Two relatively new foodie haunts situated only 10 minutes from each other in South Melbourne and St Kilda, you should make the trip if you haven’t already.
You might even be lucky enough to meet Lola like some of my friends were at the first one!
My first Thursday treat for this holidays was a visit to Lola Berry’s new South Melbourne Market smoothie haven, Happy Place. We were faced with a typically wintery June day so took the warm Beetroot and hibiscus latte option as a smoothie alternative! It was pink. Enough said. A point of difference from the last beetroot latte I had in Mornington… a little sweeter thanks to the hibiscus, and similarly delicious. I blogged about my visit to Store Fifteen here. We also tried a couple of delicious raw treats. Have you been to Lola’s Happy Place yet? What’d you think?
After a little wandering and a South Melbourne traipse. I was swiftly collected by my friendly, car-less (not careless!) buddy Sara. We could both barely contain our excitement for our first (but probably not only) visit to Matcha Mylkbar.
Green everything ensued. We happily picked menu items to share (hooray for vegan meals enabling sharing!) and split a green bunned burger and gnocchi. My expectations were met in abundance! Not overpriced for the area, generous portions without overdoing it and mylk lattes to finish.
If you haven’t tried making your own nut mylk….I’ve shown you how to give it a go here.
Where to try next? Have you got any brilliant tips for new places in Melbourne to try? Help me out foodie friends!
I, for one, have certainly thrown that line out before in frustration directed towards the expense of purchasing produce labelled organic.
BUT. I’ve been trying really hard to continue the cleansing process of ridding my cabinets of chemically laden STUFF. Including my nonexistent pantry.
Considering the dirty dozen and the clean fifteen is a good way of getting started with organic produce OR to prioritise the fruits and vegetables that you should steer towards buying organically if this is on your importance radar. Specifically, these are the fruits and vegetables that we have to worry about the most and the least in terms of the pesticide load that they bear
The Environmental Working Group share that, in order to avoid the most pesticide laden fruit and veg we would be best to try to buy the dirty dozen, organic where possible.
I definitely try and be mindful of this when purchasing but it’s also important to use common sense! It something is thick skinned or has covered flesh it’s going to be cleaner and greener that something with thin skin that is more exposed to the environment.
Do you purchase organic produce? I’d be interested to hear from you!
A few things have popped up for me over the last couple of months in terms of my health and wellbeing. Without getting into the nitty gritty deets, I’ve spent a fair amount of time researching and reading about women’s health. Learning more about myself (and the sisterhood!) in the process.
I did one of Nat Kringoudis’ debunking workshops a week or so ago and it was an absolute eye opener. The connections I made with my experiences and some of the clinical references described in relation to patients that she regularly sees in her clinic, were quite bizarre. Synchronicity. Right when I need it.
So if you haven’t already ladies, click here to visit her website and learn more about her ebooks and debunking ecourses.
You can also join her wellness collective for special offers, access to videos and free webinars*
Do you recommend or follow any wellness experts? Share below!
*FYI I only recommend things that I’ve actually found useful and accessed myself. I don’t receive any benefits from the recommendation.
Back to the “IQS-ferment-happy-gut” drawing board! I’m starting a Fermented Turmeric Tonic off today after making an exciting, fresh turmeric discovery at La Manna this morning. That stuff is hard to get sometimes!
A pretty simple recipe – click the link above for the specifics on Sarah Wilson’s page.
1. Thinly Slice 1C of fresh Turmeric
2. Pop it in a pot with 6C of water and 3/4C rice malt (I used less, more like 1/2C)
3. Bring to the boil and then simmer for 20 min.
4. Cool to body temp and mix zest of 2 lemons (slice and mill) and the juice (I included the pulp, whizzing it in my blender for a bit) and 1/2 C whey in with it.
5. Now to let it sit for a few days, depending on the temperature.
Funny story…my fermenting history hasn’t been so productive. Mouldy ginger-ade, funky fermented veg, salty kvass to name just a few. Despite this, my outlook remains positive!