Tuesday, October 6, 2015

Reboot your Health with Juicing, #BrevillelizeYourHealth

An audacious move was made by a man who saw himself as Fat, Sick and Nearly Dead. What many think as  a crazy plan, one that he considers a circuit breaker to help himself reset  his food habits, to save himself from more chronic sickness.   

Meet Joe Cross.  One of the world's juicing advocate who made a documentary film called "Fat, Sick and Nearly Dead" and had inspired many others to apply juicing and plant-based diet for sustainable health. 

According to Joe Cross, in his awe-inspiring book - Reboot with Joe, Juice Diet, to reboot means to do a 100 % intake of only fruits, vegetables and water, to get your internal systems back to good condition.

A reboot will help you to...
  • Reset your system so that the foods you crave are healthy ones.
  • Jump-start weight-loss.
  • Boost your immune system.
  • Promote beautiful, clear skin.
  • Ease digestion and reduce inflammation.
  • Increase energy.

*Taken from Reboot with Joe by Joe Cross

I've never really seen that movie, nor have read his best-selling book from cover to cover, but I've been believing in juicing.  I have reaped benefits from juicing, however I haven't really convinced myself to do a juice-diet, since I love food.  But I am aware of what and how I eat.  Ever since I saw Breville's the Juice Fountain Max (BJE410), I told myself, I need that for my family, so that same day, I went home with one.

If you happen to be a reader of this blog, you might know about my diabetic daughter.  It's not only that I've been looking for alternative medications for her (in replace for insulin, maybe) but I do value every member of my family's health and well being.  Another thing is that, my kids have poor immune system and they always get colds and easily carry viruses.  I knew, the best thing is to go back and revert to the natural remedies, naturally means every sense of it, from plants. 


Yes, there is always that but...But my kids don't eat fresh leafy veggies.  But my kids hate salads, the husband too.  But my kids never liked eating more than two fruits at the same time, two kinds of chocolates might convince them, though.  The best answer to that is juicing.  I literally had them make their own juice, and they loved the activity, had to thank Breville for that!

So when Breville invited me for a juicing party at their sales office, I could never say no.  I've asked some of my blogger friends to come with me, but they thought it was a bit absurd.  They didn't know what they have missed.

Several activities were prepared by the people from Breville and they've even made the whole place look like a mini-Hawaiian room.  There were three booths each with different types of Breville juicers.

The first activity up for us bloggers is the juicing challenge with other brands.  The objective of this challenge was to compare two leading juicer brands, one of which was the same machine I have at home, thus, I gladly volunteered myself to participate.   For the other juicer, Peachy's husband (whom I know as her "Peanut Butter") took over.  Peachy blogs for The Peach Kitchen.

My husband who was with me, was telling everyone, that I'm "lamang" (way ahead of him) as I regularly use the Juice Fountain.  He knows I'm going to win the challenge cause he knows the capability of the machine.

A timer was used to check how fast we have juiced a tray-full of cucumber, malungay, petsay, kangkong, green apples and lemon.  They have given Alvin a head-start by helping him cut some of the fruits and removing the stems from the malungay.  As I, on the other hand, never touched a knife.
It took me only less than two minutes to finish all that I have on my tray, which is the same amount as my counterpart has, while he finished juicing at five minutes, that's after cutting everything first. 

Tsaran!  See how fast I was able to fill up my pitcher, while Alvin wasn't even half-way with his.  Now, I'm ready to have my Mean Green juice.  A low calorie, low sugar, but loads of nutrients and heck, tastes good too.

Breville® revolutionized juicing in 1999 with the world's first juicer to juice whole fruit. Now, the chute is 25% larger to juice large apples, pears and cucumbers in seconds. And with its patented feed tube and filter, it extracts up to 20% more vitamins and minerals than other juicers. 

After Alvin had finished making his Mean Green juice, we all made a comparison of the two.  Apparently, both juicers have functioned pretty well and have extracted all the juice from the selected fruits and leafy veggies, well except Breville made it way quicker and no slicing or peeling involved.  They just made sure that every fruits and veggies are washed accordingly to its cleanest.

