I recently spent some time, pet sitting, up on a mountain top. The owners of the house, eat a purely plant-based vegan diet, with no added oils and no
sugar. To respect the standards of their kitchen, I opted to eat the same way while I was at their home. Now, it would seem this shouldn’t be a huge adjustment, because I already ate a vegan diet, but the reality is, it was a big change. I had found a lot of ways to eat junkie food, and still remain vegan. I ate way too much oil and sugar. I’m not proud of it, but it was a reality.
So, I began the new way of eating, hopeful that it wouldn’t make much difference, and I could return to my normal programming when I came down off the mountain. I was wrong! I felt so much better, and as a bonus, my body rather effortlessly dropped some weight.
Fast forward, I come down from the mountain, and I am still eating this way. Still feeling great, and still gradually dropping weight. This journey sometimes leads me in unexpected directions, but I’m grateful for the lessons it is teaching me. I have simplified, and gone back to the basics, in so many areas of my life, and discovered so much joy, so I guess it makes sense that this change follows that same course.
Here is a recipe that I am using to create a Perfect Breakfast Muesli, that follows the diet I am eating these days. I hope you enjoy it!
Perfect Breakfast Muesli
~The Base
48 oz Gluten Free Sprouted Rolled Oats (One Degree Organic Foods)
32 oz Millet Rice (Nature’s Path Organic)
6 oz Puffed Brown Rice (Arrowhead Mills)
Cinnamon to taste
~Optional Delicious Additions:
Freeze-Dried Fruit like mangoes, bananas, berries, etc (Crispy Green)
Raisins
Ground Flax Seeds (Bob’s Red Mill)
Pumpkin Seeds
Nuts - pecan, walnut, cashew, sliced almonds, etc
Spread the oats, in an even layer, across a few baking sheets. Bake the oats, in a 350 degree oven for about 30 minutes, stirring once, until golden brown. For my nomadic buddy’s, this can also be done in a cast iron skillet, over a campfire. Allow the oats to cool. Mix the base ingredients in a very large bowl and begin adding your favorite additional ingredients. Once combined, store in air tight containers.
I enjoy my muesli served with almond milk (Califia Farms Homestyle Nutmilk), sliced banana, and a sprinkle of Monkfruit Sweetener (Lakanto is amazing!). Or, I mix it with cashew milk yogurt (Vega Protein).
*For your convenience, (and for a little money, for me to buy diesel) I have added as many of the above mentioned products to my Amazon Product Recommendation Page as possible.