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Tuesday, October 2, 2018

Raw Food for Loved Ones

A food prep workshop for loved ones of patients living with diet restrictions due to toxicity and autoimmune disease

Saturday October 13, 2018 3pm
Please be there by 2:30pm. When I get the email of your deposit slip, I will send you the unit number :)

BPI S/A 2379042875
Php 1500 until October 10
Php 2000 on October 11
Email deposit slip to
along with name of attendee which matches valid ID and a mobile number by the deadline: 
October 11 12nn.

Participants may send a proxy to attend in their place in case of emergencies. Full refunds are not permitted after October 11 10am.

Parking: The venue is near Greenbelt 1 and also Legazpi Parking Lot.

Did I mention no walk-ins? ;P

Recipes are fully raw, plant-based, dairy-free, grain-free, gluten-free and soy-free. Some recipes will used soaked nuts.


Tuesday, August 28, 2018

What are your favorite comfort foods?

Ginisang munggo is one of mine.

In this recipe, which is inspired by Astig Vegan's recipe, I've modified ingredients to address food intolerances and took into account local available produce.


1/4 of a huge kalabasa, chopped
4-5 cloves of native garlic, minced
1 red onion, diced
2 cups munggo (soaked in water overnight, then rinsed and boiled for approximately 30 minutes or until soft)
4 cups native red tomatoes
1/4 cup plus one to two tablespoons coconut aminos
3/4 cup fresh shiitake mushrooms (soaked in mineral water)
2 T coconut oil
1 bunch of malunggay, leaves plucked off and rinsed in water containing a bit of cider vinegar
sea salt to taste

1. Slice the shiitake mushrooms, including the stems. Make sure to save the soaking water, and separate the stems.
2. Heat the pan and place minced garlic in it with just a bit of water. Do not use high heat.
3. When the garlic releases its fragrance, add the coconut oil.
4. Add the onions and cook till softened.
5. Add the tomatoes.
6. Add the kalabasa and the mushroom stems and a few pinches of sea salt, and cover in the pan. Increase to medium heat. Cook 'til softened.
7. Add the munggo, oaking water and the coconut aminos. Adjust salt to taste.
8. When the water boils again, add the malunggay, stir, and serve with additional coconut aminos.


Wednesday, November 15, 2017

Cantaloupe melon smoothies

This is inspired by someone else's recipe :) I wanted to re-share it because it is soo good!


Flesh of a cantaloupe melon
Seeds of a cantaloupe melon


Place seeds in a blender, then pour the mixture into a strainer.

Rinse the blender, then pour the strained juice back in, and blend with the flesh of a cantaloupe melon.


This is a wonderful post-run/post-workout drink!

For more smoothie recipes, on your PC/Mac go to Pages, then Recipes :)
On your phone, click on the downward triangle, then click Recipes :)


Sunday, November 5, 2017

Guyabano Pudding

Guyabano is in season!!!

Guyabano is what Filipinos call soursop. A really nutritious fruit, believed to be anti-cancer. It can be tart but if you pick it fresh from the tree you could hit the jackpot and have it turn out sweet. Here’s a recipe for the majority of us who do not have a guyabano tree. It is adapted from a well-loved Pinoy recipe and adjusted for raw vegans. I hope you try it and let me know how you like it!

Lagkitan is a banana variety that is small and much sweeter than a regular grocery banana. 


2 cups deseeded guyabano flesh
1 cup homemade pumpkin seed mylk or pili nut mylk
4 frozen lagkitan bananas
1-2 tablespoons Grade B maple syrup, depending on how sweet your guyabano is  
3 tablespoons LiyfBiotic


2 cups guyabano flesh, deseeded

1 cup homemade pili nut mylk


Vitamix love!


Come to a raw vegan potluck on December 16, 3pm in Pasay City! Let's talk recipes :) Ripe fruit and other raw vegan dishes are welcome. Intermediates/experts are bringing raw vegan Italian dishes.

Disclaimer: I do not claim to have the answers to cancer. If you have cancer, you must consult with your health professional. 