The Breville® Juicer’s exclusive feature is its pioneering patented Nutri Disc™. Breville’s Nutri Disc™ breakthrough design transfers less than 2.5’C of heat thus preserving fruits and vegetables efficacy & nutritional value. While at the same time extracting up to 40% more vitamins and minerals than other juicers.

After that, we were also asked to dismantle the machine to have it cleaned.  Well, it was easy-peasy again for me, and the other brand have to be handled by a pro, a pro-wrestler that is...

Breville's juice extractors automatically eject the dry pulp into a collection basket while juicing. Its smooth, rounded parts without food traps prevent pulp from sticking and make rinsing under the tap fast and simple. The easy clean models also come with a specially designed scrubbing brush to clean the filter mesh quickly and easily. 

It was this green juice that actually helped Joe Cross successfully lost weight and had freed him of all his prescription drugs.  Dramatically rebooting his life and freeing him from the autoimmune disease that he used to dread of.

Next is to put Breville's the Froogie Fountain Pro to test, with the hardest fruit to juice they could think of - tubo or cane sugar.

A novice in juicing was called on to the booth to do the next juice recipe for all of us to share. 

To add to the fun, two hunks were asked to do the juicing this time, and they were to make juice with veggies and fruits to their own liking.  On one table, a variety of green leafy and watery veggies and fruits were lined, the guys can choose all the mix they want, with only one tip on hand, follow the 80:20 rule of juicing, 80% vegetables and 20% fruits (as the sweetener).

This guy followed the rule of thumb in juicing and was just crazy getting as much greens as he could, correct me if I'm wrong, I'm guessing he used more than 6 varieties of fruits and veggies. 

Gerry of Dude for Food blog have twisted the rule somehow and made a citrusy blend that's part green and more part fruity.  Both of them looked like they were enjoying what they were doing. 
With a machine that's powerful as Breville's, juicing can be really fun.
While sipping away the last juice we had, we listened to Breville's certified nutritionists and personnels as they debunked several myths in juicing.
The Australian Government National Measurement Institute have conducted a study between Breville against other fast juicer and slow juicer brands, last December 2013.
Here are the key conclusions of the study:
MYTH #1: Slow Juicers yield more juice than Fast Juicers.
Fact: Generally, there is only 2% difference between the two.  In some cases, Breville juicers yield more juice especially when juicing hard fruits and vegetables like carrots and apples.
MYTH #2: Slow Juicers produce HEALTHIER juices.
Fact: This will depend on the ingredients juiced and the nutrients one is looking for.  In most cases, Breville juicers produce healthier juices versus the top selling slow juicers.
MYTH #3: There is NO HEAT TRANSFER when slow juicing.
Fact: Contrary to the popular belief; fast juicers transfer less heat than the top selling slow juicer.  Breville juicers transfer an average 0..85 deg C vs the 1.1 degree C transfer of the top selling slow juicer.
MYTH #4:  Juices from Slow juicers have longer shelf-life.
Fact:  There is No Evidence that suggests that juice made in a slow juicer is safer or healthier to store for a longer period than a fast juicer.
*For more info on this please visit www.juicingscience.com

What a fun-tastic and juicy afternoon it was.  The juice party ended with a raffle, more juice and a karaoke sesh.

If I have convinced you into juicing your way to health, do give us a thumbs up by commenting below and you might receive a gift from us and Breville.

If you love your self enough to reward it with good health I suggest you #Brevillelizeyourhealth. 
Get a Breville loot (juice glass and chef usb figure) + Reboot with Joe by Joe Cross (worth $ 39.44) + 1 free entrance ticket to Best Food Forward on Oct. 10 to 11, 2015.
Just comment below with your thoughts on juicing with your name and contact numbers and follow Pastry Armoire on Facebook.

DepEd Celebrates Teachers as Living Heroes

Carl Jung, a renowned psychologist, once said, “One looks back with appreciation to the brilliant teachers, but with gratitude to those who touched our human feelings. The curriculum is so much necessary raw material, but warmth is the vital element for the growing plant and for the soul of the child.”
In one way or another, I’m sure each one of us have been touched by our teachers, being beyond just a person who talks the facts and writes lessons on the blackboard.  They are kind-hearted humans who speak life’s lessons, lessons we thought were just mere words but eventually gained ground later in our lives.  For a certain time in my life, I too became a teacher and realized that you can  build up better persons among your student and in return they will be better citizens in the future.

