Motherfood: a transformative journey
The path of Motherhood will change you in unimaginable ways, says Vanessa A Clarkson, author of Motherfood, published by Bateman Books (RRP $59.95), as she unearths the special role that nourishing foods can play in your journey.
For the past 15 years the registered nutritionist, health expert and mother has specialised in infant, child and maternal nourishment.
Recipe: Zesty Oat and Almond Lightly Toasted Muesli with Apricots
It is worthwhile making your own toasted muesli at home. You can ensure it contains a trove of good-quality ingredients, which, unlike ready-made products, means that you do not need liberal amounts of added fats and sugars to make up for their missing flavour. This recipe is simple to pull together from a handful of pantry ingredients. Enjoy this muesli served with fresh, seasonal fruit and a milk of your choosing.
Makes about 460 g (4 cups) | Time 30 minutes
- 1 orange
- 285 g (3 cups) rolled oats
- 50 g (¼ cup) sunflower seeds
- 1 tsp ground cinnamon
- 2 tbsp local honey or maple syrup
- 2 tbsp extra-virgin olive oil, mild flavour 50 g
- (½ cup) flaked almonds
- 125 g (¾ cup) whole dried apricots, sulphite-free, roughly chopped
Preheat the oven to 180°C. Line 2 regular baking trays with parchment paper.
Zest the orange into a large bowl. Add the oats, seeds and cinnamon and set aside.
Juice the orange into a separate bowl or wide-mouth jug. Stir in the honey (or maple syrup) and olive oil. Pour into the bowl with the muesli and mix well.
Spread the muesli out on the tray and toast in the oven for ten minutes. Remove the tray from the oven. Stir through the almonds and turn over the muesli ingredients, ready to toast the other side. Return to the oven for a further 5 minutes. Keep your eye on the muesli to avoid burning. Remove and stir through the apricots.
Serve warm or store for up to a week in an airtight container.
