Inddigo juice bar brings raw vegan food to Greens Organic + Natural Market

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      One of Vancouver’s best vegan eateries has moved and tweaked its name.

      On January 31, Indigo Food Café ceased restaurant operations at 2589 West 16th Avenue. On February 5, Inddigo opened as an organic juice bar inside Greens Organic + Natural Market (1978 West Broadway).

      Lovena Galyide, who co-owns the raw joint with her daughter Kate Galaida, told the Georgia Straight that the Kitsilano business outgrew its original location. Being at Greens means they now have much more preparation and storage space.

      “Basically, they have every kind of equipment that we need to be able to do bigger production and to buy products in bulk,” Galyide said by phone. “They have access to more farms.”

      Inddigo is located at the back of Greens, behind the deli, and has small table and bar seating.

      The ganache is made with berries, maple syrup, vanilla, cacao, almonds, carob, and coconut oil.
      Stephen Hui

      Galyide noted that the selection of drinks on the menu has expanded with the move, and features cold-pressed juices, shots, super smoothies, mylks (almond, hazelnut, and Brazil nut), mylkshakes, coconut drinks, and a few hot options.

      All of their luscious desserts, such the ganache and berry cheesecake, are still available. They’re just no longer being served in reservation-only high tea form.

      Inddigo makes raw organic nut mylks from almonds, hazelnuts, and Brazil nuts.
      Stephen Hui

      There’s also some to-go options, such as a fermented pesto cheese made with almonds, basil, cashews, olive oil, and probiotics. Dinner items that change frequently are also in the works, according to Galyide.

      She noted that, aside from being raw and vegan, Inddigo's food is gluten-free, diabetic-friendly, and 100-percent organic. They’re growing sprouts on the premises, and planning to focus more on using seasonal and local ingredients.

      “It’s a little bit of a change in the menu,” Galyide said. “But it’s a better change. It’s more clean and more green.”

      The berry cheesecake contains almonds, dates, cashews, coconut oil, psyllium husk, agave, and vanilla.
      Stephen Hui

      For now, Galyide is still teaching cooking classes at the old location, but she’s not sure they’ll hold on to the lease.

      “It’s nice to have your own place,” Galyide said. “You know, you can do whatever you want. But by cooperating with other small businesses, actually all of us can benefit.”