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Eating Disorder Recovery Support Package: The Ultimate Giveaway!
Hi loves
I am excited to announce a giveaway (or giftaway as I like to call it) that is very close to my heart: The Eating Disorder Recovery Support Package. This free giveaway has been on my mind and heart for a long time and I had many thoughts on what to include and how to go about sharing it, and finally, it has all aligned.
I believe that this giveaway supports anyone who is walking their eating disorder recovery path. Many of us know this already, but eating disorders are not about the food. The food is used in a way of coping in a big, scary world. It is a way of hiding from the word, and ultimately our fullest selves. Eating disorders are a way masking from shame, doubt, guilt and fear. The food and the body then becomes tools in which to control and manipulate in order to manage, get by and run away from hard emotions, vulnerabilities, trauma and fears, especially around connection.
Whilst each of our histories around food are unique and how we came to using food in disordered ways differ, what we all are seeking and desire is connection.
No mud no lotus, no lotus no mud.
There are many ways we can connect, and depending on where we are at, some ways to connect are scarier than others. Ultimately however, we need connection.
The first place we can connect is with our bodies. We can connect with our Highest Selves and to our subconscious. We have many opportunities to connect with other humans in various situations, including being in family dynamics, socially with friends, and in the work environment. We can connect with nature, and tap into and connect to our own creative flow.
The Eating Disorder Recovery Support Package aims to provide you with ways in which to connect first and foremost with your body - from the perspective, language and understanding of what it means to be in eating disorder recovery.
Each item included in the giveaway has been crafted and selected to help you get in touch with your body in all kinds of ways.
Become aware of the aliveness of your body temple through an inspiring and energizing guided conscious dance.
Enjoy being in your human form, question your habitual movement patterns and find new pathways to express through a private guided intuitive movement class.
Release the critical mind and use your body as a channel for creative expression.
Feel the softness by surrendering the entire body by following a safe and gentle guided relaxation yoga Nidra.
Uplift your senses and reinvigorate your vitality with handcrafted plant medicines, including herbal wands and medicinal mushrooms.
Luxuriate in your temple through a sensual guided self-message with locally made oils.
Learn about hormones and natural ways to synch up your body’s moon cycle with the la Luna herself.
Assess your own recovery through guided journal reflection questions.
Process emotions and connect in a safe container with me.
If you desire to improve your relationship with yourself, this giveaway is for you. Indeed once we connect to that, our relationship with food and our bodies naturally transform.
Wherever you are on your eating disorder recovery path, you can enter and apply to this special giveaway by heading to this Instagram post on my feed and leave a comment on what “recovery” means to you. It can be a word, a quote, a story… anything!
This giveaway includes gifts and experiences that support YOU in your recovery path. It is valued at R3,589.00 and includes a multitude of local, South African products, prerecorded meditations, movement and art journeys, and live calls with me.
what you can expect from this giveaway
1x support and consulting call with me [60-90 minutes, worth R400]
1x private somatic movement journey with me [60 minutes, worth R350]
My eating disorder recovery handbook ebook, One Way Ticket To The Soul [worth R250]
My hormonal balancing and vegan recipe ebook, Eat With The Moon [worth R299]
Exclusive guided dance therapy meditation, guided by me [worth R200]
Exclusive guided Nidra yoga meditation, guided by me [worth R200]
Exclusive guided self-massage meditation, guided by me [R200]
Art therapy exercise with meditation, guided by me [worth R200]
Nourish Your Wild bundle by Wild Love Co., includes Smoke Wand, Third Eye Incense , Frankincense Healing Salve and Skullcap and Passiflora Tincture [worth R550]
Relax Care Mushroom tincture set by Aether Herbalist Apothecary, includes Relax Tincture, Ashwagandha Powder, Reishi Tincture and Mucuna Powder [worth R540]
Soul Care Package by Soul + Space, includes 2x custom design Palo Santo wood (custom engraved with the moon cycles and with an affirmation, "I Am Whole"), 1x Love Potion Ritual Oil, and 1x Genie in a Bottle Multipurpose Mist, plus a few trinkets and surprises [worth R400]
All prerecorded meditations were mixed by my sister, Georgi. Together we create free techno-based guided dance meditations, under the name your gf. My sister also creates her own mixes which you can listen to here.
Ready to enter the Eating Disorder Recovery Support Package? Enter here.
terms and conditions
Three winners will be chosen at random through Instagram. Residents of South Africa may only enter. Competition is open from 4 May - 11 May 2021. Winners announced on 12 May 2021. Packages will be sent to the winners once delivery addresses have been communicated, and will be sent after 24 May 2021.
For the live calls, the winner and myself will find a time that works for both parties. Calls will take place through Zoom.
All meditations and ebooks will shared digitally through Google Drive unless otherwise stated. These digital recordings and ebooks are exclusive to the winner and are not to be shared, distributed or sold to anyone else.
Products from Wild Love Co., Aether Herbalist Apothecary and Soul + Space will be delivered to the winner’s home address. Please ensure the correct delivery details have been communicated.
How To Host Your Own Cacao Ceremony
Having spent over a year in Central America, I have been lucky to have attended many different kinds of cacao ceremonies, hosted in a variety of ways, drinking cacao from one of the places in the world where it naturally lives and grows.
There are many ways to host your own cacao ceremony, and all styles and flavours are welcome. And so, it is encouraged to share from your heart space, from a place of authenticity and love, for that is indeed what the cacao medicine supports: opening the heart! But if you’re looking for inspiration on how to start, I would love to share some ideas on how to host a cacao gathering based on my experience as both an attendee and host.
And that’s exactly what we are going to do! But we dive into all things cacao, let’s first talk about ceremony and what it means.
Cacao pods with delicious white fruit pulp and 25-40 cacao beans inside. The pulp was the first part of the fruit to be eaten before the beans were discovered.
What is ceremony?
It is a circle of energy that creates intimacy, encourages presence and offers an opportunity to hold oneself with focus and open-hearted awareness with others. It is a portal to give and receive, to deposit and retrieve. It is a place to practice the art of releasing expectations, for we never know how the ceremony will really go, and what opportunities we will have to step into. The mystery unfolds in real time.
Intentions and dreams can be super amplified in ceremony. When we state our intention, we direct focused energy to its specific place, and with the help of the plant medicine, high frequency songs, and the group dynamic, the manifestation can be accelerated to wherever it needs to go.
Our intentions feed those around us, uplifting the entire group, and from this building energy, intentions grow in power. To get the most out of ceremony, we are required to listen actively, have focus, have humility, respect the space, and attempt to build a relationship with the plant. Like in any relationship, both parties need the safe space to show up, state what they need honestly to each other and be kind. It is not a one-sided conversation.
How you digest and integrate after ceremony is key for the experience to anchor in the body and solidify the shift in the brain neural pathways and body DNA. Integration is constantly occurring, not just for a few days after ceremony.
Ceremony is a chance to remember the sacredness in all things, and this increases feelings of gratitude. And soon we begin to see everyday life can be holy if we choose to see it in that way. Everyday is ceremony. We never leave the ceremony, and there is always more work to be done.
Cacao pods grow directly off tree branches.
Being part of ceremony is a path of love, compassion, strength, creation, and community. It is a path of passion for life, and honouring and respecting all in the web of life.
Hosting your own ceremony doesn’t need anything fancy but should include a few themes:
It has a purpose or intention.
It is performed on or for a special occasion.
It consists of artistic components.
Rituals or observances are made.
Cacao beans are fermented, sundried, shelled and ground up into paste.
So how can we bring these elements into cacao ceremonies? First and foremost, we need to understand the medicine that we are working with. Comprehending the purpose and capabilities that the plant has, as well as the industry challenges, increases knowledge and thus appreciation.
Back in the day, people traded with cacao as a currency. Money did grow on trees! The Mayans called cacao The Fruit of the Gods. Before it was made into a cacao drink, the white pulp stored in the pod was eaten (FYI, it is super tasty!).
Cacao trees provide 40 pods a year with each pod holding 25-30 seeds inside it. The process is certainly a big one that includes removing the seeds, sun-drying and fermenting them for over a period of a week, followed by shelling the seeds, leaving just the beans to be roasted and ground up. You need up to 600 beans to make up 1kg. And with one tree averaging on providing just 1kg of cacao per year, you can imagine how many cacao trees are needed for feed the global desire for raw cacao, chocolate bars and all the rest!
The global industry is a sobering picture. It is worth $100 billion a year and is built on slavery and systemic poverty. Ivory Coast produces 40% of the world’s supply, while Ghana creates 20% and Indonesia produces 17%. Niger, Cameroon, Mexico and Brazil are also amongst the top world’s producers. Millions of small-scale farms around the world are the producers of cacao. Over two million children work on cacao plantations and are either underpaid or not at all, with many unable to go back home. There are three major companies who control the supply and demand and how much they will pay per kg. These companies buy at a low, local price from the small-scale farmers which they then sell to manufactures in the form of cacao nibs or oil, for example, who in turn, add their own ingredients like dairy, sugar and/or palm oil.
How can we support a new chocolate paradigm? If possible, supporting local farms, local cooperatives, craft chocolatiers and organizations that protect locals are powerful places to start. Purchasing from farms that promote that they are “tree to bar” or “bean to bar” means there are less parties involved, and more of the processes and income are kept within one farm. Support local as much as possible.
Understanding who we are buying from as well as the process of growing cacao increases our appreciation for this medicine.
Knowing how it works with the body also brings us closer to the medicine. The cacao medicine has stimulating effects, where the heart pumps faster, and the blood moves quicker. This is because it is vasodilator, aka it widens the blood vessels. It brings feelings of euphoria and openness by increasing the production anandamine, the bliss molecule, dopamine (motivated, accomplished, and productive), serotonin (happier, calmer, and more focused), and phenylethylamine, the love molecule, of which cacao has the highest concentration of than any other food! It is truly a powerful feel-good, heart-opening medicine that carries the spirit of love.
There many different tastes that cacao can take on depending on climate in which it is grown, how they were roasted, and if anything else was added, like sugar.
With all of this knowledge about cacao and reverence that comes with greater understanding, it is time to prepare for ceremony!
Ceremony is about entering a portal beyond time and space where we can connect with Highest Selves and other spirits, helping guides and the Divine. Plant medicines are not just substances that we take to feel good; they are spirits, each with their own consciousness, gifts, and healing powers. And cacao is indeed one them! Cacao forms the foundation of the feminine energy of all plants whilst tabaco is the basis of the masculine energy. Meeting with the cacao spirit - an elevated being - is an honour. She is always ready to bestow her wisdom to those who seek it. She is our teacher and so approaching with reverence and humility is good practice.
Creating your cacao ceremony can be done in a five steps:
1. Set and Setting
Purchase your cacao from someone you trust. It can be in powder form, but I prefer to use a brick raw cacao to create the elixir. The process of making cacao requires some basic knowledge, so head here for my Ceremonial Cacao recipe. Then decide when you would like to hold the ceremony. Sitting on a New Moon, Full Moon, Equinox, or a day of personal special significance increases the potency of the experience. Decide whether you would like to perform your ceremony alone, or with friends. If you’re in a group, sit in a circle together, perhaps around an altar you have all created together as a collective offering. For the altar, you can include items from nature, crystals, fabrics, angel cards, Tarot cards, candles, and any objects that hold meaning to you.
2. Introduction and Group Landing
Dropping in together with a meditation and breathing practice are great ways to set the group energy. From there, you can explain any astral insights if you are hosting on a New or Full Moon, talk on a theme that is close to your heart, or share the benefits of drinking cacao. You can then start pouring and passing the cacao around the circle. Singing a high-vibrational medicine song or mantra together while the pouring not only feels good for us, but also makes the cacao happy!
