Photo from GB’s instagram
I had a fantastic time giving a condensed version of my Juice Up, Smoothie down workshop in yesterday’s Mommy Fair hosted by Greenbelt. The Greenbelt 3 Park was dressed quite lovingly, as if you wanted to have a cup of tea and cookies with your girlfriends despite the 36 Celsius heat. Check out photos at Greenbelt’s Instagram account.
In my 1 hour workshop, I discussed how we live in world where we are constantly exposed to toxins and how toxicity manifests in our body. To flush toxins out, consume more vegetables and fruits! There’s a 2-prong approach to do this:
1. Eat your fruit and veggies.
2. Drink your fruit and veggies.
Here are 3 juice recipes and 1 green smoothie recipe to kickstart your journey to a cleaner, more alkalised, more inner-peaceful you. Juices need a juicer while the smoothie needs a blender.
Last week, I had the privilege to share a healthy yet festive dish on the Good Morning Girls show on TV5. I whipped up this recipe and it is fab! It’s super easy, quick to assemble, and healthy without tasting like it is. You can add any vegetables you have on hand – the key is to use different colored ones for maximum antioxidant, nutrient, and presentation impact.
These rolls get robust flavors from fresh herbs and the sauce itself. Try making these for a healthy weekday lunch or for your next holiday potluck. Feel free to play around with the filling – why not try grated fresh beets? You can grate the carrot, too. Add strips of pan-seared tofu or chopped toasted peanuts for protein, or sautéed mushrooms for more savory goodness.
You can find Vietnamese rice paper in most grocery stores. My neighborhood supermarket carries them in the taco shell section. I like these better than regular lumpia wrappers because they’re gluten free, keep for months in the pantry, and don’t tear easily. I love adding mango to these rolls – it marries well with fresh vegetables and the sauce.
And, the rice paper really shows off the pretty colorful vegetables inside
Last week, I journeyed from my southern end of Metro Manila to the far north to share my vegan leche flan recipe on the Mars show on GMA News TV. While my spoken Tagalog was slightly atrocious, I believe the flans saved the day.
I initially created a vegan leche flan for my column at Yummy Magazine last December. If you missed the recipe, it’s posted online here.
What makes this flan different from the other flans?
- It uses a blend of coconut milk and soy milk instead of dairy
- It uses a blend of gulaman and starch (corn, potato, or tapioca) instead of egg
- It uses either coconut sugar or raw sugar instead of white sugar
- It’s a no bake flan – no oven required! Just a stove.
My travels from the past 4 weeks have taken me to the opposite end of the world and challenged me to cook with a barely-there pantry of sometimes-unfamiliar ingredients. Two weeks ago I visited my good friend Daniel in Munich, Germany. The day I arrived was perfect – 26 Celsius, sun shining, sunset at 9pm, gorgeous array of fruit in Rosenheimer Platz, crusty rye bread at the neighborhood bakery, an extensive beer selection at the Reichenbackebrücke kiosk (like a fancy sari sari store), drinking beer by the Isar river…
I love my green tea but I also love a good beer
Unfortunately the warmth only lasted until noon of the next day and the weather forecast for the next few days spelled me shivering in my 3 layers of clothing while attempting to do touristy things in the Bavarian countryside. I’ve been well assured that a rainy 15 Celsius was quite uncommon for a Münchner summer day but I guess I didn’t have the best of luck in scheduling my trip.
Filed under Pasta, Recipe
Get schooled this June in burgers, Greek food, pub food, raw food, green juice, pies. Full menu here.
Well hello there. I know I should’ve posted this recipe last week but I spent last week doing major R&R after a packed summer. How have you been?
Knife skills faster than a speeding bullet?
So in case I haven’t talked about it enough, I conducted a vegan cooking demo at Yummy Magazine‘s fabulous food fair last May the 26th in Rockwell Tent called Yummy Eats. It was pretty packed. My face appeared on the big screen which I did not expect. My team and I prepared enough samples for a small army. I was slightly nervous but I was comforted by the fact that I get to share my vegetable nerdery with people who don’t necessarily make vegetables a priority in their diet.
Lots of good food went around – mostly omnivorous. There were 2 vegetarian tables, though.
Wabi’s table. Their banh-mi is reaaaally good. They have egg-free mayo on hand, too.
Wabi Sabi Noodle House and Vegetarian Grocery had a pretty artistic table (they won the award for best design) and gave out samples of vegan chicharon. Their kuapao sandwich rocked, too. Pipino Vegetarian had a booth as well and gave out free samples of vegan mac and cheese and Cuban grilled corn.
The vegetarian love is slowly growing!
I made 3 dishes for the demo and I promised folks I would post the recipes on my blog. I’ve decided to post them in 3 parts. Part 1, here we go.
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So remember a few months ago I mentioned that I was going to guest at Green Living and cook an awesome dish? And yes, I declared the episode was supposed to come out mid-August but it actually ended up coming out yesterday as the second season’s first episode.
If you didn’t catch yesterday’s airing and today’s replay, check it out on Saturday at 8:30pm and Sunday at 10:30am and 9:00pm. Channel ANC!
And if you thought the dish I cooked in that episode looked pretty good (because colorful = sexy and brown = drab), here is the recipe. Have a go at it, lay on as much vegetables as you can muster, and let me know what you think!
If you’re a flexitarian or of a more herbivorous disposition, you may find yourself purchasing and eating a lot more vegetables than the average person. And maybe you feel like your vegetables keep dying on you before you can enjoy them – particularly green leafy vegetables which are more delicate than hardy, starchier veggies like eggplant and calabasa.
Here are a few tricks I learned in cooking school and in working in vegetarian professional kitchens: