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
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