Chia Seeds & Almond Milk


So pumped up to stay healthy after we experienced the hardships of hubby having the open heart surgery, , I realized the challenge of keeping our arteries unclogged and, I made a plant based breakfast and also good as a dessert. The instruction is simple and you can prepare easily. Let’s gather up our ingredients now.


2 cups Almond milk

3/4 cup Chia seeds

2 tsp. vanilla extract

few pieces Dates (finely chopped) or coconut sugar, amount according to your taste)

a handful of Coconut chips


Soak the Chia seeds in Almond milk & vanilla extract  in a tall mason jar overnight and the following morning, divide in a smaller mason jars and add more almond milk if it hardens, add some chopped dates or add coconut sugar according to your taste and top each jar with Coconut chips or grated coconut meat.

Enjoy during breakfast or as a dessert, Couldn’t believe healthy can be this good!

As always, Masarap!








Purple Yam (Ube) Ice Cream


Ube jam, ube halaya, or halayang ube from the Spanish Jalea Jam is a Philippine dessert made from boiled and mashed purple yam. “Dioscorea alata is locally known as ube, used in pastries, halo-halo and ice cream.”




2 cups heavy cream

1 cup Almond milk

2 tsp. lemon juice

pinch of salt

2 bottles of 12 oz. each Pinoy Fiesta Sweet Purple Yam

red and blue food colors



1. Beat heavy cream with an electric mixer until soft peak forms. Set aside.

2. In another bowl, mix almond milk plus 2 teaspoons lemon juice and a pinch of salt and add the Sweet Purple Yam. When fully combined with an electric mixer, add the heavy cream and add drops of red and blue colors until you get the color you want.

3. Taste and pour in a freezer-safe plastic container and line the top with film of plastic wrap, snap back the cover and freeze overnight. Thaw out for a couple of minutes before scooping and serving.

Masarap! Not too sweet, and I omitted condensed sweetened milk as the purple yam is already quite sweet.


Home-made Strawberry Ice Cream


Home-made ice cream made in a hurry. You can say goodbye to too sweet ice creams with lots of GMO’s (Genetically Modified Organisms). No need for ice cream maker also!

Let’s gather our ingredients and taste this awesome ice cream….


3 baskets of strawberries ( washed, drained, hulled and sliced ) leave some for garnish

1 cup whole milk

2 cups heavy cream

3/4 cup white granulated sugar

pinch of salt

1-2 tsp.vanilla extract

1/4 tsp. Organic raw honey


1. Pulse the strawberries in a food processor until it resembles an apple sauce, add sugar and honey and pinch of salt. Set aside.

2. Beat 2 cups heavy cream in a huge bowl until soft peaks form, add whole milk and puréed strawberries, add vanilla extract and drops of red food color. Beat again with an electric mixer to combine well.

3. Scoop in a freezer proof container, flatten the top with a thin film of Saran Wrap, snap back the cover and freeze overnight

Masarap! Peaches.



Home-made Ice Creams & Smoothies


As you can feel it, Spring has sprung, it’s raining cats and dogs, our gardens will soon come alive, and the temperature is starting to fluctuate and it will soon climb high; I am already gearing up for cold treats. I’m not kidding you when I say there is no ice cream machine needed! Just some kind of blender or juicer. Not too salty nor too sweet and made with ingredients you can pronounce. Aren’t you fed up with very expensive ice creams with toxic ingredients? We have to make time to create and make our own foods and desserts free of GMO’s (Genetically Modified Organism) and toxic food additives! Taking one day at a time to make our favorite foods free of chemicals. So let’s get started by showing you all the ingredients that we are going to use.




Blend 3 avocados + zest of 1 lime + juice of 2 limes + 1/2 cup Almond milk+ 3/4 cup condensed milk + 1 tablespoon organic honey, mix thoroughly then stir in coarsely ground pistachio nuts. Transfer to a plastic container and cover with plastic film or Saran wrap on top, put back the cover. Freeze overnight. Thaw out 10-20 minutes before serving.


Peel 4 bananas and cut into chunks and freeze. Blend these frozen bananas + 2 teaspoons vanilla extract + 1/2 tablespoon organic raw honey in a blender, mixer or Vitamix machine on low then high until smooth and creamy. Mix cacao nibs. Set up and freeze as above. Garnish with Goji berries when serving. When not frozen as above, can be used as a smoothie also.



