My Love Affair with Food
This is the story of my Love Affair with food and the changes I’ve made and still making in my diet, to date.
I also call this…
Amrey’s Kitchen™ 2.0: Journey to Compassionate and Mindful Eating and Living
BE WARNED: THIS is a LONG READ. So, if you’re in a rush and would just like to have a glimpse about Amrey’s Kitchen, feel free to go to Our Story instead. However, if like me, you are considering certain changes in your love affair with food, grab a cup of joe or tea and some sliced mangoes or apples and keep on reading!
*DIET UPDATE as of July 2024: Happy Birthday to all the July babies out there! Let's celebrate this month with Love and Gratitude! Hear! Hear!
(Do check out our promotions page to experience how Amrey’s Kitchen™ spreads LOVE, especially during Amrey's Solar Return Month.)
I am back to where I started on my journey to compassionate eating, wherein I am once again consuming poultry and seafood. I still go for a vegan fare for most meals though and I make sure to load up on the veggies!
[DIET UPDATE as of June 2021: After my 30-day water fasting during the last quarter of 2020, I started to follow an ovo-vegetarian diet. Eggs were part of my soft-food (soup) menu as I was slowly breaking out of the prolonged water fast. As I transitioned to solid food, I went for fresh produce and basically, went raw for a few more days before finally easing into consuming mindfully crafted dishes.
Fasting, and being in a fasted state for 30 days, was definitely easier compared to breaking the fast. It took me about 2 weeks to break the fast. Hah. The benefits are still truly amazing though and I am scheduled for another water fast soon. (next 1-2 months)
Now, I am 95% plant-based, and I do my best to consume whole food nutrition for the most part; and 5% lacto-vegetarian. Why lacto-vegetarian? Cheese. Hah. I still give in to my dairy cheese cravings. I am still trying out some vegan cheese here and there. I have perfected my vegan butter so I’m all good in that front. As for milk, I’m happy with my plant-based options (Almond, Pistachio, Soy, Rice, and Oats). I’ve made peace with eggs. I get to enjoy scrambled tofu and chickpea as egg alternatives for my omelettes and I use chia and flax seeds in my treats as binders. It’s really just the cheese that is making me from being 100% plant-based aka vegan to date.
It is what it is for now. I am just enjoying creating more plant-based nutrition in the kitchen. June just started and Father’s Day is just around the corner. What is the best treat to create to celebrate the most amazing man in my life, aherm, my Dharleeeeeng dad, and the rest of the fathers out there? Something sweet? or should I stick to savoury? Let’s find out soon. -xoxo, Amrey]
And the story begins...
A lot has changed in the food and diet scene over the years. When I first started my journey to compassionate eating (back in my late high school years), it was not so easy to learn about alternatives when it comes to food choices. I did tons of research about vegetarianism and the impact of the meat industry has on Mother Nature. Also, the cruelty involved in ‘feeding’ us, the people. I did what any fledgling vegetarian wannabe would have done back then, contact PETA (People’s Ethical Treatment for Animals).
Image source: PETA Asia website
I can still remember the anticipation of waiting and finally receiving that first vegetarian kit from PETA Asia Pacific. I dove into the materials like there was no tomorrow, went online and devoured whatever information I can find about animal-cruelty and vegetarianism. Veganism was a rare concept still back then, although I’ve met a few who were already ‘fruitarians’ within 2 years of my journey to compassionate eating. I was still way over my head when I decided to start my transition. The first animal I wanted to show compassion to was the PIG. Yes. It was easy for me to give up pork. Thanks to Babe, the movie. And yes, pigs are so intelligent and so lucky to be able to experience the big O’s for a long period of time. Imagine that.
Image Source: moviesanywhere website
I went to university (early 2000) in the northern region where mountains abound and eating dogs is a normal custom for the Indigenous Peoples there. A great thing about being in the mountains and living in a colder temperature is the abundance of fresh produce: broccoli, green cabbage (napa and savoy), lettuce (iceberg), carrots, cucumber, snow peas, cauliflower and other cruciferous veggies. I was a fan of broccoli and asparagus back then and green cabbage and carrots were synonymous to rice. So, having more options when it comes to food choices was a great thing for a fledgling vegetarian wannabe.
