I am very fond of this recipe, and I have it for breakfast, with different variations, most days during summertime.
The recipe was developed by Doctor Maximilian Bircher-Benner in the beginning of the 20th century in his Swiss hospital. His core philosophy was to heal individuals with the help of a diet rich in whole foods and raw fruit and vegetables, which he believed that were more nutritious because of the transferred energy from the sun. He also advised patients to eat a diet composed by 50% raw foods and 50% cooked whole foods. He was heavily criticised because of his views and recommendations up until the 30s, but then stared to be accepted by other scientists.
Cooked and raw foods have different nutritional values; hence I believe it is important to incorporate both in our diet.
This recipe is very nutritious: the apple contains quercetin, an antioxidant that have anti-inflammatory properties; oats are rich in soluble and insoluble fibre; pumpkin seeds are rich in zinc, magnesium and copper and chia seeds are high in fibre, omega 3 fatty acids, protein and iron.
The toppings can vary, try to rotate them daily to have more variety in your diet.
Time: 5 minutes + in the fridge overnight
-1 apple, grated with the skin
-100gr rolled gluten free oats
-1 tbsp of pumpkin seeds
-2 tbsp of chia seeds
-1 tsp maple syrup
-300ml plant-based milk
-a pinch of cinnamon
-1 tsp of lemon juice
-5-6 sour cherries
-a sprinkle of shelled hemp seeds
1-Grate the apple with the skin on but discard the core.
2-In a bowl, mix the grated apple, seeds, juice, milk, maple syrup and cinnamon. When well combined divide into 2 containers.
3-Place the containers in the fridge overnight.
4-In the morning remove them from the fridge.
5-Slice the peach and add it on top of the muesli, along with the sour cherries and the hemp seeds.
If you like a firmer or runnier consistency, simply adjust the amount of milk. This recipe can keep for up to 3 days in an airtight container in the fridge.