Finally, a granola with a pinoy twist!

It was Christmas last year when my childhood friend, Bianca, introduced me to her granola. It was just a gift then, something that was still under "R&D", but I knew that the product is definitely something -- It had cacao nibs that give it a pinoy twist AND it had that perfect balance of flavors and textures! I got so hooked that early last year, I started ordering from her regularly, and even offered her free yoga classes to get some for free. LOL! Fast forward to today -- The granola now has a label, its packaging has just been finalized, and she's now prepping for her booth in a Cacao Congress (details later!). Her granola has obviously gone a long way, and so I'm more than grateful when she agreed to feature her granola in this blog, before it goes out on the market. Introducing, Wit's Sweets & Savouries Granola:

Why Granola? Why not tablea? or chocolate bars? -- That was my question when Bianca told me about how the idea started with the cacao nibs harvested from their farm in Calinan, Davao. Well, like any other entrepreneur, her answer was simple: She wanted something different, something you can't easily find off the shelf. (At this point, she showed my how roasted cacao looks like, and how she hulls this to get those nibs mixed with the granola. I found this really interesting, because this is actually my first time to see an unprocessed form of the "chocolate" I know.)

So how is it different? I personally think that what makes her granola "different", is the fact that it is a western treat, yet it tastes pinoy. And what really makes it more pinoy is not only the bittersweet-toasty-nutty cacao taste in it, but also the fusion of other local ingredients, like dried mangoes, and chili!

That's perhaps why I keep on ordering granola from her! To be honest, if I want any granola -- I could just choose from the hundreds of recipes in pinterest, then bake it myself. But that will give me just a handful of store-bought (and mostly IMPORTED) options for the other ingredients, right? With Wit's Sweets & Savouries, I get to taste flavors of my own country, flavors that I won't easily find in the supermarket myself! Granola is for EVERYTHING. She then showed me ways to enjoy Wit's Sweets & Savouries granola. 1 -- If you have the sweet tooth, then use granola as a topping for your dessert - pie, cake, or ice cream. But if you want to be on the healthier side, go for yogurt, and make a parfait! 2 -- If you wish to enjoy the granola with your savory dish, then use it as substitute for your salad's croutons. Or simply top it over your white meat, like how you use garlic bits!

Me, I like to just toss a spoonful of granola straight to my mouth (HAHA!) and pair it with my favorite tea!

Bianca also shared, Wit's Sweets & Savouries is like her "baby", which she wanted to offer to her mom as a legacy or "apo" (grandchild) ...that's why it is named after her mom, tita Wit. She also showed me a photo of her mom's tattoo, on which the packaging's design was based! Now that's also a guarantee that each bite you get from this granola is made with so much love!

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Wit's Sweets & Savouries Granola Price: Php 150 per pack (125g) Variants: Spiced & Classic Where/How to buy:

Kakao Konek 2015 National Cacao Congress Sep 11-12, 2015 (SMX Convention Center at SM Lanang, Davao City) Phone +63 917 517 1985 (Manila), +63 917 884 1962 (Davao) Links: Website | Facebook | Instagram

Surfing ...and Yoga! Why not?

My blogging frequency lately is starting to convince me that MAYBE what they're saying is true -- BLOGGING is now a dying hobby. What do you think? I used to blame just the social networking sites ...until I recently shifted to a smart phone, which turns out to be the other culprit. There's the convenience in instantly sharing single phone shots and/or one-liner thoughts. Every single thought I have now instantly goes out of my fingers. Now I cannot set aside some time to sit, ponder and write coherent thoughts in a long paragraph ...let alone get my huge laptop from its bag, setup decently on a table, and deal with cables! (Yes, I'm such a late bloomer. I just let go of my precious indestructible Nokia. I'm still in the process of letting go.... *sob*) ANYWAY. 'nuf of the analysis and gotta get back to writing! I've been meaning to share this one of my "firsts" -- I'm so glad that I finally have the time and desire to write...

