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Bitter gourd this juice and more

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As quoted from Cory Quirino: about ampalaya (bitter gourd) 1. can be used for juice to reduce weight and better cell nutrition 2. the recipe for the juice. mix 1/2 of peeled ampalaya, cucumber, green bell pepper, red apple; 3 stalks celery, 1 piece garlic. Blend with 1/2 glass of water. Drink on an empty stomach 2-3 times daily. To sweeten the juice, mix it with buko juice. 3. amplaya in cooking to neutralize the bitter taste, mix sliced veggie in rock salt, rub and then shake off. Then toss into your salad bowl; or leave it in the freezer for 15 minutes until it smells better 4. as body scrub shred 1/2 cup of the veggie, place in blender, mix with 1 tablespoon of virgin coconut oil. Rub all over body, except the face. Rinse immediately. It's a good skin softener and blemish remover. Mapait pero maganda para sa katawan. Cheers!

Oh capsicin my capsicin

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"Perhaps the single most wonderful and most beneficial herb in the entire herbal kingdom is Capsicum, or Cayenne Red Pepper. Many herbalists have said that if they could have only one herb to work with, they would choose Capsicum. Cayenne is a pepper well known for its benefits to the circulatory system. It aids the body to balance pressure levels and resist abnormal bleeding. Cayenne is also used as an overall digestive aid: It stimulates the production of gastric juices, improves metabolism, and even helps relieve gas. It appears to have a beneficial effect on blood fats as well. This plant assists in the body's utilization of other herbs, when used in an herbal combination. When applied topically, it helps relieve minor discomfort. According to a 1987 study published in the Journal of Bioscience, rats fed a diet high in cayenne experienced a significant reduction in blood triglycerides and low density lipoproteins (LDL), or "bad" cholesterol. Capsicin, a com

And I love me spinach (water)

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Pork, kangkong, rice. "Water spinach or kangkong (Ipomoea aquatica), also known as kangkong, water glorybind, water spinach, water convolvulus, and swamp cabbage, is an important green leaf vegetable in Southeast Asia, Taiwan, Ceylon, and Malaysia. Known to have originated in India but is now widely grown throughout the tropics. Water spinach can become an undesirable weed. There are two major forms (cultivars) that are cultivated in two ways, either upland (dry) or swamp (wet). Ching Quat, an upland variety, has narrow leaves, while Pak Quat, a swamp variety, has arrowhead-shaped leaves. The plants produce a trailing hollow vine that is adapted to floating in aquatic environments. The leaves are light green and look somewhat like sweet potato leaves. The upland types are started from seed or cuttings and are grown on trellises. Plants are often grown in nursery beds for transplanting later to the garden. Taking cuttings from plants in the nursery beds is the usual method. Harvest

pork sinigang - not a recipe

For lunch and dinner I shall cook sinigang. I got 1/2 kilo of pork and 2 bunches of kangkong. I still have tomatoes and onions, ginger and sinigang mix. If at all possible, best pang-asim are real tamarind fruits. But heck! This is the fast food generation. After boiling I remove all the accumulated scum of the meat, including the skin and some of its fat. I prefer to slice my pork at home after it's boiled. This is just my style, no particular reason really. It's almost always adobo cut for most of my pork dishes. What I also do is put in the veggies just before eating. That way they stay crisp. If lunch is served at 1:00, the veggies will join the pre-prepared pork dish at 12:55. Sinigang -the easiest ulam to prepare. Sarap! Cheers!

Eeny meeny miney spring rolls

We had some leftover wine rose ' just lying around waiting to be dropped into the trash but I decided to open the bottle. I could smell that it can still be useful. what's left remains usable. Cooking for my son who worked the graveyard shift pose an enormous challenge because temporarily, there isn't much to spend for food. Sigh! My strategy is to use what's available in the ref. Today, I have some 125 gms of ground pork, 2 pcs of carrots, ginger, garlic and onions . I added just enough: ground black pepper, muscovado sugar, salt and yes my leftover wine. There's also some 20 pcs of springroll wrappers. I just sauteed the pork with the wine, added everything until its cooked, and then seasoned. I allowed the mixture to cool then went on to wrap in small portions. The mixture yielded 15 pcs of springrolls. So guess what? Another invention from the cookingnewbie - the ibanag cook... Cheers

rose' is still rose' no matter wine you say

Produced by California based Ernest and Julio Gallo, wine rose is refreshing and sweet and easy to drink. Perhaps a great add-on to spring roll mixture. Cheers!

Alkaline anyone?

To decrease body acidity eat more alkaline food. apple cider vinegar bee pollen lecithin granules probiotic cultures green juices vegetable juices fresh fruit juices unpasteurized organic milk mineral water green tea herbal tea dandelion tea ginseng tea brown rice honey maple syrup molasses fresh coconut Include these in your eats. Cheers!