As my quest continues, I am so thankful for the Farmers who continually share their love and passion for their produce. For the past two years living in Vancouver, I've been supporting and getting most of the produce I create and eat everyday at our local Farmer's market. I remember my family bringing me to different places and kinds of Farmer's market. Growing up in the Philippines, my grandmother, mom and my cousin Sharon will bring us to the fish, vegetable and clothing farmer's market. I remember watching them and their conversations, their banter and their bargaining skills. They let me carry the loads of organic vegetables, fish, meat and fruits to bring home and cook together and ride the tricycle going home. They will let me clean the fish, boil the rice and cook the vegetables. I dedicate these photos to my family who taught me the meaning of organic, family and community.
Homemade granola by Rosemary with Organic vanilla yogurt and a side of Organic black coffee.
It's Raining Friday - Back in the kitchen for some good food, art and love with 100% Grass finished beef short ribs from Empire Valley Premium. Seared in extra virgin coconut oil with salt and pepper and finished it off in the oven. A side of organic brown rice, veggies - garlic, onions, yellow pepper, baby kale, eggplant, cherry tomatoes sautéed in extra virgin coconut oil and drizzled a little bit of tahini. It's Raining Friday.
Mango Morning with organic black coffee and a teaspoon of blueberry honey - I love yellow mangoes.
Bistek inspired with 100% Grass fed from Empire Valley Premium - (short ribs remix left over) beef warmed up in a pan with organic extra virgin coconut oil, onions and Bragg's soy sauce. On the side, brown rice and salad - baby kale, garlic sprouts and cherry tomatoes.
Kare-Kare inspired - locally farmed beef from Empire Valley Premium, organic garlic, onions, ginger, locally farmed baby kale, eggplant and yellow peppers. Pour organic coconut milk and mix with crunchy peanut butter (using this can be a substitute for alamang) On the side organic brown rice and locally farmed cherry tomatoes and garlic sprouts. One Love
Stuffed peppers with ingredients from the Farmer's market - red and yellow pepper with organic brown rice, ground pork and apple sautéed in organic extra virgin coconut oil, garlic, onions, ginger and spinach. On the side, variety of olives and peppermint tea.
Leftovers for Lunch - produce from the Farmer's market. Cheese Jalapeño from Pure Bread with organic extra virgin olive oil, drizzled with Nonna Pia's Rosemary balsamic reduction then toasted a little bit in the pan, while warming up orange pepper and the rest of the ground pork and apple with spinach, garlic, onions and ginger. Peppermint tea on the side. One Love.
I began this journey of cooking Filipino inspired dishes, food art and sharing my love for food blog via Facebook a week before Mother's Day - to say Thank you and I love you Mom for teaching me how to cook Filipino dishes. These dishes I create everyday are inspired by my childhood in the Philippines and Canada, family and friends near and far who love being in the kitchen, chefs from all the restaurants I worked over the years and my love for watching shows and blogs about food. Also, these dishes are inspired by the curiosity of my parents about what I eat everyday. In my family, talking about food is a soulful conversation. It's like "How are you doing, Rose?"
In general, my parents are healthy eaters. But whenever I visit them, and notice a product that they still use that's not so good for them anymore; I make a list of products that are better for their health and wellness. So instead of giving them lists, I began this Food.Photo.Journal ♥ My quest is this: Everyday I will cook a meal, capture it on my Iphone 4s and enjoy the time of eating. Happily enjoying the simple joys of life. I dedicate these photos to family and friends near and far.
Remix Monday - leftovers for breakfast/brunch. Free range eggs with a side of organic brown rice/quinoa, topped with leftovers from yesterday's meal - okra, green beans, onions, garlic, mushrooms with a side of dark coffee and "anting-anting agate stones from Haida Gwaii" Haaw'a Naanii Joan and green tsinelas from my Lola Antonia.
Breakfast journey continues ♥ Sinangag style with brown rice/quinoa, garlic, onion and with sides of organic cherry tomatoes and pan fried eggplant in extra virgin coconut oil then topped with a free range egg. Dark coffee on the side, agates and green tsinelas representing inspirational grandmothers - Naanii Joan and Lola Antonia.
