Man am I lucky or what, this Valentines day I got Corey a card that sings “I’m hooked on you” when you open it (uber cheesy and is still stuck in my head) and he got me antique food styling props. He seriously gets me. I got another truly awesome gift on Friday as well but let me fill you in.
So as you know I am South African and I came to live in Australia with Corey after we got married last year in March. I applied for my permanent spousal visa in June and haven’t heard anything about it since then. On Friday I was driving back from picking up some groceries for our Valentines day picnic and I thought “hey I wonder whats happening with my visa, I haven’t heard anything in ages I wonder if I should email them and find out, yes I think I will email them when I get home.” When I switched on my computer there was an email saying my visa has been granted. Don’t you just love synchronicity? Africa will always be in my blood but home is where your heart is right?
Corey loves to create and try new things in the kitchen just as much as I do so todays recipe is actually his (he’s pretty stoked I’m crediting him on the blog he asked me if he’s going to be famous now). So the other night after dinner he decided to try to make a healthier muesli recipe. You may know that we already make a grain free cereal commercially called Norridge for our health food biz that we run but it’s so nice to have a variety to choose from in the morning and because most breakfast cereals are loaded with additives and sugar, when you make your own you know exactly whats going in and you get add the extra ingredient of loving intention. Anyone else believe that the way we feel about the food we eat has a major effect on our bodies?
We have a huge bag of white mulberries because I’m using them to develop a new product for Norridge and I am totally in love with them. They add just the right amount of sweetness and are a whole lot more exciting than a raisin. They have some awesome health benefits too:
- high in antioxidants
- a great source of protein
- an excellent source of fibre
- contain half the sugar of most dried fruit
- high in vitamin C
- rich in polynutrients
You can play around with the ingredients of the muesli and add your favorite nuts and seeds. The quinoa flakes up the nutritional profile of the muesli as well. We use olive oil to combine it all and since a very low oven temp is used, olive oil is great to use here providing you with an awesome source of omega 3 fatty acids.
- 3 cups rolled oats
- 3 cups quinoa flakes
- ½ cup linseeds
- ½ cup pepitas
- ½ cup almonds
- ½ cup pecans
- 1T cinnamon
- ½ T grated nutmeg
- ½ tsp Himalayan salt
- ¾ cup olive oil
- ¾ cup honey
- 1 cup dried white mulberries
- ⅓ cup currants/raisins/dried cranberries
- Preheat the oven to 70C
- In a large bowl combine all the dry ingredients, except for the mulberries and currants, and mix together well.
- Gently heat the honey and olive oil together on the stove over medium to low heat.
- Pour the honey/olive oil mixture over the dry ingredients and gently mix it all through.
- Line 2 baking sheets with baking paper and pour out the muesli, spreading it out over the 2 baking sheets evenly.
- Bake in the oven for 3 hours.
- Remove from the oven and sprinkle the mulberries and currants over.
- Store in an airtight container.
- Makes 12 serves