1 tablespoon hemp seeds
1 tablespoon ground cardamom
1 cup pure maple syrup
Preheat convection oven to 200 degrees F.
In a large bowl, whisk together the ingredients, drizzle the maple syrup over the mixture and blend thoroughly.
Spread the mixture evenly on the wax paper on cookie sheets. Bake until fragrant and slightly dry. (15 min)
Toasting the ingredients helps bring out their flavors.
Let cool before transferring to an airtight container.
To serve, stir 1 cup of muesli with 2 cups of almond milk and soak it in the refrigerator for a few hours. Garnish with your favorite seeds or seasonal fruits and my favorite, cacao nibs!
