Food

Who thought destemming raisins could be so satisfying? 🫐

Rhythm Food
Montalut Daily Rhythm

Annem (mother in Turkish) likes to give us clothbags full of homemade dried fruits and leaves. Once she gave us apples she harvested from her garden and dried over the fireplace–these lasted well over a year back home in Manila. @korayerimez says keeping them in breathable bags lets them last longer.

Today I took out the raisin bag and went about removing dried stems. There’s something about getting busy with our #hands, touching something that has passed through other hands as well. It’s calming and grounding, like I’m shaking hands with old #wisdom. Tradition. Storebought #raisins never have these stems.

On White Day Sunday, do something traditional, artisanal, handmade. Get rooted and touch something that’s been passed on to you with love and tenderness.🤍

Our first attempt at Mrs. Fields style cookies!

Rhythm Food

Fudgy, chocolatey cookies are not easy to find here so we did the next best thing–we made it ourselves.🍪 They ended up more like Chewy Chips Ahoy (still so yummm). Koray says brown sugar in Turkey is made with beet molasses, which give a weaker flavor, so we got creative and added grape molasses.🙃

Yellow Day is about creativity, and it comes even in everyday things like adapting a cookie recipe.💛

Just in case you want to DIY Chewy Chips Ahoy, here’s the recipe (we added 1/3 cup grape molasses).

Do you eat purslane (gulasiman)?

Food

Came across purslane aka gulasiman while watching a Turkish cooking vlog tonight, and Koray Erimez got so excited about it, saying it’s so yummy and that Anne (his mom) included some seeds in her latest care package from Turkey for us to plant here in the PH. I googled it and saw it’s considered a weed here! Anyone who uses this to cook? It’s supposedly a nutritional pack house, higher in omega 3 than fish!

https://foragedfoodie.blogspot.com/2015/11/purslane.html?m=1

Melons and summer harvest

Life in Nuvali Philippines Farming and Gardening Food Sustainable Living,

Such sweet melons from Robinson’s Supermarket Nuvali!

We did a quick stop last night to restock on fruits at home and were surprised to find the fruit pile almost emptied out, but for melons and papayas (even bananas were sold out). Seems everyone had fruit salads over the Holy Week. Was glad for it though– I tend to skip the melon corner on a regular day because I can\’t blend them in my green smoothies (melons are best eaten alone). This batch was so sweet and delicious, I finished the whole thing in one sitting! Wasn\’t able to take a pic of the uncut melon, but it was of the yellow skin variety. Still have two white cantaloupes waiting on the kitchen counter, along with other summer fruits:

I had to go back for the bananas and mangoes this afternoon, but am happy to share that the squash above is from our own garden. 🙂 The plant grew out of our compost pit last year, so we moved it to a nice sunny spot, and voila– three months after, we harvested our first homegrown kalabasa!

Here\’s another happy leafy green that sprouted from a fallen seed:

Very thankful for the fertile Nuvali soil.

🙂

Harvest time!

Farming and Gardening Food Sustainable Living,

GIANT Langka from our Tagaytay garden:

Don’t they just make you smile? 🙂

Harvested 3 huge ones just last week, and another one over the weekend.

When it came to cutting them open, didn\’t want to stain my fingers with the smell, so took a knife and fork and sliced away methodically.  Was surprisingly therapeutic, felt as if I was carving meat.

Also very happy to harvest so many bananas and papayas:

Great for breakfast smoothies.  They\’re all very delicious, and taste ever the sweetest because they\’re homegrown.

🙂

Will need to decide on what to plant in my Nuvali garden soon.  Space is small so need to plan properly.   Care to share what you\’ve planted in yours?

Curious to try raw food?

Food

Here are two upcoming raw food gatherings, great opportunities for you to meet, greet, and mingle with raw foodists and enthusiasts:

RAW EVENT#1:  FLOW:SurfYogaSamba Goes Raw
a surf yoga samba and raw food weekend retreat in La Union
August 27-29, 2011


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Here\’s the raw menu for the weekend. Just reading it makes me want to head over to La Union on Friday!

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From organizer Monica Manzano, herself a raw foodist:

We\’re going the extra mile for health conscious people! This special Flow retreat is complemented with delicious and healthy raw vegan gourmet foods catered by Bali-certified raw food chef, Asha Peri of Dahon Kusina to help nourish your unique journey to self-discovery.

