Birchermuesli
“Our favorite warm weather breakfast”

by Dr. Bircher-Benner
Zurich 1887: Recipe as done at this “Natural Health Clinic”

Soak Oats and Dried Fruit for 8 hours or longer in
Juice of 1 lemon **
Juice of 1 Orange **
Zest of 1 lemon peel

This may be left in the refrigerator for up to 2-3 days for future breakfasts.
In AM add:
Raw Heavy Cream
Raw Nuts (* See instructions below)
Fresh Fruit

* Soaked and crisping nuts:
Raw nuts provide useful essential fatty acids and nutrients. But 2 obstacles need to be overcome.
#1 - These fats are labile omega-6 oils and are therefore destroyed with heat or whipping or long-term storage. Therefore whipped roasted nuts do not offer any health benefit with regard to essential fats. In fact these degraded or “rancid” fats are damaging to healthy cells in the body especially in the joints skin and immune system. This is why raw is best.
#2 – Nuts have a naturally irritating and toxic skin on them. This is to prevent bugs and other creatures from feeding on them. The tree protects these nutrients in the nut with a skin, which is loaded with phytic acid and other irritating chemicals which actually act as “anti-nutrients” when consumed in any quantity. Of course a shell is also put on the nut for protection, but that is easily removed. (Have you ever tried to remove the skin off the walnut or a pecan? It is near impossible.) Therefore; to get the nutrients from nuts, The chemicals in the skin need to be inactivated, allowing for proper digestion and absorption of the nuts. This improved digestion can also prevent allergies from developing in some instances. Traditional cultures that use peanuts often use skinned and boiled peanuts. Almonds are even blanched and skinned. Any nut that retains its skin can be soaked in a slightly acidified water and then re-dried.

Preparing Soaked and Dry Crispy Nuts:

Pecans, Hazelnuts, Almonds, Walnuts etc. – These should be purchased raw.
Soak in water for 4-8 hours rinsing once or twice.
Placed in a very low oven or dehydrator to re-dry. They can then be stored.

** This acidic soak effectively neutralizes phytic acid and other irritant chemicals in all whole grains. Other acidic soaks might include diluted yogurt, buttermilk, whey, sourdough starter.