Where to lunch: Cafe Natura

IMG_5649   Easy bites @ Cafe Natura

I’ve dined at Cafe Natura on multiple occasions, each experience forever changing my opinion of their food, their customer service and whether or I’ll go back there or not. (I’ll be honest – I will go back there again).

It’s one of the few restaurants in Sault Ste Marie which offers a variety of healthy vegan alternatives to “lunching” than you can expect to find at most of the restaurants in this small city.

The Pros: They’ve got a great variety of vegan and gluten free options, substituting mayo for “vegannaise” and table salt for Himalayan pink salt. Their menu changes daily and they constantly update their website, so it’s easy to see what they’re serving up for breakfast and lunch. One of the things I respect most about this little place is the fact that they make all of their soups fresh daily. I’m a huge soup fan.

IMG_5644 Roasted Vegetable Soup

Presentation is a little underwhelming, but I guess we can say they’re going for an “organic” approach? Looks aside, the soup was great! A little salt wouldn’t hurt – but hey, we’re trying to be healthy here. I’ve also tried the spicy tomato, tomato vegetable, assorted greens and garlic – all delicious. Worth the $.

I often opt for the Lunch Combo which racks up at a mere $12.00. You get a bowl of soup (as pictured above) and your choice of wrap (full wrap – no halfsies here).

A classic wrap which will not disappoint is the Rosemary Chicken Wrap. It’s served on a whole wheat wrap with tomato, mixed greens, vegannaise, and if you want avocado. Ugh so delicious!!! I often find my self having a difficult time trying other things on the menu when this is just so good. A close second is their homemade falafel wrap.

IMG_5638 Rosemary Chicken Wrap with Extra Vegannaise

Despite their good tasting food, I’ve had some disappointing experiences with customer service. Forgive me, but I’ll indulge in a minor rant. Sometimes, I go there and I feel insignificant. I feel my business is often overlooked because, I’m not part of the typical crowd of individuals who lunches there. I can say all of this, but I should probably follow it up with some examples. I ordered a wrap and soup to go one day and was given my soup in a paper coffee cup. There was no “sorry, we’re all out of to-go containers, do you mind if I put it in a coffee cup?” And then it was given to me without a spoon like I was supposed to drink it that way, and when I asked for a spoon, she kind of gave me a a look like I was inconveniencing her. That kind of sucked, because as a customer I shouldn’t feel bad asking for anything. On other occasions I’ve tried to make small talk with her – casual conversation “Oh it seems fairly busy today” to which she responded with a meek “Meh” or some sort of disregard, I could barely hear her. At the cash, they have a small sign which says that they accept credit/debit but cash is preferred. Upon reading the sign I said, “Sorry, all I have is credit” (I guess, my apologetic attitude is the Canadian in me). The owner responded by saying “As long as I don’t see any cash” (What the…) In my last dining experience, I was with a friend who knew the owner. Did the tables turned when she took her order – I tell you!

Ultimately, I will be lunching at Cafe Natura again. But it’s hard to say if that’s truly because I enjoy being there or if its due to the lack of good lunch spots in Sault Ste Marie.

What I’m Eating

March 16th, 2015

Avocado Eggs


This past weekend I finally made something I’ve always wanted to try – egg in an avocado! I don’t eat avocado very often but was willing to give this a shot. I like eggs, I don’t mind avocado, it should be alright.

I first de-pitted the avocado and carved out a little bit of the insides. I underestimated how much to remove and only took a few millimeters in order to spare as much goodness as possible. This was a mistake. Carve out a decent amount of the avocado so you have a big enough hole that is able to fit the entire egg.

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First, I sprinkled some truffle salt and a little bit of garlic powder on the avocado before I put the egg in the hole. I always need more salt and more seasoning to satisfy my taste buds. As you can see, the egg white has completely over taken the left side of the avocado, so make sure you carve a deeper hole!

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A pinch of pepper to top!

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I placed it in the oven at 375 degrees Farenheit for approximately 40 minutes or until the egg was cooked.

Pièce de Résistance!

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Grab some sprouts to throw on top (I used alfalfa) and a spoon and enjoy!