Asha Peri's Desserts Gone Raw Workshop at Sugarleaf

Ladies and gentlemen, the beautiful woman on the picture right there is Asha Peri. A Bali-certified raw vegan chef who trained under renowned raw food educator Elaina Love of Pure Joy Planet. She is 37 years old, in person she looks 21 and that makes me feel like I’m 54.

I was invited to cover her workshop “Desserts Gone Raw” held at Sugarleaf in Wilsons St. San Juan last Saturday, and it was a totally different experience compare to other events/workshops I usually cover.

First time I saw Asha, it was her illuminating aura that captures my attention. There’s a light in her that radiates. We learned that aside from her glowing young physique, good health is just few of the benefits she gets from eating raw. That afternoon, she demonstrated how to prepare healthy raw desserts, and everyone listened intently.

Participants, armed with curiosity and thirst for knowledge on raw foods preparation, gathered together as they witness Asha works her wonders in the kitchen. The workshop was very interactive as participants asked questions from time to time while Asha lovingly prepared the desserts. Some of the ingredients that are not familiar to the participants were passed around so that they could taste, smell, or feel the texture of it.

Assisted by the equally beautiful Chin Fernando, who is also into raw foods, they created healthy desserts using healthy ingredients such as fresh fruits, nuts, coconut meat, cacao butter, and more. Some of the desserts prepared were lemon berry cheesecake, fairy magic mango pudding, choco tartlets, fruit crepe and roll ups.

One thing I noticed about the desserts that was presented to us, most of them if not all has a touch of coconut flavor to it. Some say it’s a bit overwhelming, but other seems to like it. I love the Mango Pudding and the Chocolates, and while I appreciate the Lime Berry Cherry Cheesecake, it would not be something I would crave for. The desserts were all familiar to me but in terms of flavor, it’s a whole new dimension I was given a chance to explore that afternoon.

Asha’s talk at the latter part of the workshop was my favorite as she shared her some of her experiences and thoughts being an advocate of raw food. It’s like tapping into a new world, inspiring enough for me to explore this uncharted territory of learning experiences.

Asha has series of workshops for the entire year you might be interested to participate. Here are some of them:

August 20-21 - THE LIGHTER SIDE OF RAW: SAD BECOMES HAPPY (Standard American diet becoming light and happy food)

September 3-4 - THE LIGHTER SIDE OF RAW: QI AND CHI ENERGY FOOD (Japanese and Chinese-inspired)

These workshops will be held at Creative Space Bldg., A. Mabini corner Dr. Pilapil St., Kapasigan, Pasig City. To register please call 9160391 / 09178611212.

For more details and information about Asha Peri’s workshop, you can visit Asha’s Dahon Kusina Facebook Page here.

The workshop is in cooperation with Sugarleaf Food That Nourish. You can visit Sugarleaf at G/F Health Cube Bldg. 226 Wilson St., San Juan or you can check their website at www.sugarleafph.com

*photo credits to Eichel Alfonso

Nourishing Foods at Sugarleaf

Upon entering this quaint little restaurant called Sugarleaf along Wilsons Street in San Juan, its charming ambiance welcomes me in such a way that every corner silently echoes an embracing imaginary voice telling me “come, our foods here will nourish you.” 

True to those words, Sugarleaf is a one-stop shop of healthy food items that nourish.  I’ve met one of their owners, Angelo Songco during my visit at Greenhills Sunday Market and I was in a way introduced to what products do they carry.  But it was only the other night that I was able to visit and dine at Sugarleaf.

I was half expecting that it’ll be just a light dinner due to my pre-conceived notion about healthy food.  I even planned to drop by Everything At Steak after the supposedly light dinner at Sugarleaf but little did I know, I was up for one of the most satisfying dinner without the guilt.


Homemade Fettuccini with Organic Pesto and Mango

I love how the texture of the homemade fettuccini cradles my tongue while the lingering distinctive taste of pesto that blends perfectly with the sweetness of the mango flirtingly tickle my palate.  Every bite screams freshness which reminded me of comforting memories of summer. 




Free-Range Chicken Wraps

Free-range chicken with herbs and creamy Dijon mustard, organic lettuce and cucumber, Goody Kefir dressing wrapped in whole wheat tortilla.  The sound of the crunchy lettuce and cucumber as I bite into it was music to my ears and a treat to my palate.  The combination of chicken, herb, mustard, and the dressing was very flavorful but not overwhelming.