Package Rate: 10,350 php

Inclusions:

  • 1 Vinyasa and 1 Yin Yoga session with Monica E. Manzano
  • 2 Surf lessons at the San Juan Surf School of Luke landrigan
  • 2 Samba lessons with Escola de Samba de Manila
  • Roundtrip transfers
  • 3D/2N aircon accommodation
  • Raw Food meals and snacks by Asha Peri
  • Tote bag with freebies from our sponsors: ParaKito, Mamo Yoga and travel, Yoga+ at the Fort, I Go Beyond Yoga, Strip Manila, Browhaus Manila, Moringana & Rudy Project Philippines

PLUS! Introduction to ACRO YOGA for all participants in a yoga fusion class with Yoga+ and Beyond Yoga 🙂

Online registration form: http://bit.ly/msQJgP
www.flowsurfyogasamba.mult​iply.com
www.twitter/surfyogasamba

 

RAW EVENT#2:  The Lighter Side of Raw: Chi & Qi Energy Foods 
Dahon Kusina\’s Raw Food Workshops in Pasig (Part 3 of 10)
September 3-4, 2011
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I\’ve written about Asha\’s raw advocacy many times, and if you\’re moving beyond \”just curious\”, joining an actual workshop is the best way to proceed.

Greetings from Dahon Kusina!
We\’re having our 3rd weekend workshop on September 3-4. Please call Yen at 9160391 to register. Feel free to pass on to those who you think may be interested in raw food preparation:)

Do you seek lightness of spirit?

Plant a seed in your heart now.
Love raw and live raw.

Asha Anahata Peri

My intro to Superfoods

Food

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Asha Peri was literally glowing with positive energy at last weekend\’s raw food workshop –her first since she got back from a life transforming trip to Bali, and undoubtedly her best workshop so far.

First up were superfoods: spirulina, hemp seeds, chia seeds, cacao, goji berries, maca, bee pollen.  I love the idea of naturally-occurring superheroes in the plant world. These come up without fail in any conversation about natural health, but this was the first time I approached raw recipes from the mindset of having a superfood as the primary ingredient (imagine a super champorado!).

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She gave us a recipe for a super yumm superfood drink (lasang peppermint candy canes!)–apart from the green smoothie, it is the best no-hassle way to get all the nutrients in your body everyday.

I remember my first time in a raw kitchen back in 2004. Visited a self-taught raw chef in Madrid and saw jars and jars of spices and seeds of all sorts– it felt like I was in a sorcerer\’s lab full of magic potions! Sharing pics of some of Asha\’s magic potions:

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(Clockwise from upper left) Extra Virgin olive oil, tamari, nutritional yeast, psyllium husk, miso, himalayan salt, coconut oil, apple cider vinegar.

Below: spices spices spices!

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Another point that Asha raised was the importance of focusing on low glycemic index foods even if we\’re eating raw already.  It didn\’t occur to me that we have to regulate even healthy foods, especially those high in sugar, such as bananas (boo, I love bananas!).  Honey is the most obvious alternative to sugar for me, but here are others:

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Visit The Lighter Side of Raw album to find out more about what we learned last weekend.

Fresh from 5 weeks of a raw chef certification course in Bali, Asha Peri is holding a series of raw weekend workshops that are not to be missed!

After a month-long transformative rest from my Bali trip, I am now ready to share my new knowledge and experience through a series of 10 weekend workshops called THE LIGHTER SIDE OF RAW starting July 16-17. There\’s so much to share (and still learn) about raw food and conscious eating and this series is meant to wake you up to your own possibilities as a being of pure light through the food that you eat and the consciousness that you bring into your raw preparations, which you can also share with your family and friends.

 

A light-filled life to all,
Asha

Up next on July 30-31 is a raw response to the SAD (Standard Amercian Diet), with talks on what one should eat based on his Dosha Constitution.

For more information, visit Dahon Kusina on facebook or contact Asha Peri via leaf.kitchen@yahoo.com or 916-0391 / 0917-8611212.

More raw food workshops!

Food

Asha Peri the raw food fairy is back from her Bali certification course–and she\’s ready to share her new insights and recipes!

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I\’ve attended at least two raw food workshops by Asha, on top of the raw dinners and many visits to Bahay Kalipay in Palawan, and highly recommend them to anyone with even an inkling for a healthy shift.

Raw for GO, GROW, and GLOW! Yay.

have you ever seen a fresh sunflower head?

Farming and Gardening Food Sustainable Living

Was so amazed by this, had to buy it to show friends and family!
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Gigantic sunflower head from Melendres farm, P500

So pretty, I just wanted to keep it on the table as a conversation piece. Even my titos and titas were gushing over it.

Seeds are ready to be eaten–They\’re blander than packaged raw sunflower seeds, and softer too. They supposedly keep for 6 months.

My dad took some seeds to try to plant– don\’t even know if that\’s the way to grow them, but wow, would be great to have these giant sunflowers (imagine how big the petals would be!) greeting you every morning… 🙂