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.
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.
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