Muesli packed with healthy goodness

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Muesli simply the best. While traveling through Switzerland on a road trip last May, what struck me most was the fresh, crystal-clear, unused air — at least it felt like that. The Alps are spectacular, looming up into the clearest of blue skies. And, the beauty of the countryside took my breath away. The pristine lakes and green grassy meadows and pastures were simply beautiful and covered in yellow daisies. Quaint villages with church steeples sat high up in the mountains in the distance, and it brought me back to my favorite childhood book, Heidi. That idyllic life where a piece of fresh goat cheese and bread, shared with her grandfather, made me long to visit that land.

We stopped into a supermarket along the way and bought a couple of hunks of aged, creamy Swiss cheese and slices of smokey ham, and made a sandwich with some bread rolls.  Bill drove and I searched the map to find the Airbnb we had booked. We eventually found it, perched on a mountain top with just a few other tall wooden houses with window boxes, bursting with flowers.  Small goats pranced about and the sweet sound of tinkling goat bells would send us to sleep that night. A fresh running stream flowed into a well that was shared with a neighbor outside the house. We drank our fill straight from the tap and it tasted pure just like the air.

The three story house was well over a 100 years old and you had to duck your head as you entered the small doorways. Everything was made from wood and it created a warm, cozy setting.  The wooden beams glistened with age. It was one of the best Airbnb experiences on our five-week trip  and we got a real taste and feel of what it is like to live up in the Swiss mountains. Margot, whom we stayed with, left early for work the next day and left us a hardy breakfast feast fit for kings — a board of cold cuts, cheeses, dark grainy bread and local honey that tasted earthy. The muesli Margot soaked the night before in fresh creamy cow milk and yogurt, and the chopped apples added crunch and sweetness to this delectable bowl of goodness. I don’t drink milk, never liked it as a kid, but I did that morning and loved it.

When I got back home, I made my own Muesli and tried many different combinations of nuts and seeds, oats and ancient sprouted grains.  I tried it  soaked overnight and raw. I found that I preferred it raw with almond milk, but I toasted the sunflower and pumpkin seeds. The crunch of the nuts and seeds and the surprise bite of mulberry was a new sensation to the mouth. One has to work hard to chew the hardy spoonful which made me totally present in the art of eating muesli.  For some people, soaking is best way to go, as it may be hard to digest all the fiber. So go easy and just portion yourself 1/3 to 1/2 cup to see how your body feels.

Muesli recipe

  • 2 cups rolled oats
  • 2 cups of puffed Amaranth
  • 1 cup Kamut
  • 1 cup almonds
  • 3/4 cup walnuts
  • 1 cup pumpkin seeds ( toasted or raw)
  • 1/2 cup sunflower seeds (toasted or raw)
  • 1 cup Mulberries
  • 1/2 cup Goji berries
  • 1/2 cup Turkish apricots
  • 1/2 cup unsweetened coconut flakes
  • 1 cup raisins
  • 1/2 cup shelled hemp seeds

Mix ingredients well in a large bowl.

Store in a glass jar or container, eat and enjoy.


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