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24/04/18

Saffron chia muesli

 It felt like we were in full time summer last week – the whole of London was elevated, sun-kissed, rooftops were buzzing, smiles all around! Luckily, our event in the gorgeous Kingly Court in Soho happened to fall on the last of those gorgeous days, Sunday. Lily lead the group through a wonderfully grounding yoga class for Earth Day – Lily and I are doing the Soulful Retreat together in Oxfordshire at the end of May. And following the delicious yoga in Asma Khan’s beautiful restaurant Darjeeling Express, I served up a wholesome, nourishing and happy feast.

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!

Makes 2 bowls

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 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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