{"id":22443,"date":"2019-02-13T09:33:12","date_gmt":"2019-02-12T20:33:12","guid":{"rendered":"https:\/\/endota.com\/nz\/?p=2539"},"modified":"2019-02-13T09:33:12","modified_gmt":"2019-02-12T20:33:12","slug":"bircher-muesli-olivia-scott","status":"publish","type":"post","link":"https:\/\/endota.com\/nz\/bircher-muesli-olivia-scott\/","title":{"rendered":"Bircher muesli &#8211; Olivia Scott"},"content":{"rendered":"<p>During warmer seasons, we crave light, fresh, tasty breakfasts. That\u2019s why we have chosen to share this recipe from Olivia Scott&#8217;s cookbook\u00a0<a title=\"The Raw Kitchen Book\" href=\"https:\/\/therawkitchen.co.nz\/\" target=\"_blank\" rel=\"noopener noreferrer\">The Raw Kitchen.<\/a><\/p>\n<p>&#8220;This breakfast has an abundance of nutrients. The nuts and seeds are soaked overnight in order to activate the properties of these ingredients and create live enzymes which aid in digestion, and offer an increased level of antioxidants and more bioavailable micro nutrients.&#8221;<\/p>\n<p>&nbsp;<\/p>\n<p>INGREDIENTS<br \/>\n\u00bc cup (25g\/0.9oz) walnuts<br \/>\n1\u00bd cups (135g\/4.8oz) gluten-free oats<br \/>\n\u00bc cup (40g\/1.4oz) black chia seeds<br \/>\n\u00bc cup (40g\/1.4oz) flaxseeds<br \/>\n\u00bc cup (35g\/1.3oz) pumpkin seeds<br \/>\n\u00bc cup (35g\/1.3oz) sunflower seeds<br \/>\n\u00bd cup (85g\/3oz) sultanas<br \/>\n1 cup (250ml) coconut milk<br \/>\n\u00bc cup (63ml) lemon juice<br \/>\n1 cup (250ml) filtered water<br \/>\n1 cup (150g\/5.2oz) grated apple<br \/>\n6 Tbsp Berry Chia Jelly (see page 39)<\/p>\n<p>METHOD<br \/>\nRoughly chop walnuts and place in a large bowl. Add oats, chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, sultanas, coconut milk, lemon juice and filtered water and stir until well mixed. Make sure there are no chia seeds stuck to the bottom. Cover the bowl and refrigerate overnight (or for at least 6 hours) to set.<\/p>\n<p>When ready to serve, mix in the grated apple and serve in bowls, each top with three tablespoons of Berry Chia Jelly.<\/p>\n<p>Serves 2<\/p>\n","protected":false},"excerpt":{"rendered":"<p>During warmer seasons, we crave light, fresh, tasty breakfasts. That\u2019s why we have chosen to share this recipe from Olivia Scott&#8217;s cookbook\u00a0The Raw Kitchen. &#8220;This breakfast has an abundance of nutrients. The nuts and seeds are soaked overnight in order to activate the properties of these ingredients and create live enzymes which aid in digestion, [&hellip;]<\/p>\n","protected":false},"author":23,"featured_media":2540,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[178],"tags":[177,181,182,183],"class_list":["post-22443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-recipe","tag-day-spa","tag-facial","tag-massage"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.5 (Yoast SEO v23.2) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Bircher muesli - Olivia Scott | endota New Zealand<\/title>\n<meta name=\"description\" content=\"Our recipe this week comes from Olivia Scott&#039;s cookbook The Raw Kitchen. 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