3. Intention Setting
With everyone with a cacao in hand, you can go around the circle sharing an intention. This can be something you wish to release like an old wound or something you want to step into and manifest in your life. It can be something you would like to heal and integrate, a desire that you would like to call in, a deepening of your connection to the Divine or your Highest Self. Every person can state their intention, one by one. After each person, an acknowledgement that the intention has been heard by the group can be made with the word “aho” (a word used by Lakota people of the Sioux tribes meaning "yes, I agree", “I understand”, or “I acknowledge") and a sip of cacao.
4. Movement and Play
With all that blood pumping faster, you can be sure that your energy will be increased after drinking cacao. With extra happy hormones swirling around your body, it is time to move, have fun and let go. Put on a feel-good playlist that you’ve crafted ahead of time and dance with the magic. You have set your intentions and now you can surrender to the medicine and express whatever wants to come through. How would you feel and act if your intentions were fully realized? Treat this moment as a celebration. After dancing, you can pull some angel or Tarot cards, and take time to journal and reflect on what came through during the ceremony.
5. Share and Close-ish
Once the ceremony has come to an end, and the medicine has worked its magic, everyone can return to the circle and share their experience. There may be insights and transformations, laughter, tears and afterglows. Welcome it all. Snacks or a meal, a dip in the ocean, a bonfire, more dancing and hugs are all great ways to continue or close the ceremony.
Feeling like you would want to add some extra sparkle to your ceremony? Check out my Mushroom Chocolate recipe.
I trust your next ceremony will be enjoyable, meaningful and fun. Let me know how it goes! I would love to hear how cacao has touched your life.
Remember to get my Ceremonial Cacao recipe here.
All my love,
Francesca
Get the recipe for my ceremonial cacao here.
Images by Maria Derevianko, Rodrigo Flores, Jenni Miska, Pablo Merchán Montes and Maddi Bazzocco available from Unsplash.
Ceremonial Cacao Recipe
Welcome to the Full Moon in Scorpio 2021! I will be celebrating this Super Moon with a cacao ceremony, co-hosting with a dear sister of mine. We will gather together with a bunch of friends, sharing intentions, conversing about the cosmos, dancing on the beach under the moonlight, sweating in a volcanic temezcal, and eating dinner by a bonfire on the Pacific coastline of Nicaragua.
Hosting your own cacao ceremony is deeply nourishing and fun. I share all about how to host one yourself, as well as the history of cacao and its benefits on a physical and spiritual level. You can read all about it here! I recommend making your own cup of cacao using this recipe below whilst you read it.
For this vegan ceremonial cacao recipe, like most of my recipes, I don’t give exact ingredients. This is because when I work with food, I approach each meal with intuition and a beginner’s mind; this approach has been helpful for my eating disorder recovery. The practice of following intuition rather than sticking to rules, especially when it comes to creating potions like cacao, means that we end up creating the exact medicine that is needed. The body is different from day to day, and so when we follow our inner guidance, we end up giving ourselves what we are truly needing for our well-being at that time.
Medicine is intelligent, and works in ways that are unique to each person and their own body. Cacao, like all plant medicines, know where she needs to go. She understands what needs to be brought to the surface, amplified, seen to, and released.
There is more to creating a magic potion of ceremonial cacao than just the ingredients. Music, purification techniques, gratitude, and intention setting are suggested when making your cacao.
Certain sound frequencies can amplify the potency of the cacao, and so I recommend playing medicine songs, songs with uplifting lyrics, mantras and any song that makes you feel good in your heart and soul. Sing along while you make you ceremonial cacao. Sing to the cacao directly! She will sing back. If you would like to follow some of my own playlists, you can head to my Spotify account for music inspiration.
Smudge like palo santo, sage or any smoke wand that carries the resonance of clearing and purifying the energy field for you, is useful to include. You can clear the space by lighting your herbal/floral smudge stick of choice, asking for the room to be cleared of all negative energies in order to allow the spirit of cacao to be well and truly present, free from obstacles. You can also use this time to clear your own auric field so that you are clear and focused for the medicine.
Speaking to the cacao is an honourable gesture and a way to build a relationship with the plant. After all, you are ingesting the medicine and so it is a good idea to get to know the plant spirit beforehand - and of course to continue building this relationship outside of drinking. You can thank the cacao for her medicine, and for her presence in your life. You can thank all of the elements, and the many hands and technologies it took in creating the very cacao you have in your hands. You can ask what the medicine herself may be needing and how best you can support her.
Finally, infuse your intentions into the cacao. Set your intentions by speaking them out loud and imagining them swirling in the medicine. When you finally drink your ceremonial cacao, you are literally absorbing your words of prayer and intention into your body, and bringing them closer to manifestation. Intention setting ideas can be around what do you want to call in and what can you put down. You can state things like: I want to feel more flow. I want to feel grounded in my own resilience and empowerment. I want release and surrender without judgement to the grace of the Divine. I want connect to my Higher Self (or Source), remaining open to and trusting its guidance.
And so, with all of this in mind, I encourage you to create your own ceremonial cacao drink and see where the medicine takes you!
PS: if you would like to add some more comic delight to your cacao, you can follow my magic mushroom chocolate recipe here.
I would love to hear more about your cacao journey, so feel free to reach out to me anytime by commenting below or popping me a DM on Instagram, at @francescaeatsroses.
ingredients
500g 100% raw cacao
A big pot of water
1 can coconut milk
A few Tbsp maple syrup
A few drops vanilla essence
Pinch of salt
A small knob of fresh ginger, finely grated (optional: use powdered form)
A small knob of fresh turmeric, finely grated (optional: use powdered form)
Optional Extras: sesame oil, chili flakes, cashew butter, cacao butter
method
Put on your favourite medicine music. Sage. Give thanks. Set your intentions.
Thinly slice the raw cacao.
Boil water in a big pot. Once boiling, reduce to a simmer.
Add the cacao to the water, melt the cacao slowly. Stir a few times. Watch as the cacao melts and dissolves with the water.
Add the coconut milk, maple syrup, vanilla essence, salt, ginger and turmeric. You can add anything else your heart desires (see Optional Extras for ideas). Continue stirring slowly and occasionally.
Taste and adjust by adding more of something. To thicken it up, add more cacao or cashew butter. To make it more liquid, add more water. Serve warm.
PS: If you wanting to get your groove on for this Full Moon, I have created a number of guided dance meditations with my sister, including one for Scorpio season which works well for this Full Moon. You can check out our guided movement and sound journeys here. We go under the name, your gf.
Join our guided dance meditation for the Scorpio Full Moon
Photos by Sigmund, Viacheslav Bublyk and Ly Le Minh on Unsplash
Where to Eat Vegan in Guatemala: Vegan Eats, Vegan Travel
Traveling to Guatemala? Vegan? No problem!
I travelled around Guatemala for five weeks and almost never had an issue finding vegan food. I found many vegan and vegan-friendly restaurants and even stayed with a host family for a week who made me homecooked vegan meals. When shopping for fresh, raw ingredients at the local markets, I had an abundance of fruit, vegetables, grains, nuts, seeds and in some cases, even tofu.
Driving through the country I passed countless banana, avocado and papaya trees. Watermelon and pineapple grow by the truck load, and cacao, coffee and nuts never seem to be in low supply.
Guatemala has delicious and delightful food. It merges Maya culture with Spanish traditions resulting in flavourful, interesting and tasty chow! With its eternal spring climate, food grows happily and in abundance. Some parts of Guate, like Antigua and Atitlan are known for their coffee and cacao while the region of Quetzaltenango grows pretty much all the potatoes for the country and for the world. Driving through the countryside, there are hundreds of vendors selling bananas, pineapples, citrus fruits, avocados, plantains, tomatoes and melons.
Basically, if you’re vegan and traveling though Guatemala for a few weeks or for a few months, you won’t go hungry.
Just to note however that street food, like tacos or tostadas, can sometimes be an issue because the veggies are often cooked on the same grill as the meat, so cross-contamination can occur.
how to ask for no animal products in your food 101
My Spanish isn’t very good but I managed to ask whether there was any animal product in my food when needed.
To say “Is there milk, cheese, eggs or meat in this dish?” you would say: “¿Hay leche, queso (pronounced keh-so), huevos (pronounced weh-vohs) o carne en este plato?”
Alternatively, you could say “No leche, queso, huevos o carne, por favor”.
This means “No milk, cheese, eggs or meat, please”.
Antigua
Where I stayed: Yellow House Hostel and Maya Papaya
My first stop in Guatemala was Antigua. I flew in from Guatemala City and took a shuttle to the popular, quaint and picturesque town which has been named a UNESCO World Heritage Site. Antigua used to be the political, economic and religious centre of Guatemala and Central America, but after it was destroyed by a series of earthquakes the city was abandoned, resulting in Guatemala City to be appointed the capital city.
Today it is one of Guate’s top tourist hot spots. You can visit old convents and monasteries that are still in ruins, wander the cobbled streets, visit cultural and art museums and purchase bright textiles. The town is surrounded by three famous volcanos: Acatenango, Fuego, Pacaya and Agua. If you have the time, I highly recommend doing the Acatenango overnight volcano hike to see the volcanos and Fuego and Pacaya spewing lava at night. I organised this tour through Yellow House Hotel; it was a highlight of my stay!
In terms of food, there is no shortage of restaurants and street food, and there is a huge local market buzzing with locals who are going about their shopping. I came across three vegan restaurants, namely Samsara, Once Once (pronounced “ooon-seh ooon-seh”) and La Bruja.
And if you like coffee, this is the place to be! The mountain basin that surrounds Antigua produces some of the best highland coffee and even the most simple black cuppa is rich, dark and brew-tiful (pun intended, sorry not sorry).
Right, enough with the vegan waffling, on to the recommended restaurants! PS: there is a café that serves vegan waffles ;) Let me know if you find it!
Samsara
Can I just get this restaurant to move to South Africa? This was my favourite place to eat in the whole of Guatemala - and there is a second branch at Lake Atitlan in San Marcos. Their hot drinks felt like nurturing hugs; I loved their Golden Milk and Amaranth Atole (smashed amaranth atole, cinnamon, cacao and roasted amaranth on top). The food is made with so much love and is packed with glowing colour, texture and nourishing ingredients. I enjoyed their Kale, Tofu and Chickpea Salad, Hummus with Pita Bread, the Samsara Platter (quinoa croquettes, hummus, green salsa, baba ghanoush, kale and tofu), the Tempeh and Peanut Bowl, Tempeh Tacos, the Wok (I had this twice!), Kimchi Bowl and best of all, their Quinoa Shawarma (quinoa balls, hummus and veggies wrapped in a double tortilla with curry sauce).
Can you tell I ate there often?
Fridas
This place is a lively, trendy Mexican-style restaurant with bright décor. I had their Veggies Tacos and asked them to leave out the cheese. It was light, tasty and made for a good lunch after climbing the popular lookout point, Cerro de la Cruz.
La Bruja
Hidden away in the most gorgeous garden, La Bruja has vegan burgers and a big selection of juices and smoothies. It’s a great spot to relax and take a few breaths before continuing on with the travel quest. In the same courtyard there are a few other restaurants including a Mediterranean place that serves top notch falafels.
Once Once
Pronounced “ooon-seh ooon-seh”, this little café is super sweet. When I went to visit, they had a sign promoting Veganuary which I thought was pretty darn cool! I had their Summer Rice Paper Rolls which were light and fresh. People rave about their Cauliflower Tacos which I will have to try next time I am in the town!
Amanecer Juice Bar
This restaurant caught my eye for their huge juices, smoothies and adorable decor. I had a big green juice which fuelled me up just right. Their food menu looked pretty decent too including vegan breakfast and lunch options. There is something for everyone. Yay!