Monday, July 3, 2017

Raw vegan potluck

So excited to share to you the food that was brought to our raw plantbased, gluten-free, soy-free potluck held in Legaspi Village, Makati. No guest felt left out, because all dishes catered to food sensitivities. 

There were three sweet dishes and one zoodle dish.

I brought this raw vegan pancit dish. For some reason, I couldn’t find my spiralizer, so I manually sliced the zucchini noodles aka zoodles :)

A post shared by Frannie Bunye (@franniebu) on

It was super fitting Mel brought her chopsticks!

A post shared by Frannie Bunye (@franniebu) on

Mel, who is a chef, and who was a super blessing to me when I attended a retreat a few years ago who helped address my food needs, surprised me that she knew about raw foodism.

Her dish was some nice kream with a dragon fruit base (hence the color).

A post shared by Frannie Bunye (@franniebu) on

Shalini brought along a fruit salad. Along with is was some date paste, which I unfortunately didn't get a photo of. 

A post shared by Frannie Bunye (@franniebu) on

Titan brought a chia pudding. 

A post shared by Frannie Bunye (@franniebu) on

It was an afternoon of awesome conversation!

Thanks Titan for the photo!

Won’t you join us at the next potluck? The potluck’s theme will be breakfast and held sometime in August in White Plains, Quezon City.  I'll likely bring raw vegan pancakes.

Some ideas:

(Feel free to ask about how to make these. There are no stupid questions. If you're in the area, I could also demo it to you in case you've never heard of raw vegan cuisine before and want to give it a try. You might also know a loved one who is interested or could benefit from exposure to this cuisine!)

-raw vegan gluten free toast and avocado  (I have some toast recipes I could send you) 
-raw vegan sinangag or cauliflower fried rice 
-raw vegan tapa or adobo-ish mushrooms maybe
-raw vegan nut mylk and cereal (I have some recipes I could send you)
-raw vegan bacon (substitute coconut aminos for soy sauce)
-raw vegan sausage or tocino 


Saturday, July 1, 2017

Family member wants in on raw plantbased! Exciting!

When I was trying to research for ways to address an autoimmune disease I discovered in 2009, a friend shared to me a link on the Boutenko family. One of two siblings, Sergei Boutenko, had juvenile diabetes but healed from it completely due to a change in lifestyle brought about by his mother's research and commitment to finding the best way to heal.

I shared this link to my dad but he was pretty committed to his own regimen for his own type two diabetes. I 
don't think he remembers this, and I have given up on trying to convince family and friends to try this. 

Imagine my surprise and utter excitement when, after 7 years (on-and-off with lots of backsliding!) of going through the raw, plant-based lifestyle on my own, my dad finally wants to try it for three days straight! 


I'll be praying for the right program for him. I don't think giving him the exact protocol I follow would be good because I myself transitioned into raw slowly. I was vegetarian for many years before becoming a junk food vegan, then when I finally  decided to go raw, I started with only taking one raw meal a day, then two, then going a full day of raw.  Pray with me 🙏

I'm thankful though that he already eats pretty healthy 5 days a week! He also likes drinking lots of water first thing in the morning, and already does juicing. In his 70s, he still looks young and fit, so I'm excited for him to have even more energy! I don't mind at all that it took him seven years to come around.


Thursday, April 20, 2017

Beet and broccoli salad with coco-cheeze dressing

Beet and broccoli salad with coco-cheeze dressing

Beet  and broccoli salad


edible flowers
1 head romaine lettuce
1 head broccoli (florets only)
wakame, soaked
1 beet


1. Peel the beet, and cube or slice.
2. Tear the romaine lettuce into bite-sized pieces.
3. Shave the blackened portions of the broccoli. Save the stem for a different recipe.
4. Rinse the wake.
5. Arrange on a plate or salad bowl.

Coco-Cheeze dressing


1/2-1 cup buko meat/coconut meat
1 garlic clove, mashed
nutritional yeast to taste (I usually eyeball mine and don’t measure)
2 tablespoons buko juice/coconut water
1 tablespoon virgin coconut oil


Place all ingredients in the Vitamix and pour onto the salad.

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