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By Pat Connolly
- 1 T. sunflower and/or pumpkin seeds
- 1 T. chia seeds
- 1 T. sesame seeds
- 1 T. flax seeds
- optional: 1 T. currants, 1 T. almonds
Soak above ingredients overnight in pineapple juice, using a generous amount to cover (the seeds will soak up a lot of the juice).
Best option – immediately before serving, you may add any or all of the following: apple, banana, grapes, and Piima cream.
Will keep up to one week in the refrigerator.
Note: the muesli will sprout — we usually eat it at the “nubbin sprout stage.”
Pat Connolly is Curator for PPNF. She has written several books on food preparation and is the author of the Candida Albicans Cookbook.
Published in the Price-Pottenger Journal of Health and Healing
Spring 2001 | Volume 25, Number 1
Copyright © 2001 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide