May 10, 2012
Thoughtful Thursday: Is there such a thing that’s truly ours?
photo from xaxor.com Today I went through the massive repository of photos with quotations which at certain points in my life sparked bundles of cells inside. This time, it’s Steve Jobs, the visionary behind Apple and Pixar–more importantly, he was a devoted father and adoring husband. I love Steve Jobs. Not because he developed the iPhone, iPad, iPod, etcetera but because he was an ever seeing eye, observing so many simple things invisible to most people. He was also one of the rare kids who survived adulthood. Steve always saw the connection between two points and brings it to life so we can all purchase it at $300 a pop at an average. In his last days on a hospital bed, he continued to design products to give hospital patients the best of the Apple experience. He is by virtue, a connector of truths delivered in packages people make cults out of.So, what is my point? If one of the greatest visionaries in the world said creative people didn’t really do anything but just saw something, then why do we give so much value on receiving credit and giving credit when it’s due? At the end of it all, it’s not his or hers or ours, it has always been something that was already there long before anyone recognized its existence. The only credit we ought to give and receive is for seeing, not for creating. After all, how can you create anything that already exists? So what if someone copied your invention? Someone else is bound to invent it anyway. So what if someone took your post and posted it without your permission? You just penned down what you saw, not what you own. So what if they didn’t mention your name? You know you did that anyway. So why fuss? Smile. Know and be grateful that you’ve seen as most hearts take... read more
Mar 8, 2012
Are GMOs Safe?
Once upon a time, I had dreamed of becoming a Genetic Engineer because I thought I will help create a better world by understanding DNA. DNA has long fascinated me–sans the actual science. Never really understanding the ecological and human health implications of GMOs until I became a professional and transitioning towards more conscious lifestyle decisions, beginning with what I eat. Sad to say, most produce grown through the monocropping grid are GMOs and here in the Philippines, there are so many hybrids and GMOs out in the market. The largest GMO company in the world, Monsanto has a big representation in the land I call home making me question the safety of what we are eating. So are GMOs safe? Here’s my case. Man is the most ingenious species in the planet, with each problem and threat to the species, it meets with creative solutions. One of the most pressing challenge is how to safeguard food security for the ever increasing food demands of the continuously rising global population. To meet the challenge, man ambitiously created the technology allowing gene modification. One of man’s most drastic solutions to the challenge is Genetically Modified Organisms (GMO) or Genenetically Engineered Organisms (GE). GMOs allow plants to express and actualize gene traits that are normally not inherent to their particular species for the sole purpose of high crop yield and resistance to pesticides and herbicides. Over the years—without long-term safety studies–man consumed hybrid rice and corn, tomatoes resistant to frost courtesy of a flounder (fish) gene, pesticide-resistant soy, potatoes, among others. These crops made its way to grocery shelves and produce aisle in bags of chips, soy sauce, ketchup, tofu, flour and much more. Large food and GMO seed corporations and their several scientists claim GMOs are safe yet current studies show this is not the case. Several animal studies indicate serious health risks associated with GM (Genetically Modified) foods. According to renowned doctors and biologists, GMO contributes to deteriorating health worldwide. And the findings of the studies include the following: AT RISK: Pregnant women and babies – GM soy were fed to female rats and most of their babies died. In the same study, the group of female rats fed natural soy, only 10% died. GM-fed babies are smaller and are likely infertile. Male rats fed with GM have blue testicles compared to the normal pink color plus their young sperm is altered. In India, most buffalos who consumed GM cottonseed had... read more
Jan 27, 2012
RAWKIN’ RECIPE: Fantastic Falafels
KK with his plate of fantastic falafels, yum! After a brief hiatus from rawsome gourmet food preparation due to an intensified love affair with simple green smoothies and superfood drinks, the fat bags of quinoa on my table inspired me to create one of my most favorite Mediterranean-inspired meals, falafels with generous servings of couscous and tabbouleh. falafels dehydrating Falafels are traditionally made with ground chickpeas, formed into small fat patties, flash fried and served with a creamy lemon garlic tahini sauce on the side. Making my own light and raw-ified version, I looked at many traditional and raw recipes. Chickpeas can be very heavy and not easily digested when eaten raw plus, most raw falafels call for a lot of nuts, which can be on the heavy side. SOFTWARE: 1 1/2 cups sunflower seeds, measured dry, soak for at least 4 hours 1/2 cup white sesame seeds, measured dry, soak for at least 4 hours 4 medium or 6 small carrots, sliced in 2″ pieces one bunch of parsley, chopped 1 tablespoon cumin powder 1/2 teaspoon salt, more if needed 3/4 tablespoon garlic powder 1 teaspoon oregano 3 cloves garlic juice of one lemon 1 cup pitted black olives 1/8 teaspoon cayenne powder< 1/3 cup olive oil 1/4 cup flax or chia meal for binding HOW TO: In an 8-cup (or larger) food processor, add the seeds, garlic cloves and carrots. Pulse until roughly chopped. Add cumin, oregano, garlic powder, salt, parsley, olive oil and lemon juice. Process until blended. Scrape down the sides. Sprinkle flax or chia meal and process for 20 seconds. Put mixture in a bowl and mix by hand with a spatula. Form into falafels (I used a 2-ounce ice scream scoop instead as I was in a hurry) and dehydrate in 145F for the first two hours and 105F for 8-10 hours. It can be served moist too. Serve with sprouted quinoa, tabbouleh or simple salad or in wraps with garlic sauce (I used coconut yogurt as base instead of tahini). Makes about 39 2-ounce falafels and feed 6-8... read more
Jan 26, 2012
For the love of fermentation!
