Carrot Cake Quinoa Porridge

Breakfast, Dessert, Learn, Local, Love Local, Nourish, recipes, Salad, Vegan

DSCF5445-1 (dragged)

If you want a super filling breakfast, this is the perfect thing for you. I had a bowl of it and felt stuffed. It’s also a great use of any leftover cooked quinoa.

I used to make quinoa porridge before using soy milk, and if you want something a bit lighter, you can sub the coconut milk with soy milk. Since I’m striving to live more zero waste though, I opted for the coconut milk as I could buy mature coconut meat to turn into coconut meat without any trash. But I’m going to try making rice milk soon, so that’s pretty exciting!

For now though, I’ll share this recipes with you. I personally love carrot cake, so this was an instant win for me. Quinoa + Carrots + Coconut Milk = Heaven!


Carrot Cake Quinoa Porridge

Good for 3-4 People


  • 1 Cup Quinoa
  • 2 Cup Water
  • 1 Cup Grated Carrots
  • 1/2 tsp Cinnamon Powder
  • 1-2 Cups Coconut Milk (or preferred non-dairy milk)
  • 3-4 Tbs Coconut Sugar
  • 2 Tbs Chia Seeds


  1. Place the quinoa, cinnamon, water, carrots, chia seeds, and coconut sugar into the pan and cook on medium-low.
  2. Once you need more liquid, add the coconut water in 1/2 cup at a time until you reach your desired consistency.
  3. Top with fresh or dried fruit, nuts, seeds, etc.
  4. Serve, share, and Enjoy!

Feel free to sub the coconut milk for another non-dairy alternative, or lessen the coconut milk and increase the water if you aren’t used to eating too much fat. The coconut milk is very fatty, so just adjust according to your preference.

I hope you get to try this recipe for yourself! If you do, please do tag me with #THPnourish and let me know how you like it.


Peace and Love,


Sweet Potato Pancakes

#LazyVeganEats, Breakfast, Learn, Local, Love Local, Nourish, recipes, Uncategorized, Vegan


I don’t think I’ve met anyone that doesn’t like pancakes. So far in my 25 years of existence, I’ve only met people that like pancakes. Probably because pancakes are delicious. They’re a great breakfast food! But conventional pancakes have eggs, dairy, or butter, which isn’t exactly healthy. So I made a delicious sweet potato pancake that is actually filling and healthy. It only has 6 ingredients too! The simpler a food is, the better in my opinion. This is also an oil-free version so it’s very low in fat, high in carbs and fiber. They might not be the regular fluffy pancake, but these are packed with nutrients.

Make this for breakfast, or a delicious snack! Best served in the company of friends or family. Food tastes better shared!



Sweet Potato Pancakes


  • 1 Cup Whole Wheat Flour
  • 1/2 tsp Cinnamon Powder
  • 3/8 tsp Baking Soda
  • 1 1/4 Cup Mashed or Blended Sweet Potato
  • 3-4 Tbs Coconut Sugar (Or sweetener of choice)
  • 1 1/4 Nut Milk of choice


  1. Mix the flour, cinnamon, and baking soda together in a bowl, set aside.
  2. Mix together the sweet potato, coconut sugar, and nut milk together (you can use a blender if you’re lazy like me)
  3. Mix both the dry mix and the wet mix until fully incorporated, best to use a spatula or wooden spoon to avoid over mixing.
  4. Heat up a non-stick pan and cook the pancakes on medium high. Wait for bubbles before flipping the pancakes. (If you don’t have a non-stick pan, just use a regular pan and put some coconut oil or vegan butter on the pan to prevent sticking)
  5. Serve with your choice of fruits, vegan syrup like rice syrup, coconut syrup, agave nectar, etc. You can also top it with vegan butter, nuts, seeds, etc. The possibilities are endless!

I hope you get to try this out and let me know how you like it!


Peace and love,



Simple Cochata

#LazyVeganEats, Breakfast, Drinks, Learn, Local, Love Local, Nourish, recipes, Vegan

If you like the taste of coconut milk and cinnamon, then this is the perfect drink for you.  I personally loooove coconut milk, I think it’s deliciously sweet and creamy. I also love to add cinnamon to anything I can add it to because of the nutritional benefits of it, and in this case, I added a lot!


Now this recipe is very similar to one of my previous recipes, but I can’t help it, I love this combination. If you know my eating habits, I tend to enjoy eating or drinking the same things for weeks at a time. If I like something, I don’t mind having it as many times as possible. So that’s what happened with this.