El Mercado
The local market is filled with fresh veg and fruit produce, grains, legumes, nuts, ready-to-eat tortillas and anything else you could imagine. There are a number of little restaurants too in the market area should you want to eat where the locals frequent.
Street Food
On the side of the road and in and around the plazas are a variety of street food options. You will find fresh mango with chili sprinkles, corn cooked on the fire, tacos and tostadas. And if you need a snack on the run, there are people missioning around with wheelbarrows filled with different nuts or fruit.
Lake Atitlan
Where I stayed: Hostel Del Lago, Posada del Bosque Encantado (Enchanted Forest) and Gaia Dance Temple
I got lost in the vortex of Lake Atitlan. I spent one half of my time in San Marcos, the spiritual hub of Guatemaya, that is teeming with cacao elixirs, ecstatic dance, kirtan, yoga, astrology, bofu, contact improv, coconuts, mushrooms, reiki, hypnosis, tantra, quantum leaping and all the rest of it. It’s like Burning Man around a big lake. The other half was spent at an ecstatic dance and yoga festival in Tzunana. Suffice to say, while the lake may not be typical Guatemala, I got my fair share of vegan food, some of it locally inspired and some of it not so much.
Circles Café and Bakery
This was the first place I went to when I arrived. You may smell the café before you see it because they have their own bakery where they make fresh breads, rolls and croissants (not vegan) everyday. They have good, strong coffee, fresh sandwiches and delicious smoothie bowls. My favourite is their cacao smoothie bowl. This is also a great place to sit comfortably and get some work done.
Shambhala
Craving some grounding Indian food? Shambala has you covered. I ate there twice and enjoyed a nourishing bowl of rice and dhal as well as a plate of toast with different toppings (think mushrooms, avocado, pesto etc). The setting in this restaurant is really peaceful, private and tranquil.
Posada del Bosque Encantado (Enchanted Forest)
The quality of chocolate by the lake is muchos exceptional. A lot of the cacao from Guatemala is grown in this region so if you find yourself at the lake, organise to do a cacao farm tour, drink it (as it is traditionally consumed) or bite into a bar.
At the Enchanted Forest, you can buy raw cacao and chocolate mushrooms made right there on site by a Mayan women’s collective. The brand is Ixcacao and is available in San Marcos and around Guatemala. I had a cacao drink which sent me flying for the whole day. It is indeed proper medicine.
Emporium
K so I’m a bit obessed with this place, mainly for their epic low-key, humble, playful vibes and for their incredible warm elixirs. Just try them all -seriously - and of course their sweet vegan tarts, made with plantains, panela, cacao, tahini and other interesting local ingredients. I know they also serve lunch and dinner but I never tried their savoury offerings, but I can only assume they are delicious based on how good their sweet treats are. 10/10 recommend.
Malcoa
This spot is great for Israeli food and for sweet on-the-ground-mattress seating vibes. They have live music and movie nights too with themed dinners. We went for an anime film and vegan Japanese food.
Konojel
The Konojel Community Centre offers traditional vegan and vegetarian meals at great prices. Food is hearty and represents typical food from Central America. The centre provides meals to the most at-risk individuals in San Marcos as well as various education initiatives.
Il Giardino
You would never expect such an incredible space from the outside, but Il Giardino has one of the most beautiful seating settings in San Marcos. I ate there twice - once after a Tuesday night drum circle at Hostel Del Lago and another time after a powerful full moon kirtan and cacao ceremony. Definitely go for the Beet Hamburger, Rice and Veggies in Peanut Satay Sauce and Sizzling Tofu. They also sell cacao and make great coffee too.
Salud Para Vida (San Pedro)
Some of the great things about San Marcos are the many locally-made products including kombucha and sauerkraut from Love Probiotics, ginger beer, coconut yoghurt, nut butters and much more. But across the lake in San Pedro is Salud Para Vida, a fully vegan restaurant and health store. They have a bulk, package-free store where you can buy spices, nuts, seeds, flours, and lots of items you can’t find anywhere else. Their restaurant is off the charts too. They have vegan chicken mayo sandwiches, dope nachos (a must try!) and big salads. I had their Kale Caesar Salad which filled me up proper.
Café de la Granja + Granja Tz’ikin (Tzunana)
Neighouring San Marcos is the town of Tzunana. It’s quieter over on that side but definitely up and coming now that Gaia Dance Temple is located there and The Fungi Academy is making waves. If you’re there, you can have lunch at Café de la Granja + Granja Tz’ikin, a vegetarian café and permaculture farm. They have their usual menu items and then will have a special of the day. They are accommodating will make anything vegan if you ask.
Xela
Quetzaltenango (aka Xela) is the second biggest city in Guatemala and is where I decided to learn Spanish at PLQ and live with a host family. It’s one of the coldest cities in the country, has a high altitude and has relatively poor air quality. Not to matter though - the people are friendly, there’s a thriving student nightlife and there are volcanic hot springs nearby. Having done literally no Spanish classes except for a few hot minutes on Duolingo, and living with a family who spoke no English, this was one of my most challenging weeks. I did manage to eat good food though.
My Host Family
They accommodated me with homecooked vegan food three times a day. For breakfast, I was given fruit and granola, sugary oats with banana and tostadas with refried beans. Lunch and dinner usually comprised of a soup, tortillas, refried beans, empanadas*, plantains, pupusas*, rice with some sauce or an occasional dessert like banana bread.
* Empanadas - You’ll find these everywhere in Guatemala and can spot them as crispy pastries. They are mostly vegan or vegetarian in Guatemala filled with potato and/or spinach, while in Central America they may have a meat filling. They are covered with a variety of toppings such as guacamole, tomatoes, onion and cilantro.
* Pupusas - These are thick corn tortillas stuffed with a variety of fillings – usually refried beans (vegan), cheese (vegetarian) and/or pork (meat) – and then fried until the surface is crisp while the inside stays soft and squishy. A pupusa traditionally comes with a helping of salsa and cabbage to keep it fresh.
Sabor de la India
Possibly the best Indian food I’ve ever eaten I ate at Sabor de la India. There is a huge selection of vegan items and they have the most delicious naan-tortilla thing. Just order whatever tickles your fancy. You won’t be disappointed.
Tan Lechuga Yo
I’m so glad I was shown this café by a friend from Spanish school. Just when I was wanting some more greens in my life amongst the rice and beans. While I was loving the home cooked meals that my host family had been making for me, I was missing a few things. I was craving something greener, fresher and juicier, so there were a few times where I chose to skip having lunch at my host fam and went out to see what Xela had to offer. Tan Lechuga Yo brought the food and smoothie freshness, quirky art decoration and youthful spirit I was looking for. I opted for a rice salad with greens, mushrooms, avo, peanuts, cabbage, carrots, peppers, beetroot and a yummy sauce, served with tostadas on the side. Their smoothies and smoothie bowls are great too as are their special trail fruit and nut mixes.
The Final Stop
I took a nine-hour bus ride, armed with lots of fruit and nuts, to Flores (with an overnight stay in Antigua; guess where I went for dinner that night… Samsara, obviously!). Once in Flores, I stayed in the magical Ciao Cacao Hostel for a few nights. This hostel has a hippy jungle outdoor space with vegan smoothies and treats. They do such a great job at managing the space and I highly recommend staying there if you’re looking for a chilled and comfortable space.
Following my stay, I embarked on a five-day jungle trek to El Mirador, the oldest Mayan city in the world that has the largest Mayan ruins. For five days we walked through the jungle, along the Mayan roads and visited ancient, scared sites. As part of the package, food was cooked for us three times a day and my dietary requirements were taken of. We ate a lot of tortillas; think tortillas with pasta, tortillas with black beans, plantains and rice, tortillas with soup, tortillas with gravy, tortillas with pancakes. It was great. What an experience. If you’re looking for a real jungle experience and enjoyed the energy of Tikal, I would totally suggest going on this adventure.
After five weeks of traveling through some wonderful spots in Guatemala (this was my second time in this country), I made my way to Nicaragua for more adventures.
To be continued!
Vegan Savoury Chickpea Pancakes with Harissa Yoghurt
I moved into a house in July this year that didn’t have an oven. Devastating. No more baked sweet potatoes :( However, this just meant I have had to resort to making endless amount of chickpea pancakes. Life is good. I love making chickpea pancakes but I’m not the best at frying them. I always end up having to salvage a pan or two. Do not let this deter you, dear friends. I have faith that you will be able to make them better than me!
Veggie filled chickpea pancakes anyone?
These chickpea pancakes have sauteed veggies in them which not only looks incredibly appetising but it’s a fun way to add more vegetables in your meal! I have included a dairy-free sauce, harissa yoghurt, made with coconut yoghurt - which is easy to make (basically stir the coyo and harissa spice together and bob’s yah uncle), but you can include a miso tahini dressing, a pea pesto, a creamy avocado sauce, a dairy-free tzatziki or just about anything!
This recipe is delicious and delightful. It’s colourful and comforting. It’s nourishing and nutritious. It’s for breakfast or brunch. It’s for lunch or lupper (lunch/supper).
It’s an all-rounder and I can’t wait for you to try it! Enjoy!
Chickpea pancakes topped with sauteed veg, harissa coyo, sprouts, rocket and avo
Ingredients
For the Chickpea Pancakes
1 cup chickpea flour
1/2 tsp coriander powder
1 Tbsp nutritional yeast
1 1/2 cups water
2 zucchinis, grated
1/2 red bell pepper), finely chopped
1 spring onion, finely chopped
1/2 tsp cumin seeds
A small handful chopped coriander
A pinch of salt
Oil, for frying
For the Harissa Yoghurt
1 cup coconut yoghurt
1-2 Tbsp harissa spice blend
To Serve
A handful of rocket
1/2 avocado, sliced
Fresh coriander, chopped
1/4 cup sprouts
Method
In a mixing bowl add the chickpea flour, coriander powder, nutritional yeast and then slowly add the water, whisking continually, to form a smooth, lump-free batter. You can also blend all the ingredients together in a food processor. Set aside.
In a frying pan, heat some oil over a medium-high heat. Add the grated zucchini, diced bell pepper, spring onion and cumin seeds. Reduce the heat to medium-low and cook until the veg have softened.
Add 1/2 of the veggie mixture to the chickpea batter along with the chopped coriander and salt. Stir until fully combined. Set aside the other half of the veggie mixture in a bowl. You will use this when serving.
Depending on the size of your pan, you can make one big pancake as I did, or make smaller ones.
Spoon some of the chickpea batter in the same pan that you used for the veggies. You may need to add some more oil depending on the pan you have. Cook until the top appears bubbly and the edges are dry. Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly. Continue until the batter is finished. To keep the pancakes warm, place a towel (paper or fabric if doing zero-waste) over the stack.
To make the yoghurt, simply mix the spice blend with the coconut yoghurt.
Serve the pancakes with the leftover veggies, harissa yoghurt, rocket, sliced avocado, coriander and sprouts. If you’re feeling extra, some chili flakes would go down well too!
Pictures by Sally Mackay Photography.
Pulled BBQ Jackfruit with Hemp + Avocado Coleslaw and Buckwheat Crepes
This recipe has a long name, mainly because there are like three recipes in one. I’m giving you some great value here ;) Use all three recipes or take what you need and make it your way! I would love to see what you come up with.
Why have one when you can have two?
I think my favourite part of this recipe are the buckwheat crepes. They are very simple to make, are only made up with five ingredients (excluding salt) and are so delicious. You can enjoy them savoury or sweet - again, another value add! They do require some patience so if you’re in a rush and don’t enjoy a semi-raw crepe mixture (unlike me), I would advise rather making them on a lazy Sunday morning.
Serving suggestion: all of it.
