I spent this last weekend in Sydney, visiting with my son and his wife.
I am so fortunate, not only are they very conscious eaters, but they are both almost vegan… made my trip so easy. Even before I arrived, I had menus emailed to me, such exciting and interesting menus as well. What a weekend they had planned. They even sought out the local raw food cafes for me to choose from.
I was absolutely gob smacked at the choice available. Everywhere we looked, there seemed to be fresh options for food. Thank goodness the attitudes are changing around eating out. Especially, it seems, amongst the younger folk… oh, here I go again sounding so old… but it’s true!
I can’t imagine a juice bar surviving when I was in my twenties. It just wasn’t it’s time yet. These days, it seems the options are endless. We had the choice of raw, vegan Asian, vegan Tibetan, and amazing vegan breakfasts. All healthy and freshly made.
- 2 slices of raw bread from the food ferret recipe, minus the onion in the recipe
- Sliced avocado
- Fresh lemon myrtle leaves put through the grinder and blended with celtic sea salt as a fresh seasoning.
- Nasturtium leaves and flowers
- Macadamia nuts mixed in the lemon myrtle salt mix
- Local fresh olive oil
- Black sesame seeds
- Extra macadamia nuts
- Drizzle two pieces of bread with olive oil
- Slice avocado and lay on bread. Decorate with nasturtium leaves and flowers. Make sure they are organic for eating.
- Sprinkle black sesame seeds and lemon myrtle salt blend. Make sure you include some of the macadamia nuts that have been resting in that yummy blend
- Add a few extra macadamia nuts with another generous drizzle of olive oil.
- Enjoy
