Saturday, November 23, 2013

Eat and Cheat's RnD Team Cooks at Moca Farm

"Life is too short to eat bad food." It's a simple quote, don't you agree?  But doesn't it make sense?  We are well educated that processed food such as cakes, biscuits, pastries,canned and preserved  and fried foods are packed full of bad fat, preservatives, additives and artificial garbage, which have been scientifically proven as cancer-inducing food. Once in a while is okay, but eating crap every day for no other reason than you can't be bothered to eat better-quality food is a poor excuse. Look after your body and in turn it will work and look better every day.

We at Eat and Cheat Cancer is driven to explore possibilities of  suggesting sustainable lifestyle changes which evidently can lower the risk of getting sick, worst with cancer.   Did you know that up to 40% of cancers can be prevented by making healthy lifestyle changes and following prevention and screening guidelines?  Home cooking with fresh, natural ingredients and with carcinogen free diet is definitely the way to go and is still on the top of the list.

The main thrust of our group is to conceive a cookbook which consists of gleaned recipes which have been tried and have followed a guideline which have been predetermined by top oncologists in the Philippines.

The actuality of the book is still undetermined, but volunteers such as the Research and Development team composed by both celebrated and promising chefs have been working together for a common goal- create a recipe that is both cancer-patient friendly,that is ultimately yummy and hearty for the whole family.

Headed by Chef Chel Tria Galang, and in partnership with Moca Farm, the chefs, Alvin and Brooke; Moca Farm owner, Gigi Morris; Gel Ayoie of Razor Chefs assembled at Moca Farm's test kitchen to try out forty or so recipes to be evaluated according to the guidelines set by our doctors.

Chef Chel Galang is the Culinary Director of the Research and Devt. of Eat and Cheat Cancer book Project. She is a renowned Food Historian, Hotel and Restaurant Consultant (Une Enterprise de Conseil), Educator at SSC Manila, Culinary Consultant and Demo Chef of GMA Network, Inc.   A regular of  IJuander, Pinoy MD, Kapuso Mo Jessica Soho, Brigada Siete, Best Men, The Good News, Unang Hirit, Mars, and The Smiths she know how to handle the kitchen heat pretty well.  As their Food Editor, I was fascinated by the range of  her knowledge on which plants can be eaten and how it could complement any other ingredients.

I took some photos of the products used to test and cook the recipes, the 
team chose for documentation purpose only.   
Chef Chel measuring out Jordan Farms Black Rice.

Special thanks to our product partner Jordan Farms for providing us with packs of black rice and red rice.

Black rice, one superfood, is considered the healthiest of all the grains.  To know why, kindly click on this link:

As much as I would want to share what will be in the cookbook, I can't yet.  But be assured that every turn of the pages will get you motivated to eat right and kick cancer out, in your own kitchen.

Let me also thank Gigi Morris of Moca Farms and The Robby Rabbitry for accommodating us for three days and providing us with their farm's fresh produce.
With me is Gigi Morris, owner of Moca Farms and a fellow contributor to EACC.
 I voluntarily helped myself in picking these blue/violet edible flowers -Clitoria Ternatea, also referred to as the Butterfly Pea, which  is a cognitive enhancer used in Ayurveda that is also known as Shanka Pushi

Exotic fruits and vegetables are grown here as well, like the Roselle.  Roselle (Hibiscus Sabdariffa) is actually a part of a flower, from the family of Hibiscus, commonly turned into teas and juice drinks.  Let me reiterate that Roselle, isn't a fruit, and neither is it a flower, it's a calyx.   It flourishes here at Moca Farms and now the farmers make jams, jellies and pickles out of them.  Check back for more of my accounts on their products soon.

More on Roselle at this link:

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