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Months ago, after giving a flow yoga session to my husband's team, one of his colleagues approached me and talked about how balance and core strength in yoga can be incorporated in SURFING, and how -- maybe -- I can help their surfing club. That got me really interested because I'm always drawn to yoga with a specific intention. I was a teacher in crossroads then (up till now), I had to try all teaching possibilities! 

Few months later, I found myself in Zambales, taking Crystal Beach Resort's surfing lessons ...which was mandatory for me. Of course -- I had to try surfing to understand how yoga can help surfers! duh, Leda. I watched the angry waves with fear and pressure. And with a poker face. All I told myself that time was, "f*ck... these surfers shouldn't see their yoga teacher FAIL. Or they might not believe in yoga at all!" HAHAHA!



On the 4th attempt (and onwards) - I did it! I was able to stand and balance almost all the way to the shore! Not sure though what kept me trying - the patience on the mat? Or the ego-full self who didn't want to fail in front of other people? HAHAHA. Without any source of determination, I would have quit on the 3rd try! Because -- seriously -- falling out of board, after minutes of paddling painstakingly, can get really REALLY frustrating.



The next day, I finally gave the flow session, which I prepared just the night before. The class focused on deep breathing, core strength (more planks and push ups), and balance (more balance poses, like tree). I hoped deep down that at least a tinge beyond asana (postures) mattered to them ...because my surfing experience taught me that balance and core strength are probably just one fifth of what yoga can offer to surfing.



I also learned that:

1 - The practice of deep breathing can also help you relax and hold your breath longer underwater, when the strong current stops you from floating immediately after a fall (it happens!). This is an important survival skill in surfing, seriously.

2 - The ride doesn't start until you exhale and LET GO of how your stance must look like, pretty much like how you become stable in a standing pose once you BREATHE and root your foot/feet well on the mat.

3 - Poses for core strength doesn't just teach core strength, as the presence in such poses also allows you to gauge your physical and mental capacity. That self awareness gives you more determination and patience to work on that area you lack (whether through yoga, or more surf time, or something else) ...rather than to try surfing in one GO ...then get frustrated by just one failure.

4 - Surfing is also an individual practice -- like yoga -- where you must not care of how people think about how the newbie you fail or succeed. Surfing itself is complex enough to keep your focus within your own practice. Everyone is as busy as you are, so no one really cares about you ...but yourself and your trainer! Haha. :P

Having shared all these, I am truly grateful for HP Surf Shack for introducing me to SURFING, a new love where I learned more than I could teach. I hope we can all practice again, soon -- both on the mat and ON THE BOARD! Thank you, Namaste. :)

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Just a quick answer to the common question I've been getting from friends lately, "Where do you teach now?" -- I'm not teaching in a studio currently. I teach small private classes in homes and offices. If you wish to have a private class with me, just let me know: contact@louandleda.com :)

Red Velvet Smoothie (NO artificial coloring)

We went to Mahogany market last Sunday (Tagaytay) -- so I had a chance to work on beets ...for the first time! I was never drawn to beets as they're rare in the metro (or, too expensive). I'm not sure what made me buy them this time - Must be the sudden memory of Decembers when my mom would make potato-beet salad for family gatherings. :)

Ironically, I felt the need to use it for a smoothie first. Because there's more than enough for all the beet dishes I could think of anyway! I'll work on salads, sides, and soups later on, for now this needs to be shared because -- when it comes to beet-based recipes AND healthy dark chocolate smoothies -- THIS takes the cake!

Red Velvet Smoothie! I felt clever! Finally someone found a healthy alternative to that artificial red coloring I've always hated in red velvet desserts (ME!) ...But it turns out, a lot of health buffs out there are already doing that. Hahahaha!

