The Wholesome Table Estancia Branch introduces healthy bowls and new dishes

The Wholesome Table Estancia

When Bianca Araneta-Elizalde decided put up The WholesomeTable several years back, she only had one thing in mind: to introduce the Filipino palate to healthy yet deliciously good food (she does this by incorporating organic nutritious superfoods) to become more enticing and exciting. She had no idea it would revolutionize the way diners regard and appreciate healthy and nutritious organic food. Thus, the restaurant was born out of her desire to nourish and restore the body's healthy state in order to optimize wellness and good health. 

Bianca Araneta-Elizalde, The Wholesome Table's owner

The Wholesome Table was such a hit that a few years after they opened their first branch at the Bonifacio High Street, they had opened two more branches, one in Salcedo, Makati while the other one is at Estancia Mall in Pasig City. 

Potts Point Cafe Eastwood Food Review: Restaurant for the Health-Conscious Serving Organic Foods

I grew up eating fast food meals that's why I had bloated this big (I'm not about to give away my weight though) but sometimes I think about other could've beens. What if I grew up rather eating healthier food options such as purely organic ones? I bet, I would probably be slimmer and wouldn't end up obese sans transfats, chemically-treated meats and veggies and sucrose, right? So when I got an invite from a fellow food blogger to try a posh restaurant called Potts Point Cafe in Eastwood City which serves organic foods on their menu, I immediately said yes. 

Potts Point Cafe's name was derived from a place in Australia. The cafe had a chic yet cozy ambiance that will make you feel comfortable right away. Its wooden table and chairs along with displayed books and magazines on the shelf reminds me of my favorite hangout during my college days. The huge black menu boards and tiled walls on the counter added some avant garde to the said cafe. 

Now, let's get down to the food. From local salads, appetizers, soups, sandwiches, main entrees, all-day breakfast menu, all the way down to their desserts and coffee--at Potts Point Cafe, they make it a point that they're all from organic sources. What do we mean when we say 'organic'? Well, it means that it does not in any way involve the use of food produced with the use of feed or fertilizer of plant or animal origin, without any chemically formulated fertilizers, growth stimulants, antibiotics or pesticides. From a foodie point of view, dining at Potts Point Cafe is simply tantamount to eating healthy. 

Eggs Benedict--organic bacon and poached organic eggs with Hollandaise sauce on toasted crumpets

For their all-day breakfast menu, we've had Eggs Benedict (Php395). It's made of organic bacon and poached organic eggs with Hollandaise sauce on toasted crumpets. Potts Point Cafe's Egg Benedict is a great way to start off your day. Perfectly paired with your choice of any organic coffee from the menu board--as they claim, you'll be having "coffee without compromise". 

                Iced Latte

We've also tried Strawberry Cheesecake stuffed French Toast with Whipped Cream and Palm Syrup (Php195) and Three Cheese Cheese Toast with Creamy Tomato Puree Dip (Php230).  I honestly did not expect these French toasts to be that good, simply because they're just that--French toasts. But the cheesecake stuffed complemented the strawberries on the toasts while the tomato puree dip gave the three cheese toast a tangy twist. 

Three Cheese Cheese Toast with Creamy Tomato Puree Dip 

Pizza aficionados would also be happy to note that Potts Point Cafe serves organic pizza as well. Made from Organic Sausage and Bacon Pizza Salad with Raspberry Vinaigrette (Php275) is literally pizza and salad rolled into one. Instead of the usual tomato paste slathered on the pie dough, you'll be seeing loads of real tomatoes as well as cherry tomatoes on top of it as well as the raspberry vinaigrette. On top of the organic pizza will be green lettuces--reminding you that you're eating healthy organic foods. At Potts Point Cafe, it's so easy to forget that what you're actually eating is 'healthy organic' food because personally (and I think most people do), when one mentions the words "organic" and "healthy"--it's either the food tastes rather 'bland' or not really good. I'm glad that Potts Point Cafe was able to debunk that wrong notion about organic and healthy foods. 

