Friday, August 5, 2011

My Fruit and Vegetable Juices

The Green Juice: Celery, mint, lettuce, cucumber, unflavored green tea (or coconut juice), pineapple, spinach

The Pink Juice: Turnip, Beet, Apple, Unflavored Green Tea

The Red Juice: Beets, carrots, ginger, pineapple, Water

The Yellow Juice: Lemon, ponkan, apple, ginger, pineapple, cayenne pepper, unflavored green tea

I have tried drinking as much as I could (probably a liter - a liter and a half of any juice/their combination). I do not restrict my diet. I try to eat healthy, but I do not deprive myself of a little rice or even dessert.

Im on my 4th day now, and the first compliment I have received was from a friend yesterday. She said I have clearer skin (without knowing that I am into these juices). I also feel better from the inside. I have better bowel movement, more vigor, better concentration. I do not feel hungry because I just drink more juice when I crave for anything to eat, and it's kind of filling. I think this (pseudo) detox regimen is working for me :)

Monday, July 18, 2011

Moist Bola-Bola

Moist is always better. Aren't you just disappointed when your bola-bola turns out to be dry? The secret actually is in the extender. Thanks Tita Ging for the tip!


1/4 kilo of ground beef
one head grated garlic
one whole white onion
1/4 cup grated carrots
1/4 cup minced spring onions
4-5 slices of bread, sides removed
1-2 cups of milk, depending on the size of your bread.
(note: you want your bread to be soaked in milk but not dripping)
olive oil


Mix everything in a bowl and allow to sit in the ref for 20 minutes before molding. Fry in heated oil until both sides are golden brown.

Saturday, July 16, 2011

Sardine Eggplant

This is a staple in our house, because my Dad loves both key ingredients: Eggplants and Sardines. This is very easy to cook and prepare and can be done in 10 minutes or less!


Olive Oil
Eggplants cut in your desired shape and size
Sardines in Tomato Sauce


This is very simple. Heat a little oil in a pan, put two cloves of crushed garlic and the eggplant until they are halfway done. Remove from your skillet. Using the same oil, put the rest of your garlic and onions, saute, then add your sardines in tomato sauce. Add salt and pepper, and a pinch of sugar. Once the mixture is about to boil, add your eggplants and allow to sit for a few minutes.

Serve with a cup of steaming rice.