Breakfast Bliss

by Deborah English — November 29, 2007

Breakfast can be a dilemma. My sister tells me she slurps coffee and stuffs toast down her throat as she's running through the front door--"bird fodder, most of that toast," she says. I imagine the sparrows fighting for her scraps of verging-on-burnt peanut butter toast lying on the front lawn. Does this sound like you?

The time-warp between waking and work is the most precious time of the day. Here we have the opportunity to set ourselves up for a high-powered and productive day, or conversely, organize it so we drag our bones from pillar to post wondering when it will all end.

If you have been reading my blog to date, you will know that I'm far from perfect. But I'm really good at breakfast. I've worked out a balance between time constraints, my physical needs, and favorite taste sensations. And what I settled with is muesli.

Over the years, I have alternated between store-bought and home-made muesli. However, a few months ago, I discovered what I consider to be the perfect muesli at my local health food store. The store owners make it using a simple mix of 100% organic ingredients that keeps me buzzing right up until lunch time.

Here is the mix: rolled oats, linseeds, pumpkin seeds, sunflower seeds, sesame seeds, whole raw almonds, and sultanas. While I'm showering, I soak a ½ cup of the muesli with freshly boiled hot water--specially to soften the linseeds. I then pour a bit of soy milk into a small pan, add a shake of cinnamon, a grated apple, and half a banana or a kiwi fruit, heat it, and pour over the muesli.

The muesli doesn't have to be eaten warm. And you could substitute milk with a dollop of healthy probiotic yogurt instead.