Puree chunks of 2 large ripe yellow mangoes. Pour in a huge bowl and add 3/4 cup of condensed milk + 2 cups heavy cream + 1 tablespoon organic honey and mix on low speed hand-held mixer until thick and creamy. Increase speed up to high for 10 minutes. Add drops of yellow food coloring while beating until you get the color you want. Stir in 1/4 teaspoon of salt+1 cup shredded cheese. Check if the flavor is to your liking. I also added 1/4 – 12 cup of chopped sharp yellow cheese. Set up and freeze as above.


These are the Snapware, empty  Talenti Gelato and white plastic containers I used in freezing them.


As always, you will love these naturally home-made ice creams and smoothies.

Masarap! Peaches.


Chocolatey Banana Squares… with a little Jackfruit


I was unable to defrost my walnuts so I decided to use chopped pistachios in this newly baked dessert. Let’s check out and prepare the ingredients first.



2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup light brown sugar

1/4 tsp. granulated sugar

1 cup butter

3 over ripe bananas

2 eggs

1 tsp. vanilla

rind of 1 lime

1/2 cup semi-sweet chocolate morsels

1/2 cup chopped pistachios

1/4 cup chopped fresh jackfruit




1. Mix well with a whisker in a huge mixing bowl all the dry ingredients as the following: flour, baking soda, baking powder and salt and set aside.

2. In a medium bowl, cream the butter with the granulated sugar and light brown sugar with a hand-held mixer. Add 2 eggs one at a time, then add the vanilla, lime rind, mashed bananas and jackfruit with a  mixer. Then hand mix with a spoon the chocolate morsels and pistachio nuts into the wet mixture and set aside.

3. Now add the wet mixture with the dry flour mixture, don’t overmix, just wet the flour mixture.

4. Spray cooking spray on a 27 x 18 cm bakeware and pour the batter and  shake the bakeware to compact the batter into the container, flatten with a spatula and sprinkle more chocolate morsels on top.


5. Bake on a pre-heated oven at 375º F for 30minutes and do the cake test by inserting a toothpick in the middle and if it comes out clean and nothing sticks on the end of the toothpick then it’s done. Turn off the stove but rest the cake inside the oven for 10 minutes before taking it out also to rest on the dining table. Once it cools down, shake to ease up the sides then turn it down on a cutting board and use bread knife to slice into nice squares.

As usual, yummy treats from Mommy Peach! It rhymes doesn’t it?


-Masarap, Peaches

No Bake Mango/Pineapple Cheesecake


I just love ripe mangoes, and I’m always trying to incorporate mangoes into my desserts so here comes a Mango/Pineapple cheesecake, no kidding and no baking needed. Yeah! I posted a Layered Mango Cheesecake before and its texture is soft but this one is more firm and won’t melt fast. No need for freezing, just refrigeration .So, here are the ingredients you’ll need and the procedure.



2 of 8 oz. Philadelphia cream cheese

4 ripe mangoes ( 3 to puree and the 4th one for decorating later on top)

2  cups, 1/2 cup Confectioner’s sugar,(divided)

1 tsp. vanilla extract

Rind of 3 lime and its juice

1 cup graham crackers crumbs or Oreo cookies

3 Tbsp. brown sugar

4 Tbsp. melted butter

1 cup heavy whipping cream

a medium sized can of pineapple or chunks with juice to be saved for later use

1 oz. box of Knox unflavored gelatine (4 envelopes inside)



1. In a medium sized bowl, mix the graham crackers or Oreo cookies crumbs, brown sugar and melted butter until it forms a coarse consistency, then line into the springform pan, flatten with a spoon to cover the whole bottom and refrigerate to harden while preparing the filling.

2. Peel the skin off the 4 ripe mangoes and pulse the 3 mangoes and the pineapple in a blender or Vitamix juicer into a puree consistency and pour into a bowl and set aside. Remember to save a few pieces of pineapple and the 4th mango for garnishing later.

3. Beat the cream cheese and add the vanilla, lime juice, and rinds, and lastly add the confectioner’s sugar and the puréed mixture, set aside.

