Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »


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Written and Posted by: Margie Babon



In Mexico, this sweet treat they call “Alegria” which means “happiness” is usually being prepared to celebrate the Day of the Dead.


½ cup Amaranth

2 cups pumpkin seeds

¾ cup brown sugar

1 tbsp Blackstrap Molasses


  1. Over medium high heat, warm wide-bottomed pan
  2. Add 1 tbsp of amaranth, cover and cook for 30seconds until most of the grain have popped then transfer to a bowl. Repeat the process until ½ cup was cooked.
  3. Using same pan, heat ¾ cup brown sugar until the granules completely melt. Add 1 tbsp molasses, mix well. Then add popped amaranth and pumpkin seeds then mix well.
  4. Quickly transfer to square metal dish with wax paper or parchment paper.
  5. Pour the mixture and spread evenly.
  6. Cut immediately to desired size. Let cool before serving.
  7. Can be store in a jar. Sweet popped amaranth can last 2 weeks.


Quickly transfer the mixture of popped amaranth with pumpkin seeds to wax paper or parchment paper.


Ancient Aztecs consider amaranth as “golden grain of the gods.”


Sweet popped amaranth can last 2 weeks in a jar.


What is amaranth?

“Amaranth is a tiny grain, actually is a seed that has rich history dating back 8,000 years ago when it was first cultivated in Mesoamerica. The ancient Aztecs relied on amaranth as a food staple and used it in religious rituals, that it was called “super grain of the Aztecs and “golden grain of the gods.”


The golden grain plant of Amaranth


Amaranth is highly nutritious compare to other vegetables and grains. It has more iron, calcium, fiber, manganese and other phytonutrients than wheat. Amaranth is one of the most protein-rich plant-based food that contains almost 47mg of protein in every 100gms and high in calcium than spinach.

Use amaranth in porridge, polenta, other quick breads or snacks.



Pesto Pasta Shape with Pumpkin Seeds

Written and Posted By: Margie Babon


Aside from protein, pumpkin seeds are packed with nutrients of copper, zinc, magnesium and manganese. It is also rich in antioxidants that boost health and has dietary fiber to aid digestion.


500gms vegetable pasta shape

1 cup pumpkin seeds

6-8 cloves garlic, finely chopped

¼ cup pesto sauce

2tbsp.  sunflowers oil for saute

additional 4tbsp. to mix the pasta

sea salt to taste

nutritional yeast (optional for garnishing)


  1. Cook pasta according to instruction, set aside
  2. On a medium heat, bring over medium size sauce pan. Warm 2 tbsp. sunflower oil for 30 seconds.
  3. Saute finely chopped garlic until aromatic.
  4. Adjust the stove to low heat, then add pumpkin seeds, saute for 2-3 minutes.
  5. Add cooked pasta and pesto sauce and 4 tbsp. sunflower oil.
  6. Mix well and simmer for 5 minutes.
  7. Add sea salt to taste. You can garnish pasta with nutrional yeast.
  8. Best serve with ciabatta bread.


It is better to use sunflower seeds to add more nutty taste than using olive oil.


Fried Milett Stuffed Peppers

Written and Posted By: Margie Babon


Millet is considered as ancient grain cultivated for nearly 8 million years ago. Like other cereal grain, it lowers bad cholesterol and is good for the heart. But this grain must be eaten in moderation even though it is gluten-free. Millet is high in calcium and very high in B Vitamins yet it contains goitrogen that suppress thyroid activity. So if you have iodine deficiency, it is not good for you to eat millet. Millet is perfect to cook as fried with basil, olive oil and some nuts.



3 large peppers, washed and clean core

2 cups fried millet, cooked

handful basil, chopped

2tbsp. olive oil

½ cup green peas, cooked

1 medium size peppers, chopped

½ cup chopped button mushroom

2-3 cloves garlic, chopped

sea salt

white pepper, ground


To Cook:

  1. Warm 2 tbsp. olive oil on medium pan over low heat for 5 seconds
  2. Saute chopped garlic until light brown
  3. Add chopped button mushroom and saute for 5 minutes.
  4. Add green peas, saute for 2 minutes
  5. Add cooked millet together with chopped peppers then saute for 3 minutes.
  6. Add chopped basil and cook for 2-3 minutes.
  7. Season with sea salt and white pepper
  8. Transfer to large ceramic bowl and set aside
  9. In a plate, bring out large peppers making sure the inside is clean
  10. Spoon fried millet until full.
  11. Bake large peppers grill peppers
  12. Perfectly served with sautéed veggies


Eat millet in moderation, though gluten-free and high in B Vitamins, it has goitrogen that suppress thyroid activity.