Along the way, I’ve had several issues with my diet. I remember swearing off of rice for some time which paved the way for my love-affair with pasta. Yes. Whole durum wheat pasta. I encouraged and taught myself to prepare several pasta dishes without pork. I was still eating beef and other meats when I stopped eating rice. The boarding house I was staying in back then didn’t encourage cooking. It’s allowed but not encouraged. And as a college freshie, experiencing her ‘freedom’ and experiencing the ‘world’ far from the comforts and constraints provided by the family, who has the time to cook, right? I was young, in transition to compassionate eating, trying to be ‘cool’ and make friends and being on top-of-the-world, it was just way too much and somewhat overwhelming. I had to juggle all of these while trying to forge my way into this world, into being.
I used to frequent this small eatery in Greenwater where they serve beef caldereta. It might not be the best beef caldereta but it was one of my go to viands. Well, meals. No rice, just the meat and some bread. YUM. When money was running low and I was counting days for the next allowance (yes, miscalculating one’s budget happens not just when you’re a college student, even as an adult too. Hah), I remember feeding on street food like fish balls, chicken balls, day-old chick (thanks to Manong Balls) and junk food like caramel pops and chocolate flavored chips to get me through the day. Salty, fried and highly-processed food items seem to be a daily part of my diet back then. I also get to enjoy adobo or garlic peanuts, on credit, thanks to Manang Mani. (Yes, we not only have Manong Balls near the campus, we also have Manang Mani inside the campus! And we sometimes enjoy hanging out near the FAC house. Green is in, baby! Apparently, it has always been ‘IN’) It was not healthy eating by all means and nor was it a balanced diet. But I did what I could back then to continue with my transition.
A year after giving up pork, I felt like my body was prepared and ready to give up beef as well. And so, I was very elated to know I’m already showing compassion to pigs and cows and other animals we do not consider as food source, which is a double-standard, by the way and another topic for another time. I was still heavily consuming poultry, mostly chicken, sometimes duck and on rare occasions, turkey. Living in the mountains limited my intake of seafood but I do get to enjoy milkfish and tilapia easily if I wanted to. Shell fish was a luxury, not unless I go down to nearby towns or where I spent the last 2 years of my high school (a 4-hour bus ride).
My journey to compassionate eating continued even after flying thousands of miles, from the mountain areas of the North to the coastal areas of the South, my birthplace. I spent 1 year back in my birthplace where I met some hard-core vegetarians. Some were like me, trying to make a difference by showing love to animals and going for animal rights, others, for spiritual and religious reasons and I remember meeting a guy named Shaun (not sure of the spelling, though) who’s vegetarian by birth! I was amazed and very naïve back then. Haha. I felt the need to know more about compassionate eating. I was lucky enough to make friends with others sharing the same views on food intake as I did. I didn’t have to ALWAYS explain to people why I eat the way I do which was a relief. But vegetarianism was still fairly a new concept back then, well, at least in the communities I’ve had my sojourns. My family thought I was crazy for what they consider very ‘radical’ then. And to them, adapting a vegetarian-diet was part of a rebellious teenage period. And to think I was never a full-pledged vegetarian and never attended rallies and protests about animal cruelty or any form of protest or rally that took to the streets. I did my ‘activism’ in a very passive and what I consider intimate way.
“We are all activists in our own way, whether you are conscious about it or not; whether you fully admit to it or not.” -Amrey
Air-Fried Lemongrass Chicken (whole), 2023.
CHICKEN.
