From Mimi Kirk: "I love this breakfast. 5 tablespoons gluten free oats 2 tablespoons chia seeds 2 tablespoon pumpkin seeds 2 tablespoon sunflower seeds 1 tablespoons coconut flakes 1 heaping tablespoon flax seeds A few almonds Maple syrup to taste Layer in a jar in order as above. Add almond milk 3-4 inches above mixture, put lid on the jar and cover. Refrigerate overnight. Add chopped fruit before eating."
I had the honor to spend an entire day with 78 year young, best selling author and raw food chef Mimi Kirk in Palma, the capital city of her second home Mallorca. We talked about her life as a raw-vegan, the rejuvenating power of a plant-based diet, her spiritual approach to life and her brand new book Raw-Vitalize – which she wrote with her daughter Mia Kirk White.