Organic Sausage and Bacon Pizza Salad with Raspberry Vinaigrette

For entrees, we've had Seared Salmon with Dill Butter, Beet Root Puree and Creamy Mashed Potato (Php495). I find this dish a bit expensive because the seared salmon was somewhat bigger than matchbox in size. I know that pink salmon really costs a lot but I wish they'd do something to lower the price of this dish. 

Seared Salmon with Dill Butter, Beet Root Puree and Creamy Mashed Potato

If there's a dish which I'd certainly recommend to friends who'd dine at Potts Point Cafe, it has to be their Vietnamese-Style Organic Slow Roast Pork Belly with Nuoc Cham (dipping sauce) on Pineapple Fried Rice (Php375). For its pice, the portion size is just right. I'm no pork fan because I've always been partial to chicken. Yet when I've had a spoonful of this dish, I'd say this Vietnamese organic slow roast pork belly will easily make me a convert! Succulent pork belly at its finest, indeed! I think this pork belly can stand on its own even without the Nuoc Cham dipping sauce, although admittedly the sauce gives it a hint of sweet and sour taste. Eating this dish is like having a circus of flavors (sweet, salty, sour and umami) on your tastebuds. I bet even those with discriminating palates will be able to appreciate and love this dish. I'm really sorry for vegetarians, but this one really tops my must-try food at Potts Point Cafe. When you dine at Potts Point Cafe, don't forget to order this dish, okay? You'll be missing a lot when you do. In fact, one of these days, I might actually find myself back to Eastwood City and go back to Potts Point Cafe because of this. 

Vietnamese-Style Organic Slow Roast Pork Belly with Nuoc Cham (dipping sauce) on Pineapple Fried Rice 

We have also tried Squid Ink Spaghetti with Cherry Tomatoes, Parmesan Shaves, Arugula and Fried Calamari (Php285). I also like this dish although I wouldn't recommend this on a date because the black squid ink from the dish tends to stain not only your lips but also your teeth. You certainly wouldn't want your date to look at you like you're Ursula (the villain character on Disney's Animate Film, The Little Mermaid), right? Eating this dish might be embarrassing on a first date. Give it a little more time, when you're both more comfortable on each other--then, give is dish a try. I find this dish a bit on the salty side although the mere presence of arugula tends to balance its flavor. I guess because the squid being seafood tends to have salt in itself + the parmesan shaves, makes this dish quite salty for my tastebud. Thank heavens for the inclusion of arugula leaves--aside from the rather "nutty" flavor these greens contribute to the dish, it somehow lessens its saltiness. If it had not been for its rather 'too salty' for my taste, I like this dish as well. I know pretty much how to appreciate 'pasta negra'. But my best friend Abby Baino (who almost made it to Pinoy Master Chef sometime ago) still cooks the best squid ink pasta for me. I wish that someday she'd start her own restaurant so that you guys would know I am not biased in saying this. 

Squid Ink Spaghetti with Cherry Tomatoes, Parmesan Shaves, Arugula and Fried Calamari

Potts Point Cafe's Roasted Eggplant, Cherry Tomatoes and Goat Cheese with Creamy Organic Tomato Sauce Linguine (Php275) is also worth a try. Pasta was al dente, served with two slices of crusty bread. It had that Italian style and flavor, which is a whole lot different from what most Filipino-style pasta (yes, the ones we've all grown up with--sweet with hotdogs). Italian style had that rich tomato and somewhat sour taste dashed with a few herbs. 

