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: Salad

French Beans and Pasta Salad

Written and Posted By: Margie Babon


French beans or green beans are great to eat crunchy and little raw by blanching in boiling water. It has concentrated chlorophyll like beta-carotene that can be found in tomatoes and carrots. Green beans are excellent source of Vitamin K which our body requires for complete protein synthesis in blood and to help build strong bones.

Fresh spinach is heathy source of fiber and has Vit. K, high in Vit. C, folate, calcium, magnesium, and manganese. Choose the green dark leaf which has full concentration of chlorophyll like green beans.

While mustard seeds contain protein, calcium, and excellent source of omega-6 and omega-3 fatty acids. It has also Vit. E and Vit. A that is a great nutrient for hair growth.



200gms Bucatini pasta or spaghetti pasta

handful French beans (wash and snap the ends)

handful freshly picked spinach leaves (wash properly)

1 tbsp mustard seeds

4 cloves garlic

2 lemons, slice in wedges

200 gms slices of mushroom

¼ cup olive oil for pasta

4 tbsp extra-virgin olive oil for dressing

2tbsp olive oil for saute

sea salt and pepper to season


  1. Cook pasta according to instructions. Drain pasta and pour 1/4 cup olive oil and properly mix in pasta then set aside.
  2. Using a small pan over medium heat, warm olive oil for 5 seconds then saute garlic until light brown then add mushroom then saute for 10 minutes. Season with salt, set aside.
  3. Blanch French beans in a large bowl by pouring boiling water just enough for the beans and cover the bowl. Leave it for 3-4minutes. Drain and set aside.
  4. Prepare the salad. In a large bowl or plate, transfer the pasta and mix the French beans, mushroom, fresh spinach leaves.
  5. Prepare the dressing by mixing lemon juice and olive oil. Then drizzle in salad.
  6. Add mustard seeds and mix it properly.
  7. Serve French beans and pasta salad with slices of lemon wedges. Season with salt.
  8. You can serve it cold or in room temperature.
  9. Makes 3-4 servings.

Note: Bucatini pasta is larger than spaghetti pasta


Enjoying last few bites of french beans and pasta salad. Perfectly serve with french toast and coffee on the side.


Malunggay Cold Noodles Salad

Written and Posted by: Margie Babon


Malunggay or Moringa Oleifera is a tropical tree same as horse-radish tree in Western places. Belongs to the list of super amazing food loaded with nutrients and minerals like calcium (which is 4x in milk), vitamin A (four times in carrots) and D, vitamin C (which is seven times in orange), flavonoids, antioxidants like beta-carotene, iron and potassium. Considered as miracle food that is anti-inflammatory and the strengthen immune system.

Try this simple recipe and enjoy malunggay leaves chilled mixed with cold noodles.




250 gms. Malunggay flour noodles

1 cup malunggay noodles

200 gms. Oyster mushroom

4 cloves garlic

2 tbsp olive oil

3 tbsp low sodium soy sauce

sea salt

freshly cracked black pepper

2 cups vegetable broth or water

lemon wedges (to serve)


  1. In a large sauce pan, warm olive oil for 5 seconds then add minced garlic then sauté until light brown
  2. Add oyster mushroom and sauté for 15 minutes over medium heat
  3. Add Malunggay flour noodles and stir fry for 2-3minutes. Add soy sauce and water or vegetable stock and simmer for 10-15 minutes.
  4. Add Malunggay leaves and simmer for 5 minutes.
  5. Season with salt and freshly cracked black pepper.
  6. Transfer to a ceramic bowl and let stand for few minutes before putting in the fridge
  7. Chill for an hour. Serve cold with slices of lemon wedges. Best served with fresh fruits on the side.
  8. Makes 2-3 servings


Orange and Onion Salad with Olives


This Greek salad is very refreshing called “Portakal Salatasi,” a popular salad in the south of Turkey where cuisine is particularly fiery. Orange and onion salad is perfect to eat if you have colds and flu to aid clear breathing.

Orange and onion salad with olives


3 sweet juicy oranges

1large  red onion, finely sliced in rings

12 plump pitted olives

1 tsp. cumin powder or freshly cracked cumin seeds

1 tsp. dried thyme, finely chopped

1 tsp. sumac*

3 tbsp. olive oil


A small bunch of fresh mint leaves, torn or roughly chopped


As an alternative to *sumac herb, mix together:

2 tbsp. lemon zest

Freshly cracked black peppercorn

A dash of paprika


orange slices

  1. On a chopping board using a sharp knife carefully cut the oranges peel and pith.
  2. Slice oranges thinly in crosswise like a ring or half-moon shapes. Same as red onion.


onion slices

3. Arrange oranges and onion in a serving dish. Add olives. Sprinkle cumin, thyme, lemon zest with paprika and black pepper. Pour olive oil.

4. Toss salad gently, season with salt and garnish mint leaves.

Makes 3-4 servings.


Portakal Salatasi salad


*Sumac is a Mediterranean herb from a tree of cashew family that tastes tangy lemon. Since sumac is not common in Manila, I create alternative for sumac that has same taste. By mixing lemon zest, freshly cracked black peppercorn and a dash of paprika, taste is almost the same.

In this recipe, don’t throw the oranges peel, turn it into homemade orange candy!


Beetroot and Potato Salad with Fresh Dill


beetroot potato salad-1 LR

2 large beetroot

4 medium size potatoes

3 sprigs fresh dill

1 cup Greek yoghurt

Sea salt

Freshly cracked pepper

1/4 cup chopped walnuts


  1. Peel potatoes and slice in small cubes.
  2. Bring a large pot and boil potatoes for 20 minutes.
  3. While waiting for the potatoes to boil, peel beetroots and slice in small cubes.
  4. Bring a large pot and boil beetroots for 35-40 minutes until tender, not soft or mushy.
  5. In a large bowl, mix yogurt, salt and freshly cracked pepper.
  6. Add beetroots, chopped walnuts and potatoes. Mix well.
  7. Garnish with fresh dill.

beetroot potato salad-2 LR







Makes 4-5 servings


Spicy Tofu Salad


Avocado, carrots and lettuce will neutralize the spice taste of the tofu.

Spice tofu salad with yoghurt


For the sauce

3 cloves garlic, finely chopped

Chili flakes

1 cup plain yoghurt

2 cup Tofu puff (square/dice deep fried tofu)

½ tbsp. Cooking oil


For the salad

1 medium avocado, slice lengthwise

Carrots, julienne slice

Romaine lettuce


  1. Warm skillet in medium heat, put cooking oil
  2. Add garlic and sauté until golden brown
  3. Add deep fried tofu and yoghurt, simmer for 5minutes
  4. Season with salt and add chili flakes (depending on how spicy you want it to be) then set aside
  5. In a large bowl or plate, arrange the veggies: avocado slices, carrots and romaine lettuce.
  6. Transfer the spicy tofu at the middle of the bowl or plate.
  7. Option to add rice then put spicy tofu as toppings.
  8. Best served with red wine



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