With a new crispness in the air, it seems fall has finally arrived. And fall means apples. In the South, we have many varieties of heirloom apples that deserve to be eaten fresh, baked, stewed, roasted, dried and really just made into all sorts of wonderful things to eat and drink.
Bircher muesli is satisfying and healthy. It’s also a great time saving recipe. Make it the night before and leave it in the refrigerator. There’s nothing like waking up to hot coffee or tea and a ready-to-eat breakfast that makes you feel like a million bucks. This is a recipe invented by a physician after all.
2 tbsp rolled oats
6 tbsp juice (satsuma, pear, or apple are best)
1 coarsely grated apple -granny smith is nice, but any apple will do
spoonful of plain yogurt
splash of milk
chopped nuts ( pecans, walnuts, peanuts, hazelnuts, pistachios, etc.)
diced bananas or dried fruit (apricot, cherries or blueberries are good)
s slight drizzle of raw honey, cane syrup or molasses
1. Place oats in jar and cover with juice. Allow to soak overnight or at least 15 minutes.
2. In a bowl, add the oat and fruit mixture, top with a dollop of yogurt, add the optional toppings of nuts and fruit, the honey or other sweetener and the splash of milk.
3. Enjoy. This is super tasty wellness food.
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.