I love muesli for breakfast. I even reach for it sometimes as a snack if I’m ravenous around mid-afternoon. It can save me from hitting those sugary snacks. I usually pair this muesli with yoghurt and either blueberries or raspberries. Or here I have it with cashew milk and fresh strawberries. The nuts I’ve used here can be changed up; for example, if you love cashew nuts then use more of those and less walnuts. I love the strong coconut taste in this recipe and there’s enough ginger to give it just a subtle flavour.
1 cup pumpkin seeds
250g coconut chips
1 cup sliced almonds
½ cup raw walnuts
½ cup raw cashews
½ cup black chia seeds
2 tsp cinnamon
3 tbsp coconut oil
2 tbsp rice malt syrup
3 tbsp freshly grated ginger
Put all the ingredients on a lined oven tray and mix together using your hands. Bake at 130°C for 20 minutes (until the coconut goes crunchy). Remove from the oven and leave to cool. Then store the muesli in glass jars, place a ribbon on the top and gift it to someone you love (with a smile). Or keep it and scoff it yourself.
BALANCE: Food, Health + Happiness
The new book by Rachel Grunwell. Respected journalist and wellness expert, Rachel Grunwell, interviews 30 global experts on how to uplift your mind, body and soul in order to live your best life. Along the way, she also shares her story on how she went from being an unfit, stressed- out investigative journalist and mother, to someone who is now a multi-marathoner and wellness expert who coaches others with fitness and lifestyle plans.
As well as interviews with experts, Balance has recipes for nutrient-dense, delicious snacks and smoothies, and as the book is all about balance, there are some sweet treats too. A sample of Rachel’s recipes have been included these pages.So what are you waiting for? Give these healthy yummy recipes a whirl and enjoy.
Recipe from Balance: Food, Health and Happiness by Rachel Grunwell, Beatnik Publishing, RRP $40.00, beatnikshop