Monday, December 25, 2017

REAL BEAUTY

Real Beauty

Many people in the world experience great
sadness and pain because they believe they are ugly. People identify their bodies as themselves. Therefore if they have an ugly body, then they think, “I am ugly”.


Instead of being honest to the person who is ugly, there are all kinds of people in the world who are giving false so-called solutions to ugliness such as: try to change the body so it becomes more beautiful than it is; or have a positive self-image or ‘feel beautiful and you will be beautiful’.

The real solution is to first understand that you are not the body. You are the beautiful spark of life, the spirit soul temporarily in this material body, this is how a person can experience their beauty, not by trying to change their face. You are not the body so the ugliness of the body is not your ugliness.

What each and everyone of us is looking for is someone to love us regardless of our face, our talents or our qualifications. And that someone is God. He is the only One Who can and Who does actually love me unconditionally.

So if we want to experience our real beauty as spirit soul temporarily in this body, and if we want to experience being really loved, then we have to experience yoga, union with God. We have to learn the process of yoga and develop our relationship with God.

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Thursday, December 7, 2017

SINUKMANI


SINUKMANI-- also known as 'biko' is a traditional Filipino sweetened rice cake made from malagkit (glutinous) rice, coconut milk and brown sugar or panocha.

In our family, the celebration of All Saints Day (Undras) is a special time when family members gather together to cook and enjoy eating sinukmani. It is served with hot 'bihongke' (sotanghon noodle soup sprinkled on top with fried sliced garlic)), Bihongke is another traditional family favorite undras food.

As a little girl, I remember sitting by the huge 'kawa' (frying pan), where my lola Beatriz and the other elders prepared to cook sinukmani. Big logs of wood kept the fire burning. I loved watching the fire. I would sit waiting for the 'tutong' (left-over rice at the bottom of the pot). Then somebody would pour sweet arnibal (sugar syrup) over the tutong. We children would take turns scraping the sweetened tutong off the pot and happily eat it.

Here's my recipe of sinukmani as I learned from family tradition.

1/2 kilo malagkit (glutinous) rice
1 c very thick coconut milk
1 1/2 c sugar (or panocha)

1 c very thick coconut milk for making 'latik'
banana leaves


1. Cook malagkit rice as you would your ordinary rice with a little less water than usual. Set aside.

2. In a large pan, boil the thick coconut milk and sugar or panocha. Add the cooked rice little by little. Mix well while cooking. Remove from heat.

3. Spread banana leaves on bilao (native basket tray) or baking pan. Spoon rice mixture onto it. Spread evenly. Serve with latik on top. 

4. To make latik: boil 1 c very thick coconut milk. Continue boiling until coconut oil separates and coconut cream turns into brown and crispy latik.

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Saturday, November 25, 2017

THE MIND

When we speak of the mind, we are not just speaking of thoughts. We are speaking about the seat of all kinds of desires, feelings and emotions. The mind is always giving us directions, “Do this, do that. This is where happiness lies. That is where happiness lies. If we are the servant of the mind then we cannot be a yogi or practitioner of yoga. 

‘Servant of the mind’ means I do what I do because I enjoy doing it. I make the choices that I make because that’s how my feelings are moving me.

The problem is that as long as I am the servant of my mind, I am always bound to be frustrated. The only solution, the only way to achieve actual lasting happiness is by being the servant of God, not the servant of our mind. So that when the mind offers us this and that, then we are able to say, “Sorry, I’m not your servant anymore. I’m the servant of God. You, the mind are now my servant”. Our choice in life is we can either be the servant of God or we can be the servant of our mind.

All our entire lives we have been the servant of our mind and until now we have not actually achieved real lasting inner happiness. Therefore we should consider no longer remaining servants of our minds but actually finding satisfaction in serving God who is our best friend.

Our mind is not our best friend. Our mind is not dependable.  It is better to be the servant of someone Who is dependable, Who is actually our best friend, rather than being the servant of our minds.

