The winter months can be challenging for the raw foodist; sometimes a refreshing juice in the morning just isn’t cutting it. It’s completely normal to crave heavier foods as insulation against the cold. That’s when we have to turn to heartier fare to banish the winter doldrums. Enter our friends the nuts and seeds to give a little heft to our diet and keep us feeling pleasantly full and imminently satiated. This is one of my favorite ways to start the day when it’s blustery outside. I usually put the nuts and seeds to soaking the night before so everything is ready for a quick mix at breakfast. Muesli can last up to three days in the fridge so double this recipe and stock up!
½ cup raw almonds, soaked
½ cup raw pecans, soaked
½ cup sunflower seeds, soaked
½ cup pumpkin seeds, soaked
½ cup dried cherries or cranberries, coarsely chopped
Dash of Himalayan or Celtic sea salt
½ teaspoon cinnamon
½ teaspoon vanilla extract
Place the soaked almonds and pecans in a food processor fitted with an S blade and process until coarsely chopped. Transfer to bowl and mix in remaining ingredients, tossing thoroughly.
Serve with fresh fruit and almond milk.