Eating Organic Foods at Sugarleaf

Eating Organic Foods at Sugarleaf

Organic refers to the way agricultural products are grown and processed. The goal in organic farming is to maintain and replenish the soil fertility without using toxic pesticides, herbicides, or fertilizers. “Certified Organic” means the item has been grown in accordance with strict uniform standards that are verified by an independent state or private organization.

Dr. Alan Greene of Stanford’s Children’s Hospital neatly summarizes the argument for organics: “Eat organic produce. Your immune system won’t waste energy trying to fight off the toxins that are sprayed on conventional fruits and vegetables.” Eating organics frees up your immune system and antioxidants to do their evolutionarily evolved job, which is to fight off pathogens, cancer, and other diseases originating from natural environmental sources. Your body’s natural defense mechanisms are incredible strong, but like anything else, they can only handle so much attack. To keep your defensive line from being spread too thin, you should therefore limit exposure to toxins (and stress) as much as possible. It’s important to realize that consuming pesticides and herbicides — even if they have not been found to be directly cardinogenic — can, in effect, lead to cancer if they use up your supply of antioxidants, which would otherwise have prevented cancer that was generated from another source.

It’s true that organic foods typically cost more than conventional, but this may be true only in the short-term. After you adopt a healthier lifestyle with healthier food choices, including organics, you may find yourself frequenting the doctor’s office much less and spending less on medications — over the counter and prescriptions — and not to mention a lower chance of being prematurely dead. It’s important to know that organically produced foods have to meet rigorous governing regulations in all aspects of production. It’s labor and management-intensive, usually produced on smaller farms, which don’t benefit from economies of scale. These factors combine, causing the cost to be higher. But as the saying goes, “you get what you pay for.”

Organics typically cost about twice as much as conventionally produced food. To put things in perspective, consider bottled water. I know many people who would just about die of thirst before drinking tap water; for them, it’s bottled or nothing. But when you do the math, bottled water is about 300-600 times more expensive than tap water, and for good reason. But, depending on which municipality you live in, your tap water might actually be safer and healthier than eating conventionally produced foods. It really doesn’t make sense to spend money on bottled water and then eat foods that are not grown organically.

Food for a Healthier You
Sugarleaf Health Stop


Some of the many benefits of eating organic foods are:

  1. Superior nutrition: Organics have up to 300% more vitamins and minerals than conventionally grown foods.
  2. They have greater flavor. Many top chefs use only organic foods.
  3. Reduced intake of chemicals and heavy metals.
  4. Decreased exposure to carcinogens.
  5. Better working conditions for farmers and workers.
  6. No genetically modified organisms (GMOs).
  7. Much better for the environment.

For more information on organics, visit


Sugarleaf Locations

For more information : Visit


Day 327/365: Wok-Inn’s Famous Sipa

Day 327/365: Wok-Inn’s Famous Sipa


November 24, 2011

Have you ever heard this food called Sipa? No, its not the famous Filipino sport game sipa or the tagalog word meaning for “to Kick”. But it’s a fried dimsum who looks like the “Sipa”, A thing being used to play the famous Pinoy sport game.

I have tried this Sipa decades ago in Malate, Manila and to date I am glad that Wok-in’s Sipa still do exist. It’s probably their unique sauce or the meat inside? but the recipe is really simple. It’s like a Fried Wonton, with longer wanton wraps.

What’s the ingredients?

1 Cup Cooking Oil for Frying

1/2 a kilo of ground pork

1 tbsp of chili powder

3 tablespoon of soy sauce

2 tablespoon of fresh garlic (crushed)
1 cup carrots, minced

1 cup of singakamas (Turnip) minced

2 tablespoons sesame oil

1 1/2 cup onion, minced
1 piece raw egg
1 teaspoon of salt
1 teaspoon ground black pepper
2 packs big wonton wrapper, if non use lumpia wrappers instead and cut it as per your desired size
1 cup of onion leeks

Cooking Instructions: Mix all ingredients with eggs excluding the Cooking Oil. Set aside for 15 minutes. Use a tablespoon for scoop the meat and wrap it with molo wrapper lifting all wrappers corners and placing the meats in the center. Cut out a strip of molo wrappers to be use as your knot. Carefully knot it not to loosen out the wrappers edges. Heat the Cooking Oil in a deep pan. Place your Sipa in a metal strainer and carefully dip it to the fan. Fry it until its golden brown.

