MANILA, Philippines - Intrigued? Try these easy raw food recipes for your next meal.
BASIC GREEN SMOOTHIE
Ingredients:
5 cups pechay leaves and talbos ng kamote (half:half)

1/2 cup coconut meat (optional)

1 cup pineapple, chopped into chunks

1 lakatan banana or saba, chopped into cubes

1†whole ginger

1 cucumber, chopped into medium cubes

Optional: 1/2 to 1 cup coconut or plain water to thin it out

Storage: 1 day or freeze.
CHOCOLATE PUDDING
Ingredients:
3/4 cups coconut meat (malakanin)

1/2 cup fresh coconut milk

4 tbsps. carob powder

2 tbsps. cacao powder

2 tbsps. coconut nectar or coconut sugar

1 vanilla bean, inside scrapings or vanilla essence

1/8 tsp. Himalayan salt

Stevia to taste 

2 tbsps. coconut oil


Procedure:
1. Blend all ingredients except the coconut oil until smooth.

2. Add the coconut oil and blend again.

3. Adjust sweetness if you have to.

4. Serve 1/3 cup in a small bowl or parfait glass.

5. Top with fruits.


PECHAY WRAPS


Veggies:
Toss in a bowl:
1 pc. sayote, thinly sliced or grated
1 pc. small green papaya, thinly sliced or grated
6 pcs. giant pechay leaves, whole with stems removed
3 shallots or 1 medium red onion, thinly sliced

few pieces snow peas, thinly sliced with seeds

1 pc. orange, skin removed, sliced
Sauce
Mix by hand in a bowl:
juice from 2 oranges

2 tbsps. olive oil

2 tbsps. coconut aminos

1 tbsp. yacon syrup 

1/4 tsp. salt

1/2 tsp. psyllium husk (to thicken)


Nut/seed ‘meat’ topping
Process or mix by hand:
1 cup walnuts or seeds, ground coarsely

1 tbsp. olive oil

1 tbsp. cumin powder

1 tsp. coriander powder

1 tsp. coconut aminos

2 tsp. coconut nectar

1/8 tsp. cinnamon
BOK CHOY SALAD
Veggies:
2 medium turnips, spiraled into noodles

1/3 cup pili nuts, roughly chopped

1/3 cup green onions (chives), sliced

1 cup mung bean sprouts

2 cups roughly chopped bok choy

1 cup Chinese pechay strips


Sauce:
1/4 cup tahini

1/4 cup cold-pressed sesame oil

1 tbsp. toasted sesame oil

1/4 cup coconut aminos

1/8 cup rice vinegar or coconut cider vinegar

1/8 cup calamansi juice

2 tbsps. coconut sugar

2 tbsps. ginger, grated

Procedure:
Blend sauce ingredients. Pour the sauce over the veggies upon serving, best tossed with clean hands.
Storage: 2 weeks