Juices for skin care, ‘suahe’ rice, fried ‘bee hoon’
In my recent cooking class with Dr. Vicki Belo, on the menu were juices.
September 20, 2018
In my recent cooking class with Dr. Vicki Belo, on the menu were juices.
Tata Lantin was living in Bangkok in 2008 when she took a French pastry class under chef Eric Perez. She fell in love with pastry, in particular with macarons, especially their daintiness and pastel colors.
Dr. Christine Gonzalez is a naturalist, educator, author, researcher and a doctor of naturopathic medicine. She has a Ph.D. in Natural Health and a Ph.D. in Integrative and Functional Nutrition.
The ice cream served at Mad Mark’s Creamery is special—each scoop rich, with a pleasant mouthfeel. I like how it’s perfectly sweetened and the way it cleanly melts away in the mouth.
Last week, Dr. Vicki Belo talked about beauty-boosting food.
Over lunch at Dr. Vicki Belo’s home, the conversation drifted from her favorite cakes to kitchen layout to her daughter Scarlet and my son Diego, to prescriptions for my sunspots and the best diet to boost beauty.
I just got back from Gothenburg, Sweden, where my son, Diego, with 44 other boys from the Makati Football Club, represented the Philippines in the Junior World Cup or Gothia Cup.
Filipino Mechelle Betita and her French husband, Daniel Collot, are determined to replicate the French method of cooking jam using Philippine tropical fruits.
This column is inspired by the recent launch of “Inquirer Lifestyle Best Desserts 4,” the ultimate resource book for the sweet tooth.
I first met Jomel Salas during Inquirer Lifestyle’s mini “Best Desserts” event at Central Square last year.
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