Goody Kefir Promoting Good Health, Prolonging Good Life

July 16, 2011

Watch for SugarLeaf’s Goody Kefir and Healthy Food Offerings for a Healthy and Happy You!

SugarLeaf @ 24 Oras GMA7

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After a successful super and living food preparation series, Sugarleaf, a healthy-eats restaurant-store along Wilson Street in San Juan is pleased to announce its lineup of workshops for the remainder of 2011.

· Sweet “and Healthy” Talk – 2 July, Saturday from 2 to 5pm
· For the Love of Coffee … A coffee appreciation talk with Roaster Juan, 16 July, Saturday –from 9 to 11am
· Healing with Food & Food Supplements than Pharmaceutical Drugs … An Alternative Health Talk by Dr. Jimmy Dy-Liacco – 13 August, Saturday from 2 to 6pm
· Goody goody kefir and I gotcha kombucha! A talk on real energising refreshment – 3 September, Saturday from 2pm to 5pm
· Lifetime Lifestyle Change! A practical guide to detoxification – 17 September, Saturday from 9-12 and 2pm to 5pm
· Holiday Super and Living Food Preparation Series – 1 and 22 October, 19 November and 3 December, Saturdays from 1pm to 5pm

All workshops are held at Sugarleaf the restaurant. Early confirmation is appreciated. Contact 385 0387, call or SMS 0917 8039 055 or email angelo@sugarleafph.com for reservations. Senior citizen, student, couple and group discounts apply. Attend three Sugarleaf workshops and attend a fourth one free!

Sweet “and Healthy” Talk – 2 July, Saturday – 2 to 5pm

Learn from the experts that sweet can be healthy! Understand the differences in origin, application and nutritional value of all-natural sweeteners such as coco sugar, coconectar, yacon extract and stevia. Know how these low-glycemic index sweeteners are made and how these can be consumed safely by diabetics (still at reasonable quantities though!).

Life counsellor and health management consultant Josef Frank Regis speaks about Coco Nectar “a complete natural organic food for balanced nutrition.”, developed by Dr. Gerry Macias, a nuclear physicist and inventor. Joey and Arnee Villa will talk about Suchero, a sweetener derived from coconut sap. They’ll speak of the benefits of naturally sourced sweeteners as opposed to artificial, usually branded, which is now having more and more problems as studies are showing it to be more toxic to the body than helpful.

Sugarleaf partners Angelo N. Songco and Gina S. Yambot will discuss stevia (English name Sugarleaf which the restaurant is named after) and yacon extract and demonstrate practical applications of all these sweeteners in everyday food preparation – from beverages to main dishes and most specially desserts. Yacon extract is a natural sweetener freshly pressed from the yacon root. It is a glucose-free sweetener that has medicinal properties that help our immune system combat viruses and other bacteria. Sugarleaf pertains to stevia, a plant whose leaves possess an intense sweetening capability. Though somewhat controversial in its earlier years, stevia is totally safe and is highly regarded because it has anti-oxidant properties, has zero calories, and doesn’t affect blood sugar levels.

Find out practical ways to substitute refined white sugar (providing just calories and pretty much nothing else) with natural sweeteners (packed with nutrients and other health benefits) in dishes, beverages and most specially desserts.

The three-hour workshop offered at P600 per person features several easy-to-do recipes, ample samplings of the dishes prepared and inclusion in Sugarleaf’s mailing list for continuous emails of recipes and tips.

For the Love of Coffee… A coffee appreciation talk with Roaster Juan, 16 July, Saturday –from 9 to 11am

Take a guided tour of the world of coffee according to Roaster Juan! Conducted by artisan roaster Lorie Reyes, the journey starts with a cup of your fave brew, looking back to where it all started, then slowly find your way to our shores and on to the mountain tops of our majestic Cordilleras.