The jackfruit is also just divine! I cooked them for the first time late last year and couldn’t believe the texture and how well they take on flavour. In this recipe, they are smokey and come with just the right amount of spice. Excluding the salt, this sticky and scrumptious jackfruit only has eight ingredients. This recipe would also do well in a bun - pulled pork style.
Traditionally, pulled pork would be paired with a coleslaw so I decided on creating a healthier and vegan version! The mayo is actually made from avocado, hemp seeds and spirulina while the salad is made up of cabbage, carrots and cranberries - for that surprising sweet element!
These recipes are all 100% vegan, made up of wholefoods, gluten-free, free from refined sugars, perfect as stand-alone dishes and magical when eaten together. I hope you enjoy these savoury crepes as much as I did!
Ingredients
For the Pulled BBQ Jackfruit
150g - 200g jackfruit (tinned)
2 Tbsp olive oil
½ white onion, thinly sliced
1 clove garlic minced
1 tsp smoked paprika
¼ tsp cayenne pepper
¼ cup BBQ sauce
A few drops of liquid smoke
Salt and pepper, to taste
For the Buckwheat Crepes
1 cup raw buckwheat flour
3/4 Tbsp flaxseed meal
1 ½ cups coconut milk
2 Tbsp dessicated coconut
A pinch sea salt
1 Tbsp melted coconut oil (plus a bit more for cooking)
For the Hemp Seed and Avocado Dressing and Coleslaw
1 cup avocado flesh
Water, as needed
3 Tbsp hemp seeds
½ fresh lemon juice
½ dried chili, deseeded
½ tsp salt
½ tsp spirulina
¼ cup raw almonds
1-2 tsp apple cider vinegar
To serve with the salad: 1 carrot, 1 cup red cabbage, ¼ cup dried cranberries, ½ cup walnuts, a handful of fresh coriander
Method
For the Pulled BBQ Jackfruit
Heat the oil in a large skillet on medium heat. When the oil is hot, add the jackfruit, garlic and onions and stir frequently until the onions become translucent and soft, approximately 5 to 7 minutes.
Add the spices, liquid smoke and salt and pepper. Cook until the onions caramelize. By now you can start to break/shred the jackfruit.
Add the BBQ sauce to the pan and stir until the jackfruit is completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky. You may need to add a bit of water so that the mixture doesn’t stick to the bottom of the pan.
For the Buckwheat Crepes
To a blender add the buckwheat flour (it is best to grind your own), flaxseed meal, coconut milk, salt, desiccated coconut and coconut oil.
Pulse in blender to combine. The batter should be pourable. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.
Heat a non-stick pan over medium heat. Once hot, add a little oil and spread evenly.
Add about ¼ cup batter to the pan. Cook until the top appears bubbly and the edges are dry. Carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
For the Hemp Seed and Avocado Dressing and Coleslaw
Blend all of the ingredients for the dressing in the blender until smooth. Add more water to thin it out if need be. Taste and adjust seasoning.
Spiralise the carrot, finely chop the cabbage, roughly chop the walnuts. Place in a bowl with the cranberries and coriander.
Add the dressing to the salad and mix gently to combine.
Worth a million bucks!
Pictures by Sally Mackay Photography.
Chocolate Beetroot Vegan Smoothie Bowl
Oh my beeting heart, this smoothie bowl makes me weak at the knees. So you’ve most probably had raw beets in your salad, or chowed them roasted in a wrap or even on a pizza, but how about in your smoothie bowl? Beetroot powder has become one of my fave things to include in my breakfasts. Not only does it make the colour pop but it has some health benefits too. It’s a powerful superfood and full of antioxidants, vitamins and minerals all contained in its impressive pigment that supports health across the entire body.
Beetroot powder: Dynamite comes in small jars.
Like the whole beetroot veg, the powder has the same benefits but is in a highly concentrated form. Just one teaspoon of your average beetroot powder is the equivalent of an entire beet! Jeepers!
Beetroot powder is heart protective, keeps your blood pressure in check, fights inflammation, improves digestive help, supports brain health, improves athletic performance and fights against cancer.
Don’t like beets? No problem. You can barely taste it in this recipe ;)
In the blender includes beets, berries and bananas!
With the earthy tones from the beetroot, the euphoric chocolate goodness emanating from the cacao, the date sweetness, the banana creaminess, the berry fruitiness, and the slight zing zing from the ginger, this vegan breakfast smoothie bowl is out of this world. Give it a try and let me know what you think!
This smoothie bowl is 100% vegan and raw, gluten-free, refined sugar-free, nut-free, super duper easy to make, creamy, dreamy and has a lovely little vegetable in it too.
There’s a lot of magic in this bowl.
Step into the light.
Ingredients
3 frozen bananas
1-2 cups frozen berries
1/2 cup non-dairy milk (omit if you want the texture to be thicker, like ice cream)
3 dates
1 Tbsp beetroot powder
1 Tbsp raw cacao powder
1 tsp cinnamon
A tiny knob of ginger, peeled (optional)
A few drops of vanilla essence
Edible flowers and cacao nibs, for garnish
Method
It’s so simple. All you need to do is throw everything in a blender and wizz, wizz away! Add more non-dairy milk (or water) to thin it out. If you prefer, leave out the liquid all together for a thicker, denser nice cream. You may need a food processor in this instance.
Go wild and top your bowl with your favourite toppings! Some other yummy toppings include coconut yoghurt, hazelnuts, chia seeds, coconut shreds or dried mulberries.
This beauty beet bowl calls after you. Be true to your heart.
Pictures by Sally Mackay Photography.
Easy Raw Vegan Brownie Cake
This brownie is dense, decadent and simply divine. It takes only a few minutes to make, a few hours to freeze, and a few seconds to gobble down! I ate almost all of it when I was on the first day of my period. It worked. It was great.
Chocolate all in my face? Yes please.
Ever wondered why you may crave chocolate when you’re on your period? The science goes like this: During the early part of the menstrual cycle, we (us wonderful women) experience higher hormones levels that cause an increase in insulin. Insulin regulates our blood glucose levels. The higher levels of insulin results in low blood sugar - and this is why we sometimes crave something sweet. It’s our body’s natural way to balance hormones. Additionally, our hormonal changes can leave us feeling tired, which is why we reach for our fave comfort foods. It’s our body’s natural way of feeling safe and nurtured.
So…. your cravings are totally normal and totally ok!
Step into the light. This where the cacao magic happens.
Now, on to the recipe!
I’ll be honest and say that I didn’t measure the ingredients 100%, so you may have to play around a bit to get to the texture you prefer. If it’s too sticky, add more nuts (and possibly almond or coconut flour). If it’s too dry, add more dates and some water.
FYI , if you’re interested, this brownie cake is 100% vegan, raw, free from refined sugars, gluten-free, incredibly chocolately, amazingly sweet (in the best way) and easy to make. All you need is a blender, a freezer and some good tunes while you make them in the background.
Let’s get stuck in.
No bake brownie cake makes life great.
Ingredients
2 cups walnuts
1 cup almonds
2-3 cups dates (soaked in hot water)
3/4 cup cacao powder
3 Tbsp cacao nibs (plus more for topping)
1 Tbsp coconut oil
A pinch of salt
Method
Blend the 1.5 cups of walnuts and all of the almonds in a blender or food processor.
Add in the rest of the ingredients. Keep the 1/2 cup of walnuts aside. Blend until smooth. Taste and adjust sweetness.
Line a round container with baking paper. Scoop out 3/4 of the brownie cake mixture into the container. Add in the rest of the walnuts by breaking them into smaller pieces with your hands. Add the rest of the brownie mixture over it.
Set in the freezer overnight. Then transfer to the fridge. Enjoy enjoy enjoy!
This is chocolate brownie heaven. Welcome to the tribe.
Pictures by Sally Mackay Photography.
Vegan Retreat Recipes From The Drakensberg, South Africa
Earlier this year, I cooked on a movement and meditation retreat out in Lotheni, in the central Drakensberg mountain range. Surrounded by mountains for miles, the Drakensberg is home to magnificent animals like leopards, jackals, eland, baboons and eagles. One can experience all weather seasons within a day and traverse open plains, thick forests and ice cold waterfalls. Green velvet grass carpets the hills while the Milky Way swirls in the sky above. The Berg is where I feel whole, grounded, creative, connected and full of love.
It was the most perfect place for me to have fun in the kitchen and nurture eight beautiful, moving humans for four days! What a gift! All the recipes created on the retreat were 100% vegan, wholefoods and rustic in nature. This was because the cottage in which we all slept didn’t have electricity. The meals were created in a gas oven or on a gas stove. With no blender to go by, sauces were whisked together by hand and ingredients were roughly chopped to form salsas and dressings. Simplifying in this way made the retreat that much more special as it got me out of my comfort zone, drove me to get creative with the meal planning and required me to trust!
During the day, we were immersing ourselves in movement and dance with live music, meditation, basic acrobatics, partner movement work, getting into the mountain, going on hikes, swimming in the icy rivers, eating by the fire, discussing the history of the area and learning about Bushmen art and culture. This retreat was organised by my dear friend, Dave Gardner. Music performed by the legend, Guy Buttery. Pictures and moments all captured by Doug Mostert.
I’ve included a few recipes from the retreat below. Happy cooking!
OVERNIGHT CACAO CHIA SEED PUD and BEETROOT COYO
Chocolate chia seed pudding with pink beetroot coconut yoghurt
Ingredients
Serves 1
For the Chia Seed Pudding
1 cup unsweetened almond milk
⅓ cup chia seeds
1 banana, mashed
1 Tbsp maple syrup
1 Tbsp cacao powder
Sprinkle vanilla essence
To Serve
1 Tbsp nut butter
A sprinkle of beetroot powder and seeds
A dollop of coconut yoghurt, mixed with 1 tsp of beetroot powder
Fresh papaya, sliced in half and deseeded
Method
Mix the chia seed ingredients together. Refrigerate for at least four hours, but preferably overnight. Serve chilled with desired toppings, including your favourite nut butter, pink coconut yoghurt and fruit!
OVERNIGHT BIRCHER OATS
Creamy and spiced overnight oats with stewed apples and pears, dried fruit and seeds.
Ingredients
Serves 3
For the Bircher Oatmeal
2 cups rolled oats
3 cups almond milk + water as needed
2 apples, grated
2 bananas, mashed
Juice of 1 orange
¼ cup chia seeds
A small knob of ginger
1 Tbsp maple syrup
1 Tbsp cacao nibs (optional)
1 Tbsp nut butter
1-2 tsp cinnamon / apple pie spice mixture
1-2 seeds
A few drops of vanilla essence
For the Stewed Fruit
4 apples, sliced
A handful of raisins
Cinnamon
To serve
Nut butter and seeds
Banana slices and chopped dried fruit (I used dates and apricots)
Method
To make the bircher oats, mix everything together in a big bowl and place in the fridge overnight.
For the stewed fruit, add the chopped and sliced apples, raisins and cinnamon in a pot on the stove on high heat. Add a bit of water and allow the fruit to cook down. About 5 minutes. Serve with the oatmeal when ready.
Serve with fresh fruit, dried fruit, seeds, nut butter and nut milk of choice.
BUCKWHEAT PANCAKES
Buckwheat pancakes served with chickpea and spinach peanut butter curry
Ingredients
Makes about 12
1 cup buckwheat flour (recommended to grind your own flour from buckwheat groats in a food processor until it forms a fine texture)
3/4 Tbsp flaxseed meal
1 3/4 cups light coconut milk
1 pinch sea salt
1 Tbsp avocado or melted coconut oil (plus a bit more for cooking)
To serve
I made a sweet rice pudding, avocado chocolate mousse and chickpea and spinach peanut butter curry to go with the pancakes. The guests could choose sweet, savoury or both!
Method
To a blender or mixing bowl, add buckwheat flour, flaxseed meal, coconut milk, salt and avocado oil.
