Okay…. I have to say, this dish was delicious!!!! A friend of mine made a lentil and kale dish over the weekend and it tasted like adobo! I’ve made kangkong before and adobo chickepeas but for some reason, this dish I put together reminded me of my childhood because of how hearty it was.
I’ll post my recipe later tonight! But just two words for you… coconut oil and rice wine vinegar!
If you haven’t tried Ilocano Empanadas then your definitely missing out! These particular empanadas are from the province of Vigan in the Ilocos Region of the Philippines. They are made with rice flour and Atchuete to give it that orange color and are usually filled with green papaya, mung beans, longaniza, and an egg then fried. To top off this piping hot fried goodness, they are eaten with either Ilocos vinegar or banana ketchup.
I’m so glad I got my empanada fix when I went back home in January. I’ve been craving for these empanadas since the last time I went home. Since the vendor makes the empanadas right in front of you, I asked her to make mine with just papaya and mung beans. It was delish!
Don’t worry, I’ve already thought about making this empanada. I just need to carve out some time out of my busy twinathon schedule to get creative in the kitchen! Coming soon!
I woke up today with a cough and a sore throat! It totally ruined my plans to go for my long run today. Decided to load up on some vitamin C and put four oranges in my green smoothie this morning. I have to say, it actually tasted like orange juice!!! YUM! For this smoothie, I used four oranges, a banana, a handful of strawberries, a handful of carrots, a green apple, spinach, flax seed and water.
You didn’t think I was actually going back to the Philippines without making a green smoothie there did you????
When I went back home to the Philippines a few weeks ago, I was already thinking about what kind of green smoothies I could make using vegetables that were growing straight from my family’s backyard and fruits from the local palanky. I knew for sure we had a bunch of Malunggay trees in the backyard so I was already thinking about different smoothie concoctions during the 14+hour plane ride.
So here’s one of my FAVORITES smoothies that I made back home. Mango and Malunggay made with fresh buko shreds and buko water.
Today I had me a delicious and refreshing mango smoothie. Instead of
using water, I used coconut water instead. This was my first time using coconut water and it wasn’t as sweet as I expected, which was actually a good thing. I don’t have much of a sweet tooth and I’m not into sweet green smoothies. This was perfect.
Ingredients:
Kale
Spinach
Banana
Mango
Celery
Carrots
Flax seed
Chia seeds
Coconut Water
I finally bought myself a food dehydrator and can’t wait to start using it!!! I’ve been wanting one for a while now but haven’t gotten around to purchasing one since I’ve been adjusting to this new motherhood role. I finally feel like I have this twin thing down and have had time to get back into the kitchen to cook up some vegan goodness.
Before I found out I was preggos, I’ve been interested in incorporating more raw foods into my diet. I bought tons of raw cookbooks and have been researching on the health benefits of eating raw. Although, many of the recipes called for a food dehydrator, which in turn, take a lot of time to prepare. I definitely didn’t have the energy and time while I was preggos to go raw because…well, I was just too exhausted. I also had the worst case of morning sickness and the thought of certain foods made me nauseous.
So here I am now. 2013 and my very own food dehydrator. Time to start cranking out new raw recipes for the year with my new toy!! Yay!
First green smoothie for 2013!! Cheers!
– Stuffed chickpea portobello mushrooms
Lemon Fennel and butternut squash soup
– Shiitake mushroom and caper cous cous with almonds and diced tomatoes
– Roasted eggplant spread
– Garlic cheese biscuits
Vegan Ilokana 