Screw everyone. I work hard and I deserve this. :p
Seriously. Stop eating. It’s been days. I don’t know if anyone can relate with me but the -ber months are the most dreadful —- for my diet, that is. There’s family (that’s good) but when there’s fam’ly, there’s also FOOD. And once I start, it’s sooo easy to just slip back into old habits. I still got less than a month before Noche Buena (Christmas Dinner) so I’ve decided to spend MOST of that “in-between-time” eating healthy. Won’t you join me? ^^ You wouldn’t wanna waste all the hard work and discipline you’ve practiced all year round just coz of one Thanksgiving dinner — go back to your healthy routine and I promise, you’ll have so much more to be thankful for. ^^
Not bad huh? ^^ So grab your salad bowls and for the love of God, leave the Thanksgiving leftovers alone! It’s been days..
Recipe for mango vinaigrette here
PS. Little hypocrite that I am, I’ll be gone for my annual food-tripping this coming weekend (that’s what the countdown’s for) That’s the time of the year when boyfie turns a blind eye as I roam the city face-deep in my other lover — cakes and sweets. ^^ What did I tell ya about -ber months? ^^
In response to jakesprinters weekly photo challenge, I give you my FAVORITE… ^^
I already told you how gaga I am over coconut water in my older post** — it’s nature’s soft drink! ^^ It’s a great way to rehydrate your body, raise metabolism, promote weight loss, detoxify, cleanse your digestive tract and prevent urinary tract infections. I’m glad that I get to kill several birds with this one
stone post. It’s a great way to spark awareness on the health benefits of the coconut water as well as the other uses of the coconut tree from root to tip:
• Coconut Roots can be used for medicinal purposes.
• Coconut Trunk yields durable wood which is made to various pieces of furniture and structures.
• Coconut Husk is utilized to make rope, matting, and coarse cloth.
• Coconut Leaves are used for roofing, paper pulp, midrib brooms, hats, fans, bags, etc
• Coconut Inflorescence is used to produce Coconut Juice or Tuba – otherwise known as the “poor man’s wine”.
• Virgin coconut oil is used for cosmetic and healing purposes.
• Coconut Shell can be used as materials for handicrafts.
• And lastly, let’s not forget the coconut cooking oil and coconut vinegar which are staples in our household. ^^
And that’s just the really short version. The coconut tree has many more wonderful uses but that’s what google is for 😉
I love the coconut tree! It gives and gives ‘til there’s no more… It’s only appropriate for it to be called the Tree of Life. 🙂
Photos taken @ family-owned farm in Bombon, Cam Sur during last year’s visit ^^ no way to glam up the pics — it is what it is, naturally beautiful.
*older post here for What to Eat in the Philippines ^^
Just wanna share with you the awesome snack that I just had; you oughta try it too! You know those times when you’re watching a little TV and just wanna munch on something crunchy but feeling really torn coz you don’t want all those calories? If you just want “something to much on” then grab a well-washed Japanese cucumber (not those other types of cucumbers that just don’t taste good; save those for your eyes ^^) , cut into really thin slices, and there you go! I love dipping it in Bragg Apple Cider Vinegar with raw wild natural honey (I use 1:2 vinegar:honey ratio). 🙂 This is hardly a recipe lol. But i just wanted to share it for those who haven’t tried it yet. ^^
One of the reasons why people love fast food so much is coz it’s fast –obviously. ^^ Well, here’s another one of my healthy versions of “fast food”. Another quick and easy recipe that’s perfect for days when I’m feelin’ just a little bit lazy (which is most of the time). 😉
Pak Choi is a type of cabbage and perhaps one of the most popular vegetables in the Philippines and Asia. It is quite different from other types of cabbages; the leaves are a darker green and may differ in length from 10 to 30 cm. It has a light flavor and compared to other cabbages, it is less crisp. Though it is mostly used along with other vegetables in stews and recipes with broth, many don’t seem to realize that it’s also good when eaten on its own. Pak choi contains high levels of Vitamin A and about 50 mg of Vitamin C per 4 oz. serving.
