Pantry Basics

Sweet sensation

Cut down on your sugar consumption without missing out on sweet treats! These alternatives will keep your

A natural sweetener popular in households today, coconut sugar is made from the heated and evaporated sap of the coconut the glycemic index scale and has only 15 calories It’s rich in iron, zinc, calcium, potassium, and can swap out brown sugar for coconut sugar in recipes because they measure the same, although the latter has a

Agave syrup is made from the sap of the blue is one and a half times sweeter than white sugar, but a teaspoon only Compared to white sugar, it doesn't cause your blood sugar level to shoot up as much, plus it’s packed with iron, calcium, potassium, and Agave syrup is a popular vegan substitute for Made from an herb native to South America, stevia is a natural zero-calorie, zero A little stevia goes a long way—it is 200 times sweeter than white sugar! It has no impact on blood sugar levels (making it ideal for diabetics), no side effects, and even promotes weight good substitute for sugar, especially when cooking, but make sure to lessen the

Pantry Basics

Raw honey has a and is thicker than pasteurized and This superfood has antimicrobial properties and is loaded with iron, calcium, zinc, potassium, antioxidants, and known to promote good digestion and is popular as a remedy for several However, make sure not to cook or heat raw honey as it can lose all of Native to North America, maple syrup is made from the boiled sap of maple only 14 calories per teaspoon and is a good source This natural sweetener is also unlikely to cause blood sugar for its distinct taste, this natural sweetener is best for marinades, glazes, and purchasing maple syrup, choose a

Molasses is a by-product of There are several varieties of molasses in the market, but all are rich in calcium and iron, and It has a unique is sometimes slightly smoky and sometimes can be used in marinades and sauces, and also

Wholesome pantry

Keep your health in check by stocking up on good-for-you whole-grain ingredients.

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Grocery Grab

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[1] WRAP STAR

Planning to go Mexican for your next dinner party? Keep things light wholemeal tortilla wraps, perfect for making burritos and quesadillas. Mission wholemeal wraps, P138.50, Rustan’s Supermarket

[2] GOOD START

Load up on toasted whole-grain wheat keep you energized throughout the day. This one has dried coconut, bananas, apples, raisins, and hazelnuts in the mix. Essential Waitrose P359, Rustan’s Supermarket

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[3] CHIP THRILLS

Whether you enjoy them as party appetizers or movienight snacks, these whole-grain toasted chips will satisfy your craving without Wheat Thins toasted chips, P182.50, The Landmark

[4] EASY SNACKING

Want a bite of chocolate but don’t want to ruin your diet? Choose wholemeal biscuits coated in dark chocolate to satisfy your sweet tooth. McVitie’s dark chocolate digestive cookies, P85, SM Supermarket

[5] PERFECT PASTA

With three times regular variety, these pasta spirals will keep the guilt. Toss the noodles in olive oil and a handful of veggies for an easy side dish. San Remo wholemeal spirals, P103.50, SM Supermarket

[6] BREAD OF LIFE

Nothing beats making food from scratch—and that includes bread. Get started with a ready-to-bake bread mix featuring stoneground whole grains and honey. Hodgson Mill honey wholewheat bread mix, P229.50, Robinsons Supermarket

WHAT’S THE BEST THING ABOUT BEING A BAKER?

It’d probably have to be the smell when I walk into the bakery. The aroma is something I can never get enough of. Walking in there every day and smelling the baked goods is pretty cool.

YOU’RE ALSO AN AVID COOK. WHAT ARE YOUR FAVORITE GO-TO DISHES TO WHIP UP AFTER A LONG DAY?

I’m adventurous, so I like to see what’s in the pantry and the fridge and work from there. I can usually turn last night’s dinner into something spectacular. I like to be challenged. I like to be spontaneous.

SPEAKING OF RAIDING PANTRIES, DO YOU HAVE A PARTICULAR PANTRY-STAPLE RECIPE THAT YOU FIND YOURSELF GOING BACK TO?

I don’t think so. My cooking always evolves. It could change in an instant. I would say, though, that you could do so much with pasta. I’m a good pasta cook. If you have something like leftover vegetables, you can sauté them with garlic and toss in some pasta. Just add some meat and before you know it, you’ve got a great meal.

WHAT ARE FIVE THINGS WE CAN FIND IN YOUR FRIDGE RIGHT NOW?

Always garlic, basil, onions, milk, and eggs.

THAT’S REALLY ITALIAN ISN’T IT?

It is! Actually we jar our own tomato sauce at home, too.

YOU’RE A PROUD FATHER. DO YOU HAVE ANY TIPS FOR FEEDING KIDS?

I have picky eaters at home! It’s funny—two of them will eat anything and two of them are picky. What I do with the picky ones is I let them help me cook. When they feel like they’ve made something, they want to taste it. I make a pasta with broccoli and anchovies in it, which I love, but getting an eight-year-old kid to eat anchovies isn’t easy. So I let him cook and smash the sardines once, and in the end he tasted it and loved it!

WHAT DO YOU LIKE TO COOK WHEN YOU HAVE THE TIME?

Every Sunday, rain or shine, no matter what, we make a big pot of Italian tomato sauce—for meatballs, braciola, sausages, everything. It’s our guaranteed go-to Sunday meal. But if it’s the summer, we love to barbecue. In the fall, we do quite a bit of baking, believe it or not, with all the fresh apples.

ANY TIPS FOR BUDDING BAKERS WHO WANT TO GET IN THE BUSINESS?

Every baker needs to learn by experience. You need to practice; you need to master your recipes. You have to understand the science of it and, over time, you will get better. For people who want to join the industry, I always I’d also recommend you go to culinary school to learn the science of baking. Make sure that baking is what you love because making a cake at home is different from making a hundred cakes a week.