Here is how I’ve been enjoying my fruits and vegetables.

Dressings

There are new pristine-tasting dressings in town prepared by my “culinary mother,” Beth Romualdez. Call me biased, but those who have had the privilege to sit at her table and partake of her creations will surely agree. When she cooks, it is always expected to be delicious, because it is.

The incessant prodding of her daughters Via and Cathy, who received care packages that included dressings from mom during quarantine, led to this new venture.

Tita Beth spoke passionately of her creations. “There are no preservatives in these dressings. I roast fresh garlic and shallots (no powders) and use all imported salad oils, extra-virgin olive oil, balsamic vinegar, Dijon mustard, Kosher salt.” The downside, however, is the short shelf life—two weeks to a month at most. It’s not a worry, for it doesn’t last that long, as the dressings double as sauces and dips. To enjoy each variant, follow Tita Beth’s suggested salad component combinations.

l Roasted Garlic, Shallots in Balsamic Vinaigrette: For the salad, combine polonchay, romaine lettuce, arugula, watercress, grated carrots, corn, chopped lettuce, grilled chicken or leftover steaks. It can also be as a dip for bread or a sauce for fried, roasted or grilled meats. l Mango, Miso and Ginger: For salad 1, combine romaine lettuce, chopped tomatoes, avocados, apples, mangoes, oranges, grilled chicken, salmon and/or chicken, nuts and edamame.

For salad 2, combine shredded cabbage, kani sticks, cucumbers and mangoes. This works as a salad or as a sandwich filling. Apart from dressing greens, it can be used as a glaze for baked salmon and crab cakes or as topping or sauce for sushi.

l Mustard Celery Seeds: For salad 1, combine polonchay leaves with chopped hard-boiled eggs and chopped crunchy bacon. For salad 2, combine watercress, hard-boiled eggs, chopped bacon and chopped tomatoes. For salad 3, combine adlai or brown rice, grated carrots, chopped celery, diced cucumbers and fresh mint or basil.

l Chipotle Lemon: an all-around spicy dressing that doubles as a nacho dip or as sauce for quesadillas, burritos, chimichangas, tacos and salads. It is delicious when drizzled on a salmon poke bowl.

(text 0919-0000275 or 0917-1286822; @cornerpantry on Instagram)

Healing juices

I have long been a fan of Kristal Hierco Reyes’ refreshing cold-pressed juices. Her rainbow-colored beverages help me flush down all the excess water weight and toxins. I even noticed that her concoctions curb my sugar cravings.

Kristal launched her new blends called the Healing Series, developed to supplement the needs of certain organs and to cater to specific needs of the body.I urge you to indulge in her menu of refreshing drinks that helps heal the body and satisfy the palate.

l Immunity Booster Max is rich in vitamins C, A and E, and zinc. It’s made with orange, grapefruit, pears, cucumber, mint, lemon, capsicum, turmeric and ginger. It helps strengthen the immune system, and relieves headache due to stress and dehydration. It can be a snack or meal replacement.

l Gut Health is rich in antioxidants and vitamins A, E and C, and zinc. It’s made with apple, kale, ginger, lemon, cucumber, probiotics, mint. It helps feed the body’s good bacteria; helps prevent/heal indigestion; helps flush out salt, oil, sugar and unwanted chemicals from food; and helps boost the immune system.l Heart Health is high in vitamin C and E, and has anti-inflammatory properties. It is made with orange, turmeric, cucumber, pineapple, mint, lemon, capsicum and elderberry. It helps clear arteries of oily food and meat; helps to make your heart healthy; and helps reduce the risks of developing cardiovascular disease.

l Liver Health is a source of nitrates and antioxidants that may benefit heart health. It is made with beets, cucumber, lemon, pears, grapes, mint, turmeric, ginger and carrots. It helps increase antioxidant levels in the body; helps protect the liver from damage of alcohol consumption; and helps fight hangover symptoms and inflammation.

(tel. 0917-5101771; @pure_jus_kristal_ph on Instagram)

Fresh atis ice cream

The best atis ice cream is at Tsukiji Japanese Restaurant. Their seasonal Atis Ice Cream is made in small batches. One can imagine the work that goes into separating the seeds from the pulp. Certainly cumbersome for the one preparing it, but blissful for the atis lover savoring it!

This flavor is pretty straightforward. It is ripe atis, but made decadent with the addition of eggs, milk and cream. To me, atis, in this form, is the best expression of the fruit! Limited tubs available. INQ(tel. 0995-6179209; @tsukiji_manila on Instagram)reggieaspiras.com; @iamreggieaspiras on Instagram and Facebook