Libido booster parsley salad

2 handful parsley leaves (flat parsley)
2 tbsp. white sesame seeds
2 tbsp. black sesame seeds
2 tbsp. pumpkin seeds
2 tbsp. sunflower seeds
a splash olive oil
a splash aceto balsamico

Toast the seeds. Sprinkle them over the leafs. Add olive oil and balsamic vinegar according to taste and season with salt. Mix.

Parsley is supposedly a libido booster for ladies. Also it raises estrogen levels so herbalist recommend parsley for the treatment of osteoporosis. And it is an excellent source of provitamin A, vitamin B, vitamin E, vitamin K, beta-carotene,magnesium, phosphorus, iron, magnesium, sodium, potassium, sulfur and calcium. It contains more vitamin C per volume than an orange or lemon. It should be taken with care if a person experience kidney problems.
Google search says: Parsley acts like an antioxidant (eliminates toxins and maintains the elasticity of the blood vessels), it is a general stimulant, diuretic, antiseptic, antiinfectious, antirachitic and more. Apart from these, parsley is a great neutralizer of the negative effects brought about by smoking and dependence upon alcohol. Among other effects that it has: it straightens the body and immune system, has a beneficial effect over the liver, spleen, digestive and endocrine organs.

And for the guys, the most significant vitamin for sexual health and optimal sexual function is vitamin E. Vitamin E promotes sexual health and keeps the genitals and reproductive organs working normally. Almonds, walnuts, sunflower seeds and safflower seeds supply generous doses of vitamin E.

One more reason to include pumpkin seeds in your diet is zinc. In addition to helping out with immunity, growth, and development, zinc is a great mineral for men because it appears to play an important role in maintaining prostate health.

Quantum pancake infused with maple syrup

We are going home for Easter and the plan is to try and eat everything from the refrigerator.
I don’t think that’s possible but we’ll do our best.
We hate throwing food away. It’s a combination of the way we were raised, the overwhelming poverty in some parts of Manila, and the fact that average household in western society is throwing around 20% or more of the food bought in supermarket. Not to mention that garbage patch size of a state of Texas floating in Atlantic ocean, pollution and dying planet…
We are trying to act responsibly on our small household scale. Basically the final result is a few inches more around the waist before every trip which last more than a week, because we unplug the refrigerator from the power.
Despite all of that green talk from above I was pretty convinced that our “organic – unbleached -super/super – too – expensive – wheat flour” is going to be thrown away.
Instead, I’m sitting on a sofa at 6.30 am, with my eyes shout, still sleeping and waiting for my man to bring me fresh pancake from the kitchen. I’m so proud, happy and touched in the same time. For me, it’s like he went in the wood hunting for them. And on his way back home had to fight dozen of burglars, two bears and one wicked elf. I really appreciated this breakfast! I’m a lucky girl!
And than it came, contemporary pancake.
This really hit me, he knows me so well. Few days back I was bitching about March cover of Time magazine, Asian edition. They put on the cover Danish chef Rene Redzepi. What did he do? No, he did not feed the hungry or heal the sick. He reinvent Danish cuisine and serves ants as a new and exotic ingredients. Danish ants, to be precise. Culinary world think’s he is the new Ferran Adrià. Is that the reason to be on the cover of the Time magazine? I don’t think so. What bothers me really is not the chef himself, I wish him all the best in the world, it bothers me that we have paid 130 pesos for this newspaper, and on our way to the mall I gave only 5 peso to that blind beggar at Edsa-Ayala intersection.  And he really needed more.
From today’s perspective I can tell I was exaggerating and giving too much importance to this story. I completely manage to block the fact that first step to a happy life is not to be angry with a things you cannot change. Ups, I’m still learning!
I can tell I was really boring my husband but he was kind enough and waited for me too cool down before his statement.
So this morning he serve me this contemporary pancake with a words: “If I ever had a quantum restaurant this would be the pancake we’ll serve to our guests”.
The inspiration for this meal come from the same article in Time, on a picture there is a plate with few cabbage leafs, 3 fried oysters, 1/2 tbsp. sauce and that’s it.
I know that some food critics are having simultaneous orgasm when they see something like this. For me is always the same old feeling: OMG, I’m gonna go home hungry!
This was a great joke on my account!
Later on we had some real pancake.

2+1/2 cup flour
2 cups milk
1 cup sparkling water
3 eggs
pinch of salt
splash of grape seed oil

In a mixing bowl add eggs, sparkling water and milk. Mix all together and then slowly/gradualy add flour by wishing the mixture. Season with salt.
And now the boring part, pan fry them. Filling, Nutella or Maple Sirup.

Sticky Rice Balls with Black Sesame Filling

Hip hip hooray! My first sticky rice balls and they are edible! Not so tasty like the ones we tried in Hong Kong few months back, but hey, this is completely unknown territory.

for 8 balls
4 tbsp. black sesame seeds
1/2 cup muscovado sugar
1/2 tsp. salt
1 cup of glutinous rice flour
1/2 can coconut milk
1/4 cup dry roasted peanuts (ground)
1/4 cup white sesame seeds and some black sesame seeds

1L boiling water

Grind black sesame seeds in a nut grinder until they break down into a thick and glossy powder. Place ground seeds in a sauce pan over medium-low heat, add 2 tbsp. water and sugar and stir constantly until the sugar melts and a black sauce forms (5 min.). Cool it in a refrigerator. Mix rice flour and salt into a mixing bowl, add coconut milk and form a stiff dough. Take a little of the dough and make a small ball. Using finger, indent each of the balls and fill it with black sesame paste. Roll a ball once more using hands. Drop the rice balls into a pot of boiling water. Cook for 6-8 minutes, or until they begin to float in the water. Drain and set them on a clean surface. Roll the balls in roasted peanuts or in sesame seeds.