This is definitely a cheaper and more sustainable version if you live in the Philippines or in a tropical country where coconut milk is abundant. It also has much less ingredients and is unprocessed, unlike store bought non-dairy milks. This is also a great zero waste option if you’re also conscious about the waste you produce. I always thought that the less ingredients, the better.





  • 2 cups coconut milk
  • 1 cup water
  • 1- 1 1/2 tsp cinnamon powder (take it easy if you don’t like cinnamon as much as me though)
  • 3/4 tsp vanilla extract
  • 3-4 Tbs coconut sugar or sweetener of choice (adjust to your own taste)
  • Ice


  1. Mix everything in a jar, chill, and serve on ice.
  2. Enjoy!

I sure hope you enjoy this recipe, let me know if you decide to try it out! #THPnourish


Peace and love,


Cinnamon Oat Pancakes

#LazyVeganEats, Breakfast, Learn, Nourish, recipes, Vegan

I’m sure everyone loves pancakes. It’s such a great and comforting breakfast, really. But normally it’s not exactly the healthiest breakfast option. It’s made with processed flour, eggs, milk, and sugar and lacks the fiber that our body needs. Ever since going vegan though, I’ve learned to make healthy pancakes that can be eaten during breakfast which is high in fiber.

DSCF0232-1 (dragged)

Of course you can also make this extra nutritious with some green powders like spirulina, moringa, barley, or even some maca powder. If you’d like to make protein pancakes, simply add some vegan protein powders like hemp, pea, or rice protein powders.

DSCF0229-1 (dragged)

Cinnamon Oat Pancakes

Makes 6 medium pancakes


  • 1 cup rolled oats
  • 1/2 cup soy milk
  • 1 tsp flaxseed meal
  • 1/2 tsp cinnamon powder
  • 2 medium bananas


  1. Place the oats in a blender (I use my Vitamix I bought from Vitamix Philippines) and blend into oat flour.
  2. Add all other ingredients and blend until smooth.
  3. Heat a pan on low, add some vegan butter if not non-stick.
  4. Place some of the batter onto the pan and cook until brown, flip and cook until both sides are brown.
  5. Repeat until you cook all of the batter.
  6. Serve with chopped fruit, seeds, nuts, vegan ice cream, maple syrup, coconut nectar or any toppings of your choice.
  7. Share and enjoy!


This is the perfect thing to make for the family on the weekends, and enjoy a deliciously healthy breakfast with everyone.

Hope you guys like it! If you make these, let me know how it goes! maybe even post a photo and tag me or #THPnourish


Peace and Love,


Easy Breakfast Option: Soaked Oats

Learn, Nourish, recipes, Uncategorized, Vegan


I’m sure you’ve eaten oats at least once in your life. If you haven’t maybe today can be the first!

Most days and most people don’t have much time in the morning to prepare a healthy filling breakfast. But there are many ways to prepare your breakfast in advance. This will save you time in the morning and keep you well nourished and fuelled for the day.

I like most of my meals quite simple, and this is something I would consider still quite simple because there is only a few steps in making it, and only whole ingredients that are actually good for you.



  • 1 cup Oatmeal
  • 1 1/4 cup Soy Milk (or other non-dairy milk of your choice)
  • 1 Tbs Chia Seeds
  • 1 tsp Maca Powder (Mine is from The Superfood Grocer)
  • 1 Tbs Sunflower Seeds
  • 1/2 tsp Cinnamon Powder
  • 1 Tbs Coco Nectar (I get mine from The Superfood Grocer)
  • Toppings of choice


Mix everything in a bowl or jar and place in the fridge for at least 4 hours. Top with desired toppings like fresh fruit, nuts, seeds, dried fruit, etc. You can leave it overnight and enjoy it in the morning with pretty much no prep time!

I personally topped mine with fresh mangoes and banana, some chia seeds, pumpkin seeds, homemade peanut butter made with my Vitamix, and some toasted coconut chips from Radical Organics. Work with what you have and what you can afford, you can easily swap out certain ingredients when needed.


There you go! An easy and deliciously nutritious way to start your day!

Hope you enjoy it!




Cashew and White Bean Alfredo

#LazyVeganEats, Learn, Nourish


So here is one of my favorite salad dressings of all time! Yup, I am about to share it with you!

