Tuesday, March 11, 2014

Camote Tops Smoothie

I made a couple of camote tops smoothie the previous month but didn't write down the recipe. I would normally record unique smoothies that I make but not this one and I don't know why. A friend asked for this recipe and luckily I made one this afternoon (I got hungry ;)  ).

If I am new to smoothies I would make this recipe like this:

1 cup coconut drinking water
1 cup camote tops
1 stick celery
2 medium size medium banana
1/2 inch ginger
1 teaspoon chia seeds

You may want to do that if you are new to this but if you want to follow what I did today here it is:


1 cup almond milk
1 1/2 cups camote tops
1 stalk celery
1/2 cup mango or 1 pear
1/2 inch ginger
1 medium frozen banana
1 tablespoon raw aloe vera

1 teaspoon chia seeds
1 teaspoon spirulina powder
1 tablespoon tahini

*Blend milk, camote tops, celery, mango, ginger, banana and aloe vera in a high powered blender for 2 minutes. Add chia seeds, powder and tahini for 15 seconds to make sure everything are blended nicely. Enjoy!

Saturday, March 1, 2014

Donut Muffins

The great thing about social network like Facebook is that recipes are shared around. I got this recipe over there and I thought I'd try. I changed some ingredients and it is still fluffy and delicious. Now I repeat, this is NOT my recipe and whoever owns this, well done!


1 cup wholemeal flour
3/4 cup plain flour
1/2 tsp himalayan salt
1/2 tsp nutmeg
1/4 tsp cinnamon
3/4 cup palm sugar
1 egg
1/3 olive oil
3/4 cup milk

Combine dry ingredients. Mix liquids in separate bowl. Add liquids to dry and combine together well, without over beating. Bake at 180 degrees for 20 to 25 mins.

While muffins are still hot, dip into melted butter and roll into sugar (1/4 cup) and cinnamon (1/4 cup) mixture.

Serve while hot and enjoy!

Monday, February 17, 2014

Delicious Dragon Fruit Smoothie

From the cactus family, specifically the genus Hylocereus or sweet pitayas,dragonfruit is football-shaped and has a leathery, leafy skin that is deep red or pink in color. It comes in three varieties, red flesh, white flesh and yellow flesh, all of which are embedded with hundreds of black seeds and have a mild, sweet taste. The best-tasting variety is the one with red flesh, which is succulent when eaten.

Dragonfruits are rich in vitamin C, containing 9mg per serving that is equivalent to 10 percent of the daily value. Thus, eating dragonfruits helps strengthen your immune system and promotes faster healing of bruises and wounds. In fact, regular eating of dragonfruits will help ward off chronic respiratory disorders such as asthma and cough. Dragonfruits also contain B vitamins such as B1 for better carbohydrate metabolism, B2 for recovery and improvement of appetite, and B3 for reducing bad cholesterol while improving the skin condition.
Dragonfruits are also packed with minerals such as calcium for stronger bones and teeth, phosphorus for tissue formation and iron for healthy blood. One dragonfruit contains approximately 8.8g of calcium, 36.1mg of phosphorus and 0.65mg of iron.
So here is my delicious recipe for my dragon fruit smoothie. This recipe makes two servings.
1 whole Dragonfruit (peeled and cut into 4 pieces)
1 cup coconut drinking water
1 cup lettuce
1 frozen banana
1 inch ginger
Blend all ingredients in a high powered blender. Enjoy!

Monday, January 27, 2014

Green Mango Smoothie

The first thing that came to my mind when sissy Jing (a beautiful friend of mine with a good heart) and her wonderful husband handed me a bag of green mangoes was smoothie. Her family just came back from their holiday in Queensland (Australia) and they got these sweet mangoes with the help of our friend Maricel and her relatives. Such great people!

So here is the recipe.

1 mango (meat only)
1 cup of kale
1 big aloe vera (meat only)
1 frozen banana
1 inch ginger
1 cup coconut drinking water
1 tablespoon of chia seeds
1 teaspoon of spirulina powder
1/2 teaspoon bee pollen

Blend mango, kale, aloe vera, banana, ginger and coconut water in a high powered blender. 
After 2 minutes add chia seeds and spirulina powder, blend for 30 seconds.
Pour it in a glass and sprinkle bee pollen on top of the smoothie.


Monday, January 13, 2014

Sushi Making for the Kids

My daughter Trinity was guided by the owner-teacher of the workshop for her first sushi.

 Trying it on her own this time.

 Yeheeyyy! Her first Tuna Sushi!

Chicken Teriyaki with Avocado

 A tasting and she seems to like it. 

Salmon and Avocado Roll

 She had done it! 

 Yummy lunch for Mummy and her friends!

 Thank you Penny of Sushi Coast for the educational 'Sushi Making Workshop'! I learned a lot too! I will give this workshop 10 out of 10! We enjoyed it so much.

Sunday, January 12, 2014

Nuts and Goji Berries Balls

We do like to have some sweets every now and then. So I am happy to have found this recipe and added some other ingredients as well. It's raw and totally delicious!

Nuts and Goji Berries Balls

1 1/2 cup raw walnut
2 Tablespoons of Goji Berries
1 or 2 Tablespoons of Cacao Powder
1 Pitted Date
2 to 3 Tablespoon of Honey

Grind walnut, goji berries, carob powder and date in food processor. Add honey to bind all the ingredients together. Make them into a small size balls and coat them in a coconut. Serve and enjoy!

Healthier version of Champorado

Champorado is one of my favourite comfort food growing up. My late grandmother's version of it was just so delicious. Champorado or tsampurado is a sweet chocolate rice pudding in the Philippine cuisine according to Wikipedia. As I was browsing the net the other night I saw this dish and thought of cooking it. I want my kids to try it, though my first born did tried it once three years ago (sssshhh she didn't like it). Well… my son haven't tasted it so perhaps he will appreciate my healthier version of champorado. To my surprise my daughter didn't mind the taste ;) .

Here is my version of the recipe.

1 cup white glutinuos rice
6 cups distilled water
3 tablespoons cacao powder (not cocoa powder)
3/4 to 1 cup palm sugar (add more or less depending on your taste)

Cook rice in water. 
Add cacao powder and palm sugar. 
Serve warm and garnish it. I garnished mine with goji berries and organic sweet cacao nibs, or you can just eat it as is.