Tag Archives: Eating your way to health

More Muesli?

Continuing yesterday’s post I’m adding some more muesli recipes from ‘Eating Your Way to Health’ by Ruth Bircher, translated and edited by Claire Loewenfeld.

3D Apple Muesli with Yoghourt

(For slimming diets and for those who cannot tolerate milk, Tarter in flavour, stimulates digestion.)

Ingredients: Per person:

1 level tablespoon rolled oats (or 1 dessertsp. medium oatmeal)

soaked for 12 hours in 3 tablespoons water.

3 tablespoons yoghourt

1 teasp. Lemon juice

1 tablespoon honey or 11/2 tablespoon brown sugar

1 large apple (or 2-3 small ones)

1 tablespoon grated hazelnuts or almonds

Method:

  1. Mix the yoghourt to a smooth consistency with lemon juice.
  2. Add to the oats, stirring well, and mix in the honey or sugar.
  3. Prepare and add the apple as in Basic Recipe No.1.
  4. Sprinkle nuts over the finished dish and serve immediately.

 

5 D. Muesli Made From Soft or Stone Fruit                                                                      (Especially rich in vitamin C)                                                                                               Ingredients: As for Basic Recipe No. 1 D, substituting for the apple:

5-7 oz. strawberries, or raspberries, loganberries, red and black currants, blackberries, bilberries                                                                                                                                            OR                                                                                                                                                       5-7 oz. cherries, peaches, apricots, plums or greengages

Method:

For Soft Fruit

  1. Select, wash and hull soft fruit.
  2. Crush with fork or wooden spoon.

Continue as Basic Recipe 1 D

For Stone fruit:

  1. Select, wash and stone.
  2. Chop up or reduce to pulp in electric liquidizer.

Continue as Basic Recipe 1 D.

 

7 D. Muesli Made From Dried Fruit:

 If no fresh fruit is available Muesli can be prepared from dried fruit, i.e. apple rings, prunes, dried pears or apricots (not dried figs, dates or raisins).

Ingredients: Per person:

As for Basic Recipe No. 1 D, omitting apple.

31/2 oz. dried fruit, washed and soaked for 12 hours.

Method:

  1. Put the soaked fruit in electric liquidizer.
  2. Add this puree to the Basic mixture- see recipe 1 D.

NOTE: Care must be taken that the dried fruit is of good quality, without preservative or bleaching agents, otherwise troublesome gastric and intestinal disturbances may result.

1 ounce = 28 gms.

I hope you get a chance to try one or more of these recipes, or a combination of these ideas!

 

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Muesli:

Fellow blogger, M-R, mentioned that she’d like a recipe about muesli. I’ve copied the basic recipe out, but if anyone would like any from the list at the end, I’m very happy to copy more. Today I am going to quote from this wonderful book I bought back in the early 1970s when I was living in Zurich, as it has been my standby for all of that time. It is: ‘ Eating Your Way to Health’, Ruth Bircher, Translated by Claire Loewenfeld, published by Faber 1961.

All the Year Round

The original recipe for Muesli, worked out by Dr. Bircher-Benner, should be considered a prescription rather than a recipe. If closely followed it will not only provide the best balance of essential nutrients, but experience has shown that people will not become tired of it, if regularly taken once or twice a day- something which may easily happen if richer and more elaborate versions are offered.

Any apple which is juicy, tart and white fleshed is recommended…  I am omitting varieties, as these will vary according to where you are living. Mixing varieties is recommended.

Later on in the seasons, when home-grown apples tend to become dry and tasteless, their flavour can be improved by the addition, just before serving, of some freshly-grated orange or lemon peel, orange juice or rose hip puree.

Basic Recipe

Note: Before any of the following Muesli recipes can be prepared, the rolled oats or oatmeal must be soaked beforehand for 12 hours. It is not necessary to soak the quick-cooking varieties if they have to be used. They are, however, not so valuable since heating processes have been used in their manufacture. The less heat a cereal has undergone, the greater will be its value.

 1D APPLE MUESLI

Ingredients:  Per person:

1 level tablespoon rolled oats (or 1   1 tablesp. Sweetened condensed

desertsp. Medium oatmeal)                   milk

soaked for 12 hours in 3                         1 large apple (or 2-3 small ones

tablesp. water                                            about 7 oz./ 84g. in weight)

1 tablesp. Lemon juice                             1 tablesp. Grated hazelnuts or

almonds

 Method:

  1. Mix lemon juice and condensed milk to a smooth cream.
  2. Add to oats, stirring thoroughly.
  3. Wash apples, wipe with cloth and remove tops, stalks and any blemishes.
  4. Using a two way or Bircher grater, grate apple into mixture, stirring frequently to prevent discolouring.
  5. Sprinkle nuts over the finished dish and serve immediately.

Note: 1-2 tablesp. Water or orange juice can be added if required, depending on the variety of apple used and the length of time they have been in store.

This basic recipe gives the idea, and there are many variations such as:

2D APPLE MUESLI WITH NUT CREAM OR ALMOND PUREE

3D APPLE MUESLI WITH YOGHOURT

4D APPLE MUESLI WITH CREAM

5D MUESLI MADE WITH SOFT OR STONE FRUIT

6D MUESLI MADE FROM FRUIT MIXTURES

7D MUESLI MADE FROM DRIED FRUITS

 NOTE: Apricots and plums should be avoided by anyone suffering from gastric and intestinal complaints.

D stands for diet.