A few months ago, I rekindled my love for kefir and restarted giving grains to anyone who wants. Given that I am a frustrated microbiologist–yes, at one point in my life I enveloped myself in the smell of working autoclaves and the scent of formalin–taking up love-based fermentation naturally became second nature. Choosing the raw living foods lifestyle made me appreciate food preparation and fermented food, these I took for granted for many years as I mostly prepared food unconsciously, without gratitude. Fermentation allowed me to sentiently understand and respect the lives and processes (aka hard work) of plants, bees, animals and microbes in order to feed me. There’s so much dedication and energy that goes to each ounce of kefir and kombucha, a forkful of sauerkraut, a drop of honey.Experiencing all this contributed to my, let me say, “above average” state of health and well-being. Fermentation coupled with raw food and energy consciousness, I am completely healed of my GERD, obesity and high blood cholesterol levels, my blood sugar level found stability. Unsurprisingly, I became resistant to flu, cough, cold seasons. To share my love of fermentation, I improved and systematized the way I give kefir grains to their loving recipients. Before, I would put live activated grains with fermenting kefir water in small jars and post the dates when I can deliver in my kefir share calendar. Since then, I quadrupled my production–my household’s consumption excluded–due to the significant increase of requests and the way I was giving them away is not working as well as I initially thought it would. I always run out of jars and there’s the chronic spillage concern which made transport bothersome for both giver and recipient. dehydrated and inactive kefir grains which plump up to 400% more in volume upon activation To make this entire love-share process sustainable and easier, I started dehydrating kefir grains and kombucha mothers–otherwise known as SCOBY (Symbiotic Colony Of Bacteria and Yeast), I started giving these away since December 2011–and packing them in zip lock bags. Also, I prepared kefir and kombucha activation instructions, recipes, FAQs and other reference material for its recipients, all to be sent via e-mail because I commit to love our planet by minimizing usage of paper and plastic. On top of this, I provide online support to all recipients. On a regular basis, I give kefir + fermentation talks and demos in Asha Peri’s The Lighter Side of Raw living foods... read more
Jan 25, 2012
Reading and Raw Food
bound sunshine in Fully Booked (Greenbelt 5) October and November spelled the busiest months of my 2011. By end of September, I took a deep breath before jumping onto the sunrise of October 1st. Balancing the different hats I wear and their individual needs posed a sprinkling of challenges, dropping a couple of balls and quickly picking them all back up. During my lovely retreat to Mama Palawan (Coron and Culion) to bask under the brightest of sunshine, I stopped and just BE! and marveled at the phenomenon of the sky and sea melting to one glorious shade of blue. The miracle that is Palawan requires nothing less than reverent silence. Adjusting back from my sweet reprieve, visiting my favorite bookstores are in order. I realized that for quite some time, I haven’t read the way I used to read…voraciously, curiously, taking delight with each flip of a page–no thanks to the internet. The sweet reprieve–and intermittent internet connection–reminded me how absolutely delicious reading can be and why it will always be my first love. As a light worker with a passion for furthering the advocacy in raw food with a renewed love affair with reading, it is a gift to see THREE–not just one but three!–books on raw food on a bookstore shelf. I take that one small step to awakening in the sunshine and love of raw food! About 3-4 months ago, I only saw one book on raw food in NBS, written by Diana von Cranach: I’ve been diligently praying for local raw food books hitting the market like a storm and I am answered by The Farm at San Benito‘s recent release of RAW!: photo by Celine Fernando Unfortunately, RAW! is not available in local bookstores as of this writing. I trust it will be plus others, and soon! the country thirsts for more raw food books and most of them don’t know it yet.... read more
Jan 3, 2012
2011 Gratitude List
2011 is a great year of firsts, expansions and more importantly, of LOVE and CONSCIOUSNESS in its grandest, finest, infinitude and wholeness. There is so much to be thankful for and it would a crime not to share even a fraction of its immense-ness in heart. Trail to the God Within 1. Truly learning the gift of silence and communion with the God with-IN It started with the best birthday gift I ever gave myself, a solo journey to the prayer mountain. It was apparent that this wisdom revealed lay the power to share love and best of intentions for others. As this consciousness expanded, my heart grew bigger that my chest cannot hold it in its old place; it took its rightful place in the Universe. Sunset at Dancalan, Sorsogon (Donsol) – The calm vastness that is “home” to the gentle yet largest fish in the world – Butanding (whale sharks – Rhindodon typus) 2. Albay-Sorsogon Going to the Bicol region felt like coming “home”. Its irresistible motherly arms embraced us with so much openness with the majesty that is Mt. Mayon, black beaches, ruins, people, butanding and fireflies up in the trees and under the Donsol River under the full moon. There is something incredibly precious and humbling in swimming with the Butanding. Despite my burned back, stiff arms and calves from swimming as fast as I possibly could for two hours, the encounter left me with so much peace in the confirmation of the littleness of my then day-to-day worries and agitations. 3. Embracing the love and light of the living sun food lifestyle Last March, I decided to undergo a 30-day high raw diet. Little did I know that I will choose embrace it with every cell in my body and with every little bit of my being. Living foods paved my path–with a sprinkling of fairies, suns and stars–to the door to the Source of it all, staking claim to the abundance that is my birth right. 4. Inner Dance and Bahay Kalipay As I entered the door to the Universe, the path is long and endless. To keep walking, I have to get back to who I chose to be and it required peeling every acquired and preconditioned layer. Last May, I found the Dance so seekers such as I, can go back to the “who I am”. After the first session, I made the decision to fly to Palawan to deepen my processing... read more
