Budhi in Tagalog means Conscience.
And anyone
in between, we
are 
all 
jesters. 
-bloomwildbudhi
(Shout out Epiphany Kits Beach Conversations with playwright/actor Briana Brown)
Photo reflection: heArt shaped homemade organic Almond milk on the bottle - showed up on the bottle as soon as I placed it down. Signs of love all around. 

Mango morning with Shakespeare - "Love looks not with the eyes, but with the mind; And therefore is winged Cupid painted blind. Nor hath Love's mind of any judgment taste; Wings, and no eyes, figure unheedy haste: And therefore is Love said to be a child, Because in choice he is so oft beguiled (A Midsummer Night's Dream).

Creative meal with organic brown rice and quinoa cooked in coconut milk, then sautéed crimini mushrooms, local beef from the farmer's market, organic yellow peppers, ginger, garlic, tumeric, dried kelp then added drops of Bragg's soy sauce and Sriracha topped with cilantro.

Mango Salad - with yellow mango, zucchini, red onion, carrots, celery, on a bed of brown rice vermicelli topped with maple glazed salmon, kelp and cilantro and dressed in wildflower honey, Sriracha and Bragg's soy sauce. 

Heal and create with free range/organic poached eggs, local farmed potatoes, onions, mushrooms, kelp, garlic, herbed goat cheese, cayenne pepper and turmeric.

Mango salad on a bed of brown rice vermicelli topped with yellow mangoes, zucchini, red onion, carrots, celery, cilantro and dressed in wildflower honey, Bragg's soy sauce, Sriracha and lemon sauce. - "This native cuisine is also subject to the flavoring provided by sauces like patis and bagoong, and the sawsawan, because this is where the communal creation of food started, in the agricultural lifestyle of the tribal communities of the pre-Hispanic Filipino. In this cuisine are expressed the flavors of the native tongue and taste. It is to this standard that the foreign foods are compared, and to which they are adjusted in budget, taste and economic level. This is quite naturally the cuisine in the heartland of the Filipino, the one he longs for when he is away, the one he finds comforting. It is part of his ethos" - Doreen Gamboa Fernandez "Culture Ingested: Notes on the Indigenization of Philippine Food.

Sunny.Side.Up - with free range organic egg, brown rice/quinoa sinangag with garlic, yellow pepper, eggplant, mushroom, coconut milk, Sriracha, Bragg's soy sauce and cilantro. 

Coconut muffin with 1 cup coconut flour, 1/2 cup of organic extra virgin coconut oil, 4 free range/organic eggs or 4 tablespoons chia seeds, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/4 cup wildflower honey, 1/4 cup water. Bake 350 - 15/20 min. Topped with toasted almond.

Avocado love and local farmer's market beef, potatoes, mushrooms, zucchini, eggplant, garlic, onions, turmeric, Bragg's soy sauce, lemon and Nonna Pia's rosemary balsamic reduction, sautéed in organic extra virgin coconut oil and topped with cilantro.

Champorado with organic brown rice and quinoa, cacao powder, cane sugar, goji berries, hemp hearts and topped with more goji berries.

Hearty salad with local farmer's market ingredients - organic lettuce, tomatoes, potatoes, free range eggs, dressed in extra virgin olive oil, lemon and Nonna Pia's rosemary balsamic reduction and hemp hearts sprinkled all over!

Veg pasta with organic garlic, onion, kale, eggplant, tomatoes, extra virgin olive oil, Nonna Pia's rosemary balsamic reduction and topped with hemp hearts, salt and pepper.

Samosa inspired - with local farmer's market potatoes, turmeric, salt, pepper, garlic, onions, kale, swiss chard and wrapped in rice paper topped with hemp hearts - baked for a few minutes - sauce with organic peanut butter, lemon, soy sauce, water and red pepper flakes.

Green Smoothie with amethyst elixir water, yellow mangoes, bananas, ice and swiss chard.

Homemade Organic Almond milk - with 3 cups of raw almonds - soaked in water for 2 days, rinse and strain and 1 cup at a time in Magic Bullet - 1cup add 2cups of water for 2 minutes - use a strainer and behold for your homemade goodness - repeat this twice and you'll have a bottle filled with Almond milk.

Simple morning breakfast with locally farmed free range/organic eggs - sunny.side.up and organic potatoes pan fried in organic extra virgin coconut oil, avocado topped with cilantro and tomatoes seasoned with salt and pepper.

♥ The night has a thousand eyes, 
And the day but one;
Yet the light of the bright world dies
With the dying sun.
The mind has a thousand eyes,
And the heart but one;
Yet the light of a whole life dies
When love is gone.
by Francis William Bourdillon
♥ Wake up and feed your heart with love and share the love you received.

