I’ve been pretty obsessed by really good muesli since I took a couple of nutrition classes at work. Vardit Kohn, the teacher/guru of all things good for you gave us a try of her homemade muesli and I’ve been trying to recreate the magic ever since. Unfortunately I don’t have an oven in the bee so there is no toasting oat flakes for me, but I’ve still been pimping the supermarket muesli’s as we go. I can’t really remember the quality of the store bought mueslis in Australia and New Zealand but Europe is really, really shitty for getting anything that’s not cruesli (cereal made crunchy with a crap load of sugar to stick it all together) or something with flakes of chocolate or dried nutella in it. So I’ve taken to buying the healthiest looking one and adding as much other stuff as possible – almonds, hazelnuts, raw cashews, walnuts, sesame seeds, linseeds, sunflower seeds, pumpkin seeds, dates, dried apricots and dried cranberries are the usual suspects.
These ingredients can be tough to find in various countries along the way so I’ve been mixing it up with what I can find and if all else fails just throwing some fruit on top. At home I would usually have greek yoghurt with a drizzle of honey as well, but since we’ve been spending a decent amount of time free camping with no electricity to keep the fridge cold, I’ve been having water instead. It’s actually not so bad and I’m starting to enjoy it somehow. Jenny, a friend who is on a cycling trip around Europe at the moment told me I would get used to it and I hate to say she was right. And Amanda will tell me that lactose would give me cancer anyway. So I chug along, eating muesli with water like a good girl, but when the fridge gets charged up I break fast and chow the yoghurt like a fiend. Sorry gals.