Steamed Vegetable Curry

Written and Posted By: Margie Babon


Kaffir lime leaves adds aroma and has light citrus flavour that is perfect to use in curry dishes. Try to use banana leaves to steam tofu and veggies to add extra flavour to the dish.



6 blocks firm tofu

Banana leaves

2 carrots, cut into thin slices

1 red bell pepper, cut into sticks

handful French beans

2 zucchini, cut into sticks

handful Bokchoy or small pechay

2 cups coconut milk

2 tbsp. Red curry paste

2 kaffir lime leaves

sea salt to taste


  1. Cut tofu blocks crosswise into 2 making triangle shape.
  2. Use heatproof dish that can fit the steamer then arrange banana leaves properly.
  3. Blanch carrots and pepper all the for 2 minutes in boiling water, then add sticks of zucchini and blanch for 30 seconds.
  4. Transfer the vegetables to the dish. Add slices of tofu arrange on top of the veggies.
  5. Add the remaining ingredients of kaffir leaves, red curry paste, sea salt and coconut milk.
  6. Bring over the steamer and steam 15-20 minutes.
  7. Best served with rice.


Use heat proof dish that can fit the bamboo steamer


You can also use aluminum square dish that can fit the steamer. Make sure to use banana leaves as it adds more flavour to the dish.




Bagel Donuts

Written and Posted By: Margie Babon


If you are creative, making homemade donuts is easy by using ready-to-eat bagel that you can buy from a bakeshop and make your own homemade chocolate sauce. This recipe uses coconut milk and fine coconut macaroons. You can make other toppings and sauce out of fresh fruits like chocolate-strawberry sauce, and more!


4 bagel donuts, ready to eat

12 raw cacao tablet

1-2 cups sugar or honey as sweetener

¼ cup thick puree of coconut milk

coconut fine macaroons


  1. Using a double boiler, melt the raw cacao tablet and sugar over low heat
  2. Add thick puree of coconut milk
  3. Put bagel on a large plate, pour melted chocolate mixture
  4. Before the chocolate cool down, sprinkle the bagel with coconut fine macaroons
  5. Toast the bagel before serving
  6. Perfect to serve with coffee or tea


Toast the bagel donuts to make it crunchier




Creamy Macaroni Soup

Written and Posted By: Margie Babon


The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little sweet, add more chopped carrots and sweet onion.



2 cloves garlic

1 medium size sweet onion, chopped

1 cup cabbage, thin slice

1 large carrot, thinly slice

1 stalk celery, chopped

1 liter vegetable stock

2 cups rice milk

100gms shaped pasta, cooked

1 tbsp. sunflower oil

2 tbsp all-purpose flour, unbleached, dissolved in warm water

sea salt

freshly cracked pepper


  1. Using a small sauce pan, warm sunflower oil over medium heat and saute garlic for 2 minutes then add chopped sweet onion, saute for 8 minutes until caramelized
  2. Add chopped celery, carrots and cabbage and saute for 5 minutes
  3. Transfer sautéed vegetables to a casserole then add vegetable stock
  4. Simmer for 10-12 minutes then add cooked pasta and rice milk then simmer for 5 minutes
  5. Add dissolved all-purpose flour to thicken more the soup, simmer for another 5 minutes
  6. Season with sea salt and freshly cracked pepper
  7. Best served with dinner roll bread or ciabatta


Grilled Augerbine and Pasta

Written and Posted By:


Aubergine is British English word for eggplant, an excellent source of dietary fiber, Vitamin B1 and copper. A good source of manganese and potassium, folate, vitamin K and rich in antioxidants and phytonutrients called nasunin found in skin which gives the color purple.