Brunch-ing inspired kinda style with buckwheat pancake, mustard sprouts, ground chorizo style sautéed with garlic, onions and cherry tomatoes in extra virgin coconut oil. On the side is a herbed salad topped with mustard sprouts and a cherry tomato. Check out The Farmer's Market every Sunday.
Comfort food kinda day - For Carl ♥ soba spelt/buckwheat noodles with locally farmed chorizo sausage, organic cherry tomatoes, eggplant, garlic and onions. Topped with mustard sprouts, olives, and drizzled with organic extra virgin olive oil.
Yammy vegetarian day - topped with Dijon mustard, cherry tomatoes, mustard sprouts, watercress, parsley and pumpkin seeds sautéed in organic extra virgin coconut oil. More yams and olives on the side.
Adobo for brunch - Free range chicken from farmer's market, pan fried in organic extra virgin coconut oil with lots of garlic and finished it off with Bragg's soy sauce, Nonna Pia's Rosemary balsamic reduction and cayenne pepper for heat. Parsley, lemon and brown rice on the side.
Treats I brought from Home for our Yoga and Ayurveda workshop creative collaboration: nuts n' dried mangoes n' avocados with all the beautiful Island things that's grounding: Kubing instrument, Pamaypay, Haida Gwaii shells and a teak mirror. Thank you for coming to our first collaboration ♥
♥ Strawberry Rhubarb Jam - with locally farmed rhubarb, organic strawberries, cane sugar and water with a side of Silvana (from Goldilocks bakery) - a Filipino dessert, frozen cookie made from a layer of buttercream sandwiched between 2 cashew-meringue wafers coated with cookie crumbs.
I began this Filipino.inspired.dishes quest this past week, to share my Love.Letter.Photos with my Mom. Living far away from home is always a bitter and sweet experience. So, I began to express myself through the mindfulness ritual of food. Here's my Mother's Day food series. I love you Mom and big love to all the moms, aunts/titas, grandmothers/lolas/naaniis out there. We love you and thank you for always teaching us these important lessons of cooking food to heal, share, and love.
Giniling na Turkey with Okra and Green beans pan fried in organic extra virgin coconut oil. Add a little bit of Bragg's soy sauce and tumeric while sautéing. Brown rice on the side and dark coffee.
Sinangag style inspired with organic brown rice, scrambled eggs, green/purple cabbage, with drops of Bragg's soy sauce and a pinch of tumeric topped with cherry tomatoes and sautéed in extra virgin coconut oil. Lilacs and organic dark coffee with local blueberry honey and beeswax tea light.
Pancit Canton inspired with Soba spelt/buckwheat noodles, green beans, red/green cabbage, local ground turkey, organic garlic, onions, cherry tomatoes sautéed in extra virgin organic coconut oil with a pinch of tumeric, drops of Bragg's soy sauce, Sriracha and Nonna Pia's rosemary balsamic reduction.
Tortang Giniling with local ground turkey, eggs, cherry tomatoes, garlic, onions, green beans with a pinch of tumeric, drops of Bragg's soy sauce, and pan fried in extra virgin coconut oil. Organic dark coffee on the side with half a teaspoon of that coconut oil and local blueberry honey
Dinengdeng inspired with okra, green beans, garlic, onion, mushrooms and topped with galunggong fish sautéed in extra virgin coconut oil and drops of Bragg's soy sauce and a pinch of red pepper flakes. Brown rice/quinoa and cherry tomato salad with onions, parsley and drops of olive oil and Bragg's soy sauce. Eat with your hands or utensils on the side. I love you Mom and all the recipes you've shared with me. Big love to Lola for always sharing her Ilocano styles food with me.
Champorado inspired with organic cacao powder, brown rice and quinoa, a little bit of blueberry honey and vanilla yogurt, topped with blueberries, strawberry and red berry. Organic dark coffee on the side and "anting-anting agate stones from Haida Gwaii" from Naanii Joan. Big love to all the moms, aunts, grandmothers out there