Experts have told us over and over again that breakfast is the most important meal of the day and one should never skip it. The ancient proverb “Breakfast like a King, lunch like a Prince and dine like a pauper” has more than a grain of truth in it.
I grew up in an Indian family traveling around the world. Living outside of India as kids a lot of our food habits were often influenced by the cuisine of the the country we were currently living in. What I distinctly remember however was, contrary to the proverb, we would dine in true royal Indian manner!
Dinner was the most important meal for us, simply because it was a practical means to get the whole family together. My mother would take this occasion each evening to cook up a decadent and lavish meal during the week. Breakfasts on a typical weekday usually consisted of a sandwich and a bottle of chocolate milk while we dashed off to get to school. Lunches were taken at school and comprised of a lunchbox filled with fruit, sandwiches or leftovers and salads. I’d spend some of my money at the school tuck-shop buying a packet of crisps or get myself a legendry egg roll from a small dingy looking place next to our school (this egg roll is worth a whole post in itself!).
When I left home as a young adult, things changed a bit and I have to admit for a while my eating habits took a terrible dip. When you are young who has time to eat! Meals were the things you basically crammed in between stress and hectic. Coming to Germany however, changed that and I began to take more interest in food as a means to socialize in a new country and learn a new language. I was reminded of my mother, who always told us that meals should be a celebration of sharing and being together with family and friends. I still live with these words.
The most precious thing I learned in those early days here in Europe was that very important proverb. Most of the Germans I know are roughly guided by the proverb. I soon found myself adapting to the old saying too and realized that taking this time in the mornings to kick-start the day was not only a way of keeping me fitter but it also provided a vital mental retreat before tackling the rest of the day.
Over the years I still live by the rule and have adapted it to fit the lifestyle of my family and myself. For me breakfast is a reflective repast which allows me a few moments to replenish the mind, nourish the body and spend a moment or two with my little family before we all haste out and plunge into our work day.
During the week Soeren and I will get together at the breakfast table and we take some time together to enjoy a bowl of granola or muesli. This is our weekday ritual and we hardly ever stray away from tucking into a big (or small) bowl of homemade granola. We vary it with different fruits nuts or flakes, sometimes with yogurt other times with milk - but always granola or muesli.
At school Soeren has a second breakfast break and I usually pack this box full of fruit, a sandwich, a brioche or a croissant. Carbs for a growing energetic boy - a must. Once at work I also like indulging in a second breakfast. My colleagues and I will get together in the kitchen and over steaming cups of coffee or espresso we usually chatter about sometimes important, other times less important matters of the world. My second breakfast is often a bowl of fruit with yogurt, sometimes a brioche, crisp bread, a croissant or just another bowl of granola.
With all the granola and muesli we eat it’s not surprising that I make large batches almost every week. In a previous post I shared the difference between the American granola and its European counterpart, muesli, and I also declared my affinity to the crispy, sweet and golden roasted granola. But did you know that if one was living in Australia, one could risk legal action for using the word “GRANOLA"?”
In an article from the Telegraph, an Australian chef was issued a letter by the company Sanitarium informing him that his use of the word “granola” on his menu was actually a trademark infringement. Only in Australia one can obtain the official “granola” as Sanitarium has copyrighted the name there.
So what did the chef do?
After claiming "It's kind of silly..” he did change the name of the dish on his menu to:
"Cereal, Nuts, Poached Pear & Sheep Yoghurt.”
The menu went on to explain: "No it's not . . . you can't use 'that name' because it is a registered trademark. We don't want to get sued -- this is a dish of cereal and nuts toasted in maple syrup, spice and NOT 'you know what'." (source The Telegraph)
You’ve got to giggle about the granola fiasco!
Luckily I am not in Australia and I can still call my granola “granola” without risking any legal action. This granola is a lovely summer time version filled with tropical flavors of dried papaya, mango, pineapple and coconut. I use rolled spelt flakes for a more earthy note and a mixture of cashew nuts, almonds and hazelnuts for a big crunchy bite.
Don’t forget that all this month I am hosting the Monthly Mingle and the theme is “GRANOLA & MUESLI” I’d love to see your creations of not only breakfast cereals but also treats using both. You still have till the end of the month (June 30th) so get your granola/muesli recipes over here!
I love adding fresh fruit to my bowl of granola and here I added chunks of juicy mango and delightful fresh sweet raspberries. A dollop of thick Greek-style yogurt rounds it off so perfectly. The gorgeous pieces of dried fruit gleam like jewels in the golden honey coated cereal - what better way to start your day!
Hope you all enjoy the rest of the week and your weekend. Treat yourself to a lavish breakfast and make it an occasion of celebration and indulgence, providing a chance to reconnect with family and friends.
You might like these GRANOLA ideas from WFLH:
|Granola Bars - Four Grain Very Berry Pistachio Nut||Granola Goji Muffins||Granola - Berry Nut Chocolate Intense|
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