In fact some sources online even say that adding beetroot (or its juice) to the cake batter is really the traditional way of making red velvet cakes. What do you know/think about that? Let me know! This is really interesting. :)

My toppings: chopped almonds, crushed cereals, and grated dark chocolate acai! The last one is from our friend, who hosted the last weekend's Tagaytay getaway. To Roch, in case you're reading this...thank you!!! Yay to outing leftovers! Haha! :)

Red Velvet Smoothie (All-Natural, Vegan) Ingredients: 1. Beets - yielding to 1 cup when chopped 2. 3 tbsp unsweetened cocoa powder 3. 1/2 cup coconut cream 4. 1 cup water 5. 1 cup ice cubes 6. 1 tbsp vanilla-flavored coffee syrup 7. 1 packet (1 gram) stevia sweetener 8. dash of cinnamon 9. (optional) favorite toppings - cereals, chocolates, nuts, etc Instructions: 1. Slice the beets in quarters, then boil for 10 minutes 2. Peel the beets, chop, and let it cool. 3. Blend the beets with the rest of the ingredients (except for toppings) 4. Optional - add toppings! Makes 1-2 servings.

Now I'm wondering if this would have been better with cream cheese frosting. Hmm.

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Hear ye, hear ye! I just made a recipe index page, where you can conveniently search for recipes of louandleda.com by name and/or category!!! Click HERE, or click on the 'Recipes' link located at the right menu bar, below my profile. Enjoy! 
:)

Avocado-Chocolate Pudding

I've been seeing recipes online, saying that you can actually make a vegan pudding out of cocoa and avocado. It seemed just photogenic to me at first, until I had the chance to try it myself -- I unintentionally got 3 huge avocados from our last Zambales trip, because they're super cheap! Now I'm sulking in regret ...I should have bought MORE! This thing isn't just a fad, but a real yummy, creamy, chocolatey (and HEALTHY) treat!!!

Again, I am not a vegan. But I'm predominantly one when it comes to desserts. This is because I am lactose intolerant. Plus, I really like the feeling of eating "healthy" sweets! :)

Good news to avocado haters: You wouldn't taste the avocado here at all!

(BTW: Do you like my container? Get a Yellow Cab ice cream! haha!)

Avocado Chocolate Pudding Ingredients: 1. 1 large avocado 2. 1/2 cup soy milk 3. 2 packets (2grams)stevia sweetener 4. 3 tbsp unsweetened cocoa powder 5. Optional - chopped fruits and nuts of your choice Instructions: 1. Blend the first 4 ingredients! 2. Optional - top with your favorite fruits and nuts! Makes 1-2 servings. Best when chilled. :) Though blending all ingredients in one go seems like the easiest method to do this, I actually prefer blending just the soy milk and avocado FIRST, before mixing in cocoa and stevia. This is because the pudding is really thick and creamy, and having it in the blender makes it really hard for me to get all contents up to the last drop! Also take note that the amount of cocoa powder may vary, depending on your taste, and on the brand you're using. So I suggest, add it one tablespoon at a time - check the pudding's color and taste first before adding the next one. I used Ricoa Breakfast Cocoa.

A Photo Diary | Bantayan Island

Sorry for the hiatus - as you might have figured out (in fb/ig), we were in Cebu last week! Specifically at its northern tip: Bantayan Island. You probably heard of this place already, or you might have read this from me before, but in any case, I'm still sharing this awesomeness because -- apart from my desire to always promote local tourism (good for the economy!) -- the island was badly hit by typhoon Haiyan ...and keeping their tourism alive right now might be just what they need!

...and the beach is -- as always -- very very beautiful. That's enough reason for me to travel. :)

Don't be deceived when a resort says online that they're the only surviving resort after Haiyan hit. It's been 7 months, and almost all resorts have already recovered. So, pick the resort of your choice, but I highly recommend a beach-side one within Sta.Fe. We chose Marlin Beach Resort, because it has great reviews in TripAdvisor. :)

And it didn't fail us! Well, it had a few cons but they got the most important pros for me. The bathroom is spacious and clean, our sleep quality was really good, all the staff are polite and friendly ...and my FAVORITE: The food is really good, everything comes in big servings! No wonder a lot of westerners also dine here!