Whisk in mixing bowl to combine. The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with dairy-free milk.
Heat a cast-iron or nonstick skillet over medium heat. Once hot, add a little oil and spread into an even layer. Let the oil heat until hot.
Add about a 1/4 cup batter to the pan. Let cook until the top appears bubbly and the edges are dry. Then carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.
Repeat until all crepes are prepared. Keep warm between layers of parchment paper or on a plate under a towel.
Buckwheat pancakes served with sweet black rice pudding, avocado chocolate mousse, curry and fresh banana
4 INGREDIENTS CHOCOLATE BROWNIES
Ingredients
1 cup cooked sweet potato, mashed
1/2 cup smooth nut butter of choice
2 Tbsp pure maple syrup
1/4 cup cocoa powder
Handful of chocolate chips (optional)
Method
Preheat the oven the 180 degrees, grease a small cake pan/loaf pan and set aside.
Over the stove top, melt your nut butter with the maple syrup. In a large mixing bowl, add the mashed sweet potato, nut butter, maple syrup and cocoa powder and mix very well. If using choc chips, stir them through.
Pour the mixture into the greased pan and bake for around 20 minutes or until cooked through. Remove from the oven and allow to cool completely before slicing into piece.
Welcome to Lotheni Nature Reserve.
To check out my next retreat, The Deeper Retreat, head over to Dave Gardner’s website, https://original-condition.com to book your spot. The retreat will include myself, Dave, Guy and my good friend, Nathalie Larsen, whom I will be cooking with. We hope you can join us for a magical immersion.
The Deeper Retreat is waiting
Creamy Chocolate Vegan Fudge
These slabs of chocolate fudge are dense and thick and full of plant-based goodness. There are only six ingredients (excluding the salt) and have four, simple steps to make this magic happen. Add these on top of warm oatmeal and allow them to melt and ooze for a standout breakfast. Sandwich them between two medjool dates for a mind-blowing snack. Have them simply as is with a coffee or tea for a delectable and ceremonial dessert. They are a conversation starter, perfect to take to birthdays or a picnic and make any situation better. Basically, what I am trying to say is that these chunks of cacao are the shiz and suit every moment of every day.
This fudge is 100% vegan, dairy-free, sugar-free, gluten-free and easy to make. Enjoy!
ingredients
1 cup gooey dates
1 cup coconut oil
1/2 cup cacao powder
1/2 cup water
1-2 Tbsp maple syrup
1 tsp vanilla powder
A pinch of salt
method
Soften the dates by soaking them in warm water for about five minutes.
Add all the ingredients to your food processor and process until completely smooth. It may take about 15 minutes but be patient. Scrap down the sides to ensure everything is blended nothing is left behind.
Pour the mixture into a shallow dish, lined with baking paper, and set it in the freezer for about 4 hours, or overnight.
Cut into squares and then place it in the fridge, covered. Ta-da!
slabs of vegan chocolate fudge
Fit for a Queen: 12 Apostles Vegan High Tea Review
Jam and scones. Light cucumber sandwiches. Warm herbal tea. A good 'ol biscuit. Dang, I love tea-time. I like having an excuse to get dressed up in the middle of the day for a mid-day fancy meal. I feel a little like royalty.
Did someone say ROYALTEA?!
Ha.
After having a grand, fine dining experience at the 12 Apostles a few months back (you can read up on my review here) I was very curious to try out their new vegan high tea menu, Tea By The Sea, which I heard was a must-try!
With my dear mother's birthday drawing near, I figured it would be a good excuse to give one of Cape Town's favourite hotels a visit once again. It also so happened that the hotel was hosting a live screening of the British Royal Wedding that was taking place on the same day so we were all to have a stately Saturday b-day tea.
We sat in the elegant Leopard Bar, among some die-hard royal family fans (I must admit I didn't know who was getting married until about an hour before!) who were keenly keeping an eye on the wedding proceedings. My mom made me promise to never spend the same amount as Meghan Markle did on a wedding dress. I mean... I don't even know if I will even have a wedding, let alone have a gown to go with it! But I digress.
Enough about the fashuuun. How was the food and draaank?
The tea started with a classy gin and tonic topped with a rose petal and a slice of cucumber, served in the daintiest, little tea cup I've ever come across. We were then presented with two beautiful, three-tiered display stands, consisting of finger sandwiches, scones, sweets and strawberries. My dad doesn't trust this whole vegan thing very much so he ordered some extra french fries on the side to keep him going. They were thin and crunchy just how fries should be.
Oh, where to begin?!
Serious for savoury
We began with the savoury food. In first place: the fried aubergine and dukka spice sandwich. In second place: the roast veggie sarmie with peppadew hummus. It can't be a vegan meal if there's no hummus, right?! In a close second (aka third): the sammie that came with a purple olive tapenade. I don't know what type of bread they used was but it was soft and the crust was on point.
Unfortunately we weren't given any mini vegetable crudités, as stated on the menu, despite asking for them three times....eeeeep :( I know they are just raw, sliced veggies, but still. I love 'em veg.
Little sandwiches. Loads of flavour. Welcome to the party, peppadew hummus and roasted vegetables. You're most welcome here.
Right, onto other very important matters...
Delectable dessert
Their vegan dessert selection was great. I thoroughly enjoyed the Valrhona Manjari chocolate and peanut butter bon bons and Valrhona Manjari chocolate and hazelnut cake slice. Sounds fancy because it was! Sounds delicious because it was! We also had a cute banana and walnut loaf (like a mini banana bread) and a teeny tiny, yummy raw, berry cheesecake slice.
A moment for the nom nom scone
I can't even remember the last time I had a good 'ol scone with a slap of jam, and I must say, their scones were absolutely perfect. Insider tip: add some some berry panna cotta and jam to the scone for a match made in heaven! It's light, sweet, and silky all at once! Day made.
Maybe they can add a savoury scone?! Now that would be smashing.
Well done to the 12 Apostles team for putting together yet another awesome vegan menu. This team is definitely leading the way for vegan eating within the hotel and tourism industry in Cape Town and South Africa, which shows that there is indeed demand for plant-based food from locals and tourists alike! Thank you for setting such a high (tea) standard.
This special, vegan high tea costs R375 per person and must be booked 24 hours in advance.
If you end up going, let me know what you think of the overall, royal experience. I would love to hear if this article helped you in any way.
What I Ate In San Francisco as a Vegan
What I Ate In San Francisco as a Vegan
With the craziness of a fast-paced, densely-packed city shoved on the West coast, San Francisco, once a place sought out after for its gold, is now known for gold skin, gold sand, a few gold teeth, and gold medals. Why the gold medals? Well, everyone gets one after they climb one of the many San Fran hills. For hills there are a plenty.
San Francisco is defined by its hills. With cable cars moving up and down them like makeshift rollercoaster cars, they mirror neighbourhoods and divide the city. They shape the cold fog, guide the brisk wind and are home to famous landmarks like Coit Tower. And while it's a tradition to mention the "seven hills of San Francisco”, there are actually 42 (and some argue there are even more than that!). Either way, the hills make an excellent excuse to eat dessert twice a day, everyday - which I did #veganbootygains.
While I was only in the city for a few short days - this being my second time here - I ate pretty dang well. I don’t think I got to even a quarter of what was on offer, so please accept my humble apologises. In and amongst lunging uphill and viewing the Redwood Trees, the Mission district, the Summer of Love exhibition and Haight-Ashbury, I chowed.
Golden Era Vegan Restaurant
Voted the best vegan restaurant on Happy Cow, I dragged my unsuspecting family for some “amazing Chinese, Vietnamese and Asian food”. It unfortunately didn’t live up to the expectations from the reviews by past patrons. Maybe it’s just because I’ve never been a fan of the oily Chinese cuisine. Maybe the mock-meats were too meaty. Maybe I tried the wrong dishes. Who knows! I guess you win some and you lose some, but I’m still glad I ticked it off the bucket list nonetheless, otherwise I would still be wondering, “What IIIIFFFF!?!?!”.
My family shared some Stir-Fried Broccoli with slices of soy protein and black mushroom, the Quinoa Salad and Crispy Cauliflower. I had their Spicy Kung Pao that came with soy protein, celery, onion, zucchini, peanuts, bell peppers sautéed in spicy kung pao sauce. My dad had the Spicy Sweet Potato Curry while my mom and sister had two different soups. Highlight meal: Quinoa salad.
Nourish Cafe
Oh golly. This place was so nice we went there thrice! Twice for breakfast and once for lunch. Nourish is so special - the people who work there are so kind, the portions are generous and filled with fresh, organic and whole-food ingredients, and the meals are innovative, fun and nutritious. And they are a fully vegan restaurant. I wish I could take the whole kitchen in my suitcase to take back home!
While I didn’t devour the entire menu, I got through a fair amount of options on offer. Some dessert standouts included their melty, chewy Chocolate Chip Cookie, Super Seed Cookie, Magnesium Raw Chocolate Bar made with pumpkin seeds and figs, the power-packed soft ‘n gooey Energy Protein Bar and their Carrot cake Cupcake - both oil-free! For breakfast, try the Acai Bowl and their special Green Acai bowl that is made with spinach, broccoli, ginger, citrus and almond milk, topped with bananas, coconut and hemp & green granola. I also tried their Toast Sampler where I was given a slice of Country-bread divided into four. I decided on the Homemade Almond Butter, Sweet Ricotta (from Kite Hill), the slightly fishy “Lox” (nut cheese from Kite Hill, tomato, carrot, kelp flakes & red onion), and Housemade Nutella - my favourite one obviously. It was a tough choice but I hope I did you all proud. Try their green matcha latte, their magical blue-green matcha latte and their glowing turmeric latte.
For lunch, the Nourish Bowls with a side of tofu or falafel are light yet filling. Filled with quinoa, lettuce mix, yam, avo, hummus, sauerkraut, fresh veggies, toasted sunflower seeds and an oil-free creamy hemp dressing, I could tell these bowls were made with so much love.
I wish I tried their famous “Tuna” Sandwich, their Grilled Cheese Melt, the Bibimbap Salad and Quinoa Waffle. Guess who needs to come back to San Fran again?
Peña Pachamama
Apparently, this restaurant was one of the highlights for my mom from the whole trip (#winning)! This was my second time going here - the first time being in 2015 - and it was just as memorable. Peña Pachamama is an Argentina and Bolivian restaurant with live music and dancing; wonderful, accommodating hosts; fabulous decor; and of course, delicious and organic food. The one half of the menu is raw (FYI - their kale chips are one of the best I’ve ever had) while the other half is cooked.
My whole family shared their beautiful bountiful Organic Tapas Sampler that came with yuca fries, grilled plantains (YUM!), organic lentil pate with raw crackers, plantain chips, guacamole, roasted potatoes with a nut sauce and a green salad. I ordered the Raw Taco & Coconut Bacon BLT Combo (sunflower flax pumpernickle bread/taco, organic tomato, lettuce, avocado, sauerkraut, pickles, dehydrated coconut bacon and salad). My dad had the Vegan Mozzarella Pizza (great crust btw) while my mom and sister had the Vegan Chef’s Plate (yuca, organic quinoa, guacamole, kale chips & organic greens). For dessert, I had their utterly delicious white chocolate cheesecake while my dad had the coconut-vanilla ice cream with chocolate sauce.
I would come back for a third time. The ambiance alone is enough to make anyone feel fill :) As Robin Williams said — "The kind of place even the Amish would dance."
(No photos unfortunately due to the lighting which, by the way, set a good ambiance but not a good setting for photography).
Project Juice
My sister and I found this place after a flowing yoga class in the Mission district. It’s a perfect place for a quick breakfast, on-the-road smoothie or refreshing juice. Their Green Acai Bowl, Nut Butter Acai Bowl, avo on cake-like toast, the raw Megaroon (their take on a macaroon) and Immunity Flush Kombucha on tap are on point!