With this the Department of Education (DepEd ) have recognized the vital contribution of Filipino teachers in institutionalizing educational reforms in the country.  Together with its partners, they celebrated this year’s World Teachers’ Day (WTD) at Araullo University in Cabanatuan City, Nueva Ecija on October 5.

Monday, October 5, 2015

FOODGASM Goes to Maginhawa


One of our favorite food event, FOODGASM is so back and they have taken it to a whole new degree.  This time they have taken the event to the famous foodie spot, Maginhawa St., Diliman, Q.C.
Are you up to a day filled with food, shopping and entertainment from some of the best upcoming food establishments and performers in the Metro?  Then come spend a day with us munching on food while enjoying some activities prepared by The UP Economics Society and Barangay Teacher's Village East in partnership with The Body Shop | Fight Factory Manila | Bacardi #ItsNotAPartyWithoutBacardi and powered by Globe Proudly present

Sunday, October 4, 2015

A Month-long Chocolate and Wine Festival at Newport Mall

It's beginning to sound and taste like Valentine's Day and Christmas Day all at the same time as Newport Mall, in partnership with Megaworld Lifestyle Malls, is celebrating the decadent duo of chocolate and wine with delicious pairings, chocolate carvings and more at its Chocolate and Wine Festival this October. 
In the launch that happened last Oct. 1, 2015 at the ground floor of Newport Mall, media, wine connoisseurs and chocolate-lovers have all mingled and shared common love for the
gourmet duo.  
Sumptuous cocktails and of course three of the highlighted chocolate and wine pairings from Bar 180 were sampled.

Saturday, October 3, 2015

Saboten Japanese Cutlet's New Take on Japanese Comfort Food

I sort of understand how first time experiences can leave such indelible marks on our lives.  I guess you know that already, well, I do too, but a few days ago I was reminded.

I love the excitement of trying things out for the first time, first kiss, first party, first sleep over, first time to zipline and more.  But nothing keeps my blood alive even more when trying out a restaurant, either new and old for the first time.  With that said, let me tell you a delightful meal I shared with other foodies.

Though not my first time to savor Japanese cuisine or a katsu house, it was my first time to try out this franchised outlet from Tokyo.  Thanks Raintree Restaurants for bringing a jewel from Japan. Saboten Japanese Cutlet is a boutique-styled bistro with ample Japanese inspiration.  In 1966,

Thursday, October 1, 2015

The Gastronomers' Top New Picks for Afternoon Foodie Breaks + Giveaway

Have you ever stumbled upon this idiom " A stitch in time saves nine"?

Well, I've forgotten about this until my daughter asked me about it in her assignment.  They are now into sewing, stitching and mending clothes.  In the assignment, she was asked to explain the meaning of the above phrase and corelate it to mending clothes.

Wednesday, September 30, 2015

Manned Enough to Handle Leonardo's Carnivore Lechon and 49-B Heirloom Kitchen


In his grandfather's namesake, this rising star in the foodie-dom, a carnivore in its own right, is making me want to have a family celebration every now and then or having some during fiestas.  Who doesn't like lechon?  I'm not a fiesta-loving person only because I couldn't find myself mingling in a crowded alley or squeezing in a tide of people under scorching heat only to get a glimpse of a parade.  The only thing I like about fiestas is having to savor the unique take on the roast pigs.

Leonardo's Carnivore Lechon instantly won me over upon hearing the word "organic."  according to Leonard Aquino, his grandfather started selling it in 1947 as a home-based business in San juan which eventually became famous and became a big business.  In his story, shared at his cousins' newly opened restaurant - 49 B Heirloom Kitchen, Leonard added, "during the war my grandmother would sell in the palenge (market) and lolo would help, friends would request for them to cook lechon, that's how they started."

The pigs they use are sourced out in Pangasinanas as a social entreprenership for the community that grow pigs as backyard farming.   There are certain breed of pigs hat are grown for them.  Their choice are native pigs, the ones that are colored black, as they maintain a certain fat to meat ratio. 

