If there’s one person that understands how a balanced, nutritious diet can benefit our overall health – it’s feel-good chef and cookbook author Melissa Hemsley. Having written Eat Green, Feel Good, and The Art of Eating Well among others, she champions striping cookery back to the basics – avoiding processed foods in favour of whole, nutrient-dense ingredients that pack a vitamin-rich punch.
To celebrate the launch of our new supplement Skin Blue Filter, which shields the skin from blue light by up to 60%,we asked Melissa to create a recipe highlighting the key nutrients: biotin, vitamin E, lutein, and zeathanin. This recipe is great to take alongside your daily supplements – remember, absorption is at its highest when you take any supplements with a main meal.
Carrot cake bircher muesli served with green tea
*Ingredients to protect skin for sunnier skies / aligning with Skin Blue Filter*
- Feeds 4, takes 10 minutes (plus chill overnight)
- 200g oats, quinoa flakes or buckwheat flakes, or a mixture
- 2 tbsp ground flax seeds(rich in biotin!)
- 2 large handfuls of toasted walnuts, roughly chopped
- 2 apples, cored and coarsely grated
- 2 carrots, coarsely grated, containingluetin and zeathanin
- Handful of raisins or dried cranberries (optional)
- Thumb of fresh ginger, finely grated
- 2 tsp ground cinnamon
- 500ml milk of your choice
- Honey or maple syrup, to taste
- 200g Greek yoghurt or your favourite coconut yoghurt
- 4 large handfuls of raspberries
- Green tea
- The night before you want to eat your bircher, mix all of the ingredients (except the yoghurt) in a large bowl, adding maple syrup to taste depending on how sweet you like things. Put in the fridge overnight.
- To serve, spoon the bircher into bowls and top with yoghurt and raspberries. Serve with green tea. You could layer into jam jars for a breakfast on the go!
For more information, follow @melissa.hemsley or visit www.melissahemsley.com