About Wok-inn:

Wok Inn is a small and old restaurant situated right beside Malate church, it offers “open kitchen” style dining; No menu is being offered, you go in front of the counter and choose the ingredient (meat/seafood/veggies) and ask them to cook the way you want it. The Pasig Wok-in as per research is a split-away group from the Original Wok-inn. But anyway’s the food is the same 🙂 and they have a Menu in Pasig for the customers. You can ask Kris Aquino though on who was the real and original? I saw her picture in Pasig branch 🙂

Wok Inn Restaurant
471 Remedios St.,
Malate, Manila. Philippines
(63 2) 526-7744

Wok Inn

Shaw Blvd.
Pelbel Bldg.
2019 Shaw Blvd.
Pasig, Metro Manila, Philippines

Phone Number (+63 2) 494-9009

Day 321/365: The Best Paella in Town by Casa Goni

Day 321/365: The Best Paella in Town by Casa Goni

November 18, 2011

Another night of craving for something yummy! We went to Mercato Centrale and found this Best Paella in town! Casa Goni!

So lucky that I dont need to fall the long line just to order this yummy paella with the help of a friend Marja, the lady behind these variances of best tasting Paella.

Their paella recipe is from their authentic secret cook book of their Spanish grandparents and passed through generations to generations. I am a fan of this Spanish cuisine whom I find it very expensive to cook and order for a dine in selected restaurant like Casa Armas ad Alba. Thanks to the Corcueras for making this dish affordable for cuisine night hunters like me who is always on look for the best tasting food in the Metro.

As per Marja, Casa Goni Paellas is a small hole in the wall serving down to earth Spanish cuisines that we want everyone to enjoy without spending much. For only P85 a bowl or P150 for buy-one-take-one, you get a well-cooked rice meal topped with a generous amount of beef or sea food and vegetables, depending on your choice of flavor.

Casa Goni

Casa Goni’s Paella is available at the Legazpi Sunday Market, Mercato Centrale and Soderno at Molito. They also do catering services

Address: Paranaque, Metro Manila

Branches:Legazpi Sunday Market, Mercato Centrale and Soderno at Molito

Contact Number: (+0632) 517-8776; (+0632) 348-0492; (+0917) 627-8809

E-mail Address:

Casa Goni
Casa Goni
Paella Negra
Paella Negra
Casa Goni’s Paella

More about Paella:

Paella is a specialty from the Valencian region of Spain. This is probably why most Filipinos call and know Paella or similar rice dishes as Valenciana. Spanish Paella is made with short grain rice and saffron for flavor and color. Saffron, however, is a very expensive spice. In fact, it is considered as the most expensive spice in the world. The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world?s most precious spice. But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma. So, you already know the Paella Secret? It’s Saffron!

The Recipe:

6 cloves of garlic, chopped
1 Large onion, chopped
2 small bell pepper (red and green), cut into strips
1/2 cup olive oil
2 cups white wine
3 medium crabs, cut into half
1/2 kilo shrimps, unpeeled
1/2 kilo squid, cut into rings
1/2 kilo large clams (wash it well)
1 can chorizo bilbao (or 3 pieces spanish chorizo). You can use the Chinese chorizo too for a taste twist
4 cups short grain rice (use any short rice)
150 g tomato paste
4 cups chicken broth
1/2 cup green peas
2 pcs hardboiled eggs, sliced. (Use the native eggs for a great taste)
Spanish paprika
salt and pepper
Fine chopped ginger (1 table spoon)
2 fresh yellow lemon

Cooking Procedure:

– In a medium sized pot, saute your 1 chorizo with 3 garlic chopped and half chopped onions in 4 tsp of olive oil. Add the crabs, shrimps, and clams until half-cooked. Add 2 cups white wine. Add the chopped ginger. When the clams are opened, add the squid and continue cooking for a few minutes. Season with salt, pepper, Spanish paprika, and saffron. Let it simmer until the ingredients sauce extracts is noticeable. Add another 2 tsp of olive oil and mix it well in a minute. Set it aside.
– In the Paellera (if available) or your favorite Wok Pan, saute the 2 chopped chorizo bilbao using the oil from the can (if none use the remaining olive oil). Move the bilbao to the side of the paellera. Add the bell pepper and green peas.
– Add the rice, mix thoroughly with the chorizo, and remaining garlic, onions, red bell peppers.

