I just got back from a wonderful relax vacation in the South of Spain. I spent days reading, sitting in the sun and swimming. It was exactly what I needed.
Now, however, I am back in autumn-y Netherlands. The leaves on the trees are turning orange, yellow and red and everywhere around me pumpkin-spiced things are manifesting. I love this time of year.Now if I could only finish my scarf I will be truly cozy (yes, I’m making myself a Harry Potter Ravenclaw-themed scarf, no, I will not apologize for my utter dorkiness).
So here’s the update: I started a new Instagram account solely focused on books. OF
course some food will be posted on there, too but the account’s main aim is books. So if you like books at all, or you just feel like looking at aesthetic pictures (I’m putting a lot more effort in those) then go ahead and check it out: http://www.instagram.com/veganandherbooks
When I got back I did some big shopping so that I can start living healthy again – I don’t know what it is, but on vacation healthy eating kind of goes out the window.
I had to get lots of seeds and more so that I could make my own Bircher Muesli. This recipe is inspired by BonnyRebecca (Youtube) but I’ve tweaked it here and there due to availability of products. I have made sure that it’s still gluten free and of course it’s vegan.
So without further ado, here comes the recipe:
Vegan Gluten-Free Bircher Muesli
– 3/4 cup buckwheat flakes
– 3/4 cup buckwheat groats
– 1/2 cup shredded coconut flakes
– 1/4 cup chia seeds
– 1/4 cup sesame seeds
– 1/4 cup hemp seeds
– 1/3 cup flax seeds
– big tablespoon maca powder
– about 1/2 cup of raisins (change based on preference)
– 1/3-1/2 cup almond milk (or other plant milk you prefer)
– 3 tablespoons soy yoghurt (or other plant based yoghurt)
So basically what you need to do is mix all those ingredients – from buckwheat flakes to raisins – in a big mason jar (or any other jar that you want to keep it in) and make sure that it’s all well incorporated/mixed.
After you do that you will have a big jar of dry ingredients like this
When you want to have it for breakfast you do this the night before:
Put the amount you like in a container you can close up (I usually take between 90-100 grams, the rest of this recipe is based on that amount but obviously you can change it if you like. Note that you only have to change the following steps if you take more or less for breakfast, not the previous ones).
Mix this with about 1/3 cup of almond milk and 3 tablespoons of soy yoghurt. Close the container and put it in the fridge overnight.
The next morning I like to stir in a little bit more almond milk (again, preference). I usually top it with some blueberries and sometimes Maple syrup. The mixture is a bit bitter so if that’s not really your thing I would advice you to top it with some kind of plant syrup.
I hope you enjoyed this recipe.
Let me know if you try the recipe and comment on my pictures on @veganandherbooks on Instagram. I would love to talk!
See you next time.