250gms elbow pasta, cooked

6 large augerbine

3 medium size red bell pepper

3 cups pasta sauce

1 medium size sweet onion, chopped

3-4 cloves garlic, minced

2 tbsp. sunflower oil

chopped fresh basil

sea salt to taste

freshly cracked black pepper

sprinkle with cheese or crushed bread crumbs for vegan version


  1. Slice the large augerbine into two
  2. Make a bowl by scraping the meat and chop into cubes, set aside
  3. Using a large sauce pan, warm sunflower oil over medium heat
  4. Saute minced garlic until light brown
  5. Add chopped sweet onion and saute for 3 minutes.
  6. Add chopped meat of augerbine, bell pepper, cooked elbow pasta, and pasta sauce.
  7. Cover the pan and simmer for 8-10 minutes.
  8. Add sea salt to taste and freshly ground black pepper
  9. Scoop the mixture to each auegrbine bowl.
  10. Top with freshly chopped basil
  11. Wrap each augerbine with wax paper or foil
  12. Using stove top grill, grill each augerbine for 15-20 minutes.
  13. Sprinkle with cheese or bread crumbs for vegan version
  14. Serve while hot. Perfect to pair with ciabatta bread


Scrape the meat of aubergine and make it as a bowl

Add freshly chopped basil before grilling










Mushroom Glaze

Written and Posted by: Margie Babon

Sesame seeds is one of the ancient condiments that is high quality protein. It is also a good source of vitamins and minerals like iron, fiber and magnesium.


  1. Wash the mushroom, properly and drain
  2. Slice the green beans lengthwise, set aside
  3. Thin slice the bell pepper, set aside
  4. Warm cooking oil using deep pan over medium heat
  5. Saute first crushed ginger for less than 5 minutes or until aromatic
  6. Add crushed garlic then saute until light brown
  7. Add chopped onions to saute until caramelized
  8. Add slices of mushroom and saute 5-7 minutes
  9. Add slices of green beans and bell pepper and vegetable stock
  10. Add dark soy sauce and sesame seed
  11. Cover the pan and simmer for 5 minutes.
  12. Thicken the sauce by adding dissolved all-purpose flour.
  13. Simmer again for 3 minutes.
  14. Season with sea salt and freshly ground pepper
  15. Serve with rice


How to Make Homemade Rice Milk

Written and Posted by: Margie Babon


Plant-based milk in the grocery is expensive and costly and the amount of pure natural ingredients are limited only. These plant-based milk like rice milk  that comes in tetra pack that you can find at the grocery shelf has a lot of water which is about 70-80% and the only pure milk is 20-30%.

Better make your own plant-based milk like rice milk made of brown rice. Truly rewarding for your health since it is natural with no artificial additives.


What you need

1 cup brown rice

1 cup water for soaking



  1. Wash and clean properly the brown rice.
  2. Using ceramic bowl, soak a cup of brown rice using a cup of water overnight. You can leave it on the kitchen counter or put in the fridge. Soaking the rice overnight will make the grain softer.
  3. After soaking, wash the brown rice again, then drain.
  4. Put the brown rice in the blender and add a cup of clean drinking water.You can make the ratio 1:1 or 1:2 depending on how thick you want the milk is.
  5. Puree the brown rice until the rice grain becomes too tiny like paste.
  6. Bring out muslin or cheesecloth to drain the milk.
  7. Fridge the milk to chill or you can drink it straight from the glass. This can last 3-4 days in the fridge.


Use muslin or cheesecloth to separate rice milk from the solids.


Do not throw the rice pulp, you can use it for congee or in sweet potato in coconut milk as thickener.


You can use homemade rice milk in making macaroni soup, pancakes and other desserts.



Buko Pandan

Written and Posted By: Margie Babon


Buko  Pandan refreshment is well-famous in Manila since Phiippines is blessed with lots of coconut trees and the fragrant pandan leaves. Buko is a Filipino word for coconut. This refreshment is perfect to add cubes of agar-agar (sea weed jelly) to add more meat aside from coconut meat.

Pandan leaves also known as fragrant screw pine is widely use in Asia for culinary uses and the natural green color is attractive to delectable rice cake desserts as well as to coconut juice refreshment.

The natural green color comes from fragrant Pandan leaves


What you need

1 liter fresh coconut juice with shredded coconut meat

¼ cup natural pandan syrup

brown sugar (or honey)

200 gms chopped agar-agar jelly

  1. In a pitcher, mix fresh coconut juice with coconut meat, natural pandan syrup and sweetener.
  2. Add chopped agar-agar jelly. Better use the transparent jelly that has no food coloring.
  3. Chill 2-3 hours before serving.


Agar-agar or seaweed jelly comes in powder pack that you can cook or you can buy it ready-to-eat straight from cans. In the Philippines, we call this “Gulaman.”


Gulaman is great with coconut juice and meat mix with Pandan syrup and sweetener.


Learn how to make natural pandan syrup:


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