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 »


Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Picnic and Snacks


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.



Grilled Zucchini and Bell Pepper Sandwich

Written and Posted by: Margie Babon


Zucchini is not only for meals but great in vegetable sandwich. Try to add some fresh herbs of basil or rosemary to add aromatic taste.


1 medium size zucchini

1 large red bell pepper

2 large slices of baguette bread

2 tbsp. sunflower oil

sea salt

vegan mayo for dressing


  1. Cut zucchini lengthwise making thin slices
  2. Cut large bell pepper into 4
  3. Over medium heat, warm griddle then arrange slices of zucchini and bell pepper
  4. Drizzle or brush sunflower oil in slices of vegetables then sprinkle sea salt
  5. Grill until veggies are soft and aromatic
  6. Prepare the sandwich. Warm slices of bread in a toaster
  7. Arrange grilled zucchini and bell pepper
  8. Add vegan mayo on top
  9. Makes 2 servings


Arrange slices of zucchini and bell pepper on griddle


Turn over the other side when veggies are well- grilled


Grilled zucchini and bell pepper is perfect to pair with juice or smoothie. Can be served as brunch or light dinner with pasta.


Banana Fritters

Written and Posted By: Margie Babon


Cooking bananas originating from Philippines known as Saba bananas (or cardava bananas) are great source of energy as it balances water in the body and regulate heartbeat. Rich in antioxidants and B vitamins, saba bananas can be eaten raw or cooked and usually boiled or fried or mixed with other veggies as viand.  Mix cinnamon powder to add sweetness and aroma to banana fritters.



10 Cardava Banana (saba)

2 small yellow banana

1/2 cup Unbleached flour (gluten free)

1 cup  organic soy milk

1/3  cup Muscovado sugar

1 tbsp Muscovado sugar for batter

Cinnamon (ground)

Palm oil for frying


  1. Slice banana in thin slices lengthwise. Set aside.
  2. In a small bowl, sift the unbleached flour then make a well at the center.
  3. Pour organic soy milk then add 1 tbsp muscovado sugar. Mix well for a creamy batter.
  4. Bring over small pan and heat ½ inch deep palm oil
  5. Dip 4 slices of cardava banana in a batter and fry until golden brown. Do in batches.
  6. Put banana fritters on kitchen towel to drain excess oil.
  7. Surface with muscovado sugar and sprinkle with ground cinnamon.
  8. For a crunchy bite, serve while hot.


Chili Tofu Tortilla

Posted By: Margie Babon


Tortilla can be served as snack, brunch and even perfect for lunchbox. Fresh tomatoes are always best to use in this recipe instead of processed which has a lot of additives. It is easy to peel tomatoes by striking a cross on the skin before quick boiling. You can add freshly sliced avocado or turnip to add variety of fresh veggies. Serve this spicy tortilla warp with your favorite fruit juice or red wine.


chili tofu tortilla


For fried tofu:

6 block tofu (or 225 gms), cut into 1-inch lengthwise

1 tsp. paprika( (for tofu coating) and extra tsp. for sauce

2 tbsp flour

Cooking oil


For the sauce:

2 tbsp vegetable oil

1 sweet onion, chopped

2 garlic cloves, crushed

1 large red bell pepper, finely chopped

4 tomatoes, peeled, deseeded, finely chopped

1 tsp tomato paste

1 green jalapeno chilies, chopped

2 red chili pepper, chopped

Sea salt and freshly ground black pepper


For tortilla filling:

8 soft flour tortilla


Cucumber, slice lengthwise

Red bell pepper, julienne strips

Vegan mayo sauce



Fresh parsley, chopped

Vegan mayo


  1. In a small bowl, mix flour, paprika, sea salt and pepper then coat tofu
  2. Heat oil in a pan , fry tofu until slightly brown. Make sure tofu is still soft.
  3. Using paper towel, drain fried tofu and set aside
  4. Using sauce pan, warm oil then sauté garlic until aromatic then add onion.
  5. Add chopped tomatoes, tomato paste, chili, bell pepper then simmer for 4 minutes.
  6. Season with sea salt and freshly ground black pepper. Set aside.
  7. Warm tortilla in a pan or grill tortilla.
  8. Arrange slices of cucumber, bell pepper, lettuce and fried tofu in tortilla wrap. Before wrapping tortilla, add vegan mayo as sauce for the veggie condiments and fried tofu.
  9. Arrange tortilla in a dish. Top with prepared tomato sauce with chili and bell pepper.
  10. Garnish with fresh parsley and vegan mayo
  11. Serve while sauce is hot.
  12. Makes 8 tortilla wrap



Creamy Cauliflower with Toasted Breadcrumbs

Posted By: Margie Babon


Bite some cauliflower florets that are rich in dietary fiber, Vitamin C, Omega-3 fatty acids and Vitamin B6 in this so easy recipe. If you feel lazy to cook on a rainy Sunday, this is a perfect snack, appetizer and even light dinner pair with soup.

