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Milk Thistle Breakfast Muesli

Milk Thistle seeds should be coarsely ground prior to using. For optimum freshness and potency, we recommend that the grinding is done just prior to immediate use- a practice that we use at Oregon's Wild Harvest. The ground seeds are best consumed raw to retain their activity, and can be sprinkled on foods or added to recipes or smoothies.

This recipe is courtesy of Bastyr Center for Natural Health. It is used to strengthen the immune system and is often recommended to patients by the clinicians at Bastyr. It makes an excellent nutritious breakfast, and can be easily adapted to suit your taste.


  • 4 cups of Rolled Grains: (Begin by using the 2 cups rolled oats and 2 cups of other rolled grains; i.e. rye, barley, and/or rolled rice flakes).
  • 2 cups of Oat Bran
  • ½ cup of Fresh/Dried Fruit (raisins, dates, blueberries, etc.) or Seeds
  • 1 cup of Sunflower Seeds and/or Pumpkin seeds (can be ground)
  • 1 cup of nuts (Begin with walnuts and almonds)
  • 1 cup of Lecithin Granules
  • 1 cup of ground Flax seed
  • 1 cup of Milk Thistle seed
  • ½ cup of Chia Seeds (Optional)
  • Spices.  Try coriander, Fennel, and/or Turmeric. Begin with 1 tsp. of each. Or, experiment with Ginger, Cinnamon and other herbs/spices.


  1. Grind Flax seeds and Milk Thistle seeds in a coffee grinder, blender, or meat grinder.
  2. Combine all ingredients and keep in refrigerator.
  3. Soak for 30 minutes or longer before eating (i.e. overnight). Use water, nut milk, rice milk, apple juice, etc.