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Weekend Getaway: The Farm At San Benito (Part 3)

Posted by on Sep 11, 2013

Weekend Getaway: The Farm At San Benito (Part 3)

You’ve probably found your way to this post because you read my first and second posts about the Upshaw Family’s weekend getaway to The Farm At San Benito last month.

Weekend Getaway: The Farm At San Benito (Part 1)
Weekend Getaway:  The Farm At San Benito (Part 2)

Well, you’re in for an awesome treat this time because in this post, I will be sharing the recipes for some of the dishes that were served to us at The Farm‘s ALIVE! Gourmet Restaurant.  These recipes were taken straight from the pages of RAW!, a book of nourishing recipes especially created by Michael Di Lonardo, their General Manager, with the help of their skillful chefs, and being sold exclusively via The Farm.

I wish I could give you guys the recipes for ALL of the dishes I tried but it’s just not possible.  Don’t worry though.  You can get a copy of RAW! from The Farm in Lipa City, Batangas or from their sales office located at the Ground Floor of The Peninsula Hotel in Makati City.

Weekend Getaway: The Farm At San Benito (Part 2)

Image courtesy of TheFarmAtSanBenito.com

 


 

Healthful Recipes From The Farm

The Farm at San Benito intentionally created dishes that preserve the unprocessed and whole natural state of all ingredients.  That is why in most of the recipes below, you’ll find that the method of dehydration is often used (aside from fermentation and marinating) instead of the usual frying, grilling or roasting.  The process of dehydration ensures that the ingredients like nuts, vegetables and fruits in the recipes maintain their enzyme levels, but even when there is cooking involved, it’s often done at temperatures below 40°C so that the vital enzymes and nutrients of the ingredients are not destroyed.

Only Vegan cuisine is served at The Farm — no meat, fish, fowl, dairy, eggs, butter, cholesterol or saturated fats from animals or animal by-products — but they are not trying to convert everybody to be Vegan.  The Farm firmly believes in the sayings, “You are what you eat” and “Let your food be your medicine, and let your medicine be your food”, and serving Vegan cuisine is a way of showcasing that sticking to a healthier lifestyle (in part) through a better diet doesn’t have to be all that difficult, burdensome and restrictive.  The meals served at The Farm are most assuredly high in nutrients, low in calories, boost the immune system, cleanse and detoxify the body.  The dishes are also spiced up using only natural condiments and whole food sweeteners.

Weekend Getaway: The Farm At San Benito (Part 2)

Tropical Fruit Salad with Homemade Coconut Yoghurt

Tropical Fruit Salad with Homemade Coconut Yoghurt

INGREDIENTS FOR FRUIT SALAD:
1 small pineapple, peeled, cored and cubed
2 ripe mangoes, cubed
4 small or 2 large bananas, cut into rounds
2 oranges, cut into pieces
1 small papaya, cut into cubes

FOR COCONUT YOGHURT:
1/2 cup cashew nuts, soaked
2 cups young coconut meat, chopped
1/4 tsp salt
1 tbsp honey
1 tbsp lemon juice

PROCEDURE FOR COCONUT YOGHURT:
Blend all ingredients until smooth.
Chill for at least 12 hours before serving.  (This yoghurt may also be used as dressing for salads.)

PROCEDURE FOR FRUIT SALAD:
Mix all the fruits together in a bowl except the banana and refrigerate.  Add the banana and pour the yoghurt on top of the fruit salad just before serving.

 

Weekend Getaway: The Farm At San Benito (Part 2)

Healthy Cereal with gRAWnola and Nut Milk

Healthy Cereal with gRAWnola and Nut Milk

INGREDIENTS FOR THE gRAWnola:
1 cup hazelnuts
1 cup pecan nuts
1 cup walnuts
2 green apples, chopped
2 cups desiccated coconut
3 bananas
1/4 cup muscovado sugar or coconut sugar
1 tbsp cinnamon
1 tbsp nutmeg
sea salt to taste

PROCEDURE:
soak all nuts overnight.  Drain all the nuts, then process in a food processor.  In a big bowl, put all the nuts, add the green apple, and desiccated coconut.

Mush the banana in a food processor with the sugar, cinnamon, nutmeg and salt, then add to the other ingredients.  Leave to marinate for 2 to 3 hours.

Spread the mix on a dehydrator tray with space between the pieces so air can pass through.  Dehydrate at 90°C overnight or until crispy.

Remove from dehydrator and crumble into bite-size pieces.  Add into the bowl of cereal.

