I haven’t really eaten much of Filipino food lately because I have been eating mostly weeds, and juices. During lunch, I would sometimes just gulp a glass of green juice and half of avocado — other times, plain rice and slices of avocado. Or, I will gobble an orange and some crackers. Weird, huh?

In the morning, all I have is a glass of juice made from fruits and veggies that my husband lovingly fixes. You might think there isn’t much to it but let me give you an idea as to how much goes into the making of the juice. It includes the following:

carrots
cucumber
celery
slices of ginger
beets
granny smith apples
sweet potato or kamonte
spinach
kale
and sometimes pears when they are on sale at the store.

Now, if I have to eat them raw the way they are, I wouldn’t even come close to eating a fourth of them. And we are supposed to consume 8 servings of fruits and veggies a day, right?

At dinner, I satiate myself with just plain steamed spinach from the garden and plain rice. Sometimes, I would pop a can of lego sardines into the pan, add some some tamarind or guava soup base, and then toss in a bunch of spinach. Voila, I have delicious spinach sauteed in sardines with sour broth. I tell you, it doesn’t take much to please me.

Sorry, I digress. Anyway, today, I have this immense craving for Filipino food, but as much as possible, I would like to stay away from pure meat dishes. I simply don’t enjoy meal without vegetables or salad anymore these days. How about you?

After much thought, I settled for pancit. Normally, my husband doesn’t care for pancit because he thinks it is dry, greasy, or soggy. But, this particular one I cooked today was a big hit. The consistency and the flavor were just perfect.  Just plain luck, I guess. He complimented me not just once, but twice. He said that if pancit were to taste like this, he doesn’t mind eating it often. Yes, my husband is now a pancit lover.

pancit

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