The original recipe for raw muesli was developed by Swiss nutritionist Dr.Bircher-Benner in the 1900’s for his patients, as part of his healing therapy. He believed that a diet rich in raw and natural ingredients dramatically improved his patient’s health.

Having healed himself of jaundice using raw fresh apples, he used this and observations of the simple diet of Swiss Alpine shepherds to recommend a move away from meat and white bread. His ideas gained momentum after the discovery of vitamins in fresh fruit and vegetables in the 1930’s.

We have recently discovered that the simple shepherds’ diet in Sardinia and Icaria contributes to their inhabitants’ longevity, a phenomena known globally as Blue Zones. Analysis of commonalities include a high proportion of fresh fruit, whole grains, nuts and a little fermented dairy in the form of yoghurt or cheese.

In this recipe we may  either use Barambah, an organic cow’s yoghurt with 5 live probiotic cultures or a Raglan a new dairy-free coconut yoghurt containing acidophilus and bifidus cultures.

The key to bircher muesli is always the overnight soaking to reduce indigestible enzyme inhibitors and phytic acid found in grains and nuts. The soaking makes the oats and almonds more easily digestible and improves the absorption of this nutrient dense muesli.

N.B. Some folk are intolerant to Avenin, the glutinous protein in oats.