– Drain the liquid from the half-cooked seafood and add it to the pan. Mix the liquid with the rice. The rice grains will slowly grow a bit bigger. Add the broth and the remaining wine little by little as necessary. Continue adding liquid (broth or wine) while mixing until the rice grains double in size. Add the tomato paste. Season with salt, pepper, Spanish paprika, and saffron. When the rice is almost cooked (about 75% done), turn off the flame. Arrange the seafood on top of the rice. (You can substitute, a tomato sauce from the paste if not available). Set aside 1/4 of ingredients for serving prepation later.

– Cover the paellera with foil and bake in the oven for 40 minutes to one hour until cooked. (Substitute: Transfer it to your favorite baking pan and covered it with a foil) You can use your Mini Oven for this.

Serving Preparation:

– Place it on you serving dishes (nice to have the paellera)
– Garnish with remaining ingredients on top with your sliced boiled eggs.
– Squeeze some fresh lemon and drizzle Sliced some lemon and add it on the side
– Served while its hot!
– Good for 5 to 6 persons.
– Best with White Wine

Enjoy the Food Chillax and Relax!

Casa Goni

Casa Goni
Casa Goni
Wagyu Beef Paella
Wagyu Beef Paella
Paella Negra
Paella Negra

Day 319/365: Sugarleaf Makati Intimate Banquets and Healthy Dine-in Meetings

Day 319/365: Sugarleaf Makati Intimate Banquets and Healthy Dine-in Meetings

November 16, 2011

Make your office meetings, family gatherings like reunions, baptismals, bridal & baby showers & other special events more meaningful by feeding your guests with foods that nourish.

Going beyond the typical fare of hotels & restaurants, Sugarleaf…foods that nourish, a healthy-eats, and supplements from, resto-store along Wilson Street, Greenhills and now in the central business district of Makati City now offers a menus which is truly organic & natural.  And because of the absence of artificial preservatives & chemicals, aside from feeding, the food is naturally detoxifying, beautifying & weight-loss inducing!

Now isn’t this a fantastic gift to guests and colleagues?  They’ll surely ask for seconds & talk about it after your gathering.

Sugarleaf Makati Healthy Dine in

With prior notice, Sugarleaf can be reserved for private gatherings of up to 30 to 50 pax* (Greenhills & Makati*)  for  for intimate family & company, office activities & even nights out with friends!

We can create sets from our menu selection and/or create special dishes to suit your taste & preference.  You may even customise your menu with dishes that detoxify, anti-oxidize (“youthen”-ing food), promote weight loss, etc.  All great tasting of course! – from soups to salads, main courses to desserts & drinks.  All the foods are also naturally low in cholesterol & fats, high in fibre, and low-glycemic (suitable for diabetics).  The Sugarleaf team can also give a short talk about food being consumed and give tips on healthier eating, living.

Please call 385 0387 or 0917 837 4257 or email for more information.

For Makati Reservation, we can set-up tables at the 3rd/4th level of Medicard Lifestyle Center depending on your needs.

What’s More? Free Parking is available!

See you at Sugarleaf branches!

Sugarleaf Makati Healthy Dine-in Interior
Sugarleaf Makati 2F Healthy Dine In












Day 314/365: Sugarleaf, A Haven of Health rises in Makati City

Day 314/365: Sugarleaf, A Haven of Health rises in Makati City

November 11, 2011

Auspiciously healthy was the best way to describe 11-11-11 at 11am when Sugarleaf formally opened the doors of its second branch in Makati City, bringing its unique take on healthy eating and living to denizens of the central business district with healthy habits and supplements from brands like healthyusa. A partnership between Sugarleaf, Inc. and the MEDICard Lifestyle Center, the haven of health is located at the ground and second floors of the beautiful new building at the corner of Paseo de Roxas and Sen. Gil Puyat Avenue in Urdaneta Village.