4. Add water to the saved pineapple juice to make it 3 cups and whisk 4 envelopes of Knox unflavored jello until it dissolves well. Turn off the stove and add 1 cup iced cold water, making sure that it becomes lukewarm before adding a cup of heavy cream, stir well and add to the cream cheese mixture. Beat with an electric mixer. Check if the final flavor is to your preference. Adjust by adding 1/2 confectioner’s sugar or adding more lime juice and its rind, then beat well again. For me, I love a strong lemon or lime flavor to break its sweetness.

5. Pour the final mixture into the springform pan with its set filling. Decorate the top with the remaining mangoes and thinly sliced pineapple. You can push down the fresh fruits so they don’t turn blackish on top.

6. Cover the top with a plastic wrap and refrigerate for 24 hours so it harden well  before its grand presentation to your guests.

So, here it is folks, the Mango/Pinapple No Bake Cheesecake, Enjoy!

-Peaches, Masarap!

Valentine’s Day Jello


An advanced Happy Valentine’s Day to everyone! I was pretty excited making this jello dessert that you all can prepare for the upcoming Valentine’s Day. The taste is divine, preparation is a breeze and the ingredients are very few. So let’s get started so you can surprise your loved ones on the 14th.


1 pkg. 3 oz. JELL-O strawberry banana flavored

1/2 can of Magnolia sweetened condensed milk (you can reduce it to 1/4 if you have issues with too much sweetness)

1/2 cup heavy whipping cream

1/2 cup iced cold water


1. Whisk 1 package of gelatine in 1/2 cup boiling water until fully dissolved.

2. Add 1/2 cup iced cold water into the mixture, once lukewarm, add the condensed milk then heavy cream and stir well to distribute the nice reddish/pinkish color. Pour in a heart-shaped ramekin, cover top with plastic wrap and chill in the fridge overnight.  You may serve it with a fresh plump strawberry on top. This mixture is enough to make 2 filled ramekins just like in the picture above.

So here it is guys and gals. Wishing all of you an early Happy Valentine’s Day!


-Peaches, Masarap!

No Bake Layered Blueberry Strawberry Cheesecake






I brought this to our 2000 Hail Mary Prayer Group on the first Saturday this month and although I had to leave early to get some sleep for work, they said that it looks like the Filipino “Sapin-Sapin” and tastes better than the No-Bake Blueberry Cheesecake that I brought the other day. I really appreciated the feedback I received to improve the recipe. It will take two to three days of preparation and setting of the gelatine before it will be ready, but it’s worth the wait!



2/3 cup quick-cooking oat meal

2/3 cup flour

2 tbsp. Domino light brown cane sugar

2 tbsp. walnuts (finely chopped)

1/4 cup butter

2 of 8 oz. Philadelphia cream cheese

1 tsp. lemon juice

1/2 cup confectioner’s sugar

4 envelopes Knox (unflavored gelatine)

1 cup heavy cream

1 tsp. vanilla extract

2 cups frozen Nature’s Touch Organic Wild Blueberries (glass freezer section in Costco)

1/4 cup granulated sugar

1/4 cup honey

2 boxes of strawberry flavored gelatine



1. In a medium mixing bowl, stir together the flour, oatmeal, brown sugar, and walnuts until well blended. Add the butter until lightly mixed, then with your clean hands, mix it all until it resembles coarse crumbs. Press the crumbs into the bottom of a spring form pan. Set inside the refrigerator.

2. Thaw out the frozen blueberries and boil in a wide shallow pan and when it simmers, turn down the heat and stir  1/4 cup sugar and 1/4 cup honey, when it starts to thicken, mash with potato masher, turn off the heat and set aside.

3. In a huge mixing bowl, beat with an electric mixer 2 packages of cream cheese then add 1 tsp. vanilla and 1 tsp of lemon juice and confectioner’s sugar until well blended. Set aside.

4. In a smaller pot whisk in 2 envelopes of unflavored gelatine with 1 cup boiling water until dissolved. Pour in 1 cup of iced water to break the boiling temperature then once lukewarm, add 1/2 cup of heavy cream and stir well. Pour this gelatine mixture into blueberry mixture, stir fast and very well before finally adding to the cream cheese mixture.

5. Pour the combined mixture into the crumb-lined springform pan, making sure that the the lock is secured on the side before pouring this mixture or  the mixture will run out on the bottom of the pan. Cover with saran plastic wrap and refrigerate overnight.

