Saturday, 22 June 2013

Healthy sweet mashed potatoes for breakfast.

Potatoes and sweet potatoes are versatile and very healthy. Fight cancer, control your diabetes and get stronger bones by eating these nutritious spuds

Boost antioxidants
Followers of low-carb diets give regular potatoes a bad rap. They are not exactly good for you when dropped into a deep fryer, butpotatoes are packed with powerful nutrients and antioxidants—compounds that fight free radicals.

Maintain blood pressure
Bananas are famous for their potassium—a mineral that helps control our blood pressure. But while a banana has nine percent of your daily needs, a baked regular potato has twice as much—20 percent—and a sweet one has 12 percent.

Inhibit cancer cell growth
A sweet potato’s orange colour comes frombeta-carotene: the darker the hue, the higher the content. Like other carotenoids, beta-carotene turns on a gene that encourages our cells to communicate. While normal cells “listen” to their neighbours, cancer cells don’t communicate, and act on their own. Studies at the Cancer Research Center of Hawaii found that encouraging cells to “talk” allows normal cells to send growth-inhibiting signals to abnormal ones.

Feed your bones
Maintaining bone health requires a complex mix of nutrients, yet a Spanish study found that manganese on its own helped prevent bone loss in rats. Sweet and regular potatoes are good sources of this mineral: A baked medium sweet with skin has 32 percent of your daily needs; a baked regular with skin has 22 percent.

Control blood sugar
Surprise! Despite their name, sweet potatoes raise your blood sugar level 30 percent less than regular potatoes. This is thanks to their high soluble fibre content. So if you’re worried about blood sugar fluctuation, go against intuition and reach for 
a sweet variety.

Rev up your enzymes
Both regular and sweet potatoes are good sources of Vitamin B6: One baked medium potato with skin contains 47 and 25 percent, respectively, of your daily needs. B6 is essential for more than 100 enzymatic reactions that, among other roles, are critical in creating red blood cells and certain chemicals in our nervous system.

I had my soothing massage yesterday as it restores proper blood circulation and revitalizes the cells all over my body. Early this morning, I ate sweet mashed potatoes for breakfast.

I mashed the 3 pieces of sweet potatoes and mix it with dairy cream butter and placed in the cooking pot. After 8 minutes, served my mashed potato. Prepared the ready-to-cook gravy as well. Here are photos of my mashed potato! ;)

Happy Sunday! Stay healthy and revitalized! ;)

To eat healthy is to live a healthy and splendidly happy life

Ampalaya/ Bitter Gourd or otherwise known as Ampalaya Bitter Melon is a climbing vine that grows up to 5m, with tendrils up to 20cm. long. Amplaya leaves are heart-shaped, 5-10 cm across, cut into 5-7 lobes. Each Ampalaya Bitter Melon plant bears separate yellow male and female flowers. Ampalaya bears fleshy green fruit, oblong shaped with pointed ends, ribbed and wrinkled, bursting when mature to release seeds. Ampalaya seeds are flat with ruminated margins. Momordica charantia, it's scientific name, has been a folkloric cure for generations but has now been proven to be an effective herbal medicine for many aliments.

The Philippine Department of Health has endorsed Ampalaya Bitter Melon (Momordica Charantia) as an alternative herbal medicine for liver problems. Research about Ampalaya has shown that Ampalaya increases the production of beta cells by the pancreas, thereby improving the body’s ability to produce insulin, that controls the blood sugar for diabetics.

Ampalaya leaves and fruits are excellent sources of Vitamin B, iron, calcium, and phosphorus. It is also rich in beta carotene.

Ampalaya is used as herbal treatment for diabetes, HIV, coughs, skin diseases, sterility in women, parasiticide, antipyretic and as purgative among others.

Ampalaya for Diabetes. Clinical Studies for Ampalaya Bitter Melon demonstrated hypoglycemic properties (blood sugar lowering) or other actions of potential benefit against diabetes mellitus.
The hypoglycemic chemicals found in Ampalaya Bitter Melon include a mixture of steroidal saponins known as charantins, insulin-like peptides, and alkaloids. The hypoglycemic effect is more pronounced in the fruit of bitter melon where these chemicals are in greater abundance. The fruit has also shown the ability to enhance cells’ uptake of glucose, to promote insulin release, and potentiate the effect of insulin. In other in vivo studies, bitter melon fruit and/or seed has been shown to reduce total cholesterol and triglycerides in both the presence and absence of dietary cholesterol. In one study, elevated cholesterol and triglyceride levels in diabetic rats were returned to normal after 10 weeks of treatment.

Ampalaya for Hemorrhoids. Powdered leaves and root decoction of Ampalaya are applied to hemorrhoids as astringent.

