Those of you who have been reading this blog for a while know that I used to live in London. I moved back here this past April. From the time I first moved there in 2008 until when I was forced to leave four years later there’s been one place that I’ve loved more than any where else: InSpiral Lounge in Camden Town. Here are a few photos of some of my favorite things that I’ve got while visiting there. If you’re ever in the area, you absolutely have to go.
Gluten free, vegan lasagna. This was like, illegally good.
Raw vegan ice cream and a cup of mint tea made with fresh mint!
Raw vegan chocolates, kale chips, and lemon ginger tea made with fresh lemons and ginger.
Raw cacao and almond fudge.
Last Easter they sold an “Easter basket” on their site filled with most of the above goodies (I got the Pulsin, nakd bars and goji berries separately). It made my freaking day.
The Easter egg from my basket.
Kale chips!! Their kale chips are the best in the world, seriously. I should know, I’m an expert on this subject.
If you can’t stop by the cafe, they do have an online store!
I wrote in my review for the Kuvings Slow Juicer that I use half as much produce as I used to now that I got the masticating juicer. That’s true, and as someone who juices every day, it makes a huge difference. I used to buy around 10 organic cucumbers a week and twice that many if they were on sale… That’s not a joke – I used to get my groceries delivered to me when I lived in London and the delivery dudes always thought I was nuts for buying so many.
With the new juicer I don’t have to use nearly as much produce to get a glass of juice, so I’ve narrowed it down to this recipe:
adorpheus’ Daily Green
- 1 gala or pink lady apple, cored and chopped
- 1 inch long chunk of ginger
- 1 lime, peeled or half a lemon, peeled
- half of one cucumber OR 4-5 celery stalks, chopped
- 100 grams of collard greens, kale, or spinach, OR one head of romaine lettuce
- a handful of parsley or cilantro (optional)
- half a broccoli stalk (optional)
Juice the greens first, and then everything else except the cucumber/celery. Juice that last. That’s it! Makes one mason jar (above) of juice.
I know, I know, you may be asking “what do I do with half a cucumber or half a lemon once I make this juice”? You use it in the following day’s juice, duh!
I tend to tweak the recipe depending on what’s in season and what I have on hand. Like for example, lately organic lemons have been hard to come by, so I’ve been using limes. I have collard greens and kale in my garden that are fully grown so I’ve been using them a lot. Go with whatever works!