The secret to better gut health comes from coconut
Born out of meditation, a plant-based health food has established a cult following. As more people are becoming conscious of gut health, naturopaths Ravi and Rashmi Singh have developed a
Born out of meditation, a plant-based health food has established a cult following. As more people are becoming conscious of gut health, naturopaths Ravi and Rashmi Singh have developed a
There is a healthy alternative to butter. Saganà, the plant-based spread, is made from 81-percent pure, nonhydrogenated coconut oil, 15-percent water and 1.5-percent salt. To my palate, it tastes like
Muslims celebrated Eid al Fitr on June 4, the end of their fasting month of Ramadan. The grating of coconut is heard in the early morning of the feast, says a source on Tausug cooking.
The virtues of the coconut, the tree of life, were celebrated in Quezon province’s Niyogyugan Festival. Now on its fifth year, Niyogyugan, from “niyog” (coconut) and “yugyog” (shaking to a
Putting Laurin Pure CocoMCT into one’s diet would contribute overall wellbeing.
THE Philippines is the world’s second largest producer of coconuts. Last week, the Philippine coconut was showcased in the Food Philippines pavilion at Foodex Japan, the largest food and beverage trade show in Asia, held in Makuhari Messe, Chiba, Japan.
MATAMIS na bao has come a long way since the days of my childhood. When I was growing up, it was usually available only in the palengke or wet markets, and it would be a rough, sticky and overly sweet spread that sometimes caused toothache.
The coconut, or lubi, lives up to its name as “the tree of life,” as dramatically demonstrated in the lubi-lubi festivals held in Gingoog City, Misamis Oriental,
I learned this delicious ‘buro’ recipe from my mom’s sister when I was around 6 years old.
Gourmet goddess Beth Romualdez calls Bicol her home region. In her book Cooking Lessons, she recalls cooking “Tinutungang Manok” : It made a world of difference that the native chicken was newly slaughtered and the saba bananas (plantains) and coconuts were freshly picked. This being a traditional dish, the procedure uses a technique—burning the coconut shells—that can be difficult in a modern kitchen. While dry-toasting the grated coconut meat in a wok can be done instead, the aroma and flavors will be different.
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