The Slanted Door
My dad really wanted to check out this place as it’s meant to be the best modern Vietnamese restaurant in the whole of San Francisco. Some people book up to a month in advance but we got lucky and managed to get a table the day before we decided to book. It must be the South African charm. The place is pretty fancy, based on the Wharf, with a definite older crowd. The walls are filled with large paintings of dogs - I have yet to figure out why.
For every item on the menu, the Executive Chef, Charles Phan, goes to the original source region of that item. He first studies the traditional ingredients and techniques and then recreates the original using contemporary methods and with fresh local ingredients.
Standouts included the Vegetarian Banh Bot Loc (mung bean tapioca dumplings, scallion oil & thai chili soy sauce), the Green Papaya Salad, the Hodo Soy Beanery Organic Tofu (pressed tofu, shiitake mushroom, sweet roasted chili sauce & lemongrass), and the Young Broccolini with ginger and rice wine. Their tea selection is also on point.
So was it the best modern Vietnamese food? Maybe. Maybe not. The atmosphere was a bit stuffy for me but perhaps I just need to grow up a bit ;)
Other notable mentions from my previous visit:
Ferry Building Famers Market at Pier 1 - for all of the different date varieties, tofu testers and fresh organic fruit and veg.
Shizen Sushi - for creative, knock-your-socks-off fully vegan and Asian cuisine, in the trendy Mission area.
What I Ate in Seattle as a Vegan
Seattle is pretty cool guys. It is surprising not so sleepy, nor is it only about coffee. This is my second trip to the Evergreen state and both times were totally different. One was rainy and I was alone; the other was sunny and I was with my family. I like Seattle for its emerald green nature, bright flowers, epic hikes and shining lakes. I like its surprising hardcore punk scene, wild-coloured hair styles and friendly folk. I like its liberalism and accepting attitude despite its rather small town feel and cookie-cutter neighbourhoods.
My family continued to West coast, following my sister's graduation, to see family friends and to explore something other than the concrete jungle of NYC. You can read about my New York travels and vegan eating here.
We breezed in and out of Seattle for quick three-day visit, so I only got to a handful of vegan restaurants, but I think I did ok. Check out some of my favourite places to eat below:
Araya's Place
I'm going to be bold and say this is the best curry I have ever had. In my life. And I've had many curries in my time. If you can get yourself to Araya's Place, a fully vegan Thai restaurant, you must must must have their Massaman Banana Curry made with coconut milk, banana, potatoes, carrot, peanuts and delicious seitan. And how can I forget to mention that it also comes with warm roti - my weakness!
For starters, we shared Fresh Summer Rolls filled served with a tamarind sauce and ground peanuts, crispy fried Thai Tofu with a sweet and sour dipping sauce, and vegan prawns - which had the exact same texture as normal prawns. Creepy (but not as creepy as eating real prawns, let’s be honest).
Araya's Place is the first vegan-Thai restaurant in the northwest. It opened in 1987 and is still family-owned and family-operated today, aptly named after the founders' mother, Araya. They are rated one of the best Thai restaurants, by both vegans or non-vegans, across Seattle. A must!
Chaco Canyon Organic Cafe
Oh baby, this is a gem. My sister and I fuelled up Chaco Canyon in the University District before heading to some vintage stores. I love the humble and authentic community feel that exudes from the people who serve and cook, to the local, trippy artwork placed around the space, to the logo and furniture, and to the food ingredients. There is even a wall with the names of each person who contributed in helping establish the restaurant, as well as a board that outlines the ethos and values that Chaco Canyon stands for. They also have a Community Dhal Bowl where the customer can decide what price to pay!
I wanted to try everything on the menu but ended up going for the Mighty Breakfast Burrito that was stuffed with tofu, zucchini, and pepperjack cashew ‘cheese’ frittata with roasted chickpeas, avocado, rice, harissa sauce & cilantro wrapped in a flour tortilla. Yep, it was quite something. My sister had the Smokey Yam and Kale Bowl with roasted yams and kale with quinoa and lemon garlic tahini (and extra tofu). For dessert, we had their Lemon Poppyseed Doughnut and their Cowboy Cookie.
I really like the transparent and welcoming nature of this restaurant (the food happened to be great too). Some of their values include having equal respect for the planet, community, and employees; creating a welcoming space for a diverse community; and providing a safe space for people to be human, with the intention of growth and contribution. So nice :)
Frankie and Jo's
Restaurants like these make me freaking proud to be a vegan. With a line that was snaking out of the door, and a wait of close to 30 minutes, the excitement to try some plant-based ice cream from Frankie and Joe's was almost too much to bear!
I had their Salty Caramel Ash ice cream and their Chocolate Tahini on a maple-vanilla waffle cone, topped with moon goo (aka activated charcoal with cacao date paste). Other varieties that I managed to get a sneak peak included, Chocolate Date, Date Shake and Brown Sugar Vanilla. All were delicious. All were divine. All were delectable.
It was probably the best vegan ice cream I've ever had.
They keep their approach simple: They use dates or maple over sugar when they can, make their own nut milks and bases, keep their ingredient list short, and do not add any gums or other stabilisers. Some ice creams are nut free, some are free of cane sugar, most ingredients are organic, and all are vegan.
With creative flavours such as Carrot Coriander Shrub (apple cider vinegar included in this one!), Beet Strawberry Rose Sorbet, and Mexico Morning (which includes nutritional yeast!), it's hard to argue that vegans only eat fruit salad for dessert.
Plum Bistro and Plum Pantry
This was my second time at Plum. The first time I had their monstrous brunch Banana Hot Cakes, served with whipped cinnamon butter and warm maple syrup. It was glorious. This time around, I was there for dinner and it was just as yummo as I remembered it.
My sister and I shared their Sautéed Maitake Mushrooms and their super famous Mac 'n Yease. When the shrooms and yease were paired together, it was a full-blown mouth explosion. I highly suggest ordering both and eating them in unison. For mains, I had their Cuban Black Beauty (cumin spiced grilled tofu, black bean puree, fried avocado & sautéed baby bok choy), while my sister had their Kale Cesar and Tempeh Burger (panko-crusted tempeh, cucumbers, tomato, caramelised onions, raw kale, caesar dressing & russet fries). For dessert, we had some avo ice cream thingy-ma-bob with cherries and cacao wafer.
Taking their name from Japanese plum flowers that symbolise perseverance and hope, Plum aims to represent new beginnings in their approach towards food and business. With bold, sophisticated, vibrant and indulgent meals, Plum is changing the way that people view vegan food by opening them to the varied possibilities a meatless lifestyle can provide.
PS: If you are in a rush, hungry and close to the Space Needle, Chihuly Museum or MoPOP, Plum has a small stall in the Seattle Center, aptly named Plum Pantry. I can recommend their Protein Bowl (quinoa, roasted yams, roasted broccoli and lemon vinaigrette). They also have smoothies, juices, sandwiches and baked treats.
Sweetgrass
In an area where tall, glass building loom overhead, and where people in business suits mission about in an hurry, exists a little sanctuary called Sweetgrass. My sister and I were told about this place after a sweaty, morning yoga class and we were glad to have found it. As both a cafe and a creative space, Sweetgrass has ample seating, ample natural light and ample breathing space.
While not fully vegan, they have many options. My sister and I both had their Nana's Banana-Walnut Smoothie, blended with banana, spinach, walnuts, dates, coconut milk, flax and maca. We also had matcha lattes with a dash of cacao - a delicious combo. I would go back to try their Good Morning Brew Smoothie (cold brew coffee, spinach, banana, coconut milk, nut butter, dates, cacao nibs, maca, Himalayan salt & almond milk), and their Matcha Caesar Salad with vegan parmesan and vegan matcha caesar. Oh well, next time. 10/10 recommend.
What I Ate in NYC as a Vegan
New York, New York, I take my hat off to you. You are home to some of the most creative artists, craziest zanies, loudest natteres, fluffiest dogs, dirtiest pavements, brightest lights, busiest roads, biggest coffee cups and yummiest doughnuts. There is so much. There is too much. It’s glorious, disgusting, liberating and scary. New York, you have it all, and you hold it all together. Miraculously.
I arrived in NYC for my sister’s graduation. My brave, younger sister came to the city knowing no one over three and a half years ago, and has emerged the other side knowing all the cool places to eat, drink and party.
But my stomach is unfortunately not a bottomless pit, and there are only so many hours in the day, so it's just impossible to try all of the vegan restaurants, cafes, grocers, pop up stores, food trucks and retail products! New York, why do you torture me so?!
So much to eat, so little time.
NYC is considered to be one of the friendliest vegan cities in the world, alongside Portland, Berlin, Tel Aviv, Melbourne and Chiang Mai, and with over 8.5 million people living in the city every day, it's no surprise that there is a plethora of vegan-friendly options out there. From dedicated matcha bars, to vegan-only apparel stores, to super high-end vegan Asian restaurants, and to a combined techno club and vegan restaurant (I’m looking at you Black Flamingo), the city has it all.
I only had five days in the city, but managed to check out quite a few places during my short, whirlwind of a stay. If you ever find yourself in the crazy concrete jungle of New York City, be sure to check out the following vegan spots (I have put them in alphabetical order because sometimes a bit of systematic order amongst the NYC chaos is comforting):
PS: This is not my first time visiting the city, so I will also mention some old favourites too.
7th NYC Vegetarian Food Festival
When I found out I was going to be in New York City at the same time that the NYC Veg Food Fest was happening, I couldn't believe my luck (or maybe I planned to go there and use my sister's graduation as an excuse ;) !). With cooking demos and speakers such as Dominick Thompson (Vegan Athlete), Gene Baur (Farm Sanctuary), Brian Shapiro (The Humane Society of the United States), Yovana Mendoza (Rawvana) and John Oppermann (Executive Director of Earth Day Initiative), there were a range of topics to be explored and opportunities to network, and of course, many food and drink tasters - the most important part right?!
I got to try a delicious spicy cauliflower and almond ricotta pizza slice from the hottest pizza joint in Brooklyn, Screamers Pizza; eight varieties of macaroons from Sweet Maresa's (FYI, the chocolate and peanut butter brownie macaroon is the best); soft and sweet cupcakes from Mo'Pweeze Bakery; and Rebbl's Reishi Mushroom Cold Brew - which was interesting to say the least! I also got to try a delicious wiener from Yeah Dawg!!!, tofu nuggets from Hodo Soy, energising juice shots from the ShotCo, a selection of Amrita superfood and protein bars (their Choc Chip Coconut protein bar is a must-try and my new favourite post-workout snack!), and some mint chocolate biscuit thing that wasn't that great. I guess vegan food can't win all the time #realitycheck :(
In and amongst all of the eating, there were some hilarious apparel from Vegetable Slut Apparel and timeless classics from Unicorn Goods and Will's Vegan Shoes. And of course, Mercy for Animals, PETA, Compassion Over Killing and various other animal rescue sanctuaries were present. A full house indeed!
abcV Kitchen
I was told that my sister booked over a month in advance for this place, so it was a much anticipated trip into Union Square, with high expectations from the whole family. The wait did not disappoint. Having only opened in Feb of this year, abcV ("V" standing for "vegetables") is the third restaurant from Jean-Georges Vongerichten and Paulette Cole, after first being announced in 2013. With its 90% vegan and 10% vegetarian menu, abcV is possibly the most hyped plant-based restaurant right now.
The interior is a breath of fresh of air thanks to the delicate and all white furniture spaciously placed in the space and the see-through kitchen in which tattooed and dreaded chefs work and soft smiled waitresses flutter in and out. Pops of colour come into play with gorgeous table flowers, artisanal ceramic plates, chandeliers juxtaposed with pink neon wall panels and little buddhas and other south east Asian-style trinkets dotted around the restaurant.