Ampalaya for Stomach Problems. Ampalaya leaf juice is used to expel intestinal parasites, treat dysentery, diarrhea, and chronic colitis. Grounded seeds may also be used. Taken in a spoonfull 3x a day until ailment subsides.

Ampalaya for Cough. Ampalaya leaf juice is used for mild coughs for children. Administered in a teaspoon 3x a day.

Ampalaya for Burns, Scalds and Wounds. Pounded Ampalaya seeds or leaf are used to treat burns, scalds and wounds.

Ampalaya as Anti-Cancer, Two compounds extracted from ampalaya bitter melon, α-eleostearic acid (from ampalaya seeds) and dihydroxy-α-eleostearic acid (from the ampalayafruit) have been found to induce apoptosis of leukemia cells in vitro. Diets containing 0.01% ampalaya bitter melon oil (0.006% as α-eleostearic acid) were found to prevent azoxymethane-induced colon carcinogenesis in rats.

Other acclaimed uses are for the treatment of HIV, treatment of fever and headaches, treatment of rheumatism and gout, disease of the spleen and liver.

Amplaya Side Effects

In large dozes, pure Ampalaya juice can be a purgative and may cause pregnancy abortion. (source:

Earlier, I bought already sliced ampalaya for only 15 pesos; tried cooking it for dinner. Here are two photos I got from

my ingredients:
1. sliced ampalaya

2. magic sarap

3. salt

4. beaten egg
How I prepared my ampalaya with egg specialty:

I've learned from a friend not to soak and boil it with water and salt, instead soak it with pure water and squeeze the ampalaya juice that's making the taste bitter. I squeezed it moderately, just enough to lessen the bitter taste and the fetid smell.

I prepared the egg. Season it with magic sarap and half a teaspoon of salt. Poured in cooking oil in the cooking pot. When the oil is hot enough, I put the sliced ampalaya in the cooking pot, waited for it to smell in 4-5 minutes. After that, I put the beaten egg and mix it for about 5 minutes as well.

Then I removed my ampalaya with egg specialty from the cooking pot to a medium-sized bowl. Then I ate it right after I took a photo of it. Below are some photos of my ampalaya with egg:

Stay healthy and live a happy life! ;)

Sunday, 9 June 2013

Philippine Independence Day is on June 12, '13

The Philippine Declaration of Independence was proclaimed on June 12, 1898 in Kawit, Cavite Philippines. With the public reading of the Act of the Declaration of independence (Spanish: Acta de la proclamación de independencia del pueblo Filipino), Filipino revolutionary forces under General Emilio Aguinaldo proclaimed the sovereignty and independence of the Philippine Islands from the colonial rule of Spain.Independence was proclaimed on June 12, 1898 between four and five in the afternoon in Cavite at the ancestral home of General Emilio Aguinaldo some 30 kilometers South of Manila. The event saw the unfurling of the National Flag of the Philippines, made in Hong Kong.
The Declaration is currently housed in the National Library of the Philippines. It is not on public display but can be viewed with permission like any other document held by the National Library.

During the Philippine-American War, the American government captured and sent to the United States about 400,000 historical documents. In 1958, the documents were given to the Philippine government along with two sets of microfilm of the entire collection, with the U.S. Federal Government keeping one set.

Sometime in the 1980s or 1990s the Declaration was stolen from the National Library. As part of a larger investigation into the widespread theft of historical documents and a subsequent public appeal for the return of stolen documents, the Declaration was returned to the National LIbrary in 1994 by University of the Philippines professor Milagros Guerrero.

source: Wikipedia

We Filipinos are about to celebrate the day that we have been set freed. I can actually feel the spirit now as I read the daily newspaper, recent events in a lot of sites in the internet and a lot more. Is this occasion really that salient to all Filipinos? I guess for most it is and I am one of those people who joins in celebrating the Philippine freedom from any other nation's colonial rule. Indeed, we must be a part of this celebration and we must indulge ourselves to related activities that would manifest and ascertain to all Filipinos that we consider this a great deal in behalf of all our fellow Filipinos who sacrificed their personal interests in fighting for our country's FREEDOM. Without them, we Filipinos wouldn't have been able to express ourselves freely though newspapers and magazines, internet sites and media. Thus, alas to those Filipinos who have fought for Philippine Independence.

Saturday, 1 June 2013

Take a break; grab a beer and enjoy it with my calamares

Last night, i thought of taking a break from stress. I stopped contemplating for a while on difficulties, hindrances of goals (that I haven't been able to achieve) and failures that serve as lessons in life (and are meant to be treasured, of course!). I grabbed a beer and enjoyed it with my calamares masterpiece.