We loved their sinuglaw (kinilaw na tangigue plus sinugba/grilled pork), and spicy squid. :)

Wait, no, my favorite actually is their KITCHEN, which is situated right in the middle of the resort. It has huge glass windows, so you can see exactly what they do inside to prepare your hearty meal!

On our 2nd day, we went to Bantayan proper (about 20 mins away from Sta.Fe by trike) to see this 5-century old Sts. Peter and Paul church, one of the oldest churches in the country! 

Then we went to the market -- just across the church -- to buy some fruits (aaah, sweet mangoes!!!), which explains why Lou always has that white tote bag in the next few photos! :)

We then went back to Sta. Fe and strolled around.

We saw a bunch of THANK YOUs for the help they received after typhoon Haiyan hit.

Tide was low by afternoon, so we decided to walk by the shore to get to our hotel. It's still as beautiful, because this is when some sand bars appear!

On our 3rd day, we went to Ogtong, a resort and tourist attraction in one. This is my most favorite spot in the island.  As you can see, the cliffs and turquoise water are breathtaking! Entrance fee: P100

They have a small cave where the water is fresh and clean. I enjoyed wading here, I can stay here the whole day!

And the rest of the day was spent swimming, taking vanity pictures, napping, basically bumming around. This beautifully caps off our 3 days stay in Bantayan. slash honeymoon 1.3. I'll really miss this paradise. :)

That's it! I hope this post encouraged you to travel ...now! 

Before rainy season comes in full blast. ;)

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How to get there (from Cebu City/Mactan Airport): Take a cab going to North Bus Terminal (20-30 mins), ride a bus going to Hagnaya Port (3 hours. First aircon bus leaves at 4am.), then take a ferry going to Sta. Fe (1 hour. There is a ferry every hour starting 5am, I think). Once you arrive Sta. Fe port -- if your hotel's not picking you up -- tip: take a tricycle to your hotel then ask for the driver's cellphone number - this will be really handy once you decide to go to Bantayan town proper later on. I know! it takes all modes of transportation to reach this paradise!

Mango and Sticky Rice

I am not a fan of kakanin/filipino rice-based desserts, but Mango Sticky Rice is an exception. Well, this isn't really a filipino dessert (it's thai), but it really really satisfies my filipino taste! I constantly crave for this, that I always attempt to grab a dose at the thai booth of the weekend market. Sadly, this always gets sold out instantly. Finally I decided to make one at home ...and realized that this is actually so EASY to make!

But my version doesn't use the real sticky rice (malagkit) for one practical reason: We already have 4 types of rice here at home -- the regular everyday white rice, golden rice, long grain/basmati rice, and japanese rice -- and adding another type is just crazy, knowing I need just a handful for some impromptu dessert! So can you guess what rice I used? .....Japanese rice! Japanese rice is sticky enough, that's why it molds well when used in makis, remember? In fact I use japanese rice too for arroz caldo. Therefore using it for this dessert is just as perfect. :)

Lou said it is tummy filling, it has the just right amount of sweetness, it's SIMPLE BUT IT WORKS! -- he mocked Gordon Ramsay as he said the last description. :-|

Mango and Sticky Rice Ingredients: 1. 1 cup cooked sticky rice (or Japanese Rice) 2. 1 tsp sugar 3. 1/4 cup coconut cream 4. 1 mango, sliced in wedges 5. (optional) sesame seeds for sprinkling 6. (optional) crisped rice/pinipig for sprinkling Instructions: 1. In a bowl, combine rice, sugar and 1 tbsp of coconut cream. Mix well, then mold in a cup. 2. Put the molded rice mixture on the center of the plate, then drizzle over it the rest of the coconut cream 3. Arrange the mango wedges on the plate, around the rice 4. optional - sprinkle with sesame seeds and pinipig. Makes 1 serving. But share it with your loved one! ;)

Makati Finds

Let me start this month by sharing some shopping secrets I've been keeping. I keep these info not because I hoard (well, sometimes. Haha!), but because I'm scared that I might be stalked via triangulation. Haha! Enough of the paranoia, I'm here today to share some love -- rare ingredients in this urban lifestyle, and WHERE to find them!