Do you know that the lechon's skin crispiness comes from the fat of the pig?  Genetically modified pigs are grown to attain a thin layer of fat, for those who want their lechon not too fatty, but this doesn't guarantee a perfect lechon skin, that's crunchy in every bit of a bite.  With Leonardo's the pigs are fed specifically with certain natural and organic feeds fattening the pigs just right, and what you get is a meat that's savory and tender whilst the skin is worth every pounds added to your weight because it's just that insanely crunchy-licious!

The Lechong Tagalog can weigh from 5 to w6 kgs when cooked and are priced from Php 5,000 to Php 10,000.  Their Lechon de Leche howevet is priced at P 4500 and weighs 3 to 4 kgs.

Far more than making everyone's favorite lechon, the new generation of the family have come up with a brilliant idea of stuffing a "native" pig with serious good meaty stuff and called it Carnivore Lechon.  I bet, these are some of the family's favorite.  Aside from the choiced herbs and spices that replaced the innards of the pigs are three kinds of sausages, bacon and roasted garlics.

Carnivore lechon  can weigh from 5 to 6 kgs. when cooked with prices that start from Php 5,800 to Php 10,800.  They have it also in De Leche size with a weight of 3 to 4 kgs.  at Php 5,300.

If you think that's about as special as it could get, think again, they've added extra miles by cooking the innards and blood for you.  Together with your lechon, is a sizeable serving of Dinuguan.

I give them thumbs up for making this cursed black stew as an exotic comfort food and meticulously preparing it to be something I'd have for lunch over and over.  While others would serve it with some sort of stinking odor or with bitter taste, theirs is just a right amount of tang, saltiness and a kick of spice.  I love tasting the ginger in it too.

Of course how can a lechon be complete without its sauce.  They took the liberty of making one of the best lechon sauce there is with a right balance of savory and sweetness, with a consisitency to beat, not too thick nor thin.


Food scouting in Timog and Tomas Morato is becoming to be more of an ardous job, since more and more and have been popping up and it now reaches all the way to Scout Tobias and to every street present in the area.  A lovely addition is 49B Heirloom Kitchen.

Settled in between rows of townhouses along Sct. Tobias, Quezon City, with a house numbered 49B is Heirloom Kitchen.  Here they literally whip up a storm out of the chefs' and owners' recipes handed down from one generation to another. 

Chef Erica gladly shared us stories of how their grandmother would send them lechon and their mom would cook lechon paksiw from it and some other favorite food dishes.

The lovely stories were shared over a lunch composing not only of Leonardo's Carnivore Lechon but some of Heirloom Kitchen's most-ordered. 

While waiting for the lechon to be served, our table graced this simple beauty of plate where some Squash Flower Fritters rested.  It was gone in 60-seconds...The crunchy beer-battered squash blossoms were filled with a mix of different cheeses (only the chef knows...) were such a hit finger foods priced at Php 210 for an order.

Fresh Melon Shake was also something, perfect for the savory afternoon meal.

With the addition of Paella Valencia (P 355 for small/ P 580 for family size), it shows how extensive yet comforting their menu is.  Actually, all the owners' favorite dishes were given spark to fill up their menu.  It's an almost perfect Paella except that the rice at the bottom aren't encrusted.  The saffron infused rice are densed, wet out and rich.

When this plate was placed on our table, I almost squealed, good thing I stayed prim and proper despite the fiesta going on our table. I was able to contain the manly eater in me as I heard Lengua to be served.  You can't easily find a really good Lengua nowadays.  I just found it here at Heirloom's.

What Gerry and Donnie was bragging about them was the Sinigang na Lechon (P42.  With relatives having abundant lechon, they went overboard than just the usual Lechon Paksiw and Lechon Kawali, to deal with lechon left-overs.  The idea of Sinigang na Lechon was totally radical but good in a way.  Imagine the flavor and tender doneness of the lechon meat mingling with the sour tamarind soup and the vegetables incorporated in the dish...need I say more?

Unfortunately, I had to leave ahead than the others to catch another scheduled event so I missed dessert.