Bitter Melon highlight from Nina - with stuffed masala (cumin seeds, onions, ginger, tumeric, salt, green chillies and lemon) On the side, organic brown rice, spinach and garlic sautéed in extra virgin coconut oil with a cup of split green peas and lentils. I love bitter melons! Thanks Lolas for sharing this vegetable to me when I was growing up.

Organic blueberries on sale now at Capers, water and lime with a red rose on the side.

Budol inspired dish - with local collard greens as a base and used as a wrap for organic brown rice on one side and organic potatoes, eggplants, garlic, onions, ginger, purple/green cabbage, carrots and local pork and apple sausage. One love to all the Filipino inspired events and people I've met and supported this weekend - Maraming Salamat Po and thank you for sharing your Love with me. 

Strawberry Sunday - local - with organic blueberries.

Pink peonies from the local farmer's market with sweet fruits delights - local strawberries, organic blueberries and jack fruit - lanka. Quench your thirst with organic lime, local cucumber and organic blueberries in your water.

Fruit salad Highlight by Tita Yayou - fruits, kaong-palm, nata de coco-coconut gel produced from coconut water by bacterial fermentation, pineapple, evaporated milk, cream and keso-cheese with organic strawberry on top. Organic cucumber, blueberry and lime water on the side. Cortez family-jam-time 

Morning Breakfast with Mom - made her Sinangag style brown rice with lots of garlic and drops of Bragg's soy sauce. Sunny side up free range/organic eggs with organic red and white cabbage topped with variety of olives and lime on the side - used Canadian carmelina seed oil from Alpha for cooking. 

Morning Breakfast for Mom - made her organic/free range scrambled eggs with garlic, spinach and herbed goat cheese in organic extra virgin coconut oil. On the side, maple glazed wild smoked salmon and toasted cheese bread in coconut oil and garlic with organic coffee - coconut oil and fireweed honey.

Sinigang inspired fish soup created by Mom and I - on a bed of organic brown rice/quinoa, topped with fish from farmer's market, lemon grass, organic tomatoes, ginger, lime, kale, kelp, cilantro and star fruit with organic mango juice.

Naanii Joan inspired breakfast - cure for the cold - lots of organic garlic sautéed in organic extra virgin coconut oil, topped with Tera bread, jalapeño havarti, organic mixed greens from the farmer's market and dijon mustard. On the side, organic/free range sunny side up, organic mixed greens and lime. Haaw'a Naanii Joan! 

Tacos inspired dinner - with organic swiss chard, topped with ground Mediterranean lamb from the farmer's market, organic green and red cabbage pan fried in organic extra virgin coconut oil. Organic lime, soft tacos and cilantro on the side

Fried rice inspired - with left overs - organic garlic in extra virgin coconut oil sautéed organic brown rice/quinoa, drops of Bragg's soy sauce and Sriracha, organic ground Mediterranean lamb, free range scrambled eggs, organic white and red cabbage and spinach. On the side, warm water with organic ginger.

Noodle dish to heal and restore heart and soul - brown rice vermicelli, topped with fish from the farmer's market, sautéed in organic extra virgin coconut oil with organic garlic, carrots, celery, yellow pepper, ginger, drops of Bragg's soy sauce and Sriracha. Sprinkled with cilantro and organic lemon. Organic ginger in water to quench your thirst.

Healing juice Thursday - with organic carrots, celery, apples and spinach. Topped with chia seeds and organic ginger.

Healing breakfast - with poached free range/organic egg, herbed goat cheese, swiss chard and Terra bread with a side of a heart shaped cayenne pepper and a dark organic coffee, a teaspoon of organic extra virgin coconut oil and wildflower honey.

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

Pancit style. Vermicelli - Rice noodles/sticks, Sauce - a touch of Bragg’s soy sauce, Sriracha, Nonna Pia’s Rosemary balsamic reduction, in the bed of organic spinach with free-range eggs and topped with herbed goat cheese and Mango for dessert.  Time: 10 minutes to create.

Wellness.heArt.Inspired: Spinach, greens, brown rice mochi-croutons, eggs, coconut oil toasted pumpkin seeds, dressed in an organic extra virgin olive oil and rosemary balsamic reduction and with a side of olive oil seaweed. A plate. Mangan Tayon. Kain na. Let's eat :)

Rice Paper.
Greens: Spinach
Scrambled eggs in extra virgin coconut oil
Aged Cheddar cheese
Organic Salsa
Rosemary balsamic reduction
Cayenne pepper for spice.
Time: 8 minutes to create 

Rice Paper.
Greens: Spinach
Toasted Olive Oil Seaweed
Mangoes
Farmer's Market Free Range Chicken Breast
Sauce: Blueberry Honey and Sriracha 
Time: 12 minutes to create