Namaste Nourishment is a first for Ballarat being the only raw food restaurant in the city. This plant based eatery opened its doors in January, 2018 and has enjoyed a slow, but steady growth. Adding to their point of difference is that Namaste Nourishment is a breakfast and dessert bar, designated as such by owners Scott Keating and Markeeta Hines because breakfast is their favourite meal and Markeeta loves desserts.
Markeeta has been vegan for over 38 years and is a plant based nutritionist, looking much younger than her years, which she attributes to the fact that she hasn’t eaten any animal products most of her life. She was the head raw chef in a Bali health resort for two years and when she and Scott returned to Australia they wanted to open a raw food café and realising that Ballarat hadn’t set foot into the vegan cuisine decided this was where they would start. Markeeta says, “more and more people are accepting that we are what we eat and are making conscious decisions to adopt a plant based diet”, adding “it hasn’t been easy. Ballarat is very conservative and slow to try something new. We have even had people walk out when told that we don’t use cow’s milk in our coffee – we have the choice of many delicious alternatives. When customers do try our plant based dishes, they say how much they enjoyed them and keep returning”.
Desserts are a speciality of this interesting café. Who would have thought that ‘deliciously tasty cakes’ could be made from cashew nuts and still look like anything you would find in a French patisserie. As Markeeta says “its decadence without the guilt”.
Namaste Nourishment is very environmentally conscious and responsible. They only use recycle smoothie cups and coffee cups, paper straws and glass straws in the café.
This very attractive and interesting eatery is well worth checking out, whether you are vegan, vegetarian are a carnivore. As they say “don’t knock it until you try it”!
Buckwheat pancakes with caramelised banana and ice cream
(Gluten free, vegan light and fluffy pancakes)
1 cup of buckwheat flour
2 tsp baking powder
2 tsp cinnamon
2 tablespoons of vegetable oil (your choice)
1/3 cup water
1 cup almond milk (or milk of your choice)
1 or 2 bananas
2 tblspn maple syrup
Mix all ingredients (except bananas & maple syrup) together to make a smooth batter, but don’t over mix
Drop about 5 or 6 spoonfuls of batter into hot pan
When pancakes have bubbles appear flip over to cook the other side
When lightly golden, remove and stack on plate
Cut bananas into small pieces
Toss in pan with maple syrup until lightly golden
serve with fresh fruit, caramelised banana and coconut ice cream