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A few years ago on a cruise, my friend Allison and I discovered the wonder that is muesli, and for some reason I’ve only made it at home once…  I don’t know why, it’s the perfect breakfast for me b/c the prep is done the night before (when I’m still coherent!).

Something wonderful happens when you soak oats overnight.  They release this creaminess that is supposedly connected to them being a “higher fat” grain –15% of calories from fat, according to cronometer.com.  Honestly, I don’t care how it happens, I’m just glad it does!

rolled oats, plain soy milk, sliced almonds, raisins, cranberries, fresh apricots, moringa leaves (random farmer’s market purchase) and a bit of apple juice.

“Anything Goes” Bircher Muesli

This is called “Bircher” because I believe he was the first to soak his muesli overnight in milk.  It’s “Anything Goes” because you can add anything you like to it!

  • 1-2 cups rolled oats (I use old-fashioned and not instant, but feel free to experiment)
  • 1 1/2 – 3 cups non-dairy milk (rice, almond, soy, etc.)
  • nuts and seeds (sliced almonds, pecans, walnuts, sunflower seeds, pepitas, etc.)
  • dried fruit (raisins, cranberries, prunes, dates, figs, etc.)
  • fresh fruit (blueberries, halved grapes, bananas, chopped apples, peaches, etc.)
  • green-leaf sprouts or micro greens (totally my addition and not traditional)
  • sweetener if needed (1/4 cup apple juice or 2 tablespoons maple syrup)

The night before, add some rolled oats to a bowl.  Cover well with milk so that most of the oats aren’t visible (the oats will soak up the liquid overnight, so make sure there is enough milk for that to happen).   At this point I like to add my nuts and seeds, but if you like them really crunchy, wait till the morning.  Cover bowl and place in the fridge.

The next morning, add a few tablespoons of dried fruit, a handful of fresh fruit, and some mini-greens if you’re up for it.  Check sweetness level, and if you’re needing some, add your favorite sweetener (since I used unsweetened milk, I added some apple juice).  Serve cold.

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I had a lot of extra blackberries leftover from the PPK facebook challenge, and I haven’t been eating enough salad this week… so here’s my answer to both of those!

Blackberry Walnut Dressing

  • 2 cups blackberries
  • 1/2 cup apple juice (you could probably use apple slices too since this will be going through a sieve)
  • juice from 1/2 a lemon (more if you want a more acidic dressing, I also suggest adding a vinegar if you want this to be more of a vinaigrette)
  • 1 Tbsp packed mint leaves
  • 1/4 cup walnuts

First, blend together blackberries, apple juice, lemon juice, and enough water to almost cover blackberries (leave about and inch or two of blackberries above the water).

Now pour the blended mixture through a fine sieve into a bowl.

Whisk/quickly scrape the bottom of the sieve with a spoon until most of the liquid is in the bowl and you are left with only thick pulp and seeds in the sieve.

Return mixture to blender and add mint and walnuts. Blend till smooth. At this point you can add more lemon or vinegar for more acidity, more apple juice for more sweetness, or more walnuts for a creamier dressing.

Now pour into a storage container of some kind. I really like these little dressing bottles from Fry’s grocery store.

I served on a bed of romaine, spinach, mixed baby greens, and moringa leaves (sometimes the farmer’s market has the randomest stuff!) and topped with dressing and cranberries.