Martin F. Krafft: Bircher M esli
Due to popular demand and a related story, I am
herewith sharing my recipe for what I consider to be among the best types of
food available: the Bircher M esli.
As you'll see shortly, I am talking about mush, about a creamy,
cereal-and-fruit-based mix of all kinds of ingredients. Its creator, Mr.
Bircher designed this M esli to release the contained energy into the body
very slowly. Thus, with some M esli in the morning hours, I can easily make it
through to dinner without losing blood sugar or feeling down. And from the
recipe, you'll be able to conclude that it's also, in fact, quite healthy.
My recipe started out from a recipe by Aline's mother, but it bears little
resemblance to the original, I've spent two years experimenting on it. No
kidding. This also means that you don't have to copy the recipe, but you can
freely replace, add, or leave out ingredients to your liking. Especially the
ginger, kardamon, and chili aren't exactly what the Swiss would put in there
(I almost never use ginger or chili anymore, but kardamon works really well).
Without further ado:
martin's M esli
Ingredients (4-6 servings)
- 1 large banana, mushed
- 2 apple (not too sour) or pear, grated, but not too fine
- 1-2 kiwi fruits, cut, not too fine.
- Optionally a mango or papaya, mushed or cut to small pieces
- 175g frozen raspberries
- 125g frozen blueberries
- 30g ground hazelnuts
- 30g ground walnuts
- 500g single-fruit or plain yoghurt (can be low fat; alternatively quark, fromage blanc, cottage cheese)
- 100-150ml milk or cream (can be low fat)
- 200g oat flakes, fine
- several squirts of lemon juice
- a bit of lemon peel, ground
- a slush of orange juice
- kardamon, ginger, grated; chili powder
Preparation
- Combine mushed banana and grated apple into tuppaware container, squirt lemon juice and mix to prevent discolouring.
- Add yoghurt, kiwi fruits, nuts, lemon peel, frozen berries, and mix.
- Stir in oat flakes, use milk/cream and orange juice to balance viscosity, which should be a bit thicker than the fruit yoghurt. Keep in mind that you can always add a bit of milk when eating it, but you can't really make it less viscous later. Also, the oats soak up a bunch of liquid, so it'll be more solid the next morning anyway.
- Add kardamon, ginger, chili powder according to taste.
- Seal tuppaware container and leave in fridge for several hours.
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