The food menu is divided into “Light and Fresh” and “Warm and Hot” while the drinks menu has a section called “Restorative Tonics”, with items described as “Joy”, “Brain”, “Grounding”, “Heart” and “Spirit. I chose the Brain which includes brahmi, gotu, kola, kale, spinach, ginger and lime (my brain hurt reading that) while my sister tried the Grounding (ashwagandha, Brazilian ginseng, horsetail, pau d’arco, bartlett pear, green apple and agave). As you can tell, it’s not all rabbit food here. The menus also arrive with an insert chart detailing the health benefits of various fruits, veggies and herbs.
All ABC restaurants have the same approach: fresh ingredients always, and abcV is no different. The meals are hyper fresh, bold in taste, dynamic in texture and challenges any eye-rolling veg-defier to change the way they think about plants.
The green pea chickpea hummus served with warm pita has just enough chunk and just enough creaminess to keep us coming back for more carb-dunking, while the earthy, sweet carrots, that lay upon an unexpected pool of thick almond butter was a real delight. A whole roasted cauliflower, scattered with pomegranate jewels and a bright yellow turmeric-tahini sauce dominated the table. For my main, I had the tasty, umami-flavoured wild mushroom burdock noodles with marinated tempeh and pickles which was fun to eat with chopsticks. For dessert, we had their bright green matcha cCrème brûlée and the chocolate mousse that was topped with peppermint coconut cream and had hidden surprises of chocolate chunks below. I polished off most of it.
Bozu Sushi
Dark, dingy and trendy. If that sounds like a restaurant in Williamsburg, Brooklyn, you’re right. Bozu Sushi is an almost missable, hole-in-the-wall Japanese sushi and tapas restaurant serving well-priced and well-made Asian cuisine. While not fully vegan, they have a vegan and gluten free menu, so be sure to ask for that. If you can, try get a seat in the front section of the restaurant rather than in the separate back section. Trendy in the front, dingy in the back (a metaphor for New York City perhaps?).
Try their Guacamole Sushi Roll (guac, mixed vegetables & a spicy sour sauce), the Mushroom Sushi Roll (cooked mushroom with a sweet soy sauce) and their Fried Brussel Sprouts Party Bomb with Japanese curry spice. They weren't lying when they said it was the bomb.
Cha Cha Matcha
With lines teaming out the front door everyday, Cha Cha Matcha is leading New York's crazy current matcha trend. Almost all coffee shops in the city now offer matcha, but Cha Cha Matcha is solely about serving the finely milled Japanese green tea leaves. While you can get a traditional matcha tea, other exciting items on the menu include coconut matcha lattes, matcha desserts (not all vegan) and iced matcha teas. I tried their Golden Milk Matcha Latte with hemp milk which combines matcha, turmeric and other warming spices together, while my sister had their famous Divine Drink: A milkshake-like colourful shake filled with spirulina, blue algae, turmeric, beetroot powder and ginger, blended with almond, coconut and hemp milk! I bet that’s what unicorns drink!
And their beverages are just as exciting and memorable as the store design. Their branding is on point and no detail has been overlooked. From the pink Cha Cha–printed palm tree wallpaper, to the Thank You So Matcha cups, and to the Matcha Gracias neon pink sign that sits upon a wall lined with dark green fake grass, you can safely guarantee everyone carefully snaps a photo of their drink.
the divine drink
introducing your new milkshake
Cocoa V
I have a raging sweet tooth. Sometimes I think my blood runs silky, smooth brown liquid. So when I heard about Cocoa V, a fully vegan chocolate and confections kitchen, I couldn’t not pay them a visit. With the flagship location based in Chelsea, everything is made on-site by a small team of productive and passionate people. Never will there be the chance of the all too commonly seen text "produced in a facility that also processes dairy and eggs" on any of their labels or information packets as everything is so hands-on.
With exposed brick walls, dark wooden furniture, diamond-shaped mirrors, antique clocks, and telephones and bunches of soft-coloured bouquets, Cocoa V is a little (chocolate) slice of heaven. Chocolate bars, truffles, cakes and iced chocolate coffee are just some of the items on the menu. Stand outs include the Lavender and Vanilla Truffles, their S’mores Chocolate Bar, the Classic Chocolate Chip Cookie, the Oatmeal-Cranberry-Pumpkin-Seed-Choc Chip Cookie, and their Coconut Almond Bark.
The Good Sort
This place has my heart. My sister and I trekked through the unrelenting rain into Chinatown to a restaurant I apparently “just had to check out”. While I was slightly apprehensive walking amongst bustling crowds on pavements scattered with soggy cardboard boxes and imported Asian fruit, all preconceptions disappeared when we arrived at the front door.
Stepping into The Good Sort, one is immediately able to exhale a sigh of relief. With dusty pink wooden walls, pastel printed pillows, happy golden Maneki-neko, an abundance of pink and red roses, delicate Asian-style floral cutlery, and The National playing on record, it feels almost out of place amongst the blinding neon lights, gadget stores, hair salons and dumpling and rice restaurants nearby.
The drinks menu is ordered by colour so between the two of us, we had the Blue algae-based and the Black Charcoal Signature Lattes. To eat, I had their Turmeric Congee Bowl which was made with turmeric spice, coconut cream, poached cranberries, dried strawberries and lemon zest, while my sister had the Breakfast Congee Bowl. I will not be forgetting that Turmeric Congee anytime soon. It was absolutely delicious! I’ll make the mission in rain or shine just for that again!
Orchard Grocer (and MooShoes)
Orchard Grocer, also located in Chinatown, is what they describe as a “haven for compassionate convenience”. While they have delicious sandwiches and desserts that one can order, what was more exciting for me were all of the retail products on sale! Like Veganz in Berlin, every single item on the shelves and in the fridge is 100% vegan so one doesn’t have to bother with double-checking the ingredients lists! My sister and I bought a few items to share and try out including toona (aka “tuna” made from mainly pea protein), BBQ jackfruit, vanilla espresso almond butter, aged cashew cheese with reishi mushroom, veggie snack sausage, and date paste. Other exciting items on sale included mac and cheese, sour worms, marshmallows, tofu feta, blue cheese, vegan eggs, dips, sauces and spices.
Next to Orchard Grocer resides MooShoes, an apparel store that stocks cruelty-free footwear, bags, t-shirts, wallets, books and other accessories from brands such as BeetxBeet and Matt & Nat. They are a home to a slew of rescued cats, adopted from various local organisations - my sister and I found a rather chilled black and white feline lying about on the faux leather chairs!
Other notable mentions from previous visits:
Avant Garden - for high-end, gourmet, vegan cuisine
Beyond Sushi - for creative vegan sushi, rice paper rolls and bowls (their enoki mushroom roll is great)
By Chloe - for burgers and fries, mac and cheese and ice cream
Blossom - for a selection of delicious, filling buddha-style bowls (try one of theirs or make your own)
Candles 79 - for fancy vegan meals (the chocolate brownie is to die for)
Fika - for great coffee and matcha
Franchia - for vegan Asian-fusion
Hangawi - for high-end, trendy Asian meals (this is still one of my most memorable restaurants I’ve ever visited)
The Juice Shop - for juices, smoothies and acai bowls (try their Coco Kale acai bowl)
Liquiteria - for on-the-go snacks and juices (try their choc-chip oatmeal balls and grasshopper juice)
Peacefood Cafe - for their chickpea fritters and so much more (this place is a must-go)
The Matcha Bar - for their matcha drinks, obviously
Urban Veg Kitchen - for pretty much everything on the menu (pizza, burgers, bowls, choc-chip cookies served with warm almond milk)
Uma Temakeria - for big burrito-style sushi rolls
00 + Co. - for gourmet vegan pizzas
Raw Vegan Special Chocolate Brownies
I'm going to be upfront and say that you can make these chocolate brownies special or special. Infused with herbs, or without, it's up to you. Either way, they will be special regardless as this recipe is so dang (dank?) tasty! If however, you decide to infuse your brownies with herbs like rosemary, buchu or basil, for example, I can't guarantee the same yumminess factor. So choose your herbs wisely friends.
pardon me sir,
there's something special in your chocolate
This recipe couldn't have come at a better time in my opinion. On the 31st of March 2017, the Western Cape High Court of South Africa made a landmark ruling, declaring that it is an infringement to ban the use of cannabis by adults in private homes. That means that the possession, cultivation and use of weed is allowed at home, for private use. This also means that Parliament is required to relook at drug trafficking laws as well as the Medicines Control Act, indicating a radical shift in what we consider addictive and harmful substances.
“Why is marijuana against the law? It grows naturally upon our planet. Doesn’t the idea of making nature against the law seem to you a bit...unnatural?”
What one culture vilifies as dangerous, another reveres. One needs to question why one group of people fears something while another group has fearlessly used it for centuries. Times are changing - more and more people are opening up to the benefits of using plants as medicine to treat physical pain and mental afflictions rather than perceiving it as ineffective or dangerous.
so good you may pass out.
why is this the case now?
As new-age-hippe-shit as this sounds, I do believe there is some sort of awakening happening. There is, without a doubt, a movement towards mindful eating, minimalism, responsible consumption and sustainable living. There is a greater awareness, where the glitz and the glam have been stripped away, and a deeper yearning from a more purpose-led life emerges. This means more people are questioning where their food is coming from, who made their clothes, how efficient is their car, or how eco-friendly their home is. It is about knowing one’s supply chain. It is about reconnecting with people, animals and the planet. It is about fostering deeper connections.
Living with that awareness inherently means there is an appreciation for nature. And Nature is the teacher of connections.
Mother Earth shows us how everything is here for a purpose and is delicately connected in strange and marvellous ways. With that understanding in mind, we can see plants as important and valuable entities, that when used respectfully, at the right time, for the right reasons, can reveal our purpose and connect us to all that is.
On a simpler scale though, plants and herbs can relieve us of pain, ease us into deeper relaxation, and help cultivate self-acceptance, encourage laughter and express love more freely. From helping to clear my acne almost entirely in a matter of hours (more on this in another post), to peacefully stilling my mind and to lovingly opening up my heart, I have experienced the healing power of plants myself.
This recipe is best enjoyed responsibly. And whether you decide to turn these into chocolate brownies into space cakes or not, this recipe is still utterly delicious. In fact, you may just want to infuse these with special herbs otherwise you might find yourself eating all of it in one go!
let’s get baked on these unbaked brownies.
ingredients for the raw chocolate brownies
1 1/2 cup dates, soaked
1 cup oatmeal flour (or rolled oats)
1/4 buckwheat
30g raw cacao powder
2 tbsp desiccated coconut
1 tbsp carob powder
1 tbsp maca powder
3 tsp chia seeds
1 tsp cinnamon
A pinch of vanilla
3-4 tbsp herb-infused coconut oil (or plain coconut oil)
ingredients for the glaze
1 tbsp nut butter (I used almond butter)
1/2 tbsp maple syrup
1 tsp carob powder
1 tsp water
method
1. For every 1/2 gram, use 1 tbsp of coconut oil. Combine the cannabis and coconut oil in a small saucepan over the lowest heat you can manage. Once the coconut oil has melted, let the mix simmer uncovered (stirring ever so often) for 2 hours. It should become slightly green and smell pretty strongly. If it doesn't turn green, that's fine. The green colour relates only to the chlorophyll present, not how strong the oil is. Smell the oil occasionally to make sure it doesn't burn.
2. Let the oil cool and strain the herb out. Use a cheesecloth if you have. Let solidify in a jar at room temperature, uncovered. Once cooled, close the container and store in the fridge.
3. Now onto the brownies! If you don’t have oatmeal flour, grind the rolled oats and the buckwheat together in a food processor until finely ground.
