Mangocado Salad

Mangocado Salad

A fusion of sweetness and creaminess with a hint of lime, salt, and basil. The recipe from which I draw inspiration describes it in one word, “sensuous.” This, on the other hand, breaks into that dreamy sensation as the crunchiness from the seeds brings in a wholesome feel. Quick and easy to prepare, it can serve as a light breakfast or an appetizer.

Gently mix the following in a bowl:

1 medium-sized mango, sliced into cubes
1/2 small-sized avocado, sliced into cubes
1 Tbsp freshly squeezed lime juice
Sea salt to taste
1/2 tsp black sesame seeds
1 tsp sunflower seeds
1/2 tsp dried basil leaves



Asian Coleslaw

Asian Coleslaw

Coleslaw originated from the Dutch word “koolsla,” which translates to cabbage (kool) salad (sla). This recipe uses typical Asian flavorings—ginger, garlic, sesame—for its dressing and is vegetarian- and vegan-friendly.

Mix the following in a bowl.
small-sized red and green cabbage, thinly sliced or shreded
medium-sized carrots, grated
small-sized bellpepper, diced
a handful of dates, diced or raisins (optional)

Blend the following then pour into the bowl of vegetables. Mix.
1/4 cup raw almonds
1/4 cup almond milk
1/4 cup water
2 Tbsp sesame seeds
1/2 inch ginger, peeled
1 small clove garlic
1/2 tsp sea salt
3 dates
3 Tbsp extra virgin olive oil

4 to 5.


Summeric Salad

Summeric Salad

The salad comprises of chopped iceberg and romaine lettuce, grated carrots, chopped cucumber, diced red bellpepper, roasted and coarsely chopped walnuts, and raisins (optional).

For the dressing, blend the following ingredients. To make it thicker and creamier, add more avocado.

1 Tbsp ground turmeric
1/4 cup avocado
1/4 cup freshly squeezed lemon juice
1/2 tsp lemon zest
4 Tbsp extra virgin olive oil
2 Tbsp raw honey
1 clove garlic, peeled
sea salt to taste

Serving size is around 4 – 5 pax.

This is healthy and flavorful. Offhand, turmeric is anti-inflammatory, garlic and honey are anti-bacterial, avocado is of good fats, and lemon is a source of Vitamin C and makes the mixture alkaline. It combines several taste palates—sweet, salty and sour—with a nice herby and tangy taste from the turmeric. All the flavors provide contrast without overpowering the other and it's reminiscent of a milder and sweeter mustard dressing.

The dressing is an adaptation from My Mom has coined the name Summeric Salad.


Tomatofied Pechay with Walnuts

Tomatofied Pechay with Walnuts

Tomatofied Pechay with Walnuts (in Tagalog, Ginisang Pechay na may Walnuts) is a simple and common dish at home that I’ve veganized. I substitute small shrimps or pork cutlets with walnuts. The walnuts break the leafy-veggie taste and taste sweet against the sourish tomatoes. Instead of sauteing in oil, I cook everything in a small amount of water replenishing as needed to keep it from burning. Then oil is drizzled after removing it from fire.

water as needed
4 cloves of garlic, minced
1 medium-sized garlic, chopped
2 medium-sized tomatoes, chopped
salt to taste
3 bundles of pechay, chopped; separate stems from leaves
a handful of walnuts, roughly chopped
3 to 4 Tbsp of flax seed oil (or extra virgin olive oil)

1. Cook the garlic and onion in little water.
2. Add the tomatoes and salt.
3. Put in the pechay stems first then after a minute or so, add the pechay leaves.
4. When the pechay is almost cooked, add the walnuts.
5. Remove from the fire and drizzle the flax seed oil.


Spunky Grape-Lime Juice

Spunky Grape-Lime Juice

Dark grapes, a quarter of a lime, chia seeds, and a dash of cayenne pepper.

Since I was in a hurry and had no time to peel the grapes, I soaked them in water with salt for 15 minutes, then washed them again with water only. Also before juicing, the chia seeds were soaked in a bit of water for about the same duration as the grapes. You’ll know they are ready when the seeds appear to ooze its jelly-like substance, which becomes its covering.

Only the grapes go through the juicer. After juicing, lime is squeezed into and the chia seeds and cayenne pepper are incorporated. Chia is added for energy and cayenne for a little kick. This concoction is highly recommended as a morning drink. (^___^)


Pechayote Salad with Garlic Honey Dressing

Pechayote Salad with Garlic Honey Dressing

It’s quite taxing to prepare but the effort is well worth it. This is among our family’s favorites. (^___^)

2 bunch of pechay, chopped
1 medium-sized sayote, peeled and julienned
1 small red bell pepper, diced
1 white onion, diced
3 to 4 Tbsp sesame seeds, roasted and coarsely grounded
3 medium-sized tomatoes, diced

5 Tbsp natural soy sauce
2 cloves of garlic, minced
2 Tbsp extra virgin olive oil
3 Tbsp calamansi juice (may use lemon or lime)
3 Tbsp raw honey

Pepare the salad and dressing separately. I often prepare the dressing first, that is I whisk together all the ingredients under the dressing. Then, I toss all the salad ingredients in another bowl, pour in the dressing and mix everything, ensuring the salad is well covered.

4 to 5 pax.

Recipes from Dr. Tam Mateo and Eileen Bailon.