Roasted Eggplant, Cherry Tomatoes and Goat Cheese with Creamy Organic Tomato Sauce Linguine

What you can also look forward to at Potts Point Cafe are their awesome array of desserts. We were lucky to have tried three desserts namely: Warm Caramel Walnut Pie with Vanilla Ice Cream (Php190), Strawberry, Kiwi and Mango Trifle with Light Vanilla and Custard Cookie Crumble (Php185), and the Ozzin' Ozzie Chocolate Cake Ala Mode (Php230). Among the three, I'd say I love the latter. The rich dark chocolate cake is soft on the outside with oozing chocolatey-goodness on the inside. It's like a lava cake and chocoholics will definitely enjoy the Ozzin' Ozzie Chocolate Cake Ala Mode. The Warm Carmel Walnut Pie will surely satiate those with sweet tooth. But I suggest that you share a slice with someone because a slice is good for two person. I also liked it although If I'd have to choose one, I'd still go for the Oozin' Ozzie Chocolate Cake over it. If you prefer something light, Strawberry, Kiwi and Mango Trifle with Light Vanilla and Custard Cookie Crumble is the way to go.  Served on a shot glass in a layered way, it's perfect to cap off your meal at Potts Point Cafe. 

Warm Caramel Walnut Pie with Vanilla Ice Cream

Strawberry, Kiwi and Mango Trifle with Light Vanilla and Custard Cookie Crumble 

Ozzin' Ozzie Chocolate Cake Ala Mode

Overall, I'd have to say, Potts Point Cafe is a good place to experience organic and healthy foods. There's nothing like eating foods that are truly good for you sans any preservative. It's a nice restaurant for those who'd like to at least expand their food experience and try to be good to our bodies.

Potts Point Cafe is located at the 2nd Floor, Veranda Area of Eastwood Mall, Eastwood City, Bagumbayan, Quezon City

Special thanks to fellow food blogger, Nines Licad for the invite. 

Disclaimer: I am not compensated for this post. Opinions expressed are 100% my own. 

Fantastic Fern Healthy Salad Recipe

In the cool upland areas of Quezon, such as Lucban, you'll find pako, or fern, growing wild on the mountainside. Only the new sprouts are edible and should therefor be the only ones harvested, but in many local markets, pako is sold along with hard stems to make the purchase seem as though you're getting more value for your money. Because Pako grows wild and thus doesn't contain remnants of pesticide, it's a big hit among organic aficionados. The new sprout is shaped like the end of a violin stem, hence, in English it's called a fiddlehead fern. 

The new sprouts of pako form the main ingredient of a local salad that's tossed with tomatoes, and sometimes, with salted eggs and kesong puti (white carabao milk cheese). You can top this with any dressing, but the Filipino way is to use a vinaigrette mix of vinegar, salt, pepper and a little sugar. 

For a smoky twist, try grilling the kesong puti and sprinkle over tinapa (smoked fish) flakes. Squeeze some dalandan (sweet orange)into the dressing. The tinapang galunggong or smoked blue mackarel scad makes nicer flakes and add subtle flavor into the dish. 

Pamora Farm: Abra’s Pride on World-Class Free Range Chicken

 

If there’s one habit we all must acquire to improve our health, I can’t think of anything more important the way we think of, choose and buy our food. Okay, I know I may not be the best resource person to tell you this considering how I think of (or obsess about) food, but I am still in the learning and developing process though.  After much thorough reading and learning about how our food is grown, processed and cooked before it arrives on our plate through documentaries and online research, I’d certainly prefer old-fashioned real food as against the instant and fast ones that is quite prevalent or sort of a fad these days. I recently met some real, honest and passionate farmers growing, producing and promoting organic foods. I am so happy to have met the wonderful Papillon couple of Pamora Farm. Ms. Arestina (who even shared with us a trivia on how she got her unique name) Morados-Papillon and her French husband, Mr. Gerard Papillon. 

The different variety of chicken pate from Pamora farm.

Healthy free range chicken eggs from Pamora Farm.

 

For those who are not yet familiar with Pamora Farm, they started out in March 2000 as a small-scale farm raising free-range chicken. Pamora Farm stemmed from the first initial surnames of its owners, Papillon (Gerard) and Morados (Tina). Pamora Farm promotes their farming method among the people of Abra, providing livelihood opportunities for the community. Pamora Farm is a true hidden treasure. As it stands today, not too many people know about it, and those that do are already slowly spreading the word about its splendor. In fact, Pamora Farm is one of the best reasons you can have for driving all the way up to Abra. Although I haven’t actually been to their farm, I have seen the photos and with Ms. Tina around talking about it, the more I wanted to see the farm myself.  Today, Pamora Farm has a world-class free-range chicken farm. In fact, Pamora Farm products are certified by the National Meat Inspection Service and Bureau of Food and Drugs.

