I love this raw food recipe as it can be assembled ahead of time, and makes a tasty breakfast, healthy dessert or a great ‘anytime’ snack. It is a simple combination of bircher muesli and fresh seasonal fruit, but the combination of flavours is a real winner!
Kids love to make and eat this dish, so get them into the kitchen for this one.
It can also be made vegan and dairy-free, by choosing an appropriate yoghurt. Use a low fat yoghurt if you are detoxing, losing weight or looking after your liver. This can also be made sugar-free by choosing sugar-free muesli or using plain rolled oats, and a yoghurt that is also sugar free.
1 cup of sliced fresh strawberries, or your favourite seasonal fruit
1 cup of unsweetened apple juice – freshly pressed if possible (you could also substitute water, other juice, or any kind of milk) I used organic Pink Lady apples, and they are divine.
1 cup of yoghurt of your choice (Put some love into your yoghurt choice – it makes all the difference to the flavour and texture. I’m using a sugar-free coconut yoghurt. For vegans, and people with dairy intolerance coconut yoghurt is the bomb! Soy yoghurt works beautifully too.)
1 cup of raw muesli or plain old raw rolled oats!
Optional – 2 tablespoons of mixed seeds such as chia, sunflower, linseed etc. I’m using Kapai Puku.
Juice your apple/s to make one cup of fresh juice. Don’t you love the pretty pink colour of this Pink Lady apple juice? It certainly lived up to its name.
Place the muesli or oats into a bowl and add the apple juice, stirring gently to combine. Let this sit for a minute or so while you wash and drain your strawberries.
Now add your yoghurt to the oat mixture and stir through. Dump in the seed mix if you are using it, stir again, cover and let sit for one hour so that the oats and seeds swell and absorb the extra liquid. If you live in a warm climate, place your mixture in the fridge.
Dice up your strawberries (or other seasonal fruit). Add a layer to the bottom of a glass. Stir your oat mixture, which will now be thick, and dollop a spoonful in, pressing down well. Continue to layer the bircher muesli and fruit until you get to the top of the glass. This can now be returned to the fridge for a few hours, or overnight. It improves with a little extra time for the flavours to amalgamate, but hey, if you ate it straight away it would still be delicious. Enjoy! ♥
A friend on facebook just prompted me to remember some sensational variations on this little parfait recipe, that I thought I’d share.
1. Decadent Parfait (Suitable for a dinner party) – substitute cream for the yoghurt, and add a heaped spoonful of raw cacao powder and a dollop of honey or agave. This gives you a heavenly chocolate strawberry dessert! Of course you could always just throw in the cacao and honey (if needed) and have yourself a choc-berry parfait for breakfast. Hooray!
2. Green Parfait (Healthy as anything) To your oat mixture add a heaped spoonful of spirulina powder and a spoonful of blackstrap molasses. That will turn your bircher muesli green, but in the best of ways, and the taste is still creamy and delicious, with all the extra nutritional benefits of these superfoods.