Healthy fare Melbourne

After hitting all the cafes I mentioned here, one should definitely check out the following clean eating spots while in the mecca of all things food, aka Melbourne.

Clean Eats and Treats (non cafe)

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The best airport snacks I didn’t get to enjoy; the glass bottle smashed on the floor. Sadness.

Green Press, Little Collins Stret, CBD

This little shop offers cold pressed organic juices, raw treats, smoothies and clean lunch options. They’ve created their own version of a donut, made with pumpkin and almond meal. My favorite juice: Captain Planet with blue green algae, coconut water and grapefruit.

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Ex salad master of Laneway Greens waiting for her smoothie.

Laneway Greens, Flinders Lane, CBD

This small salad bar on Flinders Lane should make the cut to any list of salad bars, great lunches, healthy food, smoothies, and value for money joints. I might be a bit biased to talk about this place since I was part of the team from day 1, but at least I can say that they really ARE what they preach. No cutting corners, all clean and hearty fare, big enough portions to save some for later, and smoothies that are the best money can buy. I can’t recommend any one salad, since all of them are to die for, but the Miso Salmon would probably be my favourite, along with the Seared Tuna. All dressings are made in house, with no extra sugars or additives. You can also get your smoothie bowl and chia pudding fix at LG, or grab a fresh pressed juice to go. 

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Glass box of pure goodness at Pana.

Pana Chocolate, Church Street, Richmond

This little chocolate shop on Church Street sells the most delicious handcrafted raw treats you can find. In addition to their chocolate bars, Pana sells different slices, pops (think ice cream pops but made from chocolate, coated with nut crumble), truffles and such. Guilt-free indulgence at its’ best! 

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Guilt-free lamingtons. Nom.

Terra Madre, High Street, Northcote

Not a cafe or a quirky small independent artisan shop, but the best shop for all things organic, natural and eco-friendly. Fresh veggies, breads and eggs, huge bulk section full of nuts, seeds, flours, spices and dry cooking things, and everything you could imagine buying for your kitchen (and bathroom). Cheap cheap, too!

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Bulk goodies at Terra Madre.

Yo-Chi, several locations

Froxzen yoghurt to the win! They usually have one soy option and one coconut-based option for vegans, otherwise the flavours speak for themselves: how about rose, matcha or mango? The various toppings seal the deal. Other great sweet tooth fix: Frozen froyo on Chapel street and Melbourne Central. 

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Nordic Food Co. selling homey goodies in Alma Park on Saturdays at the Hank Marvin Markets.

Markets: Queen Victoria, South Melbourne, Prahran – and pop-up markets such as Hank Marvin

Fresh seasonal veggies and fruit, delicatessen and anything you might need for a picnic in the park, the markets are my go-to place when it comes to weekly shopping or being ingredients for a dinner with friends. Best hummus in the world: South Melbourne market, Steve’s Deli. You can also find coconut cheese from South Melbourne market! 

Melbourne cafes

Melbourne is definitely foodie’s paradise, and for someone who comes from the world’s leading coffee consumption country, the plethora of out of this world cafes and roasteries is mind boggling. When coming to Australia, I chose Melbourne as my base from the get-go, and a year after I am glad I did. During the 12 months I spent in the coffee capital the world, I did go through quite a few delicious spots and dishes. Here are a few of my favourites.

Cafes
There’s plenty of great breakfast and brunch spots in most of the neighbourhoods, and I preferred to explore and venture to new spots instead of going to the same ones several times (though some were just too good to leave just for one visit).

Proper iced coffee.
Proper iced coffee.
Hipster interior design in Patch.
Hipster interior design in Patch.

Patch, Bendigo street, Richmond
One of the best feeds in Melbourne. All options are more or less paleo and gluten free, with a lot of variety. Go for the pancakes or the Caveman, a plate with a bit of everything. They make paleo bread in house, which is completely perfect in texture but in my opinion could definitely use some herbs or even salt.

Paleo waffles. Nom.
Paleo waffles at Patch. Nom.

 

Admiral Cheng Ho, Johnston Street, Abbotsford & Monk Bodhi Dharma, Balaclava
Two lovely vego cafes who have true passion for coffee. You can choose from 5 different beans for your coffee of choice, and enjoy a delicious and healthy breakfast or lunch while at it. Lunch specials on the black board, menu staples include amazing mushroom dish and a delicious acai bowl with superfoods like lucuma and maca.

Umami mushrooms, Admiral Cheng-Ho.
Umami mushrooms, Admiral Cheng-Ho.

