Good Cooking: Make the ultimate Bircher breakfast bowl
Passionate about food which is as full of goodness as flavour, Cambridge nutritionist and plant-based chef Melanie Hanspall shares a monthly recipe with Velvet. On the menu for September: a Bircher breakfast bowl
Incredibly filling and nutrient-dense, this colourful Bircher bowl is perfect for a breakfast or brunch. "Bircher muesli" was invented by Swiss physician Maximilian Bircher-Benner around 1900 to help his patients recover well at his health clinic. Bircher is traditionally made with grated apple, oats and nuts.
My version is bursting with antioxidant-rich Vitamin C from the kiwi and berries as well as plant protein and healthy fats from the nuts and seeds. Oats are packed with beta glucan (a unique soluble fibre) so will keep you fuller for longer, providing you with slow release energy. The pumpkin seeds are high in plant protein, healthy fats and zinc - which is great for skin health and supporting the immune system.
Ingredients (to serve one):
1 kiwi, sliced
100ml plant milk
Handful mixed nuts
Handful pumpkin seeds
Dollop of yoghurt, optional
1. Put the oats in a bowl and cover with the milk. Cover the bowl with a plate and leave to soak for at least 30 minutes - overnight is best.
2. Add your fruit, seeds and nuts and yoghurt if using and enjoy!
For more information about Melanie’s work as a nutritionist, plus more plant-based recipe inspiration, click HERE
Read moreFood and Drink
More by this authorVelvet Magazine contributor