spicy coconutty sitaw

adapted from Priya of BA Saute chopped garlic and red pepper flakes in coconut oil Add chopped onions When aromatic, add chopped green beans or sitaw and niyog or dessicated coconut. Season with salt and palapa if you wish. Cook for a few minutes but not too much so as to lose crunch Season with

Dips! Babaganoush, BEET COCONUT PUREE

BabaganoushYield: 4 servingsIngredients5 pcs eggplant2 tbsp sesame seeds, toasted1/4 cup olive oil2 tsp lemon juicepinch sumac (optional)To taste salt Procedure Grill eggplant until skin turns black. Let it cool then peel off the skin. Combine peeled eggplant and the rest of the ingredients in a blender or food processor. Puree until smooth. Add more olive

Kale and Chives Pasta

Yield: 4 servings Ingredients250g linguine / pasta of your choice, cooked4 tbsp olive oil5 cloves garlic, minced (or more if you want a more garlicky taste)250g kale, stems removed, roughly chopped100g chives, roughly chopped1/2 cup cherry tomatoes (or regular ripe tomatoes; we used 1 tbsp of our cherry tomato jam for this one)To taste saltTo

Papaya bread Recipe

Check our papaya bread recipe — a twist on banana bread, using a mix of other tropical fruits.

Upo-Yacon Masala Recipe

Mabi shares a masala recipe that uses upo or bottle gourd and yacon. Masala can refer to both the stew and the aromatic blend of ground spices that teases the taste buds with a little heat.

Citrus Peel Economics

by Asha Peri What is the economics behind these citrus peels? 1 kg of lemon is P250 and 1 kg of dayap is P180. 1 cup of juice amounts to around P200. I use the juice for my plant-based food projects, both sweet and savoury. I ordered 7 kg of lemons and dayap combined and