Brenda Janschek
Autumn has certainly made its presence felt, and I find myself naturally swapping my smoothies and sleeveless numbers for birchers and sloppy joes. So, I was over the moon to try this simple but scrumptious recipe shared with me by the awesome Penni at A Method of Cookery.
As outlined in my Big Batch Bircher Muesli post, Swiss nutritionist, Dr. Bircher-Brenner was the inventor of Bircher Muesli and believed that the raw, natural ingredients were essential to health and healing. The grated apple in the muesli, for example, is choc-full of awesome vitamins and minerals, not to mention adding some chopped seasonally fresh fruit on top for a nutritious sensation. I’m not overselling it, you’ll see …
The deliciously sweet and chewy dates kind of melt into the mixture overnight. They are easily digested and contain lots of fibre and nutritional goodness which protect our eyes, skin and mucus membranes, and from certain types of cancer. The crunchy walnuts soften in the mixture overnight, and add a lovely subtle texture to the bircher once soaked.
In a nutshell (pun intended), the Omega 3s found in walnuts help us in all sorts of ways, such as protecting against heart disease and cancer, and even mental illness.
Number of Serves: 4
Ingredients
1 Apple
50g of Medjool Dates
75g of Walnuts
100g of Rolled Oats
200g of Natural Yoghurt
½ tsp of Cinnamon
250 ml of Milk (your preferred type)
Click here for recipe preparation.
Bren x
brendajanschek.com
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