Wednesday, July 31, 2013

Super Fine Muesli

Shout out to Catherine and Jess, homegirlz supreme. Let's get down girls.

Sensible breakfast love all up in here... cuz sometimes bitches be cray.

Bachelor life, trying to be sincere and sensible in my efforts to eat minimally processed, fresh, delicious food that fits reasonably into a super busy day-to-day, fly by the seat of my pants lifestyle. Swiss muesli changed my life. Requires no cooking and it's flexible, like a dream come true.

Just like Heidi Swanson. Who doesn't LOVE that dreamgirl? Her cookbooks have been inspiring me to make delicious food - beautiful and simple - since '03. Super fly classy lady. A regular hott tottie.

Nothin' but love.

Muesli

My recipe is modified from the super fine recipe in Heidi's cookbook.


  • 3 cups rolled oats
  • 1/2 cup sliced almonds
  • 1/4 cup dried cherries/golden raisins/black raisins/get cray
  • 1/4 tsp fine pink sea salt
  • Milk or "milk" (I like to use unsweetened almond milk)
  • Apple butter or maple syrup to taste

Combine oats, almonds, cherries, and sea salt in a large mason jar. Have a proper fitting lid on hand if you're tryin' to act like a baller.
To prepare one serving, add 1/2 cup of the mixture and 1/4 cup milk/"milk" to an appropriately sized mason jar, with dat sugar (apple butter).
Chill in fridge, at least one hour, preferably overnight. 

Get some.


 white sand beaches and fly mamas
<3
ballin, shot callin' errday <3