Below are the ingredients:

1. medium to large sized squid, cleaned and sliced into rings
2. all-purpose flour
3. 1 piece raw egg, beaten
4. 3/4 cup breadcrumbs
5. 1 teaspoon salt
6. 1/2 teaspoon ground black pepper
7. 2 cups cooking oil

How I prepared my Calamares Masterpiece:

  1. I combined the squid, salt, and ground black pepper then mixed well. 
  2. Poured-in cooking oil in the cooking pot.
  3. Dredged the squid in flour then dipped in the beaten egg and rolled over on breadcrumbs.
  4. When the oil is hot enough, i deep-fried the squid until the color of the coating turned brown. Note: This should only take about 2 to 3 minutes in medium heat. Do not overcook the squid.
  5. Removed the fried squid from the cooking pot and transferred in a plate.
  6. Served with hot n spicy ketchup.
  7. Enjoyed eating my calamares with a bottle of beer.

We must take a break sometimes, wind down, feel at ease and forget about our worries. Every single thing, I suppose, really happens for a certain REASON!
Enjoy guys! 'til then... c;

chili buttered shrimp masterpiece... c;

I have been wanting to try this but never really had the time to. Until early this afternoon, since i had nothing to get myself busy of, i went to the grocery store here in my place to buy shrimps and all the other ingredients needed. When i got back home, i got so excited, i immediately tried to prepare it.

Here I have the list of the ingredients i used:

1. shrimps
2. chili powder
3. black pepper
4. lemon soda
5. black pepper
6. salt
7. butter
8. cooking oil


1. i marinated the shrimps on lemon soda.
2. Started to heat a bit of cooking oil.
3. After about a minute or two, put the butter into the cooking oil.
4. After the butter has melted, put the shrimp into the cooking oil and butter mix.
5. in the next 8-10 minutes, the shrimps would then change to orange color.
6. Sprinkle a bit of black pepper and chili powder to taste.
7. Done with my chili buttered shrimp masterpiece then.
8. Transfer to a serving plate and serve.

I can't explain why i only find this so fun to do now; how i wish i should have done this before! ;)

Here are some of the photos of my "chili buttered shrimp" masterpiece... 

lunch @ casa verde

Casa Verde is ranked 18 of 568 restaurants here in Cebu according to the site where i normally search best restaurants and places to go to. Casa Verde is a Spanish term which literally means casa "abode or a place where one resides" and verde "green".

Casa Verde has endless queuing customers who have themselves listed and are patiently waiting to be seated, countless orders coming in and out of the kitchen and diners enjoying their plates of the best food that this restaurant has to offer.

Whenever i get to eat here, I'd really love the Brian's Ribs and their Calamares which i can't get enough of. I had a taste of their over sized burger but i had to take my leftover home since i really can't consume the whole size in one meal.

photo of the menu i ate for lunch @ casa verde

I have also copied some photos from

the Big Bang Burger

The Count of Monte Cristo

Happy dining! Wish you had/ you'll have your dining experience here! 'Til then Casa Verde... c;

Saturday, 18 May 2013

craving for pork humba

We Filipinos some times spend our Sundays with our family. I seldom experience it myself because of my family's hectic schedule, we barely find time to eat together you see. So, I kind of figured out to prepare humba for lunch. 
Never really wanna be the one in charge for it however things change. I am now so eager to learn it.
Humba is a sweet pork dish that resembles the famous pork adobo in terms of appearance. This is popular in the southern parts of the Philippines and is considered as one of the delicacies of the region. This dish uses all the ingredients of pork adobo; however, certain ingredients such as brown sugar, salted black beans, and banana blossoms make this dish stand out. There are also other variations wherein pineapple juice is used – this gives more life to the dish (as what i have done on my humba mastepiece for lunch earlier). 

Here's the link of the recipe i followed:

Photo of my humba masterpiece

Humba Recipe - Ingredients of my masterpiece
  • 2 lbs pork belly
  • 1 cup Pineapple juice
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 2 tablespoons salted black beans
  • 2 tablespoons soy sauce
  • 2 tablespoons vinegar
  • 2 ½ tablespoons brown sugar
  • ½ cup dried banana blossoms
  • 2 pieces dried bay leaves
  • 1 teaspoon whole peppercorn
For my humba, i forgot to buy the dried bay leaves. Anyhow, my "humba" masterpiece still tastes so good, as if you can't get enough when you start eating it.

Cooking Procedure

  1. Heat the cooking pot then brown the pork belly
  2. Add the onions and garlic and cook until the onions are soft
  3. Put-in the soy sauce, peppercorn, bay leaves
  4. Pour-in the pineapple juice and let boil. Simmer until the pork is tender (add water as needed)
  5. Add the vinegar and wait for the mixture to re-boil. Simmer for 3 minutes
  6. Spoon-in the salted black beans and brown sugar then simmer for 5 minutes
  7. Add the dried banana blossoms and simmer for 5 to 8 minutes
  8. Transfer to a serving plate and serve.  

Happy eating! Share and enjoy! You all have a nice day! ;)