INGREDIENTS FOR THE CEREAL:
1 cup buckwheat seeds
1 cup brown flax meal, ground
1 cup popped millet
1 cup white sesame seeds, ground
1 cup rolled oats

FOR THE NUT MILK:
2 cups almond nuts, dehydrated
4 cups water

PROCEDURE:
Mix all the cereal ingredients together (including the crumbled gRAWnola pieces); set aside.

For the nut milk, combine the nuts and the water in a blender, and blend until a puree consistency is achieved.  Strain through a muslin bag, and, if desired, add honey or a pinch of salt.

Serve the cereal with milk.

The nut milk also goes well with coffee and some desserts.

 

Weekend Getaway: The Farm At San Benito (Part 3)

Bread with Assorted Spreads

Chocolate Nutella
(makes 5-6 cups)

INGREDIENTS:
3 cups dehydrated bananas, soaked
1 cup cocoa powder
1 cup almond butter sauce*
1 cup muscovado sugar
1 tsp salt
1 tsp vanilla extract or beans
2 tsp cinnamon powder

Prune Jam
(makes 2 cups)

INGREDIENTS:
2 cups prunes, soaked
2 tbsp maple sugar
1 tsp salt
1 tsp cinnamon powder

Mango Jam
(makes 2 cups)

INGREDIENTS:
2 cups dehydrated mango, soaked
2 tbsp honey
1 tsp salt
1 tsp lemon juice

PROCEDURE FOR THE CHOCOLATE NUTELLA, PRUNE JAM AND MANGO JAM:
Combine all ingredients in a blender and blend until smooth.  Transfer to a sterilized clear jar and chill until ready to use.

Almond Butter Sauce*

INGREDIENTS:
2 cups almonds
1/2 cup olive oil

PROCEDURE:
Process almonds until they become powdery, then add the oil.  Pulse once.  Put in a sterilized clear jar and store in the chiller.

This sauce can also be used for salad dressings or dipping sauces.

Zucchini Hummus
(makes 2-3 cups)

INGREDIENTS:
1 green zucchini, peeled and chopped
1/2 cup pili nuts
1/2 cup almonds, soaked
3 tbsp lemon juice
1 tbsp onion powder
2 tsp garlic, minced
1 tbsp cumin
1 tsp sea salt
1/2 tsp black pepper
2 tbsp tahini
3 tbsp olive oil
1/4 cup parsley

PROCEDURE FOR THE ZUCCHINI HUMMUS:
In a food processor, combine all ingredients except tahini, olive oil and parsley.  Process until smooth.

Add tahini and olive oil, then pulse for one second.  Pulse in the parsley at the end.  Place in an air-tight container and store in the fridge until ready to use.

Weekend Getaway: The Farm At San Benito (Part 2)

Penne Pesto

Pasta with Steamed Green Vegetables Tossed in Basil Pesto

INGREDIENTS:
400g pre-cooked gluten-free pasta
10 stalks green asparagus, cut into halves
8 green beans, cut into halves
1 head broccoli, separated into florets
2tbsp Roasted Garlic and Onion Paste*
1/4 cup vegetable stock
4 tbsp Basil Pesto**
Sea salt to taste

PROCEDURE:
Pour vegetable stock into a warmed pan.  Add the roasted garlic and onion paste, then all the steamed vegetables and pre-cooked pasta.  Add basil pesto.  Mix all together.  Serve.

Roasted Garlic and Onion Paste*

INGREDIENTS:
1/2 cup garlic cloves, chopped
2 medium-sized onions, chopped
pinch salt
2 tbsp olive oil
1 tsp Italian seasoning

PROCEDURE:
Put all ingredients in a baking pan and bake for 5 to 8 minutes at a temperature of 180°C.

Set aside to cool.

When cool, put in a food processor and process until a paste consistency is achieved.

Keep in an airtight jar for up to 3 to 4 weeks.

Basil Pesto**

INGREDIENTS:
4 cups basil, tightly packed
1 cup parsley, tightly packed
2 tsp garlic
1 tbsp lemon juice
1 tsp nutritional yeast
1 tbsp white miso
1 1/2 tsp crystal salt
1 cup pine nuts
1/2 cup olive oil

PROCEDURE:
In a food processor, combine all ingredients except pine nuts.  Process for 2 to 3 minutes.  Add pine nuts, then pulse for 1 minute.

Can be store for 3 weeks or so in the fridge.