Address: 89 J. Basa St.
               San Juan City
Contact Details:  (+63 2) 724 3068, ( +63 2) 726 9828
                            (+63 2) 7445172

Address: 49 B Sct. Tobia cor Sct. Fuentebella,
                Quezon city

Contact Details : 2391637

Friday, September 25, 2015

Mom and Daughter Bonding Over Kundalini Yoga by Rosan Cruz at Discovery Primea

My youngest daughter just became 10 years old three days ago and prior to that I planned a weekend bonding with only her.  I can tell the stress she has living together with her older siblings and vice versa.  As a mom of two teens (who are now in college) and two younger girls, it's difficult to accept the fact that time flies so fast and they too grow up so fast that catching up with their growth is like always catching your breath, and I just thank God I had enough of it to sustain my motherhood. 

My time will never be enough to be the great mom that they need me to be.  Oh, wait, let me rephrase that, 24 hours is not enough to really contribute to all my four kids' daily successes, including the time I need for my husband and myself.  There would be some nights that I check on them in their sleep and wishing they didn't grow up, that they stay the cuddly cutey pie they used to be and that they never question me with my decisions, even with the kind of clothes I would want them to don.

Well, I guess the quote "time flies" is  passe when referring to kids growing up, so it is important to me to spend quality time while they're young and eventually, it made such good impacts in their lives.  With this said, I can see for now how my youngest is budding up to be, but, I'm more interested in basking in life's goodness with her. 

That weekend I brought her to a food fair in Signa Residences.  I was supposed to send her home before I go to my next event, but considering traffic and time, I decided to bring her to the yoga event and she agreed to stay and take photos for me anyway. 

While Yoga is utterly new to her and me, we tried to make the most of it, and how glad I was to have her join the group and try Yoga, since most of us were also yoga virgins.  Not only that, both of us were in awe upon getting inside the newest hotel in Ayala, Discovery Primea. 

The posh and open lobby has that welcoming vibe that made my daughter felt at home, we were then led to the 3rd Floor where 37 Degrees Gym is located, where we will be having our first ever yoga experience.  Seeing some of the other amenities on the same floor, I wondered how their rooms are and Danica even asked about their swimming pool.  The gym has modern equipment, wooden inlaid floors and the area for yoga is encased with floor to ceiling glass windows overlooking the Ayala commercial site.

The intimate event was an exciting one, with gifts coming for Frigga by Maritess Allen (yoga top embellished with unique symbols, yoga mats and items from Zen Nutrients as well.

I knew that there are several different practices of Yoga but never have I heard or even read about Kundalini yoga.  Apparently, Kundalini Yoga's pimary objectives are to awaken the full potential of human awareness in each individual, recognize our awareness, refine that awareness, and expand that awareness to our unlimited Self. 

Perfect for a mom with my concerns.  A bit giffy at first, with Rosan Cruz as our instructor introducing Kundalini to us, it made Yoga more fascinating.   Rosan Cruz is a certified Kundalini teacher and her welcoming aura made all of us participants quite at ease, after all that's what yoga is for, attaining relaxation and over-all renewal.

Rosan, (http://kundaliniyogamanila.com/) led us to release stress, tension, and negative energy through a series of dynamic Kundalini Yoga poses also known as kriyas through a series of movements over an instrumental background.  Kundalini is a dynamic practice which incorporates physical, mental and spiritual aspects of yoga into one cohesive and integrated system. It has a much broader emphasis on breathing, meditation, hand positions or mudras, chanting or mantra, and spirituality.

In Rosan's introduction, the Kundalini consists of a reservoir of untapped basic life energy or prana residing at the base of the spine, often symbolized as a coiled snake or serpent.  This lies dormant in most people. Through the practice of Kundalini Yoga this source can be activated and drawn up through the body, energizing each of the seven energy centers or chakras.

After the one hour of  fire-breathing exercises, chanting and doing poses, I felt instant relief from slight chest pains, but I surely felt my spine stretched and my legs bit tired.  Above all, I was able to free myself once again from all the negativities surrounding my being including my terrible past experiences, and I felt at peace both with myself and with my surrounding.