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Thursday, November 9, 2017

PRITONG LUMPIANG TOGE


PRITONG LUMPIANG TOGE --- is one of my favorite everyday dishes. I cook simple toge (mung bean sprouts) and camote (sweet potato) for pritong lumpia (fried spring rolls), served with sawsawang suka, asin, bawang or leeks and sili. (dip sauce of vinegar, salt, minced garlic or chopped leeks and chilis). Toge is particularly helpful in fighting symptoms of mental and physical stress. So if you're stressed out simply eat a lot of toge in the form of lumpia.
The word 'lumpia' comes from the Hokkien (Chinese dialect) 'lunpia', also known as 'juan-pia' or 'lun-pia'. Lumpia originated in China. The name is a literal translation of the Chinese word 'chun juan' which means 'spring roll'.
In China, lumpia was a seasonal rolled vegetable food consumed during the spring. That's why it was called such. It started as a pancake filled with spring vegetables such as cabbage, challots, mushrooms, bamboo shoots and bean sprouts (toge). It was a welcome change from the preserved foods of the long winter months. The Chinese people eagerly waited for spring so they could enjoy eating lumpia. Lumpia was happily eaten to welcome the coming of the new season (spring) and to pay respects to their ancestors.
Lumpia or spring roll had been a traditional festive food in China for thousands of years, usually eaten during the Spring Festival in mainland China. Vegetable fillings were pre-cooked, then fully wrapped in rice or flour-based batter cooked in to thin pastry or crepe, known locally as 'balat ng lumpia', then deep-fried served with a dipping sauce or served fresh.with sauce or gravy.
The original lumpia recipes, both fried and fresh versions were brought to the Philippines by Chinese immigrants from the Fujian province when they came to settle in our islands in the 11th century. The filling ingredients for our lumpia may vary in different regions but it's still the same delicious lumpia of ancient China which has become so close to our hearts till now. Here is my simple recipe of home made lumpia.

1 c camote (cubed)
2 c toge
2 Tbsp leeks or spring onions
(or 1 Tbsp minced garlic, 2 Tbsp onions)
1 Tbsp cornstarch dissolved in a little water
salt, seasoning
pieces of lumpia wrappers

1. In a pan, saute leeks or spring onions (or garlic and onion). Add camote, salt and seasoning. Stir-fry. When half-done, add toge. Mix and cook for a few minutes. Add cornstarch. Mix well, Remove from heat. Allow to cool.

2. Wrap 1 or 2 spoonfuls of toge mixture in lumpia wrapper. Fry until crunchy and golden brown. Serve with sawsawan.

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Saturday, November 4, 2017

EASY PARMIGIANA LASAGNA



EASY PARMIGIANA LASAGNA -- The name of the recipe may sound a bit fancy but it is actually one of my very simple everyday dishes. 'Parmigiana' is just the Italian term for 'pritong talong' (fried eggplant) and 'lasagna' is just the Italian term for layers of pasta or vegetables, sauce and cheese. So what I do is I make it very simple- - only one layer of pritong talong, then I pour my basic meatless spaghetti red sauce on top then garnish with grated cheese.

Eggplants benefit our heart health. They are known to reduce bad cholesterol in the body and stimulate the uptake of good cholesterol. Eggplants are great for reducing blood pressure, which reduces the strain and stress on the cardiovascular system, greatly improving the health and durability of our heart.
Here is my recipe for parmigiana lasagna:

2 pcs eggplant

meatless spaghetti sauce:
2 pcs tokwa or 1/2 block tofu (mashed)
1 pack tomato sauce (180 gms)
1/4 c fresh tomatoes (sliced)
1/2 c grated cheese
1/4 c button mushroom (sliced)
1 Tbsp caldereta or menudo mix powder
2 Tbsp butter
 1 Tbsp garlic 
2 Tbsp onions, leeks or spring onions
salt, seasoning, soy sauce
sugar, black pepper


1. Put a little soy sauce on the eggplant. Fry. Arrange on a plate. Put a little soy sauce on the tokwa or tofu. Fry. Set aside.
2. Saute leeks or spring onions (or garlic/onions). Add fresh tomatoes. Cook well. Add tomato sauce, Season with salt, sugar, seasoning and pepper. Add grated cheese. Let boil. Remove from heat.
3. Add mushrooms, fried mashed tofu or tokwa. Mix well, Pour over fried eggplant. Garnish with grated cheese on top. Serve with rice or pasta.

