New Brunch Spots and Health Shots

Thankfully its been warm, sunny weather in Sydney, and as we FINALLY turn into Summer and Uni has finished, I’ve been trying to catch up with all my friends whenever I can around work. For some reason (I’m not complaining) the most convenient thing has been brunch.

I’ve been dotting around Sydney trying some good (and not so good) places. There are a couple I would highly recommend.

Flowerchild is a sweet little cafe in both Brookvale and Chatswood and I’ve managed to go to both in the past fortnight. It’s has a dainty and graceful vibe serving up platters that look more like works of art than meals.

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Flowerchild Brookvale – The vegan bowl: falafel, quinoa, sweet potato, avocado, tomato, almonds, spiced chickpeas, sesame seeds, tahini dressing. Across from me – 12 hour slow braised lamb shoulder.

I’ve also been having the weirdest scone cravings lately – so I hit up The Tea Cosy in the (iconic) Rocks, where we indulged in cheesy scones with smoked salmon, sour cream and chives, alongside some classic scones with strawberry jam, thick cream and Nanna’s Apple Pie Tea (a fruity, warming black tea that reminded me of  Xmas Markets).

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I also tried out Momo Bar in Manly (pictured below) who started the Poké trend in Sydney. I have also had incredible brunches (i.e. A LOT of smashed avo on toast) at Laneway, The North Spoon, Wild Sage and The Bellagio Cafe.

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Momo Bar Manly – Tiki Bowl: edamame, cabbage, seaweed, ginger, onion, carrot and fried shallots, with roasted sesame sauce.

Another thing I’ve caught onto lately is the health shot trend. What’s the purpose you ask? They are meant to prevent you from low immune, and at first I was a little skeptical.

However, after looking into them it actually makes a lot of sense – it’s a little shot packed with all the good-immune-boosting stuff.

I’ve been making my own health shots to accompany morning tea (note: they are incredibly bitter/sour/off-putting and you will need a palette cleansing chaser). I throw kale, mixed leafy greens, water, turmeric, and chia seeds into the blender and down that with a banana (the chaser).

If you’re struggling with low immune, or just want to get all your daily nutrients in one go, it’s something I would definitely try!

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Today is my day off and I’m going to do the last of my Christmas shopping. I’ve already dropped $500 on presents this December, and I still have some bits and pieces I want to pick up. Looks like another expensive day, but it’ll all be worth it when Dec 25th rocks round.

Begin.

This blog may fizzle out after a couple of posts. However, I am dedicating myself to at least beginning.

I’m 17 and still figuring out what my passions actually are. But for now I know I like writing and food. I am also very interested in health, nutrition and how food fuels the body, so safe to say there are a plethora of things I can write about.

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This is probably my favourite time of year. Watching society prepare for Christmas is like watching a child fall asleep. Everyone relaxes, all worries are put aside for later, and there is peaceful indulgence in Christmas surrounded by family.

In the lead up to Christmas I have been going to fun/quirky new restaurants in and around Newtown for meals with friends, eating and baking many tasty treats and wasting away hours of time and blocks of broadband usage on Youtube.

This morning I went to a local market and splurged on a small biscuit called an Alfajore which I was told was an Argentinian traditional treat.

It could have been my perpetual need for chocolate, or the excitement over a foreign dessert, but I wanted to try them as soon as I saw them. I loved the instant sweetness they gave, and the crumbly consistency reminded me of a melting moment.

Once I’ve tasted something good, I want to know exactly how to replicate it, so I can have it on demand, whenever I want. So, I have done a bit of looking and found online a recipe for alfajores that I am going to make for our Christmas day lunch.

However, I’m thinking that if I was super lazy and not feeling like investing hours into the biscuits, maybe I’ll just smear Nutella on some melting moments and call it my homemade alfajore.

For now, I’m going to start brainstorming some topics I can write about. Looking forward to whatever is to come.