My daughter, surprisingly joined us from the start until the end, and was quite more limber than her mom.  Though she felt some tingling sensations at her back, probably from the stretching and body arching we have done, she felt good afterwards, and so did I.  As a mom, I can see how such exercises can be very benefiting physically, mentally and spiritually in children.  My daughter is already 10 years old though so I can't really tell if this would give the same benefit to younger kids, though I did hear of some kiddie yogas. 

The yoga practice was followed by excellent and equally beautiful spread of afternoon snacks by Discovery Primea, one of the prime and luxury event venues to date in Makati. The Beef and Mushroom Pie, Smoked Salmon Cream Cheese Bagel, Prosciutto and Brie Croissant, and Grilled Balsamic Marinated Vegetable Focaccia Sandwich and the hotel’s luxe ambiance made everyone felt like royalty.

On our snack, we were also encouraged to try samples from Detox in a Bottle.  These healthy drinks are nature's gift for our wellness and said to be great to drink after yoga sessions.  My daughter and I love the green juice which consisted of cucumber, mint and basil. The other bottle is ginger and turmeric based sweetened with stevia is good before every meal which sustains dieting.

It was a fitting experience in that during the ancient times, Kundalini Yoga was kept secret and reserved only for the kings and queens. Today, everyone can benefit from the practice, radiate love, peace, and beauty, and attract only the best that life has to offer.

Interested enough?

Why don't you join us at Rosan's class, below is the schedule and the address:

Mondays from 6:30-8:00 PM
Rosan Kundalini Yoga
Address:   Romulo Center,
                  Century Plaza, 120 Perea St.,
Contact:  0918 888 9198

Valero Eat St. at Signa Residences

Our last weekend could have never been any better.  My youngest daughter and I bechanced this primeval take of street eating, one that is worth earmarking by better foodies, last Saturday.  Thanks btw, to Spanky Enriquez of Juice.ph for inviting me and putting me in the VIP list with my daughter. 

Valero Eat St. was presented by Ampers and Collective, Mothership F&B, The Fat Kid Inside, Robinson’s Signa Designer Residences, and McCormick Philippines with partners Globe Tattoo Platinum and Oh Happy Day. Valero Eat Street’s media partners are ACTIVshow, Appetite Magazine, Manila Eat Up, ClickTheCity.com, WhenInManila.com, and Juice.ph.

Not a moment too soon, my daughter found herself in the midst of good food that are picture perfect and I have to say worth every penny.  Food purveyors, artisans and restaurants collaborated and popped up with all their kitchen wits to serve delectable and above the ordinary food offerings. 
Lobby of Signa Residences Tower 1
 Well. also we are one step closer to deciding whether to get a condo unit in the heart of Makati CBD.  Before we proceeded checking out all booths in the al fresco area of the aforementioned building, we were invited to view the sample units Robinson's Luxuria is offering for Makati dwellers.

I love how they have made the floor plan into a spacious living space best for yuppies working around or for small start up families.  My daughter even recognized Kenneth Cobonpue, Royal Pineda and Budji Layug the poster own in one of the showrooms.  Apparently, these renowned names in arts and architecture have joined forces to design Makati's luxurious residential property as living works of art.

Most of the furniture used in the showrooms are pieces made and design by Kenneth Cobonpue.tall

We didn't spend much time on the rooms as we were there for the food, so off we went down and made the tour from the lobby to the event venue really, really quick as my Danica was insisting to have a tall glass of Starbucks frap.

Our first pit stop was at Cy's cookie-loco table set up.  Cy Ynares is the genius behind The Bald Baker, a pastry home-bakeshop that whipped up crazy yet uber-licious cookie varieties.  I was glad to see him there as I've been meaning to try his banana cake.

A couple of booths away from The Bald Baker's was Manila Eat Up's.  Too bad I wasn't able to meet the "Lady" behind Boqueria, whom I had bought some pieces from.

Manila Eat Up was one of the media partners of the event and they offered intimate workshops for the foodies who might want to enhance their food styling and mobile photography.  Boqueria stuff and linens provided by Townes Fabric were ready to help members of Manila Eat Up do that.

So, I did the honor of taking some photos of the food offered at the Valero Eat Street event.

Below are my entries for the Valero Eat St. x Manila Eat Up contest:

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