The beauty of this muesli recipe is a) quick and easy to make b) it’s tailored to suit your own taste buds c) you use what ever ingredients are available so this muesli recipe is different every time you make it d) you can enjoy this treat for breakfast, lunch or dinner!

Why am I saying have a traditional breakfast item like muesli for lunch or dinner?  It’s because I’ve disregarded ‘traditional’ meal times in favour of eating when I’m hungry.  Eating when I’m hungry is one of my many tips for permanent weight loss.  That’s because when we listen to our body, we’ll know not only when to eat, but what to eat and how much to eat.

I digress, back to my high raw muesli recipe.  This raw food recipe was inspired by the fact that when we lived in the UK, we enjoyed eating Dorset Cereals, not every day, but mainly when we went camping because it was such a lovely easy breakfast that kept us going for many hours walking.

Muesli recipe : So here’s what you do

1. Get three medium sized bowls and soak the following in  pure water (I use distilled)

-          1^st bowl for soaking dried fruit i.e. cranberries, sultanas and or raisins, gogi berries and any other berries like raspberries, cherries, blackberries depending on availability.  Keep the soak water for later as it’s nice and sweet.

-          2^nd bowl to soak a selection of nuts – you choose.  Ideally, you’d soak nuts for 6 – 12 hours (almonds for 24 hrs), but if you didn’t plan ahead and lets face it, life’s too short to be planning every single detail, then just soak them for what ever time is available.  Always get rid of the soak water.

-          3^rd bowl for soaking pumpkin seeds, sunflower seeds and non hulled sesame seeds (hulled ones go rancid too quickly).  Again, if you were planning ahead, you’d have soaked these for a few hours then sprouted them over a couple of days adding much needed live enzymes to your meal, but at the very least, soak them as long as you can.

1. In a 4^th bigger mixing bowl add vanilla, cinnamon, ginger, coconut flakes or oil and set aside.
2. Blend 2 bananas until they are literally cream, and then pour into the mixing bowl.
3. Now add 2 cored apples with their skins to the blender and blend until shredded, add to the mixing bowl.
4. For non raw fooders feel free to add flakes such as barley, wheat or porridge oats.
5. Strain, rinse and add the seeds to the mixing bowl.
6. Now strain and add the plump juicy fruit you’ve soaked into the mixing bowl.
7. Put the fruit soak water in your blender and add the strained, rinsed, soaked nuts and blend into as thick a cream as desired.  Pour this creamy milk into the mixing bowl which by now has all the other ingredients in it.
8. Stir well, taste and serve into attractive bowls and enjoy at room temperature or chilled, the choice is yours.

This muesli meal is high in fibre so filling as well as being a good intestinal broom!  It’s low in fat and natural sodium.  Although high in fructose, it offers the body a slow release of energy.  The nuts and seeds offer us essential omega 3, 6 & 9 as well as zinc, iron, potassium, calcium, selenium and a range of B vitamins.

Top Tip

To make sure this muesli recipe is another time efficient one, make a big enough batch so you can keep a couple of bowls in the fridge for later.  Also, set aside a batch for making cookies in paper cups or pat onto your dehydrator trays into flat muesli shaped bars and dehydrate (or use your airing cupboard if you don’t have a dehydrator yet).  Dehydrate for a day or two until crunchy.  This then becomes an ideal food to munch on when you’re out and about or when big or small children need a healthy snack.

Related posts:

1. Muesli Recipe: Grain Free Raw Museli with Banana Milk
2. Raw soup recipe
3. Raw food recipe : Coconut & Banana 4 in 1 Treat
4. Raw Cake Recipe : Carrot Cake
5. Raw Spaghetti Recipe