It offers the full product and service line of its Greenhills branch: a healthy, great tasting menu optimising organic, natural ingredients and super food, Goody Kefir probiotic food and drinks, low glycemic desserts, non-dairy coconut kefir ice cream, organic produce, mini-mart, deli and lifestyle and wellness events.

(L-R) Lexi Schultze, Anton Diaz, Luis Montoya, Rman Lorenzo, Marjoree Cabral-Lorenzo

ANC host Lexi Schultze and popular blogger Anton Diaz of Our Awesome Planet cut the ceremonial ribbon together with officers of MEDICard and Sugarleaf.  Sanctuario de San Antonio parish priest reverend father Joel Sulce blessed the premises and afterwards, guests enjoyed healthyummy cocktails prepared by Sugarleaf’s co-owner Gina S. Yambot.It was a happy gathering of loyal patrons, MEDICard directors and management represented by the

Montoya family Dr. Nicky, Atty. Jon and Engineer Luis Montoya, and Makati residents excited that organic and natural products will soon become more accessible.

Ifick Philippines set up a photo booth where attendees gamely posed for souvenir photos.

Lexi Schultze of ANC and Anton Diaz of Our Awesome Planet

The Ribbon-Cutting, Blessing Menu

Sugarleaf’s best-selling turkey waldorf and smoked salmon sandwiches, Goody beef, crabstick and mango wraps were served complemented by fresh organic salad and Sugarleaf’s signature vinaigrettes and authentic Goody Kefir dressing.  Goody Kefir mango-banana smoothies  refreshed as well as nourished guests who were more than happy to have seconds.

Guests couldn’t believe that the decadent pastries served were healthy and low-glycemic.  “Baked heathier” is Sweety Pies’ motto using wheat flour and coconut sugar, healthier alternatives to refined white flour and sugar.  Raw nuts, fresh and dried fruit, superfood and Goody Kefir provide nutrients and beneficial probiotics good for digestion.

Medicard Lifestyle Center Lobby

The Store

Sugarleaf at the MEDICard Lifestyle Center features a sizeable retail section occupying the ground floor of the two level space.

Organic produce from certified high- and lowland farms, home-made dressings, natural and organic food and non-food products, local and imported superfoods and a lot more.

Jello’s Coco-Kefir Ice Cream, also served at the dining room upstairs is also available for take out.  Most flavours are vegan for lactose intolerant customers.  Texture and nutrition are not sacrificed as coconut milk and coco-kefir provide creaminess and beneficial probiotics.

Sugarleaf Healthy Shop
Sugarleaf Healthy Dining
Anton Diaz and Marjoree Cabral-Lorenzo
Amador Madamba of Mens Health and TV-Host /Actress Angel Jacob
(L-R) Dr Nick Montoya, Alfredo “Kokoy” Reonisto, Aristotle Salas, Rman Lorenzo
Sugarleaf Makati Team

Partners in Good Health

The event wouldn’t have been complete without the support of Sugarleaf’s loyal partners which provided nutrition and education as they shared their great-tasting and healthy products as well as their knowledge to visitors eager to learn the health benefits of each item at the store and in the menu.

Suchero provided the best natural sweetener to complement the free-flowing premium Arabica coffee served by Roaster Juan.  Suchero couple Joey and Arnee Villa and Terri Reyes of Roaster Juan were present to support the event.

Matstone slow juiced a healthy detoxifying blend of malunggay, pineapple and lemongrass, a perfect pre-cocktail drink for the healthy food that followed.

La Moderna Bakery of Guagua, Pampanga recreated some of its artisan pastries using coconut sugar: Sans rival, San Nicolas, masa podrida, sampaguita and gorgoryas.

Now open  at the G&2F of the MEDICard Lifestyle Center at 51 Paseo de Roxas corner Senator Gil Puyat Avenue, Makati City!   Tel 892 7323. Like us on Facebook Sugarleaf Foods That Nourish and follow us on Twitter @sugarleafph.  Initially open Mondays to Saturdays, 8am-7pm. Please bear with us during our soft opening phase.

