Swiss-Soaked with a Strawberry Swirl

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After a brief and peculiar spring (snow in May – really?) we’re finally seeing blue skies and long, sunny days. Plus it’s strawberry season. Do you know what that means? An overnight swiss-soak and fresh strawberry puree. Our swiss-soak method of enjoying Seven Sundays was inspired by the first version of muesli.

Created more than 100 years ago by Swiss doctor Maximillian Bircher-Benner as a preventative method of fighting disease, the first muesli was almost always soaked overnight using 
condensed milk or apple juice (this was pre-refrigeration). We updated this version with some plain yogurt, but you can also use fruit juice or milk.

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We used our original formula — packed with whole-grain oats, raisins, flax seeds, and almonds — and mixed it with a fresh cup of tangy yogurt. (Bircher blend is a perfect substitute, too!) Then we pureed our batch of fresh, juicy strawberries in a blender. Now the hard part will be waiting until tomorrow morning to dig into this tasty summer treat.

Recipe:

Mix equal parts yogurt (or substitute) and Seven Sundays Muesli

Let it soak in the refrigerator for a few hours or overnight

Puree strawberries in food processor or blender

Drizzle into the swiss-soak once you’re ready to enjoy!

Optional: Add a splash of milk or almond milk when you’re done soaking

strawberry swiss soak

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