Corner Store Cafe is a charming cafe set in a restored turn-of-the-century cottage and is deservingly loved dearly by inner west Brisbane locals….
Making smoothies can often be complicated and intimidating, but it shouldn’t have to be! So I wanted to share a recipe for an easy, accessible smoothie made with 4 simple ingredients. Although it can be nice to sometimes indulge, we don’t all have access to exotic ‘superfood’ powders. A pared back, wholesome smoothie is definitely enough and this smoothie in particular is just delicious.
Frozen berries, frozen banana, plant-based milk and protein. That’s it. Simple, wholesome and delicious.
This Vegan Berry Vanilla Protein Smoothie is perfect as a post-workout recovery snack, or for breakfast when paired with a slice of toast or some granola. I hope you enjoy!
Vegan Berry Vanilla Protein Smoothie
1 & 1/4 cup of rice milk (or other milk of choice)
2 heaped tbsp PSA Vanilla + Cinnamon Bio Pro Vegan Protein
1 frozen banana
1 cup frozen mixed berries
(optional) a handful of frozen kale/spinach
Just over one month old, Bowen Arrow Cafe has quickly carved out a strong reputation among business + casual folk in the expanding suburb of Bowen Hills. The cafe’s stunning, minimalist, industrial-inspired interior is a welcome refuge from the busy streets and the menu is a delight to behold.
Open for all day breakfast and lunch, Bowen Arrow’s menu is succinct yet comprehensive, with classic favourites such as Smashed Avocado on Sourdough, Eggs Benedict, Waffles and Scrambled Eggs on Sourdough. With an emphasis on wholesome + fresh food, the menu also features modern twists including Açaí Bowls and vegan Sweet Potato Rosti w/ Pineapple + Corn Salsa.
Bowen Arrow Cafe is fast becoming famous for their gourmet sweet + savoury bagels. The options change daily according to seasonal produce but on the menu you’ll find the regulars Bacon + Egg Bagel and Vego Bagel w/ Portobello Mushroom, Avocado + Balsamic Glaze.
This morning I ordered the Sweet Potato Rosti and Açaí Bowl (what’s breakfast without dessert, right?), both which satisfied my savoury and sweet tooth. The Rosti — served on a bed of baby spinach with pineapple + corn salsa, herbed cashew cream, coriander + lemon — was fresh and tasty, albeit a touch too salty. I enjoyed how the slight spiciness was balanced with the sweet pineapple + corn salsa and the velvety cashew cream.
The Açaí Bowl was one of the best I’ve had in Brisbane. The thick, smooth and delicious açaí base was generously heaped with fresh strawberry + kiwi, coconut, nut + seed mix, dried fruit, cacao nibs and pomegranate arils. It was an absolute pleasure to tuck in to.
I also ordered my first Matcha Latte made on almond milk, and it did not disappoint. I’m a big green tea fan, so the familiar flavour was an absolute treat when combined with the creamy almond milk.
The interior at Bowen Arrow Cafe is enough to make you weak at the knees. A high black ceiling, hanging lights, wood veneer + brick walls, shiny white feature tiles, recycled wood tables, wall-mounted wooden planters. The style is clean and crisp, yet thoroughly inviting.
Bowen Arrow Cafe is a great spot to stop in for breakfast or lunch, though note that parking can be a little tricky to find. With fresh + delicious food — as well as mouthwatering raw treats — Bowen Arrow is a gorgeous space to get your nutritious breakfast fix.
Almonds, brazil nuts and cashews. Three of my favourite nuts which, before this recipe, I had never thought to combine and make into nut butter.
I’m not sure why I hadn’t joined the ABC party before, but I’m glad that when trying to make almond butter I ran out of almonds and decided to throw in some cashews and brazil nuts.
ABC butter is not new by any means, but I think it’s definitely an underrated nut butter variety. While the almonds add the most flavour, the creaminess of both cashews and brazil nuts take the spread to a heightened level of butteriness. It’s silky, smooth and succulent.
One of my favourite ways to have this ABC butter is on thick sourdough toast with black cherry or strawberry jam. There’s just something special about the sweetness of the jam paired with the buttery texture and the hint of cinnamon.
This recipe is totally customisable, so if you’re not a cinnamon fan, try vanilla extract instead. Or leave it plain — the beauty of nut butter is that it’s completely up to you and your taste. I hope you enjoy!
Raw ABC Nut Butter
Makes one jar.
1 cup raw almonds
1 cup raw brazil nuts
1 cup raw cashews
1/4 tsp cinnamon (optional)
1 tbsp rice bran oil (or other oil of choice)
Process nuts in a Vitamix or food processor, making sure to stop every minute to give your machine a rest and to scrape down the sides. Blend until the mixture starts to become runny. Add in the cinnamon and rice bran oil and blend again until the nut butter is silky and smooth. Transfer to a jar and store in the cupboard.
Perhaps the best way to describe Botanica Real Food is that it’s a treasure. Situated in the charming suburb of Red Hill, Botanica is a gem of a place offering fresh & delicious savoury and sweet treats made with love and passion.
Owned and run by chef duo Alison & Brett Hutley, Botanica places emphasis on real food, as their name suggests – like Brett explains, Botanica is about food that comes from the earth, not a packet.
And this philosophy rings true in every single item they create. It’s takeaway food, but not as you know it – famous for serving up fresh, seasonal and nutritious salads, Botanica is closer to gourmet catering, just made accessible and affordable.
In just two years, Botanica has garnered an astounding reputation for its impeccable, high-quality food items, including their daily made salads, winter soups, mouthwatering gluten free treats and, more recently, breakfast.
From 9am onwards you will find the enamel trays abounding with vibrant salads. However, between 6 and 9am something extra special happens: the cabinet boasts an array of mouthwatering breakfast dishes. The breakfast menu changes slightly daily depending on seasonal produce, but you will usually find Blueberry + Apple Crumble, Honey Nut Overnight Oats, Greek Yogurt and Coconut Yogurt with Poached Fruit, Chia Pudding, and Seasonal Fruit Salad.
Simply choose up to 5 dishes (I lie, it’s incredibly difficult to choose!) and take your breakfast home, to work or to a picnic brunch in Botanica’s signature breakfast box.
Alongside the delicious usuals, this morning’s variations were Rice + Quinoa Porridge with Cinnamon Stewed Apples, and Hazelnut + Cacao Chia Pudding. I was lucky enough to be able to try all 7 dishes on offer this morning, and I can say with absolute conviction that everything was beautiful.
With dairy free, vegan and gluten free options, breakfast at Botanica caters to all individuals without sacrificing taste or substance. Each breakfast item is vibrant, unique in flavour and texture, and truly satisfying.
I can’t pick just one favourite breakfast item from the menu, but I did particularly enjoy the Blueberry + Apple Crumble and Rice + Quinoa Porridge with Cinnamon Stewed Apples.
And we can’t forget the sweet treats, which are nothing short of divine. From bundt cakes to cupcakes to brownies, Botanica offers daily made gluten free treats that will have you salivating by the sight.
Botanica exudes a distinct warmth and realness – I think this sincere nature, as well as their consistently impeccable food, is why Botanica is so well loved by Brisbane locals. This, on top of the refreshing interior and friendly staff, make every trip to Botanica an absolute dream.