World’s best homemade muesli
"I am fed up with muesli that is full of dried fruit smothered in sulphur dioxide and dusty stuff. Muesli should be 100 per cent wholegrains, nuts, seeds and berries."
Okay, foodies, I'll admit it. In a society obsessed with meticulously coiffed food that's been painstakingly manicured through 14 processes to arrive at a twice-cooked, tea-smoked, gingered duck breast with a durian bavarois and seasonal citrus brioche with cherry balsamic relish ... fine dining is wasted on me.
There. I've said it.
Sometimes, it all gets a little bit silly. Is it just me, or has our relationship with food gone a bit weird? At one end of the spectrum, all we eat is burgers and chips, at the other we seem to be fawning over the World's Most Complicated Menu Item.
Apart from MasterChef hopefuls, does anyone really cook like that? I can say I don't - and I'm not much interested in eating like that, either. Granted, my cooking works back to front, so maybe it's me who's a bit weird.
For me, it's about getting bang for buck with my food choices. So I start with the vitamins and nutrients I need: phytonutrients, antioxidants, flavonoids and the like, then a good helping of omega-3 fatty acids, vitamins C, E and K and the B-group vitamins. And some low-GI carbs, protein, fibre, probiotics - you know, all that stuff nutritionists love to bang on about. Then I find the foods that are rich in these puppies: asparagus, kiwifruit, spinach, tomatoes, avocado, yoghurt, almonds. Then salmon, sardines, blueberries, kangaroo and oats.
These are what I call "superfoods". They're not "super" because they've been harvested from hedgerows under a new moon by Tibetan monks. They're "super" because they're good for you, they're bloody cheap, and Mario at the greengrocer always chucks in a bit extra (I think he's got the hots for me). Plus I can get them all year round.
Next, I dream up dishes I can use them in, which isn't hard. I try to get a reasonable dose of protein in each one, then I spice them up with "superherbs": garlic, ginger, turmeric, rosemary, cardamom.
And that's it. Nothing twice smoked, no exotic relishes, not a truffle to be seen, Perigord or otherwise. This might sound self-righteous, but it's not. The menu selection process described here is the theory, and like most of us, sometimes the practice differs. But it's a great way to approach nutrition. I call it "intentional eating": choosing foods with a specific outcome in mind. Literally, eating with intent. Try it.
Place a standing order of your most commonly used fruits and vegies and have them delivered to your door each week. That way you will always have high-quality, fresh food in your kitchen.
World’s best homemade muesli ever
I am fed up with muesli that is full of dried fruit smothered in sulphur dioxide and dusty stuff. Muesli should be 100 per cent wholegrains, nuts, seeds and berries.
2/3 cup bran
1/3 cup sunflower seeds
1/3 cup pumpkin seeds (pepitas)
¼ cup dried cranberries
¼ cup dried currants
1/2 cup almonds, roughly chopped
2 tbsp wheatgerm
Put all the ingredients into a Tupperware container and mix 'em up. Place half a cup in a bowl, then add skim milk or top with yoghurt. Add seasonal fruit (blueberries are my fave), then look out world.
From: Sunday Life