Pausing with Muesli

Breakfast is a daily favourite of mine. I have it after some sort of morning movement - yoga, brisk walk or a swim. I find muesli always satisfies my hunger and keeps me going until lunch. I do everything I can to avoid eating it on the run, even if it means waking up a little bit earlier to enjoy it slowly. 

I like the process of making a big batch of my own muesli - baking it on a low setting ~150 degrees over an hour or so, stirring it every so often, and pulling it out before the ingredients go from nicely crisp to brown - it’s an art of concentration and memory. I know I could set an alarm for every 15 minutes or so but the idea of that jolts me. 

My muesli recipe is inspired by the beautiful Jilly Arnott. A couple of cups of quinoa puffs, 1 cup of sunflower and pumpkin seeds, 2 cups of shredded coconut and ½ a cup of linseeds and chia all stirred together with a teaspoon of cinnamon, ½ a cup of honey and ½ a cup of coconut oil or olive oil and a pinch of salt. If I have nuts on hand I chuck some of those in as well. My measurements are very loose and I often double the recipe and/or swap ingredients like for like i.e. quinoa puffs for oats for example. If you’d prefer a recipe, Anneka’s is great.

This weekend I’m using up the last of my basil to make my friend Mill’s beans. Nourishing and perfect for cooler evenings. I will be using a mix of kale and basil as that’s what I have on hand. 

And with Easter next weekend, I’m sharing the perfect chocolate sweet treat from the fabulous Alison. BTW the batter needs to rest in the fridge for at least 2 hours before baking. 

Small reflections to ponder whilst stirring your muesli; why not observe your relationship with movement? Consider how and when you are moving throughout your day.

Helzie x