Creamy broccoli


1 Small size cauliflower, sliced

3 cups water

4 tbsp. Vegan mayo

2 tbsp. Olive oil

2 tbsp. Breadcrumbs


  1. Boil 3 cups of water for 6-8 minutes in a deep sauce pan.
  2. Using a small sauce pan, warm olive oil for 30 seconds. Add breadcrumbs and roast until golden brown. Set aside.
  3. When water is boiling, add sliced cauliflower florets and boil for 5minutes.
  4. Drain cauliflower and transfer to a small plate.
  5. Top cauliflower florets with vegan mayo and garnish with roasted bread crumbs.
  6. Makes 3-4 servings


King Oyster Mushroom Sandwich

Posted By: Margie Babon


King oyster mushroom has generous nutrients of zinc, potassium, iron, calcium, phosphorous and vitamins like B1, B2, C, folic acid and niacin.  Lowers cholesterol level and has Vit. D which helps strengthens bones.

Try to grill king oyster mushroom for sandwiches or as side dish on rice meal.


oyster mushroom sandwich


200 gms. King Oyster Mushroom, sliced

Garlic powder

Sea salt

Freshly ground pepper

Olive oil

4 large slices of ciabatta

Iceberg Lettuce

Tomatoes, sliced

Cucumber, sliced

Vegan mayo

Tomato ketchup (optional)


  1. On a baking tray, arrange slices of King Oyster Mushroom then brush with olive oil.
  2. Add garlic powder and sea salt.
  3. Using a griddle over medium heat, grill king oyster mushroom until light golden brown and aromatic for 10-15 minutes.
  4. Transfer to a plate then set aside.
  5. Prepare the sandwich. Arrange salad (lettuce, tomatoes and cucumber) on ciabatta or any loaf bread. Add grilled king oyster mushroom and vegan mayo.
  6. Optional to add tomato ketchup on vegan mayo.
  7. Makes 4 servings.


grill mushroom



Chocolate Graham

Posted By: Margie Babon


Try to cook homemade chocolate sauce using raw cacao. Commercial liquid chocolate in a plastic bottle has a lot of chemical which is not good to consume. Making chocolate sauce is easy and always good to have in your fridge as dip for crackers or ready to use sauce for pancake, muffin and crepe.  This recipe is all-natural ingredients.


Chocolate Graham

Reward yourself with all-natural chocolate sauce brushed on graham crackers.


50 gms raw cacao

¼ cup sugar

½ cup almond, peeled

½ cup water

200 gms graham crackers


  1. Using blender, blend almonds and sugar with 1/2cup water
  2. Over low heat using sauce pan, boil cacao with almond milk and sugar until cacao melt and dissolve. Stir well.
  3. Transfer chocolate mixture in a ceramic bowl. Set aside and wait to cool.
  4. Using large brush, brush chocolate mixture on graham. You can also use spoon to coat the crackers.
  5. Arrange graham on a large tray. Fridge for an hour.
  6. Serve with tea or coffee.
  7. Excess chocolate sauce can be serve as dip.


Chocolate Graham with tea

Chocolate Graham serves perfectly as snack with tea or coffee.



Seed and Nut Bar

Posted By: Margie Babon


Oats are rich in fiber and superb in lowering cholesterol level. Seeds are great source of protein and rich in fiber too. This energy bar is good as breakfast or snack.

Seed and Nut and tea


2 cups rolled oats

½  cup sunflower seeds

¼ cup pumpkin seeds

¼ cup golden flaxseeds

½ cup chopped walnuts

½ cup dates, chopped

1 tbsp. ground flaxseed

¼ cup sesame seeds

2 tbsp. ground cinnamon

1 cup honey

2 tbsp. molasses

1/2 cup raw cane sugar (muscovado)

1/s tsp. sea salt


  1. Mix rolled oats, nuts, dates, ground flaxseed, salt and ground cinnamon in a large bowl, make a well in the middle. Set aside.
  2. Grease 11 x 7 inch baking pan.
  3. In a deep sauce pan, melt the honey, molasses and sugar until sugar is completely dissolved. Then pour on the large bowl on the center. Mix well.
  4. Spoon the mixture evenly on the greased pan.
  5. Bake for 25-30 minutes until golden.
  6. Wait for 20-25 minutes to cool before cutting into bars.
  7. Makes 12 bars and 14 squares.
  8. Last for two weeks in the fridge.


