VasMaslo Health Journal

Here is the original Swiss recipe for bircher muesli that was developed around the turn of the last century by Swiss physician Maximilian Oskar Bircher-Benner.

The original recipe requires a two-step process. Raw oats are plumped with water in a container overnight. When ready to serve, sweetened milk, grated apple with lemon juice, and chopped nuts are added. It is interesting to note that this original recipe now reflects the modern Food Guide Pyramid recommendations set forth by the USDA.

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Today's idea of muesli has changed over the years to contain a larger portion of oats, less fruit, more grain, more sugar, cream, and dried fruits. And instead of it being a two-step process, "overnight oatmeal" was created by folks in a hurry—all the ingredients are mixed together and refrigerated overnight ready to be eaten as is in the morning, often on the way to work.

This breakfast or snack can be gluten-free if made with certified gluten-free oats (always check your label). The proportions used here will make 1 serving but they easily can be doubled, tripled, or quadrupled to accommodate your family.

Ingredients
1 tablespoon rolled oats
2 tablespoons water
1 tablespoon sweetened condensed milk
2 teaspoons lemon juice
1 large apple, unpeeled and grated
6 raw hazelnuts, or almonds, chopped

This classic zucchini bread is an excellent way to make use of your garden's bounty—the zucchini gives it texture and moisture, and cinnamon and a dash of nutmeg add warm spice flavors. Zucchini bread is easy to make, too. There's no need to dig out the stand mixer—all you need is a spoon or whisk, measuring utensils, and two bowls. Another plus, the recipe makes two loaves of quick bread, one for now and one you can give away or freeze and enjoy later.

If you're hesitant to make zucchini bread because you think your sweet quick bread will taste like a green vegetable, don't worry! The zucchini contributes moisture and some nutrients, not flavor. All you'll taste is the rich, moist, cinnamon-spiced quick bread.

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The zucchini bread is versatile and can be enjoyed for breakfast, coffee break, or tea time, and it makes a delicious dessert or evening snack. The bread is moist enough to serve plain, but feel free to jazz it up with a bit of whipped butter or a cream cheese spread.

Ingredients
3 cups (375 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
3 cups grated zucchini, about 1 pound zucchini
1 cup chopped walnuts

English muffin grilled cheese sandwiches takes advantage of one the best features of the English muffin - all those crevices fill with melted cheese, while the outside gets crisp and toasty.

It's easy to make grilled cheese sandwiches with whatever cheese you have on hand. After much experimentation, we really prefer processed American cheese for this type of recipe, no matter how purists may shudder. That product is made from real cheese, with emulsifiers added so it melts so smoothly and evenly.

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If you want to use real cheese, we would recommend shredded it so it melts more evenly and smoothly. You can blend the shredded cheese with a bit of milk or some white wine for more flavor and so it melts very smoothly.

You can use regular English muffins or whole wheat muffins for this wonderful treat. Just make sure that the heat is moderate, that you cover the pan as the sandwich cooks so the cheese melts evenly, and that you check it often so it doesn't burn.

Ingredients
4 English muffins (split with fork)
10 slices American cheese
3 tablespoons butter (softened)

Having a quick breakfast doesn’t have to mean having a boring (or carboloaded) breakfast. These vegetarian breakfast quesadillas are packed with flavor and protein. For an easy morning treat, make these ahead of time and freeze, then microwave or heat them in a frying pan when you’re ready to eat. Heating in a frying pan will give them a crispier finish.

This recipe is made simple by using canned black beans, but you can prepare the beans yourself from dried beans. The corn can be prepared by boiling or steaming fresh corn ears or by using frozen corn or canned corn.

Take the boring out of breakfast with these tasty scrambled eggs. Chopped tomatoes, bell pepper, green onion, and cheese make these scrambled eggs extra special, adding flavor and color to what can easily be a basic and bland dish.

Along with eggs, this recipe calls for milk, butter, tomato, red pepper, green onion, and cheese—you can use cheddar, Monterey Jack, or even a blend of Mexican cheeses if you like. Salt and pepper are a must when making scrambled eggs, but you can kick the flavor up a notch by using seasoned pepper, which is a blend of black and sometimes white pepper, red bell pepper, sugar, and spices including paprika. It can be found in the spice aisle of most grocery stores.

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Serve the scrambled eggs with your favorite breakfast sides, such as sausages, ham slices, or bacon, along with toast, biscuits, or home fries. Add a fruit salad for a little sweetness and extra nutrition.

Ingredients
8 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper or seasoned pepper
2 tablespoons butter
1 medium ripe tomato (chopped)
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped green onions
1/2 cup shredded Monterey Jack or cheddar cheese (plus extra for topping if desired)