Jessica Turner With scores of Sydneysiders are putting their money where their mouth is, The Farm Wholefoods concept is spreading like wildfire.
As a matter of fact, owners Josh and Lisa Thompson opened their third cafe/organic grocery store hybrid in Cammeray, on Sydney’s north shore, last month.
It’s easy to see why everyone, from yummy mummies to elite athletes, wants a slice. The concept disrupts two of the most challenging things about eating “super healthy”.
Firstly, they create convenience food (but not in the traditional sense) and secondly, some of the choices on the menu are down-right indulgent.
The treats on offer are fit to satiate the sweetest of teeth and the most feverish chocoholic.
Take the raw snickers bar for example. It is every bit as rich as its mass produced counterpart, but made with organic cacao and dates.
“We have tried to simplify “wholefoods” and show that they taste amazing,” says Lisa Thompson, a former I.T professional, who, before opening the original Potts Point cafe, struggled to find the types of food she liked on the fly.
“Eating a wholefoods diet isn’t about restricting yourself – we totally acknowledge that treating yourself is a part of a balanced way of eating. This is why we sell muffins, bread and sweets. But they are nourishing, not “naughty”.”
Lisa says “convenience” is the key health food trend for 2017. And judging by the crowd of savvy health-nuts that select their breakfast fresh but pre-packaged from The Farm, the demand for high quality nosh that’s healthy fits or into a special diet is already soaring.
“We are all getting busier and so we seek to eat things that will fit well into our busy lives,” she says. “We have seen a huge uptake in delivery services as ordering take away food isn’t just about getting a burger or pizza any more.”
The chia pots are one of the most popular items on the menu and they are a perfect example of convenience wholefood – they are healthy, fulling and versatile. They can be eaten for breakfast or a snack to help curb mid-morning or late afternoon junk food cravings.
Busy new mum Lisa shares The Farm’s exclusive and much-celebrated chia pot recipe with SPA+CLINIC.
Ingredients (serves 2)
Chia pudding
1/3 x cup chia seeds
1 x cup Cocoquench (or own choice of milk)
Cashew cream
1/3 x cup cashews
2/3 x cup water
1 x pitted date
¼ x tsp vanilla extract
Toppings
3 x tbsp. fruit compote (mango or mixed berry work well).
1 x tbsp. coconut flakes
1 x strawberry
1 x tsp passionfruit puree
1 x sprig of mint
Method
1. Combine chia seeds & cocoquench in a bowl and stir thoroughly to combine. Leave overnight to set.
2. Place cashews, vanilla, dates & water in a blender and blend until super smooth.
To Serve
1. Divide the chia mixture between 2 bowls/jars.
2. Top with 4 tbsp of the cashew cream.
3. Top with 3 tbsp of fruit compote.
4. Decorate with coconut flakes, strawberry, passionfruit & mint.
Despite Lisa and her business partner Josh’s corporate backgrounds, they have always been very active and outdoor’s orientated. Lisa is a long distance runner and josh is a surfer and they have always sought out good, clean and convenient food
The Farm set up shop in Potts Point in May 2015, opened in Neutral Bay in February 2016 and in Cammeray last month.
