Natural flavors of RAW foods cater to your "umami" taste!

The word “raw” was inspired by my late older sibling, Kuya ‘BigBoy’. Two reasons for my visit to my ailing brother: spend time with him and cook familiar family recipes. Our goal is help build his appetite for nutritional food. The following morning after my arrival with Pinoy’s blood running strong, Kuya requested sautéed corn beef for breakfast.

Followed by ‘sinigang na oxtail’ (oxtail soup with special seasoning and veggies) for lunch. To be honest, these recipes were not in my cooking forte’.

After a couple more attempts to pacify Kuya’s palate, his facial expression was undeniably questionable?  Kuya, the ‘Sous Chef’ critiqued the cuts and flavoring of these dishes obviously, without haste articulated, he was just not reaching satiety!

A few more dishes were prepared in the days to follow…until one day, out of my own sleeves, I tried a different approach. I cooked one of my own recipes.  Marinated chicken with onions. Bingo!  Kuya loved it! He managed to redeem himself, instead referred to my cooking as “raw“. From then, Kuya with much anticipation, requested that I prepare my very own recipes in the rawest form!

This page will include recipes and menus made with a blend of “raw“: organic and homegrown food ingredients.  Most of the recipes are followed in a “tribal” natural way – with no particular measurements. Brace yourselves, Chefs! It was how my mother and “Antes” (aunties) cooked.  A teaspoon or maybe more, a pinch or two, a cup or less and more water or vinegar, whichever our umami takes us, satiety is reached!

Guest cooks include my husband: Joseph, daughters; Sam and De; son-in-law Christian and others, whom I will credit as images are added of their specialties and related items.

Do you have a recipe for “raw” cooking and are interested in sharing? Please comment here and I will respond back to you.

Note: to qualify, your recipe must include 50% of raw ingredients. They include but not limited to: organic and/or home-grown vegetables, organic meats/poultry, wild fish/seafood, etc. Definitely, little or no MSG (monosodium glutamate!)

Quinoa blend salad recipe.
Baked/Grilled wild halibut recipe.

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