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Thursday, June 29, 2017

WHAT IS MEDITATION?


In my long years of teaching people how to cook delicious vegetarian food, I am often asked, “Why are you vegetarian?” And I say, I am a vegetarian because I practice meditation. Personally it has helped me a lot in maintaining a healthy, meatless diet for many years. I always encourage people to learn meditation too because it will also be very helpful to them. 

Meditation is a very simple and enjoyable relaxation method for achieving inner happiness and self realization. It goes hand in hand with the vegetarian diet. Through meditation, you will experience not only the meaning of respect for animals’ lives but also the meaning of your own life. 
Through meditation, you can also overcome stress and even deeper problems such as anxiety or emptiness. 

Meditation is an ancient process that has been practiced for thousands of years by sages and meditation teachers. The process begins by hearing - - listening to the sound of meditation songs which are made up of the Holy Names of God.  Anyone can practice meditation individually or in a group.

The first effect of meditation is it makes us relaxed.  By listening to the sound, our mind and heart becomes gradually cleansed or purified.  And then intuitively from within ourselves, we will know and truly understand that meat food is not good for our health and our consciousness.  Meditation helps us come to this state.  We begin to experience a higher happiness within, so that eventually we will be able give up eating meat, fish and eggs.  It becomes very easy to achieve.  Automatically, we would want to learn how to cook and eat vegetable food instead.

In other words, the desire to eat meat will begin to drop off.  The desire to eat meat is very strong but we will gradually loose the taste for meat.  I have been a vegetarian for almost forty years now but I would not have been able to do so by my own strength.  It’s not that I am so strong-willed.  No, I am weak like everybody else.

At the age of 22 when I was a student in college, I first came across the practice of meditation.  And a great change came about.  When I started regularly listening to the sound of the meditation songs, in my heart I experienced some kind of higher taste, higher feeling.  Soon gradually I was able to give up meat food altogether, not just beef or pork.  We have to experience a higher happiness in order to break away from the habit of meat eating permanently.  The desire will still be there but not so strong anymore that it cannot be overcome.

Through meditation, we can come to a point where we will have inner strength to actually feel and say, “I don’t really need meat, fish, and eggs for proper nutrition.  I can give them up.  I will give them up.”

Through meditation, we can also overcome stress and even deeper problems such as anxiety or emptiness.  We can actually begin to experience inner happiness and peace.  Just as you are now looking for an alternative healthy diet, you should also look into a more meaningful alternative way of life.

Meditation, sometimes called ‘mantra meditation’ or ‘yoga meditation’ is a scientific process of learning about our true identity.  The English word ‘yoke’ comes from the word ‘yoga’, meaning to unite or to connect.  The real meaning of yoga is uniting again with God.

The following songs are composed of the Holy Names of God such as:  gauranga, om hari om, madana mohana and nitai-gaur sung in beautiful melodies, haribol means 'chant or sing the names of God'. Anyone can regularly listen to the sound of these beautiful names, in the privacy of their own homes or together with other people.  Please sit back and relax, close your eyes, listen and focus your mind on the sound of these names.  May peace of mind and good health be yours.



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Friday, April 21, 2017

PRITONG SABA



PRITONG SABA sawsaw sa asukal (fried saba bananas served with sugar) -- my favorite afternoon snack or breakfast food.

Saba is rich in potassium that helps the circulatory system deliver oxygen to the brain. If you are trying to quit smoking, just eat plenty of saba. The B vitamins and other minerals reduce the effects of nicotine withdrawal.

Ingredients:

4-5 pcs saba bananas
2 Tbsp sugar


1. Peel and slice bananas in half. Fry in oil until golden bown. Remove from heat. arrange on a plate. sprinkle sugar on top. Serve.

