Melbourne breakfast: Woven - Yarraville

A street that I used to recall had factories and was hidden away has now become part of a new sub-cultural hub that houses amongst it a new-ish cafe, Woven on Stephen Street in Yarraville.

These guys are really onto something with incredible produce, pressed juices and even house-made almond milk. I don't usually like going to the same place, only because there are so many incredible breakfast options in Melbourne, but I've found myself back here quite a few times now and it's yet to disappoint.

Definitely worth checking out! Take a stroll to the Yarraville village while you're around too. When you're ready for dessert be sure to check out Goje frozen yoghurt! 

And...the next time we visited!

How to make natural almond milk

Making almond milk is so simple and easy that you'll be kicking yourself for even contemplating purchasing the long-life varieties sitting on the supermarket shelves.

It only takes a few steps and two ingredients: almonds and water.

Take one handful of almonds and place them in a plate of water and leave overnight (7 hours minimum), this will activate the almonds, releasing the enzyme inhibitors called phytic acid, which is not digestible by humans.

Rinse the almonds until the water runs clear.

Place the almonds and 500ml of water in a food processor / blender. Blitz on a high speed.
NB: do not allow this to 'cook', which you will notice if the mixture grows warm.

Use a sieve and pour the liquid into a bowl and voila you have almond milk.

You will have quite a bit of almond pulp leftover, depending on the type of processor you used, there are lots of recipes online on how to use the pulp to minimise waste.
You can also transfer the milk back into a clean processor and add a scroll of true cinnamon and/or vanilla bean to give it a little flavour.

This milk will keep for 48 hours.