Lately, I’ve been eating copious amounts of nice cream for breakfast. Each morning, I dump half a bag of frozen fruit with a dash of coconut milk into my blender and loudly pulverize it until the mixture transforms into a creamy, beautiful sorbet. I like the name nice cream because I feel as though I’m being kind to my body when I eat this delicious, healthy alternative to ice cream. I think, however, this frozen dessert sometimes goes by its aforementioned moniker because it’s considered a cruelty-free alternative to ice cream. Other food bloggers, such as This Rawsome Vegan Life, have already identified this sort of labeling as problematic but I think it’s worth reiterating.
Yet another business has succeeded in corrupting the healthy plant-based diet with amazingly delicious plant-based junk food. This morning, Will and I walked up King Street to check out Doughnut Time— a little hole-in-the-wall hipster doughnut chain as Will aptly describes it. I’ve walked by this place a million times and there is always a queue of people drooling over the colourful-glazed delights in the display case. I never thought about trying it myself. I figured they wouldn’t have any vegan options. Not true.
Perhaps, our most delicious meal (although it is debatable that homemade tofu in nut butter was better) took place in the late afternoon at Ms. G’s in Pott’s Point. This place looks kind of small and unassuming from the outside but it opens up to a four-level dining space with a sunny upper-floor that feels like a greenhouse. The servers were super friendly and accommodating when it came to our long list of dietary needs and the communal table upstairs actually sparked a funny conversation. How often does that happen?
Like baking bread or canning, preparing stock from scratch is a lovely ritual that prevents food waste and can be incorporated into your regular routine.