 

Little Big Sugar Salt, Victoria Street, Richmond
In the heart of Little Vietnam, this quirky cafe is hustling and bustling with hipsters getting their fix from this cafe with the best menu ever. And by menu I mean the actual menu paper, with jokes, classified ads and even a recipe for their divine pancakes. Try at home? It’s good for glu-tards, cow-tards and fructose-free-ks.

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Code Black Coffee, Brunswick
This coffee roastery has another branch in North Melbourne, but I went only to the Brunswick one. They have a nice twist on the classic cafe staple, smashed avo, served with kale pesto and pistachio chia dukkah. Throw a poached egg and some goat’s feta in the mix and wash it down with freshly roasted and ground coffee, and you’ve experienced the ultimate Melbourne brekkie experience.

Mother of all breakfasts, Code Black Coffee.
Mother of all smashed avos, Code Black Coffee.

 

Industry Beans, Rose Street, Fitzroy
Another in-house roastery coffee shop, another industrial interior and guaranteed wait on weekends. Smaller and larger plates, either to share or devour on your own. More lunchy options besides your stable bircher, chia pudding and eggs. Delicious teas, too!

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Bonus: Hot chocolate at Hash, Hardware Lane, CBD
This drink is an experience, and probably the most delicious hot chocolate you’ve had. 80% Mörk hot chocolate (made in Melbourne) in a glass jug, to be poured over a mug full of fairy floss aka cotton candy. Watch the chocolate melt the fairy floss and make the concoction sweet and deeeeeelicious.

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Melting fairy floss with chocolate, Hash.

Upgrade Your Day: Chocolate cereal

Many people swear by starting their day with oatmeal, if not for its’ divine taste, then because of the various nutritional benefits it provides. I have got my share of porridge/oatmeal already in my childhood, where although not every day, I ate a lot of it. Always made with water and never with milk, eaten with a blop of butter in the middle and sugar sprinkled all over, or then with frozen berries, berry soup or cinnamon and apple. I could consider eating overnight oats or porridge made with other grains than oats, but I’d rather start my engines with something else.

Elovena, the image of Finland
Elovena, the image of Finland

Enter the fast, easy and cheap savior of all moms, common enemy of health freaks, the industry with plastic by-gifts and endless, more or less ridiculous and misleading health-claims: cereals, muesli, granolas and all the other sugar, fat and other additive-ladden grain products! I have to admit, I was once a junkie of the Coco Pops, Frosties and Honey O’s (the last eaten plain, without milk), then “upgraded” to the “whole grain family” of Special K, Fitness and mueslis. After realizing what crap I was eating, how un-nourishing and addictive it was, I started feeding my cravings with better stuff, i.e self-made granola. Success! The only downside with making my own batch of granola, no matter how healthy it may be, is that I have never been really good at portion control. Uh-oh.

With all this interesting history to my habits (listen to the coco pops pop, drink the chocolate milk and complain to my brother for wasting his milk), I present you an alternative to your morning routines and everyday-oats, in case you ever get sick of it. I am sure there are thousands of variations how to eat it, but stepping out of the box and into another bowl is sometimes in place. So, here goes:

Ultimate (raw) Choco Pop Cereal

– Cacao mass
– Raw honey, agave syrup, coconut nectar or other liquid sweetener
– Coconut oil
– Quinoa/amaranth/buckwheat pops or sprouted and dehydrated “buckwheaties”, if you’re super DIY
– Milk of choice (optional)
– Spices if desired, i.e vanilla
– Cocoa nibs, if you’re feeling indulgent or it’s the weekend!

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Melt the cacao mass in a water bath, and add desired amount of sweetener and a tad of coconut oil. Adjust the sweetness according to taste. If you want honey cereal, just skip the cacao! Stir in the cereal. If you want to make “rice krispie treats”, increase the amount of coconut oil, and add so much pops that the mixture becomes sticky. For regular cereal, you’ll know the right amounts when it looks like something you’ve seen in your childhood, yet less processed. Put to your breakfast bowl, top it off with desired milk (or eat plain), and go down the memory lane. It may not come with a toy and pop like rice krispies, but it’s still way better!

If you are a coffee drinker, I suggest swapping your regular bulk brew to at least an organic variety. You’ll taste -and know- the difference. If I ever get addicted to coffee and start drinking it at home, I will definitely get an aeropress.

Quality coffee at Johan&Nyström
Quality coffee at Johan&Nyström

If you are wondering where to get the amazing substitute cereal for rice pops and nutrition-stripped (GMO) cornflakes, you should be able to find amaranth/quinoa pops in health stores. In Finland, Stockmann Helsinki has a variety of different supergrain pops in the bulk section, and they’re way cheaper than anywhere else! I made a mixture of different pseudograins, and it definitely does the trick. Gluten-free, protein-packed and delicious!