Taste and see for yourself how each of the different coffee varieties have their own nuance and character. Learn invaluable tips on how to create your own perfect cup from storage, to grinding, to brewing. Share your own coffee myth and participate in a lively discussion where everyone is right and no one is wrong. Gain insights on how the experts analyse and describe their coffee experiences. Find out what an artisan roaster does and how he prefects his craft. Learn and experience the challenges he faces and how passion transforms a “cuppa joe” to an outstanding cup.

As an added bonus, participants are encouraged to bring their own coffee gadgets, gizmos and paraphernalia and get personalised tips on how to get the most from your brew.

The workshop is P300 per person with coffee complete with savoury and sweet pairings

Healing with Food & Food Supplements than Pharmaceutical Drugs … An Alternative Health Talk by Dr. Jimmy Dy-Liacco – 13 August, Saturday from 2 to 6pm

Come and discover for yourself from Dr. Jimmy Dy-Liacco, doctor of metabolic medicine in Philippine College for the Advancement of Medicine (PCAM) the world of natural healing. The kind, soft spoken doctor shares case study after case study of people from all walks of life he’s healed with the power of natural food and food supplements – a lot seemingly hopeless, even terminal. He will also touch on the mysterious and miraculous diagnostic and healing method known as muscle testing.

Dr. Dy-Liacco holds a certificate of doctor of metabolic medicine from Dr. William Donald Kelley’s College of Metabolic Medicine. He has been a trustee of PCAM since 2002, and in 2005, he was Acting Director of the

DOH’s Philippine Institute for Traditional and Alternative Health Care (PITAHC). He is an expert on the power of natural healing, having himself survived pancreatic cancer.

Seats are limited at P500/person as the venue is quite intimate and very conducive to interaction and Q&A. Healthy snacks and refreshments will be served.

Goody goody kefir and I gotcha kombucha! A talk on real energising refreshment – 3 September, Saturday from 2pm to 5pm

Real energising refreshment comes from getting nourishment from your beverage and not just sugar, flavourings and colourings.

Kefir and kombucha are two beverages with ancient origins that have withstood the test of time as they have potent health benefits – almost too good to be true for a lot of people but even more people from all over the world attest to its curative powers. And with talented kefir and kombucha brewers Marjoree “Jeren” Cabral of Goody Kefir and Brent Metken of Planet Health Kombucha, these otherwise obscure beverages are now fast gaining popularity amongst health buffs and other people in the Metropolis.

Jeren and Brent will discuss kefir and kombucha’s origins and health benefits. Sugarleaf’s Angelo N. Songco and Gina S. Yambot will show practical easy-to-do recipes using kefir and kombucha in other applications to make it even more appetising to everyone of all ages.

The workshop is P300 per person with healthy snacks and samplings of the preparations demonstrated.

Lifetime Lifestyle Change! A practical guide to detoxification – 17 September, Saturday from 9-12 and 2pm to 5pm

Change usually happens when a significant even whether positive or negative happens in one’s life. In the case of entrepreneur-journalist Zonito Torevillas-Tamase, a health crisis spanning several years while she was working in the corporate world encouraged her to shift priorities and turned inwards into herself.

After being given so much medication for high blood pressure and other ailments, she did a lot of self study, attended training, and conducted research regarding the curative powers of detoxification. Years later, she’s free from having to take pharmaceutical drugs and has made it her advocacy to teach what she’s discovered to more people.

Zonito is also a pioneer proponent of malunggay (moringa) use in the Philippines and has developed many tasty food items from this super food.

Her practical hands-on workshop includes an introduction to detoxification, its health benefits, discussion on materials and recommended take-home eating plan to maximise its effect.

Aside from physical detoxification, Zonito will also touch on other aspects of life balance such as stress management, relationships and spirituality.

The morning and afternoon session can only accommodate up to ten persons as each participant will undergo a guided enema procedure. Participation is P2,500 per person with a practical take-home guide to continue the regimen.