Pamora Farm's Pate is good afternoon snack paired with crostini.

 

So what makes a free-range chicken different from commercialized ones? Free-range chickens are allowed to roam in the barnyard or field (range) to forage with a minimum of eight hours daylight. They take milled yellow corn, and eat whatever organic food they could find on the ground from grass, insects etc. Pamora’s free-range chickens are grown at a minimum of 70 days as opposed to the 26 days of commercial chickens. True, commercial chickens are grown faster what with a lot of growth hormones or chemical booster used, in turn, it’s like eating chickens infused with chemicals. Would you rather have a huge chunk of chicken with loads of growth hormones or booster medications or a juicy and tasty regular grown free-range chicken (with all the nutrients intact) on your plate? If you ask me, I’d certainly choose the latter, hands down. Having the chickens ranging for longer period gives optimum natural chicken taste, firmer meat quality, and much healthier poultry meat with less fat content. Where you get your ingredients really makes a difference. With careful attention to detail and emphasis on real, natural, organic, and freshness, one can get an intense flavor that only come from fresh and quality products such as Pamora’s free range chicken.

The gracious owner of Pamora Farm, Ms. Arestina Morados-Papillon of Pamora Farm

Ms. Tina Papillon gives a thumbs up sign with Brasserie CiCou chef and her husband, Mr. Gerard Papillon

 

I also had a taste of Pamora Farms’ meat and eggs products. If you’re fond of Pate—you know, that rich, savory paste made from finely minced ingredients, typically seasoned meat. You’d be glad to know that Pamora Farm has six varieties of their homemade pates made from free-range chicken. Mr. Gerard Papillon, made them using the family loved recipes of his grandmother. They’ve got Chicken Liver Pate, Chicken Breast and Liver Pate, Chicken Gizzard Pate, Chicken Liver and Gizzard Pate, Chicken Breast Pate and Chicken and Gizzard Pate. Pamora’s Chicken Breast Pate tops my list. It actually tastes like mackerel sans any ‘fishy’ aftertaste. For Filipinos, pate is like our brand of potted meat or liver spread. But pate is actually a traditional practice in France of preserving meat of any kind. Pamora Farm’s pate is exquisite. It is rich and dense, yet subtle. Together with crostinis, it is perfect for an afternoon snack.  Their chicken burger is awesome too! 

Pamora Farm's frozen chicken burger and spring chicken.

Pamora Farm's spring chicken is tender and flavorful.

 

As consumers, we have the power to change our life. Each time you go to the grocery store, you are voting with your shopping carts. I encourage you to buy food that’s healthier. Know what’s in your food. Read the labels. Buy only from companies like Pamora Farm that treat workers, animals and the environment with respect. 

Chicken liver pate from Pamora Farm

Pate from Pamora Farm  has six variants

The good news is you don’t have to go far or to Abra to taste the goodness of Pamora Farm products. Pamora Chickens, eggs and pate products are available at Santis Delicatessen, Terry Selections, Rustan’s Supermarket, Shopwise, Market! Market!, RFI Farm Outlet (Holy Spirit, QC) Joji Berry (Crossroad 77 Mother Ignacia QC), NCCC-Davao, Champetre Restaurant (BGC), Brasserie CiCou (Greenhills), Resorts World Manila, Ilustrado Restaurant (Intramuros), El Nido Resorts, Amanpulo, Saturday Market, Ayala Alabang Village and Golden Acres Farm, Inc. (distributor).

 

For more information, log on to www.pamorafarm.com or call (02) 759-2678/ (02) 506-1082/ (0917) 537-5639/(0917) 5917391.

Security Blanket thanks Ms. Nana Nadal, Mr. Gerard Papillon and Ms. Tina Morados-Papillon of Pamora Farm.

Disclaimer: I am not compensated for this post. Opinions expressed are my own.