100gquark cottage cheeseor fat free Total Greek strained yoghurt
45-50mlFlax Farm cold-pressed linseed oil
2tbsSkimmed milkoptional only if needed
1tspRaw natural honeyor other non-sugar sweetner, steviaetc
2heaped dssrtspFlax Farm ground linseed
Seasonal fruitchopped
Fresh berriesthe can be frozen but not dried or canned
chopped nutsAny but not peanuts
Instructions
First make the cream: blend very thoroughly the linseed oil and quark cottage cheese using a stick blender or similar. Use milk as necessary to get it to blend, then stir in the honey and add any spices as required.
Place chopped fruit in breakfast bowl, then add ground linseed, over that place the creamed linseed oil and cottage cheese.
Then top with berries and nuts and enjoy.
Notes
You can vary the fruit, the berries and nuts.Use spices like fresh or powdered ginger, cinnamon or a few drops of vanilla extract to add further flavour and variety.For serious condition Johanna Budwig recommends you should grind the linseed immediately before using but for less serious conditions ready ground linseed is OK.Make the mix up fresh for every meal so it is the linseed oil and cottage cheese are still properly combined when you eat them which makes the omega-3 absorbed betterBudwig muesli makes an amazingly delcious delicious dessert too - it's a bit like Eton mess but tastier!Flax Farm cold-pressed linseed oil is particularly good in this recipe created by Johanna Budwig as it is very fresh and mild, just like the oil Johanna Budwig would have used in Germany.