John Myers
My Bircher Muesli – Another, But Special, Variant of Healthy Whole Food
The perfect my bircher muesli – another, but special, variant of healthy whole food recipe with a picture and simple step-by-step instructions.
optionally in addition, see step 05
- 8 tbsp Oatmeal
- 2 Pc. Apples (jazz, or topaz)
- 1 Pc. Orange blonde
- 1 dl. Grapefruit juice
- 3 tbsp Lemon juice
- 1 dl Milk
- 2 KL Forest honey liquid
- 3 tbsp Sultanas
- 3 tbsp Ground hazelnuts
- 7 Pc Dates pitted, chopped
- 4 Pc Frozen plums
- 5 Pc Strawberries
- 1 Cup Fresh raspberries
- 1 Cup Green seedless grapes
- 1 KL Forest honey liquid
- 1 dl Milk
- 1 KL Lemon juice
- Preliminary remark: I grew up with different types of Bircher muesli, which even then after around 50 years, even among “die-hard” raw food abstainers, were slowly being raised to salon ability (see “Flashback”) “Soup spoon test” (see below), which I thought up as a child, became necessary to check the firmness of the “porridge” and to preventively subject my mother’s meal to a “quality control” Basically rather modest, patriotic feelings. Specifically: After the first 7 months in the Orient, far from home, my desire for “Bircher muesli” was so great that I took a taxi to the next “Mövenpick” hotel. where I got behind this much sought-after, Swiss dish at the breakfast buffet. To this little episode that makes you smile, I would like to note a historical, no less interesting flashback: Just w A few kilometers as the crow flies separated my place of birth and residence during my youth from the world-famous Bircher-Benner Clinic in Zurich, which was founded by Dr. Maximilian Oskar Bircher-Benner was founded under the name “Lebendige Kraft”. At that time, people still saw themselves as meat eaters and could hardly imagine being able to feed themselves on a few oatmeal – and even wholesome. The oatmeal, boiled with milk (porridge), was already known and called “Grütze”, similar to the “Labskaus” in Hamburg, or the “Bouillabaisse” in Marseille, a meal made up of leftovers from poor people. At that time, Bicher was laughed at with his wholefood nutrition and therefore even excluded from the Association of Medical Sciences. Today he is considered a pioneer and trailblazer of modern wholefood cuisine; and it began with a “muesli” developed by him and therefore named after him (Bircher), which has undergone various metamorphoses over a period of over 100 years. There are dozens of recipes. Of course, everyone finds their muesli or muesli best. So from my side there is one more thing, namely “my Bircher muesli”, with the assurance that it will pass the soup spoon test! If the spoon is stuck in the porridge, it is a mush; and if this almost drowns in the liquid food similar to the groats, as in a swamp, then the test is not passed in both cases. It depends on the consistency and therefore also on the preparation and the ingredients. The inserted spoon should slowly tilt to the side and the muesli from the lifted spoon should spill down softly in 1-2 small portions. Therefore, the minimum rest time and, for example, the ingredient honey instead of sugar should be observed if possible. It is also advisable to choose a glass vessel and not metal for resting in the refrigerator. Good Appetite….
- Put the yogurt and the oat flakes in a large glass bowl and mix well. Add grapefruit juice, grapes (sultanas), lemon juice, stir well and let stand for a few minutes. The swelling process begins (flakes),
- Peel the orange and separate the individual slices from each other so that the somewhat bitter and hard columella (central axis) and parts of the possibly remaining mesocarp of the tough albedo can be removed. This means that you experience fewer tasty surprises when you eat it. Blonde oranges are very juicy; but you can also use blood oranges. Wash and core the apples and cut into small pieces. I decided on the sweet and sour variety “Topaz” (alternatively: “Jazz”). I buy the dates pitted and have a candy-sweet taste. Chopped into the smallest pieces, they support the forest honey on a fruit basis. The plums can be fresh; The frozen halves of some manufacturers are just as good. The same also applies to the raspberries, which I freeze in portions (- 21 ° Celsius) at the end of the season (if they are cheaper). I leave the raspberries whole, the plum halves are quartered; and these two ingredients give the muesli its slightly pinkish-purple color when you stir it. Add all the prepared fruits to the existing muesli and mix well. Note: The apples should be processed as quickly as possible, otherwise they will turn brown if they are in contact with oxygen for too long. The plums can be quickly thawed in lukewarm water so that they can be processed. This should not be done with raspberries, they can be used directly as a frozen product.
- After almost all the fruits are in the muesli, add the grated hazelnut and the seedless, white (or green) grapes, as well as the honey and milk. Note: At first it seems a bit too fluid. That will change with the rest period.
- The oatmeal must now swell in the liquid, which takes time. Cover the glass vessel with kitchen foil (sticky) (or with a glass lid) and place in the refrigerator for at least 90 minutes (resting time). Remove Bircher muesli, stir well and, if necessary, add some liquid (milk), some acid (lemon juice), or some sweet fructose (honey) and season to taste. After another 20-30 minutes, the Bircher muesli is ready to be enjoyed; but it is really tasty about 4-5 hours after preparation – and it can be stored covered in the refrigerator for 1 1/2 days without any problems, so enough for 2 x breakfasts if it was prepared the evening before the first time.
- Final remark: The “my Bircher muesli” variant I have presented here is adapted to the seasonal availability of fresh fruit with the strawberries. The autumn variant, for example, contains blueberries, although a different color naturally dominates there.
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