How do you start your day? Do you have any childhood favorites?

Week END?

Constantly building something, view of Admiralty
Constantly building something, view of Admiralty

My last weekend in Hong Kong couldn’t have been better, even if it had been sunny instead of raining! On Friday we had a delicious, (almost vegan) dinner in one of the best Thai restaurants in Hong Kong (Cafe Siam).
The following day, I ventured to more art and explored an area I hadn’t been before; the industrial, artsy Chai Wan hosted Chai Wan Mei, a satellite event to the megalomane Art Basel.

Master chef at home
Master chef at home

Part of Chai Wan Mei included Bread Elements, a new – you guessed it – bakery. This company’s bread is not the pillows and other “breads” you find in the supermarkets; it is real, rustic artisan bread, hand-made from premium ingredients. I was lucky to visit the open days of the old factory premises, and talk to the master chef and cookbook authorGregoire Michaud, who previously worked for for example The Four Seasons hotel for several years!

Gluten-free raisin loaf, made with rice -, and tapioca flour
Gluten-free raisin loaf, made with rice -, and tapioca flour

It was truly inspiring to exchange ideas and opinions about the essence and quality, or the lack of quality bread, and the methods of making bread. We discussed the current gluten free trend and the reasons for the increase of gluten sensitivities (low quality, processed wheat was the chef’s suggestion). What comes to bread – it’s my Achilles heel. I think that bread should always be highest-possible quality, made without any additives or enhancers. At Bread Elements, I got to see the Mother of the breads, the sourdough starter, which makes yeast unnecessary. And I got to say, that oh man these French know how to bake a baguette!

Now Bread Elements only supplies to high end hotel chains and restaurants, but maybe soon Hong Kongers get to enjoy real bread from normal stores, too! Oh, yeah, there was other stuff than food in Chai Wan, too. Like 3,000 red-covered diaries from the Revolution era.

The Governor?
The Almighty Governor?

Saturday was topped off with some more art, wine, tapas, cocktails and dancing the night away in some of the fanciest clubs in the city with some rather interesting new friends.

Chilling at the gym
Chilling at the gym. Notice the mosquito-eaten legs!

Sunday dawned too cloudy to go to a beach, so I opted for a gym and rooftop pool instead. The sun even peaked out to say hello!

I could do this more than once!
I could do this more than once!

Summa summarum: the weekend definitely left a positive feeling and good memories about Hong Kong. Who knows, maybe this won’t be the end for me.

Buddha-approved Yum-stuffed Papaya

Last Friday was Buddha’s birthday, and I was lucky to enjoy this public holiday almost completely without work. Since I haven’t posted any recipes lately, I though this sweetie would definitely be worth it – I’m sure even Buddha himself would have approved and appreciated this!

Quinoa and Mango Stuffed Papaya

– 1 ripe mango
– 1 papaya
– (cooked or sprouted) quinoa, amount depending on the size of your papaya
– coconut cream
– vanilla, cinnamon, salt according to taste

This is not quite what you are aiming for, but close
This is not quite what you are aiming for, but close

Cut the end of your papaya off, and scoop the insides out: first the seeds, then flesh (or then cut the fruit half lengthwise, and carve the flesh). Cut your mango into small pieces, and mix it with some of the papaya flesh. Combine fruits with cooked quinoa, and season according to your taste. Fill the carved papaya with the mixture, and pour some coconut cream in.

In case it’s a special occasion, i.e Buddha’s birthday, garnish your Papaya stuff with cocoa nibs, bee pollen or whatever goodies you have in hand and prefer. Another good option is to boil your quinoa in tea, it gives some extra flavor. Other fruit than mango would work too, but I like the mushy, soft textures and intense flavor of mango together with papaya. Pictured is my this morning’s breakfast with watermelon and apple – a bit more crunch, no cool stuffing involved. My papaya creation didn’t make it to picture before it was all gone. Wonder why…

Education of the day: Quinoa is super good in so many ways – complete amino acid profile, whole source of vegan protein, it’s gluten-free and hella versatile to use! If I will start posting more recipes as soon as I land back to the dear Motherland and have loads of free time (10 days, FYI), you are sure to see some quinoa stuff coming up. Try it instead of rice. Way, way better, in all possible ways. Paleo-friendly and possibly suitable for all other cool diets lifestyles you can come up with. Some more education: Buddha died supposedly due to overdosing on magical mushrooms. You gotta take which and how much shrooms to take, man!

Oooooommmm and namaste.