Why Aren’t You Making Muesli?
People all around me are giving up stuff. It may be Lent, though I’m astonished at how many of you aren’t aware that it actually is Lent. Stuff they really like. Alcohol. Sugar. Coffee. Chocolate. Facebook. Sometimes stuff they are more or less indifferent to, but is hard to give up, there seems to be something in the challenge. Wheat. Red meat. Dairy products. Why do you have to give it up? Have you no self control? Can’t you just have a bit less?
You know what you never hear people giving up? Chilli. Watching TV. Muesli. Also things that people like a lot, why are some things worthy of giving up and not others? Oh, TV’s OK, so long as you’re watching the boxed set of House of Cards. And chilli is macho. You can’t actually over consume muesli, too much fibre. Maybe if we added psyllium husk to wine and beer we’d solve all of those young people problems, there’d be no fights, just Generation Y clutching their bloated stomachs while lamenting the lack of public toilets these days.
I love my muesli as much as I love my coffee. Even when I’m out for breakfast I order it. I’m just as unlikely to give up either. But while I’m perfectly happy letting the experts produce my coffee, I can’t believe it’s taken me this long to make my own muesli. Here’s how you do it. Are you ready? Purchase a whole lot of ingredients you’d like in your muesli. Stick in a container. Shake (make sure the lid is on properly, dear reader).
Being of the opinion that my body is a temple and I’d like it to last for quite a long time and I should at least start the day eating something reasonably healthy even if during the course of the day I end up eating a whole packet of Kool Mints, I purchase my muesli ingredients from The Source in Balmain.
I start with Five Grain mix, then add quinoa flakes, linseed, wheatgerm, sultanas and currants.
I like a bit of complexity too, so I put dried apricots and dried pears along with almonds and coconut flakes in the Thermomix to chop them into muesli appropriate size.
Toss it into the nascent muesli, then shake, holding firmly on to the lid.
See? It really couldn’t be any easier. Pour out a bowl full one night you’re feeling organised and add your homemade yoghurt and mix, then you’ve got Bircher muesli in the morning. I have actually only managed to make this once, it was a bit cold for my morning teeth, but the microwave sorted that out.
The beauty is you can add whatever you like, in whatever proportions you like. The Source actually stock those odd dry sticks you find in bought muesli, but I can’t see the point in eating them so I leave them out. If you’re going through a chia seed and Goji berry phase (and I’m not judging you), bung them in. I’ve heard of some hedonists spreading the stuff out on a baking tray, drizzling over maple syrup or honey and baking it for a bit to crisp it up. You can even eat it with milk, if you’re the hardy type that can do that sort of thing without flatulent consequences. Boil it up in water in the winter for exciting porridge.
As with many things of this type, once you’ve tried it there’s no going back.