Trying to be meat free


I can be a pretentious eater on occasion, like trying to go all the way vegetarian or strict vegan, until back to being the foodie that I truly am.

I had unforgettable seemingly healthy meals like in the top photo was a Sozai Mixed Bento from the kitchen of Delicatessen by Ozawa in Pasadena. That was so tasty and always a great idea to have a lot of variety in one meal.

Then making an effort to try the intriguing Baroo at a drab LA neighborhood was like a lucky treasure hunt. This tiny hipsterish Korean restaurant specializing in fermentation is so big in flavors. I liked everything I tried — from the ragu pasta with faux oxtail and tendon pops to traditional Korean salads imbued with beautiful modern twists. It deserves the spot in LA’s best, appearing frequently in lists since it opened.


I now know what it’s like to be in an uncompromisingly vegan restaurant like Cafe Gratitude on Larchmont Village. Ordering is reciting affirmations (hahah!) making the mood zany, yet light, in this always packed healthy spot.


Vegan can be very tasty like Cafe Gratitude’s samosas.


Having breakfast at Sage Organic Vegan Bistro on Sunset Blvd., in Echo Park, was accidental, nevertheless, a wonderful discovery with the corn pancakes I found strange, yet enjoyable.


I love the use of rusty corrugated metal panels with clean white, something akin to earthy and fresh.

Talking about natural and fresh, I’m big on fruit juices, a luxury, like fine wine. I frequent juiceries for potent mixes, preferably those with spinach, lemon, ginger, turmeric, kale and beets. Not to mention, Mexican shops for agua frescas, but they tend to be too sugary.


Have you ever tried a kombucha? It’s fermented tea, with probiotics, often flavored with natural fruit juices. The first time I had it, I got hot and red, like I drank champagne. I read it’s a good way to cleanse.  You can find the fizzy tea beverages at health food shops and better juice bars.

And then my current breakfast obsession.


Backyard Bowls, Ubatuba, and The Harvest Bar top my list for breakfast bowls.  It’s fun that you are able to customize your own bowl or add more to your typical acai, fruit and grain bowl.

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Also, loving the vegan Superfood Nachos at The Harvest Bar with jackfruit (langka) meat stand-in for the carnitas. It’s a great tasting vegan version of the original, which ends up even better with its winning makeup.

Savory bowls as lunch options for the healthy eater make breakfast bowl places pleasurable all day. Qwench Juice Bar has vegetarian burritos.


I am discovering so much about a better, more healthy eating lifestyle. Give me a little more time.

Have a good weekend, everyone!


The Ilocos Earth Bowls


Earth Bowls successfully launched its first pop-up stall at the La Paz Sand Dunes in Laoag, Ilocos Norte.

In harmony with its eco-friendly country-living theme, paper bowls and biodegradable spoons were used.

Five Earth Bowls smoothie bowls, namely, Adams (their bestseller), Burgos, Badoc, Laoag and La Paz were introduced.

In the planning stage is their next pop-up. Follow earthbowlsph on Instagram and Facebook.

Congratulations, Modesty “Chin” Eugenio and Brandon Tan, on the great start of your innovative green idea with healthy eating in mind!



Photos courtesy of Earth Bowls and @didjuan on Instagram


The smoothie bowl comes to Ilocos


We like to Instagram everything, and the so-called breakfast photographers are now the influencers of the world. Yassss, bowls are the new plates! Next to rice, what about spooning our smoothies from a bowl?

According to Earth Bowls, set to launch a pop-up stall at the iconic La Paz Sand Dunes, in Laoag, at the start of summer, this coming March 30-31, a healthy eating lifestyle change should be fun and delicious. Barely out of college, Laoagueños Modesty Eugenio and Brandon Tan have partnered to introduce the smoothie bowl as well as promote nutrient-dense eating.




BlauEarth: I know you two are foodies, like always in the kitchen, or eating out, and now, you yourselves are making food a business. What made you fix on smoothie bowls?

Modesty: Bran and I always love eating, but for the past year, we started to eat clean as frequently as we can, and smoothie bowls are yummy healthy snack that we think everyone can actually enjoy.

Natural and/or organic are on average costly. Will an earth bowl be affordable?

M: Healthy eating has always been perceived as costly, but with great effort, we managed to source locally made ingredients to make every earth bowl affordable and healthy because we believe that these two can go hand in hand.

Brandon, were you also part of recipe development?

B: Yes, Modesty and I both gave our own list of recipes. We made a total of 12 recipes and cut it down to 5 with the help of family and friends. We spent two straight days tasting every recipe and there was no guilt eating through all those bowls of fruits.

What is your favorite earth bowl?

B: My favorite earth bowl would be the one with mango, spinach and strawberry (there’s no name yet). I never knew these three could go well together. Definitely, love at first taste.

Food preparation as a business can be very demanding, it is also an art that requires skills, how prepared are you trying your hand at something new?

B: I’m the type of person who loves trying new things. Being the first to introduce smoothie bowls in Ilocos is exciting, and to sustain the trend is challenging.

I see it’s a pop-up stall, do you imagine it as a brick-and-mortar business soon?

M: Yes, definitely, the original plan was a cafe-like establishment but we didn’t have much time to plan due to conflicting schedules. We are planning to launch it before the month of August. And once it’s put up, we have our fingers crossed that it’s going to be the go-to snack stop in Ilocos.

(Follow earthbowlsph on Instagram and Facebook)