I am on a mission to dispel the myth plant-based food is only for blissed-out-birkenstock-wearing lentil-loving-yogis! 
I promise you can convince a moo-lover, tempeh is the new turkey and cashew cheese is the new camembert.

All my recipes are accessible, affordable, bursting with flavour, and don't require an industrial kitchen! 

Location: Byron Bay
Vocation: Chef & Cellist

Hi! I'm Tara-Lee

break the fast






Blueberry Bircher Muesli

Break The Fast

If my Mother told me 20 years ago she was soaking my bowl of Alpen or Country Store overnight because it was good for me, I possibly would have suggested therapy. If only I had known then what I know now.

Dr. M Bircher-Benner was a Swiss doctor and nutritionist who created this soaked muesli for patients at his Swiss sanatorium as a way to introduce more fresh fruits into their daily diet. By soaking the nuts overnight enzyme inhibitors such as phytic acid are released which can inhibit the absorption of nutrients, thus making the nuts more digestible. Let’s not forget the oats. I can hear my Mom saying I told you so..

Blueberry Bircher Muesli

Makes 4/5 servings. Takes one sleep and a bit

2 1/2 cups jumbo rolled oats* (gluten-free optional)
1 cup toasted mixed seeds – pumpkin / sunflower / flaxseeds / sesame / poppy / chia seeds

1 cup toasted pecans / walnuts / cashews / almonds / pistachios / hazelnuts / brazil/ macadamia
2 apples, washed and grated with skin – pink ladies rock
2/3 cup fresh nut milk / organic moo juice
2/3 cup freshly squeezed apple/orange juice
1/2 cup dead grapes a.k.a. raisins
1 handful of organic goji berries
1/2 cup dried cranberries (preferably fruit juice infused)
1/3 cup raw local honey/maple syrup/brown rice syrup
1.5 tsp ground cinnamon

2 cups of yoghurt of your choice
1/2 cup toasted desiccated coconut
1 handful of your favourite granola or my Hazelnut, fig & cardamom Granola recipe

1 handful fresh blueberries

Toast all the seeds with the exception of chia seeds and set them aside. Toast all the nuts and set them aside. Toast the coconut until aromatic and lightly browned. In a large bowl mix together all the ingredients apart from the yoghurt. Cover and refrigerate preferably overnight or a minimum of one hour. Be warned it will thicken considerably. Just before serving add the yoghurt and mix well. Top each bountiful bowl with toasted coconut, a generous sprinkling of your favourite granola, hopefully mine, fresh blueberries, and an extra spoonful of honey.

Fresh fruits can be sprinkled on top such as blueberries, strawberries, raspberries, or my personal favourite passion fruit. If you are in a colder climate this time of year, top with gingered spiced stewed apple or pear. It will keep covered in the fridge for two days. If eating on the second-day be sure to stir in a little extra yoghurt or juice to loosen the mixture.

Click to leave a gluten-free breadcrumb below

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