Potato and Cheese Soup

Chunks of potato lavishly swimming on a thick soup hinting of herbs and creamy cheese.  To say that it was a hearty soup is an understatement.  Every spoonful nourishes not just the body but the soul as well.





Non-Dairy Ice Cream

If you love fruits you can never go wrong with this treat.  Flavors of fruits will burst into your mouth in every spoonful, only to be tempered by the creamy component of it.  This is not for the faint hearted as the mixture of fruits is very flavorful as compare to the usual fruit flavored ice cream. 

The restaurant exudes homey ambiance.  It can only housed roughly 30 dinners because of limited space, but that is where the charm lies; the place is cute and charming.  Customers have full view of the mini kitchen where the healthy foods were lovingly prepared.  While waiting for your orders to arrive, you can check out some the healthy food products they sell displayed on every corners of the restaurant for easy access.






Aside from the healthy and delicious food, Sugarleaf which focus on a mission to provide “foods that nourish” also features a mini-mart of healthy picks that carries locally-sourced organic produce from LaTOP (La Trinidad Organic Practitioners) Multi-purpose farmers.  LaTop has the stamp of approval from OCCP (Organic Certification Council of the Philippines) which guarantees that the produce is all organic.

Sugarleaf conducts different seminars and workshops from time to time, and everyone is welcome to partake in those events.  You can check out the events schedules on their website, www.sugarleafph.com.



My experience at Sugarleaf was downright simple but unforgettable.  It reminds me of the fact that healthy food can be enjoyed and savored, of course, without the guilt.  





Sugarleaf Food That Nourish is located at the G/F Health Cube Building, 226 Wilson Street, West Greenhills in San Juan (between Kink Cakes and BDO).  Tel 385 0387.  Open Mondays to Saturdays 8am to 10pm and Sundays from 8am to 2pm. Email: angelo@sugarleafph.com, gina@sugarleafph.com Follow them on Twitter @sugarleafph and like them on Facebook Sugarleaf Food That Nourish.

Tomato, Basil, and Cheese Bruschetta

The other night, my friend and I were talking about our favorite foodie movies.  Mine have always been Babette’s Feast, and of course, Julie & Julia.  Between the two, I could relate the most with the latter.  Tired of mundane existence, Julie Powell, the heroine of the movie, played by Amy Adams used food blogging to motivate herself and document her progress as she cooks her way through Julia Child’s The Art of French Cooking. 

Peppered with visual feast of scrumptious dishes, the movie Julie & Julia never fails to give me an urge to cook.  One particular scene on the movie which drives me soaring nuts to the core was when Julie (Amy Adams) and her husband Eric (Chris Messina) dug in to the Bruschetta which Julie prepared.   It looked so delicious it made me cry.  I could almost taste French bread in garlic butter with lavish tomatoes and basil leaves on top the way Eric raved how delicious it is between mouthfuls of bites with oil and tomato juices dribbling down his chin.  It looks so gorgeous (the bruschetta, and yes, Chris Messina as well) and very appetizing.  After watching it the first time, I head straight to our kitchen and made one for myself. 

 YedyLicious' Tomato, Basil, and Cheese Bruschetta

According to Barron’s Food Lover’s Companion (fourth ed.), Bruschetta (broo-SKEH-tah; broo-SHEH-tah) is from the Italian word bruscare meaning “to roast over coals,” this traditional garlic bread is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil.  The bread is salted and peppered, then heated and served warm. 

Variations may include toppings of whatever ingredients that suits you.  The most basic are tomatoes and basil leaves just like in the movie.  Some would want to have mushrooms, cheese, meats, or even fruits, seriously, it’s your call.  For my Bruschetta, I used the usual tomatoes, basil leaves, and cheese.  Very simple, yet the satisfaction I got from it made me a happy camper.

"Bruschetta Scene"  Still shots form the movie Julie & Julia

Tomato, Basil, and Cheese Bruschetta is fairly easy to make.   Grill or toast your choice of bread until it’s crunchy on the outside while retaining some softness inside.  Rub it with cloves of garlic then drizzle it with extra virgin olive oil, sprinkle some pepper and salt, then fry or grill it. Top it with combination of chunks of tomatoes, basil leaves, cheese, extra virgin olive oil, herds, and spices tossed together for a good measure.  Then serve it.  The keys to an awesome Bruschetta recipe are absolutely-fresh ingredients, a creative mind, and a big appetite.