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Friday, April 7, 2017

TORTANG TALONG (EGGPLANT OMELETTE)




















Here is my recipe of tortang talong:

5 pcs medium talong (eggplant)
Batter:
1 c flour
1 Tbsp breading mix
salt, pepper

Filling:
1 c potatoes (diced, fried)
1 c tofu or tokwa (mashed, fried)
2 Tbsp leeks or spring onions
(or 1 tsp garlic and 2 Tbsp onions)
1/4 c tomatoes
salt, seasoning
soy sauce

1. Prepare filling:  Sauté leeks or spring onions or garlic and onions in oil.  Add salt, seasoning and tomatoes.  Cook very well.  Add fried potatoes and fried tofu.  Mix well.  Set aside.

2. Prepare batter:  In a bowl, put flour, breading mix, salt and pepper.  Add water gradually to make a thick batter.  Set aside.
3. Roast pieces of talong on charcoal or fire.  Peel off skin.  Dip pieces of talong in batter.  Fry in hot oil, adding spoonfuls of filling on top.  Cover filling with a little batter.  Turn and fry until both sides are golden brown.  Serve with ketchup.


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Thursday, April 6, 2017

PASTILLAS DE UBE



PASTILLAS DE UBE - - is one of the various flavors we can make with pastillas, such as pastillas de langka, pastillas de leche, pastillas de mani, pastillas de macapuno, etc. I am definitely a sweet tooth and I love any kind of pastillas.

Pastillas are Filipino sweetened soft milk candies, traditionally made from carabao's milk, sugar and dayap (native lime) rind, boiled to a thick paste, cooled and rolled in sugar.

As early as the 17th century, the town of San Miguel, Bulacan has been famous for making pastillas de leche. It was a way for farm families to use excess carabao's milk which spoiled easily. Today more than 200 pastillas shops are found all over the province of Bulacan.

The word 'pastilla' is derived from the name of Giovanni Pastilla, a 17th century confectioner (sweets maker) in the court of French Queen Marie de Medici. Giovanni's sweetmeats, candies and jellies were so popular that they were named after him. In those days, confectioners were very highly paid. They were regarded as the highest of all food tradesmen. They were hired in the royal courts and in the homes of aristocrats for their skill in making special sweets.

The milk candies of Giovanni Pastilla became known all over France, Italy, Spain and Britain. From the Spaniards we learned the fine art of confectionery or pastillas making which was the trend in Europe at that time. It was first adapted in the province of Bulacan where there was abundance of carabao's milk. Today, every milk candy all over the country is called pastillas.

Here is my recipe of pastillas de ube:

Ingredients:
1 small can evaporated milk
1 small can condensed milk
1/4 c milk powder
1 c boiled and mashed ube (purple yam)
2 tsp vanilla
2 Tbsp butter
food color (violet)
sugar for rolling

1. In a cast iron pan, boil evap milk over low heat until most of the mixture evaporates.

2. Add condensed milk, continue stirring until thick.

3. Add milk powder, mashed ube, vanilla, coloring and butter. Mix until pastillas consistency. Allow to cool. Form into balls or cylinder. Roll in sugar. Wrap and serve.

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Thursday, March 30, 2017

BANANA QUE






BANANA QUE --is a favorite home made merienda or breakfast food in our family, made from fried saba bananas, then cooked in brown sugar or panocha. Banana que is one of the ways to cook saba aside from turon, minatamis na saging, inihaw or nilaga.

Saba, also known as 'cardaba' was brought to the Philippine shore by our Malay ancestors some five thousand years ago. The word 'pisang' is a Malay word that refers to this variety of bananas that was one of the Malay staple food along with rice and other fruits and vegetable. It was a traditional Malay energy food.

Saba is rich in potassium that helps the circulatory system deliver oxygen to the brain. If you are trying to quit smoking, just eat plenty of saba. The B vitamins and other minerals reduce the effects of nicotine withdrawal.


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Tuesday, March 28, 2017

Wednesday, March 22, 2017

QUICK MEAL IDEA


Once in a while my son Bhumi Lema takes over the kitchen and prepares the day's lunch or dinner. Here is one of his quick and satisfying meal ideas (mabilisang ulam) that a family of 4 can enjoy right away: fried talong, potatoes, green beans; stir-fried onions, button mushrooms, corn kernel, whole garlic; fresh tomatoes, pineapple chunks and cucumber. Season with salt or soy sauce. Serve with steaming hot rice.

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