4. Add all of the raw brownie ingredients, including the herb-infused oil, together in a food processor. The texture should hold together and be slightly chunky. Place the raw brownie batter in cupcake holders, or in a muffin or cake tray. Press into brownie shapes and set in the fridge for a few hours.
5. To make the glaze, add all ingredients in a bowl and whisk together until smooth. Pour on top of the brownies and munch, munch, munchies away!
My Best Mate, Yerba Maté
After my most frequently asked question of “but where do you get your protein?”, people curiously ask what I'm drinking. I guess I do stick out like a sore thumb, trotting around the Cape Town city center wielding a straw that looks like a weapon lodged inside a weirdly shaped mug.
yerba maté
the drink beyond the drink
“Yerba Maté has the strength of coffee, the health benefits of tea and the euphoria of chocolate.”
Some people drink coffee. Some people drink tea. I drink both (and eat chocolate). But my true love is for a strange leafy, grassy plant that comes with a metal straw in a bulbous, ceramic cup. It's yerba maté. And I’m totally and unashamedly addicted to it.
If you’re from South America or have visited the country, you will know all about it. It’s basically their national drink. In fact, in Argentina, Brazil and Paraguay, it's drunk more than coffee. From how it's prepared, shared and consumed, the people of South America take great pride in the customs and traditions that go with it.
I challenge you to a maté drinking competition with an Argentinian.
Having drunk maté religiously for over a year now, I have become quite accustomed to the rules and regulations that govern this scared and precious drink.
here’s a quick crash course on the cardinal rules of maté drinking:
Sit in a circle with friends - Sharing this drink from a traditional gourd (aka the cup/mug) is a sign of friendship and bonding.
Always allow the preparer of the yerba to drink first. The preparation is an art and skill that takes time to master.
Pass the drink in a clockwise direction.
Slurping is ok and encouraged. It means you have reached the end of your drink and it's time to pass it back to the preparer to give to the next person.
Pass the gourd with the straw (aka “bomba”) facing towards the preparer when you are finished drinking.
Don’t overflow the cup with water and drown the leaves.
Do not, I repeat, do not stir the straw as this action will clog up the straw's filter with leaves.
Refill up to eight times or more.
so why do am I so dang obsessed with this foreign tea?
Well, I feel like a superhero when I drink it. So it's no surprise that it has been called "The Drink of the Gods" by the Guarani tribe (the indigenous people of the Paraguay, southern Brazil, north-east Argentina and Uruguay regions).
The Guaraní have a legend that says that the Goddesses of the Moon and the Cloud came to the earth one day to visit. Instead of a happy welcoming, they were confronted with a Yaguareté (a jaguar) that was going to attack them. An old man who was nearby, saved them, and in compensation, the Goddesses gave the old man a new kind of plant he had never encounter - yerba maté - as a reward for his efforts. They encouraged him to drink it and share with his whole Guaraní tribe as the "drink of friendship". When the Guaranís learnt about this plant and felt its powerful affects upon drinking it, the name "The Drink of the Gods" was born.
physical and mental energetic benefits
Maté is so much more than caffeine and the health benefits of yerba maté go beyond mental stimulation and energy boosting. Yerba maté provides a smooth increase in energy that is gentle and clean without the shaky come-down that coffee is known for. Containing less caffeine than your daily cuppa but more than tea, it enhances memory, mood and alertness. By stimulating the production of the neurotransmitter, dopamine, as well as two related compounds, theobromine and theophylline, maté provides a uniquely mild stimulant effect.
health and nutritional benefits
Maté is also a nutritional powerhouse, loaded with practically all the micronutrients needed to sustain life, other beneficial phytonutrients such as tannins, trace minerals, chlorophyll, flavonoids, 15 amino acids and 11 polyphenols. Polyphenols are potent antioxidants that help the immune system fight against things like cancer cells, seasonal allergies and inflammation, and protect the heart and cardiovascular system . Maté exhibits more antioxidant power than any other tea-based drink.
digestive and elimination tonic
If you want a healthy digestion, drink maté. Traditional yerba maté has been used for centuries in treating constipation and indigestion. It's also naturally antibacterial against E. coli, one of the most common causes of food poisoning, and helps to prevent and treat urinary tract infections, and bladder and kidney stones.
but does it taste good?
I'll be honest - It's an acquired taste. If you haven’t tried it or have grown up with it, the best way to describe maté is grassy and leafy, similar to green tea, but also not like that at all either :P Sorry to not be much help. I've had my friends say it tastes like straw, grass, moss and healthy (apparently "healthy" has a taste!). Most people who have tried it either pull a face of concern or say, "Hmmm, interesting, I could get used to this." And most of them do.
Trust me on this and give maté a few tries. Try it smoked and unsmoked, aged or fresh, finely cut or in a rough form, or with lemon, rooibos or coconut sugar (find your favourite kind of maté here). Experiment and fun learning the art of preparing it. Share a cup with friends, and enjoy how the simple act of preparing leaves in a cup with a straw, can bring people together harmoniously.
Coarsely ground yerba: Green gold goodness.
a cultural exchange: learn how to prepare yerba maté
Time to prepare: 2 minutes
You will need the following:
One maté gourd (cup)
Some loose yerba maté
A bomba (straw)
Water (cold or warm)
Friends (recommended)
1. Fill the gourd ⅔ with yerba maté.
2. Place your palm over the top of the gourd and turn the gourd upside. Shake the maté to one side.
3. Press the maté firmly against the side of the gourd with the flat end of the bomba.
4. Top up the gourd with your water down the opposite side of where the maté sits. Stick your bomba in the gourd.
6. Drink up through the straw. Once the first serving is done, fill up the gourd with water again and pass to the friend you have hopefully invited to share with. The yerba maté should be good for eight top-ups or more.
How to make maté your friend: Shake, tip, pour and sip.
what type of yerba maté did i use?
While I have my preferences, I find the varieties that are coarsely cut (shown in the pictures above) to be the easiest to prepare and the gentlest in flavour, making it perfect for first time maté drinkers. I always buy brands that harvest from organic yerba maté forests (not plantations). My favourite is the electic Berlin brand, Meta Mate 23.
While I enjoy rough cut varieties however, I really love drinking the finely ground, bright green variety called, Barão (pronounced, "bar-auw"). Don't worry, I still can't pronounce it. I find the taste to be more complex, but harder to prepare, as the finely ground yerba can get stuck in the straw's filter. The taste is definitely worth the extra preparation effort.
so you're keen to buy some green power and get some $$$ off your purchase at the same time?
If you live in South Africa, can you buy maté gear, flavour varieties and more from Yerba Mate South Africa.
Use the discount code " francescaeatsroses " upon checkout and receive R15 off your purchase :)
See you in the maté circle xx
Miso Tahini Marinated Tempeh
“Natural forces within us are the true healers of disease.”
For millions of years humans and bacteria have co-existed and have depended on one another for survival. Think about the symbiotic relationship between those little birds who feed on ticks on the backs of elephants and zebras. The larger animals benefit as they now do not need to worry about ticks (and are warned of nearby predators by the shrill bird's cries!) while the birds get a tasty takeout meal.
The human relationship with bacteria is similar. This complex, symbiotic relationship reflects our planet's biological relationships but on a much smaller scale.
Eating fermented foods results in the creation of conditions in which naturally occurring organisms thrive and proliferate. And by eating a variety of fermented foods, you promote diversity among microbial cultures in your body. And we all know biodiversity is a good thing for the survival of large eco-systems. This same principle is important at the micro-level too, that is, within our bodies. We can call this microbiodiveristy. Our bodies are little ecosystems that can only perform at their best when populated by diverse species of microorganisms and bacteria.
The bacteria inside of us function on four different levels for the human body.
Regulates inflammation - Inflammation can be regulated, to a large extent, by our microbiome (the bacteria in our body). Western medicine often only looks at treating the inflammation itself rather than the underlying cause.
Maintains intestinal integrity - Think of your intestines like a fly screen. It can let in all the nutrients (vitamins, minerals, trace elements, fatty acids etc) your body needs to function. But if you have holes in the fly screen caused by bad-bacterial overgrowth, dairy, meat, sugar, alcohol, stress and more, you are going to have some nasty things filtering into your bloodstream that you don't want! "Leaky gut syndrome", "translocation" or "intestinal permeability" is what its called. All of those unwanted, big, chunky particles that were not designed to be in the bloodstream cause the immune system to attack them. Bacteria in fermented foods maintain integrity of the intestine wall by ensuring only nutrients needed by the cells move into the bloodstream.
Manufactures important nutrients and molecules for the brain - If you're hungry you're in a bad mood, right? So surely it makes sense then to conclude that your brain is nourished by the food you eat - which is then broken down, absorbed and circulated. A healthy digestive system = a healthy and happy brain! But it goes one step further. The bacteria in your gut manufacturers brain-specific chemicals. Around 95% of your serotonin (the "happy" neurotransmitter) is made in the gut! Personal side note: I didn't know what happiness felt like until I started eating fermented foods. I felt at once energetic and bouncy as well as connected and grounded. I felt alive.
They assist in the digestion and assimilation of nutrients from food - Do you ever feel you eat healthily but are not fully reaping the benefits? Maybe you still feel lethargic, or you are not developing muscle mass you desire, or maybe you suffer from acne despite putting all the measures in place to #eatclean and #trainmean. This could be due to the fact that you are simply not digesting and absorbing the food you eat. The bacteria in our digestive tracts create an abundance of enzymes that help break down and digest our food. By establishing a well-balanced microbiome we can significantly improve the amount of goodness we are able to absorb!
So then, what is fermentation? It is a natural, traditional method of preserving and maintaining the health benefits of raw food, boosting its nutritional value, and delivering deliciously complex and balanced flavours.
Sure, fermented foods may seem a bit intimating at first. Kimchi and sauerkraut? That stuff looks a little freaky. Kombucha? How do you even pronounce that? Coconut kefir? Ok, you've lost me. Miso paste? Like the watery soup? Tempeh? Sorry, what are you going on about? But slowly these foods are becoming more and more popular in health stores, on brunch plates and in sushi burritos.
Tempeh is one of my favourite fermented foods. It has a slightly earthy smell but like tofu, it takes on any flavour. You can marinade, steam, fry or bake it. It has meatier texture than tofu and is packed to the brim with protein (and of course, probiotics).
This is a new favourite recipe on mine. It's been adapted from my Marinated Almond Butter Tempeh (Or Tofu) recipe but is more ferment-y as I added miso paste to the mix. I hope you enjoy the amazing probiotic nutrition from this meal. Stay healthy folks!
PS: If you are interested in learning more about fermented foods, Sandor Katz of Wild Fermentation is your guy! He is my inspiration on all things fermented-related.
Ingredients
70g tempeh
3 tbsp tahini
2 tbsp maple syrup
2 tbsp liquid amino acids (or soy sauce or tamari)
1 tsp miso paste
1/2 tsp apple cider vinegar
1 tsp chili flakes
1 - 2 tbsp water
Method
1. Slice your tempeh lengthways and place in a shallow dish.
2. Mix the ingredients for marinade until it reaches a smooth consistency. Add a bit of water to thin it out.
3. Pour the marinade over the tempeh and place in airtight container in the fridge overnight (or for a few hours).
4. When you are ready to cook your tempeh, turn on the oven to 180 degrees Celsius.*
5. Place the tempeh slices on a tray that has been lined with tin foil or baking paper.
6. Bake for 12-15 minute. Then turn them over and bake for another 5 minutes.
7. Serve immediately. Leftover tempeh (if you have any will last for 2-3 days).
to serve
Mix together tahini, water and lemon juice for a quick side dip
Lemon juice, squeezed
* Frying the tempeh with a bit of coconut oil is also a delicious alternative to cooking it!