Mustasa or Mustard leaves are eaten in the Philippines as a green leafy vegetable, either fresh or pickled in brine. They are excellent sources of essential nutrients. Recipe Procedure: 1. Gather good quality leaves. Fresh leaves are preferred. Some folks … Continue reading
Taingan-daga, Oxalis repens Thumb, is a small, variable, prostrate herb, fairly covered with long, scattered hairs. The stems are creeping, grow up to 50 centimeters in length, and usually root at the nodes. The leaves are 3-foliolate, with their petiole … Continue reading
Malunggay, also known as Ben Oil Tree, has the following uses according to Bureau of Plant Industry: a. Malungai is popularly known by them to be of use, particularly the young leaves, as a galactagogoue (promotes lactation). Father de Sta. … Continue reading
Why are you hesitating to be a vegetarian? Do you think vegetarians are not healthy? Well, vegetarians are really healthy due to following reasons: 1. Humans are designed to eat foods from plant sources. Our teeth are very similar to … Continue reading
This simple technology for processing of pickled eucheuma seaweeds was provided by Department of Agriculture. Gather the needed ingredients: eucheuma seaweeds carrots green and green pepper garlic ginger pickling solution:1 cup vinegar + 1 cup sugar +1 tsp salt Follow … Continue reading
Written by Catherine Rose P. Josue of FNRI With the advent of fastfoods around the corners and tempting food advertisements nowadays, local rootcrops such as camote, cassava and tugi, and legumes such as peanuts and green peas are not so … Continue reading
Are you googling for vegetarian chicharon recipe? We are riding on the same boat if you say yes! After an hour of googling and analyzing recipes, here are the possible options you can adopt. You gonna do a trial and … Continue reading