The last couple of weeks have been work heavy, which always wrecks havoc on my kitchen flow of soaking, sprouting, and planning meals (and okay, dishes!). With early mornings and late evenings, I’m barely even able to make it to the grocery store, which is practically my all time favourite sport (Whole Foods at 5 p.m is nothing short...Read More »
Skye Gyngell’s Bircher muesli I eat this creamy, good-for-you muesli, almost every weekday, all year round. On Sunday evening, I put a large tub of oats to soak that will last us through until Friday and keep it in the fridge. In the morning I add a spoonful or so of plain yogurt, a drizzle of honey and whatever fruit is in season – strawberries, blueberries and raspberries in the summer; or stewed plums, apples or pears in autumn.