Holiday Super and Living Food Preparation Series – 1 & 22 October, 19 November and 3 December, Saturdays from 1pm to 5pm

A repeat of Sugarleaf’s well attended workshop series covering (1) an introduction to super foods; (2) and (3) super and live food preparation workshop with sprouting and fermentation (part I and II); and (4) dehydration workshop but with a twist – recipes will all be holiday-themed for the Yuletide season.

Raw food advocate Aileen de Guzman shares her experiences in her journey towards better health by eating live foods powered up with super foods – high in nutrition but low in calories. Gain information and valuable tips gathered through years of practice and research. Each workshops is P1,500 per person complete with detailed handouts, ample samplings (come on a not-so-full stomach!) and inclusion in Aileen’s email database for continuous sending of recipes and tips.

Check out www.sugarleafph.com for more information and updates on our seminar and workshop schedule.

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About LaTOP Organic Practitioners

LaTOP Organic Practitioners Multi-pupose cooperative was organised by the La Trinidad Local Government Unit (LGU) in partnership with the Agricultural Training Institute-Cordillera Administrative Region (ATI-CAR) in 2005.

LaTOP was formally registered with the Cooperative Development Authority last 24 September 2005.

Initially, LaTOP had 26 members and limited its operation to La Trinidad. Today, LaTOP has expanded its membership to 72 farmers frm the municipalities of Bugias, Atok, Tublay, Tuba and Itogon, Benguet and even as far as Rosario, La Union.

LaTOP aims to provide an alternative livelihood for vegetable farmers in the Cordillera and meet customers’ clamour for save vegetables. LaTOP produces organic vegetables and fruits such as lettuce, peas, cauliflower, pepper, tomatoes, carrots and many more.

Seven reasons why consumers should buy organic LaTOP products

1. Organic produce are grown and handled according to strict procedures and standards
2. Organic produce are more nutritious and tasty
3. Produce are free from pesticide residues, growth promoters, genetically modified materials and synthetic chemicals
4. Organic produce has more health benefits and reduces health risks such as
cancer
5. Organic farming protects the environment and enhances biodiversity
6. Organic products provides livelihood for marginalised farm families
7. LaTOP vegetables, with proper handling, have longer shelf-lives

Did you know?

While washing and rinsing fresh produce may help reduce pesticide residue, it does not totally eliminate it. Though peeling reduces exposure, valuable nutrients are also taken away as well as precious fibre.

The best option is to eat a varied diet, wash all produce and choose organic when possible to reduce exposure to potentially harmful chemicals.
Production practices and strategies
LaTOP works to improve the soil and maintain its fertility through plant-based composting, mulching, soil erosion control, “feed the soil to feed the plants”.
LaTOP uses bio-intensive production with greenhouse support to maximise yield from a limited area.
La TOP increases farm biodiversity through intercropping and mixed cropping.
LaTOP has internal control and strict adherence to organic farming standards against which its members are evaluated and awarded star ranks.
LaTOP conducts regular inspection and surprise monitoring and validates what is actually planted against the farmers crop registration.

LaTOP has three permanent committees:
1. Application review committee – reviews all applications for membership, inspection reports, certification summary and conditions. They define and implement standards and verify adherence to standards.
2. Certification committee – decision-making body in terms of granting certification (star ranking) and monitors policies and standards of the Internal Control System Committee (ICS Committee)
3. Inspection committee – an inspector verifies whether farmers follow the Organic Standard

LaTOP organic crop production
· Use of synthetic fertilisers, insecticides, herbicides and synthetic hormones are prohibited;
· The use of transgenic plantic materials (GMO) is prohibited
· Seeds shall not be treated with prohibited pesticides before sowing
· Night soil and human waste, urine are prohibited to be used as fertiliser
· Botanical pesticides are allowed except tobacco juice and rotenoid
· Urban compost is prohibited
· Use of brand name inputs like organic compost, micro-organisms is restricted, except those approved by the board of directors prior to usage
· Burning of grass is prohibited, except when the material contains diseases and pests
· Farmers must have measures to prevent top soil erosion and soil salination
· Farmers must maintain records of sources of all farm inputs

