Wednesday, October 14, 2015

Simplify Food Preparation - for health, enjoyment and economy


In observance of World Food Day October 16, 2015. Theme: “Social Protection and Agriculture: Breaking the Cycle of Rural Poverty”, and how this links with the UN theme for Expo 2015, “The Zero Hunger Challenge · United for a sustainable world”.
and International Day for the Eradication of Poverty, 17 October 2015. Theme: Building a sustainable future: Coming together to end poverty and discrimination

 

Dr Abe V Rotor
Living with Nature - School on Blog [avrotor.blogspot.com]
Paaralang Bayan sa Himpapawid  738 DZRB AM with Ms Melly C Tenorio 
8 to 9 evening class, Monday to Friday

 Simplify Food Preparation

1. FRESHNESS: There's no substitute to freshness - fruits picked from the tree, newly harvested vegetables, newly dressed chicken and slaughtered meat. 
  
Edible fern salad (with red egg, tomato, onion rings and vinegar)

2. CLEANLINESS: free from contamination, healthy source of crops and animals, strict sanitation and quarantine.

3. SIMPLE PREPARATION: broiled, steamed, boiled, blanched, and the like.

4. AVOID PROCESSED PRODUCTS: canned, hammed, pureed, and the like.

5. HOMEMADE: direct choice and preference of recipes, others

6. ECONOMICAL: less handling, less processing, less advertising.


7. EDUCATIONAL: to children, members of the household and immediate community.

8. PEACE O)F MIND: food security from vetsin (MSG), aspartame, olestra or fatless fat, decaf, enhancers.

9. HEALTH: investment and legacy to children and future generations.

10 PRODUCTIVITY: enjoyment in life and good health = high productivity. 

11. BONDING: with family, friends and neighbors

12: VALUES: free from guilt and fear, fulfillment, and confidence,        


 2. Twin fried eggs over brown rice (onion leaves topping)

 3. Halaan shell soup with sili (pepper) tops (thickened with corn starch)

4. Green corn on the cob (Serve with buko or young coconut juice, or just water)
5. Nangka served whole  
6. Empanada and ukoy (Eating while cooking)
7. Broiled tilapia cum scales (Burnt scale removes fishy taste and smell)
 
8. Tamales (fish steamed in banana leaves, add tomato, ginger,onion and a dash of salt)

9. Paksiw sapatero fish (Just don't overcook)

10. Diningding or bulanglang - the most complete one-dish meal. Right photo: native vegetables: patani, talong, alokong (himbaba-o), ampalaya), ingredients of the original Ilocano pinakbet 

 11. Squash ukoy, with small shrimps.  Serve while still hot.

 12. Fried tahong (green mussel). Be mindfull of the Red Tide Warning of the DOH.
13. A choice of plain rice and arroz valenciana
14. Sinangag rice ideal for breakfast (mold of one serving)
15. Tokwa (soybean curd). Also, TVP (Texturized Vegetable Protein 
which  looks and tastes like meat, also from soybean) 




16. Noyhing is fresher than fruits picked from the tree.  It's an experience you'll enjoy.

17.  Presentation adds quaintness and enjoyment in eating. 

18. Make your own halo-halo for personal taste and economy. 









No comments: