reviews

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!

Until tomorrow,
xxxxxxx
adorpheus

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For today’s veganmofo I want to introduce you to the magical world of powdered peanut butter, if you’re not already acquainted.

Powdered peanut butter is made of defatted peanuts. Mixing it with a little water results in low fat, low calorie peanut butter that tastes more or less just like the real deal.

The way it works is pretty simple: 2 tbsp of powder plus one tbsp of water yields 2 tbsp of peanut butter. But the peanut butter you get has way less calories and fat than 2 tbsp of regular peanut butter.

It comes in regular PB flavor and chocolate (seen above).

My brand of choice for powdered peanut butter is Betty Lou’s Just Great Stuff Organic Powdered Peanut Butter, because its organic. You might be familiar with the slightly more popular brand – known as PB2 (or chocolate PB2). Personally I’m not down with eating peanuts that aren’t organic, so I always get the Betty Lou brand. Also, having tried other brands, the Just Great Stuff actually does taste the best. It’s also sweetened with coconut sugar instead of cane sugar so I can actually enjoy eating it.

But enough about regular peanut butter. I want to talk about the chocolate stuff.

This stuff is so good is actually makes me angry. It’s like eating a Reese’s peanut butter cup, but without all the crappy parts of eating a peanut butter cup and the massive amount of regret you feel afterwards. My favorite thing to put it on is waffles or pancakes, but its great on most things. It changed my freaking life.

You can get “Just Great Stuff” at Whole Foods, but if you’d rather buy it online, they do sell it on amazon.

Love and chocolate-
Xxxxxxx
adorpheus

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#veganmofo Review for the Kuvings Slow Juicer!

September 7, 2013

I’m a juice fanatic. I’ve posted many times about my love affair with green juice, it’s no secret that I juice pretty much daily (at least 5 times a week). I’m giving you a fair warning here: this post is going to be massively nerdy (in a juicing way, not a star trek way). Because […]

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This is why I wink: a review for Wink Frozen Desserts!

May 15, 2013

Briefly, a bit of background for those of you who haven’t read my blog before: I cannot eat refined sugar. Well, I can eat it, it just makes me feel terrible so I choose not to. Generally, I can tell when something has sugar in it because when I eat sugar, it feels kind of […]

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Organic IS better: an Abel & Cole Review

March 22, 2013

Since I started juicing, I’ve become interested in buying more organic produce. Apples, lettuce, cucumbers, and pretty much all the ingredients you’d use to make a green juice are on the dirty dozen, and I don’t really want to be drinking pesticides every day. As of this post, I live in Thornton Heath, South London. […]

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#veganmofo – How to use stevia in baking and cooking

October 30, 2012
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Because I’ve been posting a lot about sugar free baking and cooking, I’ve been getting questions here and there about how to properly use stevia in sugar free baking, since there are so many varieties of it. So I’m writing this post about it now, since tomorrow’s recipe is going to be sugar free! But […]

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