To see the Summer Sky
Is Poetry, though never in a Book it lie –
True Poems flee.
~ Emily Dickinson
- Bircher muesli with mango, mint and macadamias*
1/2 cup rolled oats
zest of 1/2 orange
1/4 cup freshly squeezed orange juice (1 orange should do)
1/4 cup unsweetened yoghurt
1/2 tsp cinnamon
handful of mint leaves, chopped
handful of macadamias, chopped
2 tbsp shredded coconut**
1/3 mango, cubed***
1 tsp light brown sugar
dribble of milk
1/2 tsp honey (I used J. Friend and Co’s Beechwood Honeydew Honey)
Combine the rolled oats, orange juice, orange zest, yoghurt and cinnamon in a bowl. Stir well, then cover the bowl with cling wrap and place it in the fridge to chill for at least 1.5 hours.
- When ready to serve, stir in the other ingredients. Simple, gently sweet and so good when the sun is attacking your face and you want a cold, wholesome breakfast.
- Yields one serving.
* The alliteration here is entirely serendipitous – I picked the ingredients based on what I had left at home yesterday.
** I unfortunately forgot to add in the shredded coconut… but I know it would have been even better with it!
*** I find it easiest to dissect a mango this way: cut into three parts leaving the seed in the middle. Make deep diagonal cuts in the top and bottom third, so you get diamond-shaped mango pieces sitting in the skin. Invert and let the cubes fall into the bowl (you may need to coax them out with a knife if your mango isn’t ripe/soft enough – I had to do this yesterday). Eat the middle section while standing at the sink, letting the juices run merrily down your arms.