Shelby's blog, Bone, Mugs & Harmony, is as humorous as it is heart–felt. In it she explores raising two kids, building a home from scratch with her husband and all the mischief her family gets into. Shelby's photographs are rich and gorgeous, she often shoots families and weddings, and these beauties are sprinkled throughout her personal posts. What I love is that among an array of Mom blogs out there, Shelby's voice just rings so real, radiant and joyful. She revels in her children's quirks and personalities, with such a celebratory attitude, it's infectious. One can't help but smile and laugh out loud reading this blog. About this breakfast Shelby says:
I learned how to make muesli when I was working at a coffee shop in Bellingham, Washington, over 10 years ago. I committed the recipe to memory and have been making it ever since. Sometimes i make up a huge batch and stick it in the fridge and we eat it over the course of the week. Muesli is also popular with the young ones: my boys request it frequently and prefer it over pancakes. I once had a muesli brunch party and made several batches with different kinds of fruit and nuts—it was the ultimate breakfast dish and a little slice of raw food paradise.....The muesli Shelby showed me was superb. It's based on loose–amounts of shredded apples, oats and coconut, then you can sweeten it and season it as you please. I love that the breakfast is raw. It feels very healthy without weighing you down. It's a great alternative to cooked oatmeal, even in these colder months because it satisfies and energizes in a similar way to cooked oats. Yet, it's different. And as a breakfast hound, I'm always looking to shake up my morning (and sometimes breakfast for dinner!) routine. This muesli is very different than any I've had before in that it gets coarsely blended in a food processor. The feeling of the cereal is somewhat of a deconstructed, fruity oatmeal cookie crossed with a raw dessert. It's unique, nutritious, keeps well in the fridge (I've been eating my batch all week), and very tasty — really what more could you want? I've said goodbye to those dry, boring flakes of muesli that just seemed so uncooked and unexciting. One last note, Shelby and I happen to both live in Portland, so we ended up making the breakfast and photographing the results together. I included an image of us and our set up (with a light box) to give you a little glimpse into our world. It's rare and fun that the blogger I get to interview lives around the corner from me!
Shelby's Shredded Apple Muesli serves 4-6 2 granny smith apples, shredded 2 cups oats 1 or 2 fresh dates, chopped 1 cup coconut (we used the large, unsweetened variety) cinnamon, to taste freshly ground nutmeg, to taste 1 cup fresh, seasonal fruit (we used blueberries but you could substitute strawberries, figs or whatever you like, reserve a little fruit for topping off the bowls) To serve: 1 handful of chopped nuts (reserving a few to sprinkle on top) 1 large container of yogurt (coconut and soy yogurt are delicious with this breakfast and make it vegan) Shred apples in food processor, set aside. Place oats, dates, nuts (we used hazelnuts) and coconut into food processor and pulse about 3 times, until mixture is lightly chopped. Add shredded apples, spices and fresh fruit, pulsing the processor until mixture is roughly chopped. Taste and add a few more dates or a little more spice. Place about 1/2 cup yogurt in each bowl, stir in about 1/2 cup muesli mixture, top off with a few chopped nuts and fresh fruit. *Note, this muesli mixture keeps well in the fridge for up to four days, making it a perfect make–ahead breakfast for the work week. Shelby's kids love it too!
Thanks Shelby for contributing to our Breakfast with a Blogger series! • Visit Shelby's Blog: Bone, Mugs & Harmony • Visit Shelby's Blog Photography Site: Shelby Brakken Related: Craving Muesli for Breakfast! (Images: Leela Cyd Ross and Shelby Brakken)