Glorious London weather for events and walking/power breakfast

When the weather is this glorious, there is no city in the world like London.  Truly international (you hear every language on the underground and a lot of French where we live), there are continuous restaurant and club openings, new exciting galleries, world class art and sports events, streets (for example in the Shoreditch/Spitafields in east London) which remind me of the buzz of New York in the 80's. It has the excitement of the new and groundbreaking, whilst having the sophistication you only get in a European city.

Anyway, this week was simply amazing.  I managed to get a few 14-18 km walks in, also managed to

watch Andy Murray play in the quarter finals in Wimbledon, which was a very exciting match.  Why Andy has to come from behind to play well is irritating and nerve wracking. Still, the atmosphere in Center Court is very intense and intimate.  It only seats 15,000 people so it is very difficult to get a ticket to watch the match (many people queue and sleep outside on tents for the opportunity) so I count myself very lucky to have enjoyed it over the years!

I also managed to see the Stones play their greatest hits last night in Hyde Park.  Jagger can still do it and it is a treat to see and hear them play all those familiar tunes. I wonder what diet Mick's on and how much he works out!

But I digress.  Back to preparing to walk for the Camino.  Before training hard, it is best to have a slow burn healthy breakfast. 

                                                                       Quinoa Muesli

5 cups of quinoa flakes (order online, most places sell quinoa but not the flakes)

1/2 cup olive oil

1/2 vegetable oil

1 cup maple syrup

1 1/2 cup pumpkin seeds

1 1/2 cup sunflower seeds

1/4 cup sesame seeds

2 cups assorted dried fruit (I use dried raspberries, peaches, prunes, apricots)

1 cup chopped nuts or buckwheat groats

Preheat oven to 400 degrees F or about 205 degrees C.  Toss the quinoa flakes, oils and syrup together in a bowl.  Spread onto a large baking pan and place in the over to roast for about 15 minutes.  

Add the chopped fruit and seeds and return to oven for another 20 minutes, mixing every few minutes of when the top layer looks slightly brown.  Remove and cool.

Serve with yogurt and enjoy!