Weekend Getaway: The Farm At San Benito (Part 2)

Chocolate Chili Marble Pie with Vanilla Ice Cream

Chocolate Chili Marble Pie with Vanilla Ice Cream

INGREDIENTS FOR PIE CRUST:
2 cups raw pecan nuts
1/2 tbsp coconut oil
1/4 cup muscovado sugar
1/2 tsp salt
1 tbsp cinnamon
1/4 tsp cayenne

INGREDIENTS FOR VANILLA BUTTER:
2 cups cashews, soaked
1/2 cup coconut butter oil
1 inch vanilla bean, scraped
1/2 cup filtered water or coconut water
1/4 cup honey
1/2 tsp salt

INGREDIENTS FOR CHOCOLATE FILLING:
1/2 cup raw untoasted almonds
1/4 cup dates paste*
1/2 cup honey
1 tbsp shoyu
1 cup cacao powder
1/2 tsp chipotle pepper powder
1 inch vanilla bean, scraped
1 cup water
1/2 cup vanilla butter
1/4 cup olive oil

PROCEDURE FOR THE PIE CRUST:
Put all the ingredients into a food processor, and process until finely minced.  Press into a 9-inch flat tart pan covered with cling film or greaseproofed paper, being sure it is firm in all the edges.  Set aside.

PROCEDURE FOR VANILLA BUTTER:
Blend all the ingredients in a blender until smooth.  Set aside.

PROCEDURE FOR CHOCOLATE FILLING:
In a blender, blend all the ingredients until creamy.  Set aside.

TO ASSEMBLE THE PIE:
Pour the chocolate filling over the crust and spread evenly.  Then pour the vanilla butter over the chocolate filling and, using a stick, make lines or any desired shapes (for decoration).

Chill for 2 to 3 hours before serving.  Accompany with vanilla ice cream.

Dates Paste*

INGREDIENTS:
1 kg dates, soaked in 2 cups water and dehydrated for 2 hours (If the dates are hard, they need to be soaked in water prior to being put in the food processor; soft dates don’t need to be soaked.)

PROCEDURE:
Process in a food processor until the dates are blended into a paste.  Store in an airtight container and store in the fridge.

Vanilla Ice Cream

INGREDIENTS:
2 cups coconut meat
2 cups cashews, soaked
1 cup honey
1 cup water
1/4 cup coconut oil
1 vanilla bean, scraped
pinch salt
2 tbsps toasted sesame seeds (optional)

PROCEDURE:
Blend all ingredients in a blender until smooth.  Freeze overnight.  Process in an ice cream maker, then serve.  This recipe makes about 35 small scoops; you’ll need 3 to 4 scoops per serving.

Weekend Getaway: The Farm At San Benito (Part 2)

Detox Cleanser Drinks

Detox Cleanser with Psyllium Husk

INGREDIENTS FOR DRINK #1:
2 oz apple juice
4 oz water
1 tbsp bentonite
1 tsp psyllium husk

PROCEDURE:
Combine all ingredients in a short glass.  Stir very well and drink first.

INGREDIENTS FOR DRINK #2:
1 tsp honey
1 tsp apple cider vinegar
2 oz water

PROCEDURE:
Combine all ingredients in a shot glass.  Stir and drink immediately after consuming Drink #1.

It’s ideal to take this Detox Cleanser after every main meal (three times a day), or at least once in the morning and again at night.

 


 

So there ya go and I hope y’all give these recipes a try.  I know I said that this would be a three-part series on The Farm At San Benito but since this post is already lengthy, I had to make a last-minute decision to publish a separate post on the “Oil of Life Tour”, as well as some of the valuable tips I learned during my therapies/treatments at the Healing Sanctuary.  I sincerely appreciate your patience, guys, but I would like to ask you to stand by yet again for the fourth and final installment of the series.

Catch y’all later!  :)

 

Note:  RAW! is priced at PHP 1,600 (approximately US$ 38.00 excluding shipping and handling).   You may also place your order or reserve a copy by emailing The Farm at info@thefarm.com.ph or calling them at +63 (2) 884-8074 to 75.

 

 


 

About The Author: Myla “MyMy” Upshaw

Myla “MyMy” Upshaw is a stay-at-home mom who prides herself on her status as a Filipino Christian wife and mother and “domestic goddess”. She blogs about popular subjects for stay-at-home moms such as fashion, family, beauty, relationships, entrepreneurialism (“mompreneur”), movies, self-improvement, health & wellness as well as about her faith as a follower of Christ.

To learn more about Myla Upshaw, please click here:

 


 

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2 Comments

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  1. Carol Chan

    Thank you for sharing these healthy recipes.

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