I recently did a demo and collaborated with Vitamix Philippines for VegFest Pilipinas 2016 and shared some protein-packed recipes that are perfect for lazy vegans like me! On of the recipes I shared there was a Cashew Alfredo with cucumber noodles. Since I had extra white beans at home from the demo though, I decided to make a different version of that recipe with lots of white beans.

This particular recipe can be used in many different ways, like as a dressing for salads, with spiralized veggies, as a spread in sandwiches, with some pasta, spread in a wrap, or pretty much anywhere you feel like!  You can also store it in the fridge for  a few days and just use it as you go. If you don’t eat so much, I suggest to do half of the recipe first as this makes a lot of sauce!


Cashew and White Bean Alfredo Sauce


  • 200g Cashews
  • 2 Cups Cooked White beans
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 1 Tbs Oregano Powder
  • 3 Tbs Calamansi Juice
  • 1/2 tsp Himalayan Pink Salt
  • 3/4 Cup Water


  1. Soak the cashews in water for 4 hours.
  2. Drain the cashews, and plan the cashews in the Vitamix Blender.
  3. Place the rest of the ingredients into the blender container and blend until smooth.
  4. Serve with salad, cucumber noodles, on bread, in wraps, or however you like it! If you plan to serve it with cooked pasta, add some water and salt before mixing together.
  5. Enjoy!


Hope you get to try this, if you do let me know how you like it!

Peace and Love,


Durian Curry and Durian Cheese || NOURISH

Learn, Local, Nourish, recipes


I LOVE DURIAN. If you’ve been following my instagram, you would know that I love durian. If you know me personally, you would know that I love durian. We have one durian tree in our house and whenever a durian falls, it’s like Christmas in our house. I mean, who doesn’t rejoice when there is delicious free durian?

Last year I went to Davao City to eat durian. It was my first time visiting and the durian did not disappoint. This year I arranged a the Madayaw Fruit Fest in Davao with my awesome friends because I wanted to share with other people how delicious durian is. We went to some farms and feasted on unlimited durian and drank freshly picked coconuts. It was a glorious time! But after the 3rd time I went to a Durian farm and after a month of non-stop durian, I was all durian-ed out. I still am. I didn’t think it was possible but it happened.

Before I had too much durian though, I was experimenting on how else to eat it. One day I thought it would be awesome to make Durian Curry. Another day I made Durian Cheese, another day was a day for a Durian and Dill dip. I only wrote down the recipes of the first two, so I’ll just share those today.


Durian Curry Dip


  • 1 Cup Durian Flesh (Remove the seeds)
  • 3 Tbs Water
  • 1/2 Tbs Liquid Aminos/Coconut Aminos
  • 3 Cloves Garlic
  • 4 tsp Curry Powder
  • 1 Small Bell Pepper
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Paprika
  • 2-3 tsp Ginger
  • 1/2-1 tsp Salt (Depending on preference)
  • Freshly Squeezed Calamansi Juice to taste


  • 1/4 Cup Chopped Spring Onion
  • 3 Small Red Bell Pepper


  1. Place all the ingredients into the Vitamix Blender or any blender you have, and blend until smooth.
  2. Add in the chopped spring onion and red bell pepper, and fold into the dip.
  3. Choose veggies to dip, or spread on bread, use as a dip for nachos, or spread in a sandwich.



Durian Cheese Sauce


  • 2 1/2 Cups Fresh Durian Flesh
  • 1/2 Cup Nutritional Yeast
  • 1/2 tsp salt
  • 4 Tbs Water
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 Cloves Garlic
  • 1/2 tsp Paprika Powder
  • 1 Tbs Calamansi


  1. Place all the ingredients into the Vitamix Blender or any blender you have and blend until smooth.
  2. Spread wherever your heart desires.

I spread it on a raw Pizza crust and topped it with lots of chopped veggies, and it was Raw Vegan heaven! You can also top it on some cucumber noodles or just dip some veggies in it. The possibilities are endless and it mostly depends on what you’re craving.


Hope you enjoy the recipe!

Peace and Love,


Leftover Salad || #LazyVeganEats

#LazyVeganEats, Breakfast, Learn, Nourish, recipes, Salad


Everyone gets lazy, right?

Or is it just me and my circle of friends?

We all have our moments when we just don’t want to do certain things.

Today I didn’t want to go out to buy fruit and I had pretty much nothing left in the kitchen, but I think I managed pretty well for someone who had nothing. I had 5 leftover cucumbers, some cabbage, a few tomatoes, a red bell pepper, 2 calamansi and some seeds, nuts and spices in the kitchen.

