This is a great healthy breakfast with hot and cold options!
Timing
| :00 | POTATOES | Cut both types of potatoes and put on stove top to cook |
| :03 | MUESLI | Combine all ingredients and put in fridge |
| :06 | BUTTER | Pan fry almonds |
| :07 | TOAST | Combine mixture and fry first batch |
| :13 | POTATOES | Fry up potatoes |
| :17 | BUTTER | Process nuts and other ingredients |
| :20 | BERRIES | Prepare fruit, plate up, and garnish |
| :24 | TOAST | Finish cooking another batch |
| :28 | POTATOES | Garnish with parsley |
| :29 | MUESLI | Remove from refrigerator, plate and garnish with almonds |
| :30 | FINISH | Serve and enjoy! |
Swiss Bircher Muesli
MAKES 3 1-CUP SERVINGS
1 cup quick oats (fine rolled oats)
½ cup raisins
¼ cup sliced almonds (or any chopped nut of your choice)
¾ cup orange juice (2 oranges)
1 cup almond, soy, oat, or rice milk
½ cup almond meal
1 medium-sized apple
garnish: sliced almonds
Combine all ingredients (except apple) in a mixing bowl.
Grate the apple with a hand grater and mix into the rest of the ingredients.
Put in the refrigerator to cool and thicken.
Plate and garnish with sliced almonds.
Tip: You can use regular rolled oats if you do not have quick oats.
Tip: This recipe is very flexible, so do not worry if you are missing an ingredient—except the oats of course! Experiment to come up with your favorite combination, remembering that the liquid should be approximately double the quantity of oats. This muesli can be eaten after 5 minutes but it is even better refrigerated overnight.
MAKES 3-4 CUPS
6 medium to large strawberries
6 oz. (170 g.) blueberries
4 oz. (125 g.) raspberries
garnish: mint leaves
Remove green tops, then halve the strawberries.
Place all the berries in a serving bowl and gently mix.
Garnish with finely chopped mint leaves, then top with sprig of mint.
MAKES 2 CUPS
2 cups almonds
2 tablespoons oil
1 teaspoon salt
Pan fry the almonds in 1 tablespoon of oil. Heating the almonds brings out their beautiful flavor and aids the release of their natural oils.
Allow to cool.
Put the almonds, salt, and remaining tablespoon of oil into a food processor and blend.
As the nuts are blended, the mix will become crumbly in texture. Continue blending, and after around 2 minutes the mixture will start to clump up as the nuts release their oils, and it will suddenly become almond butter.
Tip: Store in an airtight container in the refrigerator. It will keep for up to a month. You may need to stir before use as the oils will separate due to the lack of chemical stabilizers usually found in nut butters.
MAKES 16 HALF SLICES
¼ cup cashew nuts
1 cup water
½ teaspoon vanilla essence
1 tablespoon liquid honey
¼ teaspoon salt
1/8 teaspoon turmeric
8 slices thick whole grain bread
oil for frying (if needed)
garnish: fresh berries (blueberries, strawberries, boysenberries)
garnish: liquid honey or maple syrup (optional)
Add all ingredients (except the bread, oil, and fresh berries) to a blender and blend until smooth.
Make sure you blend the mixture really well so you have a consistent paste rather than water with little cashew pieces.
Heat a nonstick frying pan. Depending on the quality of your pan, you may be able to get away with using no oil at all or you may wish to use a couple of drops to start with.
Cut the bread in half diagonally (you will have 16 pieces total).
Pour the cashew mixture into a bowl and dip each piece of bread in it for a couple of seconds on each side to completely coat the bread and soak in.
Place in medium frying pan and cook for around 2 minutes per side.
Garnish with fresh berries.
Tip: You can also drizzle with honey or maple syrup.
MAKES 6 1-CUP SERVINGS
1 lb. (½ kg.) potatoes
1 lb. (½ kg.) sweet potatoes (kumara)
10 cups boiling water
1 red onion
1 tablespoon oil
1 clove garlic, crushed
1 teaspoon salt
garnish: chopped parsley
Cut potatoes and sweet potatoes into 1-in. (2 cm.) cubes.
Add to a medium pot with boiling water and cook for 8-10 minutes or until they are just soft.
Slice red onion and sauté with oil and garlic in a large frying pan.
Drain the potatoes well. Add to the onions and sprinkle with salt.
Once the onions have cooked for a few minutes, stir the ingredients together. Continue to cook until the onions are soft and the potatoes start to crispen.
Garnish with chopped parsley.
