A delicious twist on vegetarian dining

movement: think lots of kale, quinoa, matcha (green tea powder), flax seeds, almond milk and the like.

I ordered smashed avocados and diced chillies infused in truffle oil, which came on three slices of toasted “live organic sprouted essene bread”.

Essene bread, the internet later told me, is an ancient style of bread made from sprouted wheat grains, now popular on the health food circuit.

The slivers of chili, meanwhile, cut through the creaminess of smashed avocado, although I struggled to taste much of the truffle oil.

To drink, I ordered the Kale Kleanse (R45), which drinks better than it sounds.

The dark green raw cold pressed juice is made of kale, spinach, parsley, ginger, lemon and green apple. The apple brings sweetness and the parsley saltiness, while the lemon and ginger give it a refreshing tang.

I followed this with an almond-milk flat white, which cost R25.

To sweeten it I tried the “organic coconut blossom sweetener” which tastes like crunchy sugar.

Other lunch options include a curry wrap with chick peas, mixed vegetables, baby potatoes, garlic, cumin and cinnamon (R70) and the organic hemp and flax Thai red curry, which comes with cashew nuts, dates and red cabbage (R80) – and is served hot.

For dessert you can out the lemon and berry cheesecake (R55), or matcha macaroons (R55), all sweetened with the coconut nectar.

If you are looking for something that tastes like a pink hamburger with fries go elsewhere, but Capetonians in the mood for fresh, raw and vegetarian food will find it a treat. Jan.cronje@inl.co.za