6. The next day, check out if the bottom layer has set and hardens very well. In a smaller pot, boil 1 cup water and whisk 2 small boxes of strawberry flavored powder gelatine until dissolves very well. Pour 1 cup iced cold water until it becomes lukewarm before adding the 1/2 cup heavy cream. Pour this mixture on top of the already set blueberry cheesecake.

7. Cover with plastic wrap and refrigerate overnight and it will be ready for its presentation as early as morning or afternoon.

8. On its final day of presentation, place the springform pan on top of a footed cake plate.

9. Run a knife all around the side of the cheesecake, then open the lock on the side to loosen the cake and carefully remove the round molder of the pan and voila! You have a beautiful glistening Strawberry Cheesecake !



As always, enjoy this one of a kind, no bake cheesecake.

-Peaches, Masarap!

Blueberry/ Walnut Cheesecake Squares


Finally able to pull through this one, cooking for Jessie… hahaha! Remember Ina Garten, The Barefoot Contessa’s  Book-Cooking for Jeffrey? Anyway, I am working tonight so I will just continue tomorrow and give you the recipe, good for diabetics and non-diabetics!


2/3 cup flour

2/3 cup quick-cooking oatmeal

2 tbsp. chopped walnuts

1/4 cup butter

4 eggs

1/4 cup fresh, mashed blueberries

2 pkgs. of 8 0z each Philadelphia Cream cheeses

2 tsp. vanilla extract

3 Tbsp. plus 1/4 cup Domino light brown pure cane sugar


1. Grease an oven-proof square pan while pre-heating the oven to 350-400ºF (depending on your oven).

2. In a medium sized-mixing bowl, stir in together the flour, oatmeal, 3 tablespoon brown sugar and the walnuts. Add butter with a spoon then  mix with your clean hands until  they turn into coarse crumbs.Press the crumbs into the bottom of your greased pan. Use the round flat bottom of a glass to press and flatten the crust. Bake for 10-12 minutes until it hardens and let it cool down.

2.In a huge mixing bowl beat  with an electric mixer  the cream cheese, vanilla extract and the 1/4 cup cane sugar on a medium speed then gradually add the eggs, one at a time and stir in the blueberries. Spread cream cheese mixture onto the crust.

3. Bake for 25-35 minutes or until the cream cheese is set by sticking a toothpick in the middle  and if nothing sticks into it after you take it out from the mixture then it’s done. With the oven shut off, keep the baked cheesecake for 10 more minutes inside the oven.

4. Take it out of the oven and let the cheesecake rest for 20 minutes in the dining table or until it cools down completely before cutting them into thin or thick squares depending on your pan’s depth. Mine here is wider and not so deep.

Hoping that you will enjoy baking and eating these cheesecakes.

-Peaches, Masarap!

Not So Sweet Banana Mini Cakes


I didn’t realize that I had so many frozen bananas in my upright freezer, so I made these banana cakes; I used maple syrup, half cane sugar, and granulated sugar, so overall it isn’t too sweet. Also, I found some oven-safe paper bakeware from Homegoods, the website is if you’re interested in buying some. But anyway, let’s get to baking some good stuff.



2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup butter

1/4 cup granulated sugar

1/4 cup sugar cane sugar (fine powder not the coarse ones from Starbucks,they don’t dissolve)

2 eggs

2 tbsp. maple syrup

6 ripe bananas (mashed with potato masher)



1. Mix the flour, salt, and baking powder in a medium sized bowl and set aside.

2. In a huge mixing  bowl, cream the butter and the sugars together, beat in 2 eggs, one at a time, add 1 teaspoon vanilla and 2 tablespoons of maple syrup and lastly the mashed bananas.

3. Now pour the dry ingredients into the bowl with the wet ingredients and mix them with a spatula. Make sure to not over-stir, just stir enough to get the entire mixture moistened.

4. Pour into some bakeware after you’ve sprayed them with Pam.

5. Bake at 375ºF for 30 minutes or until done. Check by sticking a barbecue stick in the middle of the cake and when nothing sticks into it then it’s done. Turn off the oven and keep the cake inside the oven for 10 minutes.

6. Take out the cake and let it rest on the dining table for 20 minutes until it cools down completely before you cover it with a nice cellophane wrapper to give to friends.

Here’s another banana recipe that you will love, as the cakes have a moderate sweetness to them and are quite easy to make.


As always, enjoy!

– Peaches, Masarap!