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I homeschool and have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two small kids and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV

Saturday, September 5, 2015

Muesli Breakfast recipe (raw, vegan, gluten-free, soy-free)

I love this! So nutritious, filling, and full of fiber!

You don't have to use every single ingredient on this recipe, but the rolled oats are important. I add organic stevia and a little organic honey to mine. If I have some on hand, I'll also add some homemade coconut milk yogurt along with the milk.

I like to put my daily serving in a glass bowl with the milk poured over it and leave it in the fridge overnight covered with a lid. You can use a glass jar too if you don't have a bowl with a lid. If I forget I can still put everything together the next morning.

If you're going to make the large portion below to store it, don't add the vanilla extract to the dry ingredients. Just add it to each individual serving. I do that with the honey also.


The following recipe is from this site: http://nutritionstripped.com/nourishing-muesli/

INGREDIENTS
  • 2 cups rolled oats
  • 2 cups quinoa flakes
  • 1 cup puffed amaranth
  • 1 cup almonds, chopped
  • 1 cup pumpkin seeds
  • 1 cup walnuts, chopped
  • 1 cup golden raisins
  • 1 cup mulberries
  • ½ cup dried unsweetened coconut flakes
  • ½ cup hemp seeds
  • ½ cup sunflower seeds
  • ½ cup goji berries
  • ½ cup dried tart cherries
  • ½ cup dried apricots, chopped
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • dash of nutmeg
  • pinch of sea salt
INSTRUCTIONSIn a large mixing bowl, combine all ingredients and stir until every ingredient is distributed in the mix.
  1. Store in an airtight container, mason jars, or bags for later use at room temperature.
  2. Pre-portion individual servings for quick on-the-go snacks or breakfasts (use about ½-1/3 cup for a serving).
  3. Serve with almond milk, nut milks, cold or warm.
  4. Enjoy!
NOTES
Nutrition Information based on all ingredients, 1/28th of the recipe at ½ cup. This serving can easily be reduced to ¼ cup (divide nutrition information in half).
NUTRITION INFORMATION
Serving size: ½ cup Calories: 220 Fat: 10 Carbohydrates: 25 (net 20) Sugar: 10Fiber: 5 Protein: 8

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