How Pink Muesli Began

My journey to Pink Muesli started with a wake‑up call. My mother died of a stroke at just 68. Then, at 50, I was diagnosed with high blood pressure. Suddenly, I was staring down the same path. My doctor put me on the highest dose of hypertension medication, plus cholesterol tablets.

But the side effects were brutal—headaches, a persistent cough. I felt terrible.

That’s when my son, Miguel—always the nutrition‑savvy one—suggested beetroot. “It improves blood flow, Mum,” he said. So I started my own beetroot therapy: eating it daily, drinking it as juice, sipping it as tea.

Six months later, I went back to my GP for a check‑up. My blood tests came back normal. My GP was astounded. Nothing else had changed—not my diet, not my activity level. It was clearly the beetroot. She cut my medication in half.

I was ecstatic. But more than that, I felt a deep sense of purpose. If this humble root vegetable could heal me, it could help others too. That became my deep‑seated intention: to share beetroot’s healing power and make it easy for anyone to enjoy every day.

The thing is, I’d been making my own breakfast cereal since the mid‑80s—back when healthy eating meant following Adelle Davis, a true pioneer. Homemade granola, homemade yogurt. It was a staple in our home. Miguel practically grew up on it. I gave granola as gifts to health‑conscious friends and family. In graduate school in Manila, they called me “the granola lady.”

Then I moved to Australia in 2006. Supermarkets were full of muesli, not granola. I missed the crunch and sweetness of granola, but I respected the rawness of muesli. So it felt natural to combine the two—and add beetroot. A raw, crunchy, dehydrated cereal. Pink Muesli was born.

You could say this product was thirty years in the making.

Update: By October 2016, I was completely off medication. Miguel has joined me in the business. And to this day, I remain hypertension‑free—living proof that nature, when given a chance, can work miracles

Marita

Note: The term “muesli” has been used interchangeably with “granola” but there is a big difference. While both are composed of grains, fruit, seeds and nuts, muesli is not cooked and is usually soaked in milk or other liquid. Granola is mixed with oil and sweetener and baked. Pink Muesli is a happy, delicious balance of the two–the rawness of muesli and the crunch of granola, without oil or added sugar.