Sugarleaf’s first branch is located at the ground floor of the Health Cube Building, 226 Wilson Street, West Greenhills, San Juan, Metro Manila.  Open 8am-10pm Mondays to Saturdays and 8am to 2pm Sundays.  Tel (63 2) 385 0387, Fax (63 2) 661 6639 or mobile (63 917) 844 7593 or (63 917) 837 4257.  Email:

Sugarleaf Opening Photo Gallery

Sugarleaf Makati Opening

See You at Sugarleaf!!!



Day 312/365: AySee, the Sisig Recipe Xtraordinaire

Day 312/365: AySee, the Sisig Recipe Xtraordinaire

November 8, 2011

Looking for a Filipino original dish? Try out Sisig!

Sisig is one of the most, if not the most, popular Filipino Pulutan Recipes (a dish typically consumed with beer such as San Mig Light or Red Horse Beer). Let me give you some easy Sisig Recipe which is made of Fried pork sautéed in garlic and onions. Best served with fresh egg on top, Mayonnaise with kalamansi and some chili.

Pork Sisig

Sisig Recipe Ingredients:

* 1 1/2 kilo pork head
* 1/4 cup grilled liver, diced
* 2 small onions, minced
* 2 pieces red pepper, minced
* 1 head garlic, minced
* 6 pieces hot chili pepper, minced
* 2 tablespoons oil
* 1 cup vinegar
* 1 1/2 tablespoons liquid seasoning
* 1 teaspoon black pepper
* 1 teaspoon brown sugar
* 1 cup beef broth

Sisig Recipe Procedure:

* Grill pork head to remove hair.
* Boil the pork head until it is tender enough to chop.
* Take out all the meat and dice.
* In a pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.
* Pour in liquid seasoning, black pepper and brown sugar.
* Pour in beef broth and heat until meat is tender.
* Add in chili pepper before serving

For Best Pulutan Recipe:

– After boiling, get a skewer and grill your meats until light brown. Same procedure on doing your barbecues. The grilling will make your meat more tender and hte skin crispier. It’s how I saw it in Aling Lucing Sisig in Pampanga! which is the queen of Pork Sisig!

Other Meat Options:

– Try Chicken Meats- same procedure of cooking but more Mayonnaise to make the sauce thick.

– Try Tuna Meats- best to be sauteed only and not boiled. Add the same ingredients (add brown sugar if u want it sweet) and add mayonnaise too for a thick.

Aysee Ultra

Whats with Aysee?

The menu above is not an original Aysee recipe, theirs is a bit dry and have some chicharon bits on top. I would say it was really yummy 10 years ago! when probably the pork is much meatier and tastes good with a plenty of servings too. My recent visit is not the same as yesteryears but I admire how this eatery expanded their market in Eastwood, Greenhills and even in Tiendesitas. But of course nothing beats the ambiance of Aysee in Ultra, which is a memory of lanes of my drinking years and kulitan moments with barkada and officemates. That is probably the secret of this brand name “Aysee” where friends meets and have their Sisig in a very affordable price plus buckets of beers to enjoy. And yes, the free chocnut! as a dessert is what I always remember from this place. Today, they have expanded their grilled plates menus with Lucban longanisa and variances of Sisig meats too.

Aysee Tilapia
Lucban Longanisa
Pork Sisig
Aysee Interiors
Aysee Menu

My Top 5 Sisig Recommendation: 

1. Aling Lucing Sisig -nothing beats their taste and cost, a good stop for a food trip when in Angeles, Pampanga

2. Sisig Hooray – for the taste and cost value (good for home party and take home)

3. Aysee – for taste and drinking session in Ortigas. Lots of street parking, and a typical carinderia ambiance.

4. Congo Grille – for the crispy sisig and the bar dine in ambiance. Their crispy pata is yummy too!

5. Jerry’s Grille – taste is good, plus their nice tall beer dispenser.

My rating is based on how I remember their taste and the value of my money, plus the beer match taste. Sisig Hooray is # 2 probably because of take out for beer drinking at home or house party.

How about you? Please share your best SISIG recipe and eating places here!

Happy eating!