Monday, December 24, 2018

How do you respond to "Yan lang ba ang kakainin mo?"

Christmas is a day to celebrate Jesus' birth (even though it probably wasn't on December 25th exactly, but who cares, right?) and it's a great time to reconnect with loved ones, relatives, and friends.

It's also a time when tactless party guests comment one of the following:

Ang taba mo!

- Bakit hindi ka pa nag-aasawa?

- or if the askee is married, Bakit wala pa kayong anak?

Or in my case...(since I eat a special way) o, yan lang ba ang kakainin mo?

How have you guys responded to questions like these?

In my case, when we had Christmas eve lunch earlier, someone asked me question number four, and I answered, I smiled and said, "Hindi ko 'to ni-la-lang-lang" because I truly am grateful my allergens and food sensitivities were revealed to me, and because of that, I can avoid emergency visits to the hospital where I lose consciousness and need to get my stomach pumped. And with that, she stopped.

When the party was over, she went home, but she sent back with the driver a pasalubong for me - a papaya! I was so appreciative of that!


She didn't have to do that, but I am glad that she didn't press the issue anymore. Have you come up with a good response to relatives who greet you with Tumaba ka! ? Or Bakit hindi ka pa nag-aasawa? or Bakit wala pa kayong anak? Or do you have a response to why you eat the healthy way you do?

Would love to know!

Zucchini noodles :)



* * *

Would you also like to know how you might be able to find out illnesses that you may be susceptible to so you can make changes that will matter? Changes that will help prevent the onset of those diseases?

Please click this link and find out! If you are interested, message me at gulaygirl.ph@gmail.com. Send me your contact info and three preferred times to talk. This program is free if you have the minimum premium required and also if you sign the application form (provided by me by December 31!

Hope to hear from you!


Merry John 3:16 you guys!












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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 :)

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

Terms:
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.






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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.


Ingredients:

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.





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