What did I make? I peeled the cucumber and made some cucumber noodles by just peeling it and peeling it until I reached the core. Repeat that with all the cucumbers. After that I chopped the cabbage really thinly. Chopped the tomatoes and mixed everything. I also made a really simple dressing using sesame seeds, some water, 1 bell pepper, 1 tomato, 2 calamansi, some nutritional yeast and a pinch of salt. Poured that over the salad and topped with with chili flakes and I was pretty much set. It would have tasted better with more calamansi though, but at times like these, you gotta make due with what your lazy vegan bum has.


If you look at it though, it’s not too bad for a “whatever is left in the kitchen” type of meal, right? Whenever you are left with few options, your creativity and skill gets put to the test.

What are the things you’ve made at times when you pretty much had no food? I’m sure there are much more creative dishes out there than mine. I’m quite proud of what I created though with what I had.

Peace and Love,




Choco Chia Pudding || NOURISH

Breakfast, Learn, Nourish, recipes


I have to say, I really like chocolate.

Mostly cacao nibs. Raw. Roasted. Coated in Coconut Sugar. Blended into hot cocoa. The possibilities with cacao are endless.

I also happen to live with someone at the moment who also loves chocolate, probably more than I do.

I love making Chia pudding. Ever since I discovered this amazing seed, I just fell in love! So I love making different types of Chia puddings and thought I would share the one I made for breakfast today with you. Normally I put this in the fridge overnight so I have a ready made breakfast in the fridge for the next day, but I don’t have a fridge and this still turned out fantastic!



Choco Chia Pudding


  • 3 Tbs Chia Seeds
  • 350-400 mL Chocolate Non-Dairy Milk (I used Natura Chocolate Almond Milk for this specific recipe)
  • 2-3 Tbs Cacao Nibs
  • Coconut Sugar (Optional- If needed for added sweetness)


  1. Mix the Chia seeds and non-dairy milk together and make sure the chia seeds don’t stick together. Best to mix as you pour one into the other.
  2. Add the Cacao nibs in and mix in so they can nice and soft.
  3. Leave to soak for at least an hour, if you like it cold keep in the fridge, if not room temp also works.
  4. Taste to see if you need extra sweetness and add coconut sugar according to you taste preference.
  5. Serve and enjoy in all its Choco goodness!

This is a perfect option for anyone who has no time in the morning to prepare an energizing breakfast. It’s also easy to eat on the go, and it’s really yummy.

Hope you enjoy it!

Peace and Love,


Tahooooooo || #PinoyVeganEats

#PinoyVeganEats, Learn, Local, Nourish

I live in the Philippines and there really aren’t that many vegan options here. We do have a lot of sweet vegan options though and a lot of them revolves rice., but that’s for another day and another post. This time I just want to talk about Taho.

What is Taho?

It’s pretty much silken tofu or tofu pudding with arnibal (Sweetener) and sago or tapioca pearls. If you don’t like sago, you can always ask them not to put any, and if you want more arnibal, you can also ask them to add more. This is usually served hot, but you can get it chilled also in some places like chinese restaurants, if I’m not mistaken. There are usually sold by a guy carrying this metal container carrying it on his shoulders. I should have taken a photo of him, but you can just google it if you really want to see it. If you’re in the Philippines and you hear someone shouting “Tahooooooo”, it means there’s a guys selling it walking by and you should grab a mug and buy some.

Is it Vegan?

Yes! Although if you get the chilled ones, you need to check and make sure they did not use any gelatine (aka something gross that is derived from animal bones. ew, right?). The hot one don’t contain any though so that’s safe for you to ingest!

Use a mug.

Since I am trying to live zero waste or at least as close to it as possible, I like to use my own container whenever I buy some taho. Although I haven’t had some in many months, but that’s usually how my family does it because they usually serve hot taho in a thin single use plastic cup. So I do advise that you use a mug instead if you can.


I’ve let some friends try this before who were visiting the Philippines, some people like it and some people don’t. It’s all a mater of preference. This is a popular breakfast option here in the Philippines because it is served hot in the morning. It’s quite hard to find it during the day time actually. If you find yourself in Baguio City, you can even get taho with Strawberries in the arnibal which is even better than regular taho in my opinion, so you should definitely give it a try!


Peace and Love,