Sometimes, I eat it along with a matchbox-sized chunk of grass-fed beef and a few spoonfuls of organic brown rice. Although rice is a staple food for Filipinos, it makes you fat, you know. Gasp! That’s why I enjoy eating Stir Fried Greens on the family table while everyone else is happily munching on fried chicken and/or pork chops and heaps of fragrant white rice. >< Do I feel the temptation to reach for a chicken wing? Hell yeah, sometimes… but my cause to eat healthier often wins. Ha! Besides, it TASTES GOOD.
So I did say it’s a quick recipe and everything kinda has to happen real FAST here so make sure all the ingredients are prepared and at your side.
2 big bundles (around 350g) of washed Pak Choi
Bragg Liquid Aminos All Purpose Seasoning or soy sace
Garlic, chopped (I use 1 bulb native/organic but you may add as many/less as you want)
6 tbsp vegetable oil (I prefer extra virgin olive oil or grapeseed oil) – this is a lot so opt for the healthier choice
A pinch of salt ( I use sea salt)
Heat the oil in a pan/ wok. Add the garlic, stir a bit, but DON’T wait ‘til it gets brown! Immediately add the Pak Choi and stir quickly and cook up until the leaves begin to wilt. Add a pinch of salt and shake some Bragg Liquid Aminos for flavor, as desired. Remove from heat and serve while hot. Good for 1 (if it’s all you’re gonna eat) or for sharing (if eaten with rice and/or something else ^^ ) Sometimes I add less than a teaspoon of muscovado sugar while cooking when I want the “sauce” to taste sweeter. I feel silly coz everyone might already know how to cook this, it’s so simple, but whatever, just in case… ^^
*350g of pak choi – referring to estimated amount of prepared leaves w/ already trimmed stalks
PS if you’re Pinoy, you know this gulay; cousin lang sha ng pechay 😉 actually you may substitute pechay.
As promised in my previous post, I shall be providing you with pictures of the ingredients in my green juice recipe. Previous post and green juice recipe here I just don’t want anybody eating or drinking any toxic plants and dropping dead for making an effort to be healthy. My crazy, barbaric semi-herbivore of a bf eats leaves straight from a tree –gross, I know — why I ever hooked up with him is beyond me, lol. (Nice ass. Oh, ding! ding! ding!) But seriously, safety first, guys! Do a little research on your herbs before dropping them in your juicer or blender. I already told you that there are plenty of different types of horsetail and this is the one that I use for my green juice (sorry about the pics, they’re taken from boyfie’s rather unkempt but very beneficial backyard)
the Other ingredients for the green juice:
I told you that we had two unknown leaves in the recipe and that I’ll get back to you on their names but for the life of me, I couldn’t remember! >< We're sure that it's edible and even confirmed it with the owner of our fave vegetarian restaurant. If any of you knows the name these leaves, be a neighbor and share the info. ^^
*guys read my recipe on my other post;remember to put in lemon/lime to remove the bitterness. or maybe add fruits. also, i use coconut water, as stated in my previous post ^^
Pako = a type of edible wild fern that thrives on the sides of rivers and streams. This baby has edible ferns, turnips, cucumbers, tomatoes, onions and tofu. The best part is this awesome mango vinaigrette dressing! This pic was taken @ our fave vegetarian restaurant in Naga City. I loved the dressing so much that we learned how to make our own. It’s easy, cost-effective and addictive –in a good way. ^^ At home, I like mixing and matching this mango vinaigrette with different types of fruits. I personally prefer using it on a bed of fresh organic lettuce with slices of apples, mangoes and pineapples. Mangoes are like my favorite fruit ever!
mango vinaigrette recipe:
1 part apple cider vinegar—I use Bragg’s
3 parts olive oil
a pinch of salt
less than a pinch of fine black pepper
2 ripe mangoes
raw wild natural honey to sweeten — just adjust the sweetness according to your preference
mix all of this stuff in a blender. that’s it. seriously. 🙂
p.s. keep the dressing refrigerated. ^^ idk about the shelf life cos i consume jars and jars of this thing but it’ll be fine for an entire week.when it separates, i just mix it again w/ the blender. also, you may use grapeseed oil as a substitute if you don’t like the taste of olive oil. i prefer grapeseed oil coz it has a more subtle taste hence, it doesn’t tend to overpower my precious mangoes ^^