Sunday, December 13, 2009


Today, I woke up feeling like the cold-flu thing that has been persistently hanging on me like a bad case of dandruff is finally on its way out. Generally I am a healthy person, which makes me a bad patient, and for all my ministrations about hot liquids and plenty of rest, I rarely follow my own advice, or at least not with conviction.

So, this morning, feeling like I might actually accomplish something with my day, I made something that I'd been meaning to for weeks: Muesli. Muesli takes minimal preparation but for some reason it felt too extravagant to prepare on a weekday. I took a few seconds to search recipes online that are pretty much all the same: 4 parts grain to 1 part nuts/seeds to 1 part dried fruit. If you have rolled oats and raisins in your pantry, you have muesli. If you have rolled barley and wheat flakes and sunflower seeds and dried dates, you have better muesli. As it was, I had oats, and slivered almonds, and raisins and dried apple. So, I'm ahead in fruit, but could use some diversity in the nuts and grains categories. For this reason, I made a small batch, which will last me the work week. Hopefully by next weekend I'll have ridden my bike to the co-op and picked up a more robust supply, HA!

The one thing I like to do is toast my grains and nuts--bake off the staleness of the pantry. And tossing everything together while your grains are warm gives your dried fruit, especially raisins, a little plumping, which in this case is a very good thing.

Pantry Muesli : make 5 1/2 cup servings
2 cups rolled oats, or combination of rolled oats, barley, rye, wheat flakes, etc...
1/2 cup chopped or slivered nuts
1/2 cup dried fruit

preheat oven to 350. Spread oats and nuts on baking sheet. Bake 15 minutes, then toss with dried fruit. Store in airtight container, use within a week. If you're feeling indulgent, toss in some wheat germ or flax meal too, but only incorporate flax after the baking lest you destroy all its healing properties with heat.

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