The hardest food choice I had to give up but was successful in doing so for quite some years not until that fated day in 2013 when, after tasting its meat again… after ruining my knees and legs on that mountain climb…(another story, for another time)
And what I still consider as a very versatile animal protein. Chicken is everywhere! Whether you live in coastal and mountainous areas, suburbs or in the cities, chickens are a dime a dozen! Back then (early 2000), you get to enjoy 1 piece of chicken with rice, a side dish of mixed veggies and a bowl of soup for less than PHP 30.00. Amazing, right?
Giving up chicken did not happen even when I had access to a vegetarian community during my 1 year Southern sojourn. It happened when I moved to the country’s capital and continued my education there. I didn’t actively pursue vegetarian communities (which in hindsight, would’ve probably been ideal for me at that time). But there were 2 accessible food places I frequent, one is a pesco-vegetarian restaurant (Likha Diwa sa Gulod) which used to serve the best tea slush, ever (at least, that was what I thought back then) and the other, on the other side of the campus, owned by a husband and wife team (Alex and Fortune) who eventually became my friends. This place served vegetarian burgers and shawarma and the usual vegetarian dishes using mock-meat. Aside from the fresh fruit shake bar inside, their prices were more student-friendly than the first one. As with anyone new to vegetarianism, the main concern is protein source so, most often than not, most would consume copious amounts of TVP- textured vegetable protein, gluten (wheat) and soy products.
The need to explain my food choices were not as highlighted as when I first started and since it’s ‘red meat’ that I’ve stopped eating (yes, I know, chicken still has ‘red’ meat and so does seafood) and people knowing that I’m from the south, they just readily assume I am of the Islam faith. And for me, it was easier to just nod and smile. I did not want to talk about animal cruelty anymore. Did I feel I was superior to these people? Definitely NOT. I admit, even I didn’t know a whole lot about animal cruelty and I was still an active participant (of animal cruelty) by still being in ‘transition’ (at least, those were my thoughts then). Ah, the labels we give to everything we do and how we allow these labels to dictate most, if not all of our decisions and what-have-you.
Somehow, I felt like a poser if I talked about animal cruelty but I was still silently and intimately doing what I can to become more compassionate, hence, I continued my journey to compassionate eating, even if it means not talking about it anymore. I’ve learned in the early years, some people ask about your ‘choices’ just to rile you up, find loop holes in your argument or belief, show their superiority and make you feel stupid and crazy for not “following the norm” and “going against the grain”. Although, there are those who are genuinely interested to know your story and some are searching for information and the know-how for if and when they do decide to change the way they eat and live their lives too! Still, it was what I considered ‘self-preservation’ back then to choose the people I converse with when it comes to food choices and well, life choices in general.
I remember, I even tried volunteering at an animal shelter but failed to do so since I was so scared of dogs! Haha. The moment I stepped into that shelter, those dogs smelled my fear and feasted on it. They barked like crazy and I kid you not when I say some of those dogs where bigger than I was. Those dogs, furry, cuddly and adorable as they are, just gave me a run for my money! I was just so blessed that the volunteers there were kind enough to know I was way over my head and let me live another day. (Yes, it’s as if the dogs were truly out to get me that fated day… well, at least a part of me felt that way. LOL.)
***I no longer am that scared of dogs and now have two #bhooiz with me, Mini Yeti Dasher, an adult peketzu or shinese (pekingese x shih tzu) and Kisig Dodge Charger, a peketzupoo or shinesepoo (pekingese x shih tzu x poodle) pup. Yes, Dasher celebrated his 2nd birthday with some #humpinglove with Britney the poodle. (2024)
SEAFOOD.
Something I still enjoy to this day.
I remember feasting on grilled tuna panga on a weekly basis for 6 months or so when I was having a sojourn in Davao City back in 2015, along with durian and pomelo. Oh the bounty of fresh produce in the coastal areas of the South! Love and Gratitude, indeed.
Since adapting a clean way of eating, I usually enjoy simple and clear fish soup with tons of veggies! Northerners call it pesa and in the south, they call it tinola. I call it, sustenance! Hah!
