“Wonder is the heaviest element on the periodic table. Even a tiny fleck of it stops time.” ― Diane Ackerman
When I began thinking about what might be my first recipe to share, this one rose to the surface. It’s not surprising at all, because it transcends many chapters of my life: from childhood summers, to starving artist, to camping with kids. It’s a recipe that has stood the test of time, even though when I mention it to my American friends they have no idea what I’m talking about.
I thought it would be the perfect first recipe.
First up, it’s a breakfast. Second, it’s great for your health but still feels decadent. In Australia, our mum used to make this for us during the summer holidays (the first time I’d seen anyone grate a banana) and by the time I was a teenager, most Australian cafes had some version of it in constant rotation.
Later when I lived in New York it was what I made when I had barely any hope nor money left, dragging my feet in an unfulfilling relationship, wondering what would become of my life. I remember making it in the tiny Lower East Side apartment kitchen with the exposed red brick and sirens. I remember eating it on the bed that took up the entire room. I remember making it for Isaac when we were newlyweds.
No matter the season, this has been my go-to breakfast, probably because it’s also inexpensive, but mostly because it does something to my spirit. It wakes me up, it brings me to life (more on that later this week!) It’s fresh, creamy, slightly fermented and easy to digest (thanks to the soaked oats and yogurt), and dare I say it, better than porridge. This is what I made for a New Year’s Day brunch I hosted at our house on January 1st this year, by the end of which everyone wanted my recipe.
Bircher muesli. I never thought I’d need you so much.
Ok – back story. What the heck is bircher muesli?
As the NYT says, it’s “essentially oats soaked in fruit juice, or milk, with nuts and fruit […] Bircher muesli has a long history, and enough versions floating around to prove it. The original was created in the early 1900s by Maximilian Bircher-Benner, a Swiss doctor. It consisted of oats, grated apple, nuts, lemon and condensed milk and honey, but over time, people have gotten creative with the formula.”
My version includes frozen blackberries (=easy), and copious amounts of lemon zest, because what isn’t better with lemon zest?
Blackberry Lemon Bircher Muesli
makes 4-6 servings
5-10 minutes active prep time
12 hours soaking time
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