Feed the Soul

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.