I have had a very positive week and I am so excited to share some happy thoughts with you!
I've finally got back to a good yoga routine and found a class that suits me perfectly. This is really important and I would never feel comfortable doing a yoga class that would not fill this need. When I first started yoga a few years a go, I attended some classes at the gym I used to go to. It was not a good idea - these classes are way too crowded and the instructor has no way of controlling and supervising the whole class. Injuries can be common and I would not recommend these classes to anyone who is not very experienced with the practise. I am now attending a class with no more than 10 people and the practise is mid-energy hatha, which feels just perfect. I don't do yoga so much for the exercise as I do it for the spiritual practise and connectedness with my own body and mind. Yoga is so much more than just positions, you really need to give it your full focus and that's what I find so compelling about it.
On that note, I've also embarked on a 21-day meditation challenge! Please feel free to join me on this and report back on your successes - I would love to hear from you! I am committing to 20 minutes of guided meditation every day and the purpose of this 21-day challenge is to make meditation a daily habit. Hopefully this will help me get centred and find balance even during the busiest of times. Are you in??
Both of these practises, yoga and meditation, are filling in a huge gap in my life. For the longest time I've felt like something is missing - I eat healthy, I exercise daily, I get enough sleep, but still that final piece has been missing. I have found that yoga and meditation are finally connecting all the pieces together and making me feel whole. Is this something you can relate to?
This recipe was born out of a necessity for a high-energy breakfast. Autumn is in the air here in Sydney and the outdoor pool I go to every morning is clearly a few degrees cooler than a few weeks ago. After my morning swim my body is screaming for calories and a big bowl of muesli or oat meal is what keeps me going.
I love this toasted muesli and although the list of ingredients may seem daunting, I urge you to give it a go. If you only want to get small quantities of nuts, grains and seeds, I suggest you find your nearest co-op shop or any shop that sells loose dried goods. Bring your own container and just buy how ever much you may need! Many health food stores also sell small quantities of grains, cereal, nuts and seeds. In Sydney, Honest to Goodness is my favourite place to get everything I need.
I hope you too are feeling positive vibes in your life and keep spreading those feelings!
Toasted Super Muesli
100g rolled oats*
100g rolled quinoa
50g raw buckwheat
50g raw sunflower seeds
2 tablespoons raw sesame seeds
50g raw almonds
50g raw walnuts
1 tablespoon ground cinnamon
50g virgin coconut oil
1 tablespoon rice syrup
* for a gluten-free version, use uncontaminated gluten-free oats
1. Preheat oven to 180C. Combine oats, quinoa, buckwheat, sunflower seeds, sesame seeds, almond, walnuts and cinnamon in a large bowl.
2. Place coconut oil and rice syrup in a small saucepan and heat just enough to melt. Pour this mixture into the muesli and mix well to combine. Spread the mixture on a baking sheet and bake for about 20 minutes or until well toasted. Be careful not to let this burn, cover the muesli with a sheet of baking paper, if necessary!
3. Leave the muesli to cool on a wire rack before storing in an air-tight container. Add goji berries and dried apricots in the mix and serve the muesli with some home-made oat yoghurt and fresh fruit.