Living Well in Litchfield County, Connecticut

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Struesli—Granola Redefined
Aaron Okarmus

Struesli—Granola Redefined

Superfood Ingredients Made Convenient

By Clementina Verge

Washington resident Adrienne Lufkin wears many hats: mother, wife, professionally-trained private chef, community volunteer, and now, founder of Struesli—a new organic brand of granola packed with superfood ingredients that is drawing praise across the country.

“I had a hard time finding a granola that is sugar and sweetener free, and packed with good-for-you superfoods and nothing else,” notes Lufkin, whose personal quest for clean eating fueled the desire to create a better product.

“I’ve suffered from chronic migraines and Crohn’s disease my whole life,” she states. “If only my younger self knew what I know now about the direct relationship between clean food and better health. It wasn’t until I attended culinary school and began cooking for clients, some with serious health concerns—like autoimmune diseases and cancer—that I adopted a cleaner way of cooking for them and for myself.”

What makes Struesli granola “redefined” is everything it contains and everything it doesn’t, explains Lufkin who was trained at The French Culinary Institute in NYC after earning a bachelor’s degree from Fordham University.

“Look at the ingredients in most “healthy” granolas and you’ll realize how high in sugar many of them are,” she advises. “Struesli gets its slight hint of sweetness from tiger nuts and unsweetened coconut flakes. That’s it.”

Additional sources of healthy fats, minerals, and vitamins include pecans and walnuts rich in omega-3, fiber-boasting flaxseeds, and chia seeds packed with antioxidants and inflammation-fighting properties.

“Struesli makes convenient the healthy nuts and seeds we all have in our pantry in one delicious product,” Lufkin remarks. “I wanted it to be organic, with no fillers or additives, and appealing to as many dietary choices as possible. This is why it’s gluten-free, grain-free, plant-based, with no added sweeteners and no cost-cutting fillers.”

Manufactured in Vermont, Struesli features two flavors—Original and Cacao + Coffee—with a third in the works. Ingredients are sourced from U.S.-based organic suppliers, Lufkin notes, except for imported tiger nuts that are not commercially grown in the U.S. 

Lufkin brings to the brand more than 15 years of nutrition knowledge and a desire to share what has benefitted her. She enthusiastically details her connection to the community, from Winvian Farm where she got married, to the Hotchkiss and Rumsey Hall schools where her daughters attend and she serves on the Board of Trustees, to Marty’s Cafe, a family favorite. 

A fan of Arethusa ice cream and walking the Steep Rock trails, “I’m the lady with the Leonbergers,” she playfully declares, Lufkin is passionate about sharing a versatile, “super clean” product with others.

From flavorful breakfast parfaits, convenient snacks, and salad or even ice cream toppings, Struesli has many uses, and is available online or at local markets, including Roxbury, New Milford, Bantam, and Washington Depot.

“This journey started with an idea that has led to new experiences, new friends, new abilities and accomplishments. That is the real joy in life,” Lufkin reflects. “Having the idea of Struesli evolve into an actual product that people buy and benefit from is the icing on the cake.” —

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