As a kid, I never
saw any useful purpose to breakfast. Food early in the day had absolutely no
appeal to me. My mother, who believed that breakfast was the most important
meal of the day, would cajole and bribe me with delectables such as cinnamon
toast and fluffy pancakes drenched in butter and real maple syrup from a
neighbor’s farm. All to no avail. I refused to eat anything before noon.
Except when we
visited my Swiss Aunt Gritli. Born in Boston to Swiss immigrant parents, she
traveled to Switzerland only twice in her life but maintained a lively
correspondence with Swiss cousins well into her eighties. She also knew how to
make the quintessentially Swiss breakfast, a fruity cereal known as Bircher
Muesli. Breakfast-challenged as I was, I had no trouble scarfing down a
bowlful—even at 8 o’clock in the morning.
Muesli, a Swiss diminutive
form of the German Mus or “porridge,”
was developed by a Swiss physician named Maximilian Bircher-Benner around the turn of the 20th century.
He believed that sick people could be coaxed back to vibrant health though a
wholesome, plant-based diet, especially one that emphasized raw foods, fresh
air, and plenty of excercise. He observed that many of his patients, even those
near death, improved when put on a regime of uncooked foods. Dr. Bircher-Benner
attributed the restorative effect of this diet to the fact that raw foods are
direct products of the sun. Bircher Muesli formed an integral part of the Swiss
doctor’s medical practice, and he used it to treat all kinds of conditions,
from obesity and allergies to digestive disorders and cardiovascular disease.
The original recipe begins
with a tablespoon of rolled oats over which you sprinkle water and let the grain
soak overnight to soften and become easier to digest. Next come lots of chopped
seasonal fruit, and enough milk to hold everything together. You top it all off
with a dusting of ground nuts. The result is a complete meal with something
from every food group. You could practically live on this dish exclusively and
still meet all your daily requirements for protein, carbohydrates, vitamins,
minerals, and fiber.
Today, Bircher
Muesli has become something of a national dish in Switzerland, right along with
roesti, cheese fondue, and chocolate truffles.
You can find it on restaurant menus and home dining tables, and not just for
breakfast. Some Swiss families serve it for dinner, a lighter meal than lunch.
Aunt Gritli made her
muesli much the same way Dr. Bircher-Benner did, with a few exceptions. She tripled
the amount of oats and soaked them only ten or fifteen minutes instead of
overnight. She added a squeeze of lemon to the soaked grain and tossed in a
tablespoon of raisins. And when it came time to chop the nuts for the final
presentation, she got me involved. The job required the use of a marvelous
little contraption—an oval glass jar to which was screwed a metal hopper,
painted red and decorated with flowers. You poured the nuts into the top and
turned a little handle on the side. A series of offset tines much like the ones
you’d find on a fork ground the nuts and dropped them into the jar. No child
could have wished for a more marvelous toy. And after investing so much time
and elbow grease into the job, I wanted nothing more than to taste the fruits
of my labor. Which, of course, was Gritli’s devious plan all along.
Bircher Muesli lends
itself to endless variations. You can use a variety of rolled grains along with
the oats: rye, barley, or wheat. They can be soaked in fruit juice instead of
water. Soy milk can stand in for the dairy milk, or you can add a dollop of
yogurt. Mix in a bit of honey or maple syrup for a sweeter version. The fruit
varies according to the season. Apples, pears, citrus, and kiwi in the winter.
Strawberries, peaches, and cherries in the summer. Bananas any time of year.
The nuts can range from walnuts and almonds to hazelnuts and pecans.
Bircher Muesli doesn’t need a recipe beyond what your imagination can provide. But if you need a quick tutorial to get you started, check out this short, fun video:
Bircher Muesli doesn’t need a recipe beyond what your imagination can provide. But if you need a quick tutorial to get you started, check out this short, fun video:
Guten Apetit!
This is just about my favorite breakfast, (Especially when someone else makes it for me), sooo much better made at home than the packaged Muesli one finds in health food stores.
ReplyDeleteYou know I'll make it for you again next time I'm around. :) But in the meantime, you can easily make it yourself!
DeleteThis sounds delicious. I'll have to try it. I have a nut chopper somewhere that I'll have to dig out. Thanks for sharing the family recipe!
ReplyDeleteDo try it Jenni! I've often chopped the nuts with a knife - works just as well, although it's not as much fun as my aunt's little grinder. Thanks for stopping by.
DeleteI had no idea muesli was a raw foodist invention! I love muesli for breakfast, especially with bananas and yogurt.
ReplyDeleteBeth
Oatmeal is not a usual breakfast food in Italy, but it's becoming more readily available. The type I find is long-cooking, but I've found this overnight soaking method works very well. It's even tastier if you toast the oatmeal in a bit of oil or butter before adding the water. I usually soak enough for about four days and keep it in the fridge. I pop it in the microwave before eating it with whatever fruit I have. I haven't thought of adding nuts, but that's a good idea, too.
ReplyDeletedesigner replica luggage u75 p9l34z0q54 replica louis vuitton a56 x9j01v6u84 replica louis vuitton n26 u5i17z3h77
ReplyDelete