Living E-book

Thursday, November 9, 2017

Fennel Pomegranate Pinenuts Salad: No Sweetener No Oil Dressing

Fennel Pomegranate Pinenuts Salad

Salad Ingredients

3/4 c fennel sliced
1 small avocado sliced
1 small persimmon sliced
1/4 c cucumber sliced
1/4 c pomegranate

No Sweetener Dressing

1 1/2 T mandarin juice
(from 1 small mandarin)
juice of 1 small lime
2 T rice vinegar
2 T pounded pinenuits
salt as required


Part 1Make the Pine nut Dressing

Pound the pine nuts in the mortar and pestle
Add the rest of the dressing ingredients
Set aside

Part 2
Putting The Salad Together

Combine the salad ingredients in a bowl

Make pine nut dressing 
(Procedure Part 1)
Mix salad with the pine nut dressing

The Salad Story

Putting the Salad Together Outdoors
Salad without Sweetener in the Dressing

Eating the Salad with Pork Adobo and Rice

Wednesday, August 24, 2016



Friday, March 18, 2016

Dairy Drink

2 tsp raw cacao powder
(substitute chocolate or carob powder if needed) 
2 tsp Roma Vegetarian grain drink
(or 1/2 t coffee)
1 and 1/2 c milk
1/2 c water
1 small scoop of frozen Greek vanilla yogurt
sweetener to taste

Put the water and milk in a mug or a big cup
Heat to the desired temperature 
(not too hot)
Add the cacao powder and grain drink
mix with a small whisk
Add 1 scoop of frozen yogurt

Choices (ground coffee in the middle)

Frozen Greek Vanilla Yogurt

Friday, December 18, 2015

Bitter Melon Saute and Cassava Balls

Bitter Melon Saute and Cassava Balls

Cassava is often cooked as a sweet in the Philippines. I am using it here as a side dish for our bitter melon meal. 

The bitter melon saute is called 'ginisang ampalaya' in Tagalog. Translated in English, it is called 'saluted bitter melon'. It is usually made with just bitter melon, meat, garlic, onions, and eggs. 

I added more vegetables in this native dish for added nutrition and eliminated the need to serve a separate cassava dessert afterwards. This also eliminates the need for me to cook rice to eat with the bitter melon saute. 

1. Make the Cassava 

1 pack of frozen cassava
1 1/2 - 2 c water
2 T coconut cream powder
1 T 100% pure cane syrup 
(or any sweetener you prefer)

Mix and cook in a pot on top of the stove.
Stir often to prevent it from sticking to the bottom of the pan until cooked.
Pour in a dish.
When cool (put in the refrigerator to cool), scoop with a small ice cream scoop.

2. Make the Bitter Melon Saute
1& 1/2  c spinach
1/4 c carrots cut in small cubes
1/2 c water
1 bitter melon deseeded and sliced
2 cloves garlic minced
1 t powdered onion
1/2 c slow cooked 'pastured' pork 
(or any meat you prefer) 
2 bacons chopped
3 T oil
2 'free-range' eggs beaten plus 2 T water
1 roma tomato sliced 
(1/4 c)
salt to taste

Boil carrots with 1/2 c water until water has evaporated.
Add the oil.
Add the bitter melon.
Add the rest of the ingredients
Saute until cooked.
Serve with the cassava balls.




Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit with Coffee Herbs de Provence, Rice Balls & Bitter Melon Pickle

Green Jackfruit is usually cooked in coconut milk in the Philippines, but this time I am going to let it embrace some foreign spices - Coffee with Herbs de Provence

1. Make the Glutinous Rice Balls
1/4 c glutinous rice
1 c water
1 pandan leaf
Microwave for 12 min. then set aside.

2. Make the Bitter Melon Pickle
1/4 c bitter melon thinly sliced
1 t agave nectar or 100% pure cane syrup
1/8 c rice wine vinegar
salt to taste
Mix and place in the refrigerator until main meal is ready.

3. Make the Sauce
3/4 c water
1/8 c soy sauce
1/8 c ketchup 
1/2 tsp agave nectar
2 T pine nuts
Mix liquid ingredients then add pine nuts

4. Make the Green Jackfruit Meal
1 can green jackfruit in brine drained and sliced thinly 
1 c minced 'pastured' pork
1/2 c water
5 cloves garlic minced
1 T ginger minced
1 T pine nuts
1 t coffee with herbs de Provence
3T olive oil
chopped dried cranberries

Boil the pork in water until water evaporates a bit
Add the rest of the ingredients
Add sauce (3)
Cover and let simmer in low heat for 10 min. or so
When done, top with chopped dried cranberries
Serve with the glutinous rice balls and bitter melon pickles
Sliced Persimmon for dessert

Pinaltok: Coconut Milk Rice Balls And Purple Yam Dessert

Pinaltok : Coconut Milk and Glutinous Rice Balls Dessert

This is a twist on a dessert I grew up with

1. Make the Rice Balls
1/2 c powdered glutinous rice 
2 T purple yam powder
1/4 c water + 2 T (or add according to your preference)
Mix and form into small 3/4 in. balls

2. Make the Thickener
2 T of glutinous rice flour
1 T of purple yam powder
1/4 c water
Mix together

3. Make the Coconut Sauce
1 can coconut milk
2 c water
1 pandan tied into a knot 
1/2 can young coconut meat cut into strips 
(or fresh young coconut strips)
1 pandan leaf


Boil the coconut milk, water and pandan leaf (tied in a knot)
Add the glutinous rice balls
Cook until it rises on top
Add the young coconut strips
Add 3 T 100% pure cane syrup 
(or sweetener you prefer)
Serve warm 

Friday, August 7, 2015

Fruit Salad with Pinenut Cream

Fruit Salad and Cake Video Served in My Cooking Class with Some Other Food
Click on the Link


Strawberries sliced
nectarines, sliced
golden berries

Raw Fruit Salad Cream:

1 and 1/2 c cashews
1/4 c  Texas honey
1/2 c water
juice of 1 orange
1/2 c pine nuts

Blend all fruit salad cream ingredients
Pour on the fruits

Tip: you can change the fruits. The cream is versatile