Seed and Nut bar

This energy bar is full of healthy goodness of nuts, muscovado raw sugar, flax seed and molasses.


Seed and Nut square

Put in an air-tight jar and fridge to last for two weeks.


Seed and Nut_tea_jar

Seed and Nut bar is perfect to pair with tea or coffee.


Mini Blueberry Cupcake in Almond Milk

Posted By: Margie Babon


Blueberries are high in fiber and antioxidants and especially good to lower blood cholesterol.

Try to use homemade natural almond milk to added nutty texture to the cupcake.


Blueberry cupcakes

1 ½ cup All purpose flour

½ tsp. Baking soda

1 tsp. Baking powder

¼ tsp.  Sea salt

½ cup Dark brown sugar

½ cup Sunflower oil

1 tsp. Vanilla extract

1 small ripe banana, finely chopped

¼ cup ground flaxseed

¾ cup All natural almond milk

1 cup blueberry conserve


  1. Preheat oven to 350 deg F
  2. Mix flour, flaxseed, baking soda, baking powder, salt and sugar in a large bowl. Make a well in the centre.
  3. Using small bowl, hand whisk sunflower oil, almond milk and chopped banana. Pour into the centre of the flour mixture. Mix well.
  4. Add blueberry conserve, mix well.
  5. Scoop batter to small muffin cases until three-quarts full.
  6. Bake for 15 minutes.
  7. Makes 21 mini cupcakes.


Blueberry mini cupcakes-jar

Put mini cupcakes in an air-tight jar to last for 4 days.



Corn Tortilla and Chili Beans

Posted By: Margie Babon


Homemade tortillas serve with chili beans

It’s fun to make homemade food. You learn what the raw ingredients are, then find ways where you can find it and the process to prepare the recipe. The skills of making homemade food teach you how to be resourceful aside from being creative.

Like this new recipe for today. I learn this morning that making corn tortillas is so easy. And to pair it with chili beans is so yummy!


How to Make Corn Tortilla

Corn Tortilla

Using flat surface or griddle, grill tortillas for 3-4 minutes if you want it a little crunchy. If you want it soft, cook it for 1-2 minutes


What you need

1 cup of Masa Harina Corn Flour

¼ tsp. Sea Salt

¾ cup Hot water



  1. In a large bowl, mix the sea salt and Masa Harina corn flour
  2. Slowly pour the water to the corn flour.
  3. Using spatula, mix well to get the consistency of the dough. Make sure that the dough is not sticky or dry.
  4. Using cling wrap, cover the dough and let it rest for an hour.
  5. Divide the dough into 6 equal parts and form it into 2 inches ball
  6. Using 2 sheets of wax paper, press the dough until it turns into flat
  7. Grill the flattened corn tortilla on a hot griddle or flat surface until the top looks cooked for about 2-3 minutes.
  8. Flip the other side and cook for another minute.
  9. Makes about 6 tortillas
Corn tortilla and wax paper

Using 2 sheets of wax paper, press the dough to flatten it



How to Cook Chili Beans

corn tortilla and chili beans

Corn tortillas with chili beans are perfect pair. This can be for a light dinner, snacks or brakfast

Beans are high in fiber, rich in protein, low in fat and contain no cholesterol.

What you need

1 ¼ cups 13 Bean Soup Mix (Unclle Bob), soaked overnight

2 quarts of water (for boiling)

1 medium onion, chopped

3 cloves garlic, finely chopped

2 tbsp. canola oil

1 ½  cup tomato sauce

1 tsp Sea Salt

½ tbsp.  chili powder

½ tsp Cayenne Pepper

1/t tsp dash of Pepper, freshly cracked


  1. Soak dried beans overnight. The drain in the morning.
  2. Bring a large casserole stock and boil dried beans in 2 quarts of water 30-45 mins. Set aside 1 cup of bean stock then drain the beans.
  3. Using a large sauce pan, warm canola oil then sauté garlic until light brown. Add onions and caramelized it for 3-4 minutes.
  4. Add cooked beans, chili powder, and tomato sauce and put 1 cup of bean stock.
  5. Simmer for 15 minutes.
  6. Add cayenne pepper, sea salt and freshly cracked pepper.
  7. Serve with corn tortillas while hot
  8. Makes 4-5 servings.


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