Serves 2

INGREDIENTS

Bircher Muesli

  • 2/3 cup quinoa flakes
  • 1 cup almond milk (or water)
  • 1 teaspoon lemon juice
  • 2 tablespoons Nature’s Way Chia Seeds
  • 2 teaspoons chopped pistachio kernels, to garnish

Muddled Berries

  • 1 cup strawberries
  • 1 cup raspberries
  • pinch of ground ginger
  • pinch of ground cinnamon
  • pinch of ground cardamom
  • zest of 1⁄2 orange, finely grated
  • pinch of sea salt

NOTE: Feel free to use any berries that are in season.

DIRECTIONS

  1. Mix all the ingredients for the Bircher together in a bowl (except the pistachios) and pop it in the fridge overnight.
    2. In the morning, wash and halve the berries.
  2. Using a fork, smash the berries together in a large bowl with the spices, orange zest and salt. 4. Spoon the muddled berries onto the muesli and sprinkle the pistachios on top.

This recipe is adapted from a recipe that appeared in Clean Living Cookbook by Luke Hines and Scott Gooding, published by Hachette Australia. Photographer: Steve Brown. Stylist: Trish Heagerty