1. QUINOA - as I mentioned here, Healthy Options (any branch, not just in Makati). 

2. KALE - Rustan's Supermarket Alphaland. Though they always have just one pack or NONE. If it's the latter -- it's because I hoarded it. hahaha *devil laugh*. Price: Php 120 per bag of 200g.

3. HIMALAYAN PINK SEA SALT - Rustan's Supermarket Alphaland. But let me clarify: I haven't purchased this yet, and I probably won't in the near future. For me -- even if they say it's healthier -- pink salt is still salt, packed with sodium. But I find this worth sharing since I've heard of recipes (like this) in which sea salt helps achieve a grainy and salty dessert topping.

4. RED RADISHES - Rustan's Supermarket Alphaland, Santi's Deli, Salcedo Market (Saturdays), Legaspi Market (Sundays)

5. FRESH (and cheap) HOMEMADE KIMCHI - Kang's Grocery (Valero Street), Teppen Grocery (Pasong tamo cor Rufino). Price: Php 140-160 per large microwavable container.

6. JAPANESE KEWPIE MAYONNAISE - New Hatchin (Sacred Heart street), Landmark supermarket, Little Tokyo (Grocery Stores)

7. Other Japanese cuisine condiments - New Hatchin (Sacred Heart street), Little Tokyo (Grocery Stores)

8. KESONG PUTI - Shopwise Makati, Salcedo Market (Saturdays), Legaspi Market (Sundays)

9. CLOVES and other INDIAN SPICES - The Taj (Bagtikan Street)

10. Quality ANGUS BEEF - Santi's Deli, Sinan's Butchery (Both along Yakal Street). Price: Php 400-P2000 per kilo, depends on the beef part. Ground Angus beef: P300+ per kilo.

11. Quality WAGYU BEEF - Kitayama Meatshop (Chino Roces Ave.), Rustan's Supermarket Alphaland

12. LAMB MEAT - Sinan's Butchery (Yakal Street)

13. ORGANIC DRESSED CHICKEN - Sinan's Butchery (Yakal Street)

14. DELI SAUSAGES -  Santi's Deli (Yakal Street), Earle's Deli (The Columns Ayala). Price: P30-50 per 100g, depends on the sausage type. One sausage can weigh 100-150g each.

15. HOMEMADE LECHE FLAN - Jollijeep across Tropical Hut Makati Med/Buendia. For only P50 per lyanera! I assure you, it's REALLY REALLY ADDICTING!

16. MELONA ICE CREAM - Kang's (Valero Street), Sinangag Express (Malugay Street), Dong Won (Jupiter Street), Rustan's Supermarket Ayala. Price: Php 35-50 each.

17. FRESH BLUEBERRIES - Rustan's Supermarket Ayala. Php 300-400 (or more) per small pack, approximately 3/4 cup. I know! Too expensive!

18. IMPORTED CHEESES -  Santi's Deli, Brera Deli  (Both along Yakal Street). Brera is my favorite. Price: Php 60-200 per 100g.

19. FRESH COCONUTS - it's everywhere in carts/kariton!!! The one in front of Makati Fire Station is perhaps the one nearest CBD. You can bring your own pitcher for the juice, and ask the vendor to scoop out the meat. Since we buy a liter daily (about 2-3 coconuts), we have an unli supply of coconut meat at home as well. We don't eat them right away - We store them in the freezer for future smoothies! Price: Php 25-30 per coconut. 

20. SHREDDED COCONUT - Pio del Pilar wet market, Tejeros wet market, Shopwise Makati. Price: Php 25-30 per coconut. 

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Hope this helps! happy cooking, yuppies! :)