Saffron Chia Muesli by Mira Manek

May 15, 2018

Saffron Chia Muesli by Mira Manek

3 recipes with an umph of spice from Mira Manek for National Vegetarian Week

National Vegetarian Week is upon us and we’ve picked 3 of Mira Manek’s (https://miramanek.com/) spice-lifted Indian-inspired dishes to celebrate. The jet-setting, yoga-practicing, health-retreat-hosting author of cookbook Saffron Soul (https://www.amazon.co.uk/Saffron-Soul-Healthy-vegetarian-heritage/dp/1911127187/ref=sr_1_1?ie=UTF8&qid=1526239103&sr=8-1&keywords=mira+manek) is giving Indian food a total facelift, accenting the traditional recipes passed down from her mother and grandmother with a wholesome yet contemporary twist.

Saffron Chia Muesli

One of my favourite things to make in the summer is a soaked muesli, so simple and refreshing, and you can pretty much make it whatever flavour you like! It had to be saffron and cardamom this time, echoing those summer colours, topped with colourful berries and pistachios. I also made it a little light with lots of chia seeds – I do love mixing oats and chia – oats for the creaminess and chia for the lightness! 

to soak together
6-7 tablespoons, 70g oats
200-250ml nut milk (or any milk of choice), around 1 cup
1 apple, grated
2 teaspoons flax seeds
2 tablespoons chia seeds
1 tablespoon pumpkin seeds
pinch of saffron
1/2 teaspoon Spice Kitchen ground cardamom
2 tablespoons of honey, depending on how sweet you like it!

optional garnishings
2 tablespoons coconut yoghurt per bowl
handful blueberries
handful raspberries
sprinkle of pistachios

Soak together all the ingredients for the bowl and stir well. Leave to soak for a few hours or overnight (you can also just soak for an hour but the longer the better!). When serving in the morning, you might need to add a little more milk and do taste for sweetness. If you love a little extra crunch in the muesli, I’d recommend stirring in some broken walnuts.





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