Sometimes, my body wants the heat of ginger and turmeric so I just add more of those in my dishes. I often listen to my body and do my best to address the concerns the best way I can. If, one day, I wake up and I feel the need to feast on capsicum aka bell peppers, I’d go out of my way and do just that. Practicing clean eating and having a highly plant-based diet has been something I’m very passionate about these days. I remember whilst there, I was raring to go and willing to share this knowledge to my kin; especially to my nephews and nieces, and to kids in general. Clean eating, clean food, clean living makes a happy child. And a happy child makes a happy world! Haha! But happiness these days can be misconstrued and so is food and eating. Ah, the connectivity of things is truly inspirational, priceless and needs to be delved into deeper.
“cooking is love made edible”
-anon.
Food preparation has always been a big part of my life. I remember, back in high school, I’d spend hours planning for meals for celebrations and what-have-you! Any excuse I can make to be in the kitchen to mostly experiment and try out creating and re-creating dishes, I’d give.
I even threw an all out Mexican-inspired party for the family to celebrate our youngest's birthday when I was 14!
Food preparation was also my go to when I was experiencing insomnia and nothing made me happy back then, seeing the happy and satisfied faces of my ‘guinea pigs’ — my family members and some friends. It was then that I started with baking too!
Having a convection oven is not really a ‘norm’ in this area of the world, so I didn’t have the luxury of diving into baking as much as I would have wanted back then. But my love for food and food preparation never stopped me amidst the lack of kitchen tools, equipment and the know-how. I enjoyed the hands-on experience of learning and experimenting with whatever is on hand. Some call it resourcefulness, I just call it creativity and endless possibilities!
Just before giving birth to Amrey’s kitchen in 2008, I remember using the red oven toaster, inside that very small shared studio, for my very first rectangular dark chocolate cake. I started baking for myself, my flat-mate and some close friends. Then I shared these treats with workmates and voila, before I knew it, I was spreading LOVE with my treats and I was actually getting paid for it! 😀 Icing on the cake!
I was never used to following recipes to the dot, and I guess I never will. I always have to tweak everything, to put my touch to it, or as I say, to put my love. So, I learned to adjust recipes. And I enjoy adjusting recipes! Others might call it ‘develop’ or ‘create’, whatever label it is that you’re comfortable using, then do so, by all means. All I know, everything I create whether in edible, wearable, usable and decorative purpose, it has and will always have that Amrey’s touch, that LOVE, that ‘trademark’.
I had to limit the treats being created in Amrey’s Kitchen when I went through challenging times and my world was shaken. Eventually, I had to temporarily close the kitchen as my ‘living’ condition was not as stable as it used to be. The equipment and tools needed to be kept in a storage facility and eventually, be shipped to a different location. I felt the need to seriously work on myself and go deeper within. But amidst all these, my love for food and spreading love through food has always been with me. And I guess these 2 will always be a part of me: PURE LOVE and DELICIOUS QUALITY FOOD.
“Change is the only permanent thing in this world.”
We all are a constant work-in-progress. Some of us consciously seek out changes to improve our lifestyle and our food choices and some are dealt with circumstances and situations leading them to go through these changes, lost. The great thing about change though is this: it is the only permanent thing in this world. Once we can actually groove to this fact, there is nothing much left but to enjoy every waking moment, every change that is happening within and surrounding us...to dance to the music and to keep on singing our songs.
By no means do I claim I’m an expert when it comes to food, food preparation, gut health, diets and whatever it is. I am an expert, however, when it’s about the food I choose to create and share! Hah. Now as an expert, do I deem it necessary for people to follow suit? NO. Do I wish to encourage and inspire people to be more mindful of their choices? YES. Definitely!
BUT…
You do you and I do me. For the only person capable of being you is you. Keep in mind to always embrace your true self and very essence in everything you do. The food you eat and the food you make and share. You always have a choice. And like what Captain Planet loves to say: The POWER is yours!
Photo Credit: "Captain Planet" DVD cover from The Oklahoman website