Categories for certification
· Certification is available for individual farmers. Application forms have been adapted to reflect the organic management structure of these types of operations
· An individual farmer is a sole proprietor. A single certification may cover activities at multiple sites under the direct management of the applicant
· LaTOP-ICS ranks the farmer-member practices through a star ranking system which is described as follows:
One-star – a farmer member will be given a ranking of one star if he/she practices some or all of the duties enumerated below:
Fertiliser application and issues
- Does not use synthetic chemicals and pesticides (insecticides, fungicides and herbicides);
- Only uses commercial organic fertilisers from farm supplies (eg processed chicken manure – PCM);
- Gathers materials for composting from stables, farm and open environment; and
- Does not burn organic materials that can be added to compost
Planting materials
- Uses treated seeds brought from farm suppliers. However, use of treated seeds is only allowed on the first year of organic operation
Pest and disease management
- May use plastic mulching to suppress weeds;
- Uses biological pesticides (eg bacillus thuringensis – BT) and mechanical traps; and
- Removes fungal diseases and other insect infested leaves or plats and properly disposes of them

Two-stars – a farmer member is given a two star ranking if he/she practices at least 80% of those requirements for one star and some or all of the following:
Fertiliser application and issues
- Starts to produce and use own compost which should be free from synthetic pesticides and chemical residues;
- Applies green manure incorporating fresh plant materials into the soul;
- Adds organic matter or compost to the soil every cropping;
- Maintains a compost pile from recyclable organic materials and is adequately protected from the elements;
- Plants legumes at least once a year to help develop the soil; and
- Must have at least 5% of organic matter in the soil
Pest and disease management
- Uses organic materials for mulching;
- Uses botanical and biological pesticides (BT); an
- May use aromatic and chromatic traps

Three-stars – an organic practitioner is given a ranking of three stars if he/she practices 80% of those mentioned in star-two and the duties enumerated below
Fertiliser application
- Produces and uses composts regularly from organic materials with absolutely no synthetic chemical residues;
- Uses green manure and mulch materials from unpolluted sources;
- Studies soil nutrient deficiency and uses mineral fertilisers to upgrade it;
- Use of manure is strictly prohibited for those who will be ranked star-three:
- Must have a minimum of 7% organic matter in the soil;
- Seaweed-base fertilizer allowed as supplemental source of trace elements; and
- Has introduced nitrogen-fixing plants and ground cover
Pest and disease management
- Prepares or formulates biological and botanical pesticides for use
- Has established minimum acceptable buffer zones to deter pests and pollution; and
- Must maintain not less than 5% of land for biodiversity

Four-stars – an organic practitioner who practices 80% of those mentioned in star-three and some or all of the duties enumerated below, is ranked four stars:
Fertiliser application
- Produces and uses composts only from organically-grown materials
- Plants legumes for supplemental green manure;
- Minimum organic matter in the soil must be 9%; and
- Possesses a standby stockpile of finish compost equivalent to 8Kgs/100 square metres of cash crops
Pest and disease management
- Prepares and formulates biological and botanical pesticides only from known organic sources;
- Practises companion planting, crop rotation and at least 50% intercropping;
- Monitors and records movements of insects and diseases and gives preferential attention to ensure and preserve biodiversity; and
- Times planting when insect infestation and disease are manageable and least destructive

Five-stars – an organic practitioner who practices 80% of those mentioned in star-four and some of the duties enumerated below will be given a ranking of five stars:
Fertiliser application
- Produces and uses composts regularly from materials coming only from the farm;
- Minimum organic matter in the soil must be 12%; and
- Possesses a standby stockpile of finish compost equivalent to 5Kgs/100 square metres of cash crops

Six-stars – an organic practitioner who practices 80% of those mentioned in star-five and all duties enumerated below, is ranked six stars:
Fertiliser application
- Minimum organic matter in the soil must be 15%

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