FATHER OF PHILIPINE E-SPORTS

EAT LIKE AN ATHLETE ACCORDING TO RUNNER’S KITCHEN’S XANDER ANGELES

“Once you run kasi, you damage a little bit of your muscles— napupunit. So you need to eat protein within two hours to speed up the healing process. We have specials designed as recovery meal for runners..” “Mataas yung requirement ko for carbs because as a runner, I train every day. My diet is mostly protein and complex carbohydrates—ito yung slow burning. It makes me more energetic; I don’t crave for sugar.”

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RUNNER’S KITCHEN

Creekside Square, 74 Tomas Morato, Q.C.

Dreamed up by the founders of Run 365 PH (a running club that counts Bianca King and Glaiza De Castro as members). “After a run, we usually ate at a fastfood or tapsihan. We run to be healthy, but end up at an unhealthy place after, kaya parang wala rin—so we decided to open a healthy restaurant we could run to,” says co-owner (and FHM lensman) Xander Angeles. Food on the menu is heavy on complex carbs, fresh-pressed juices, with a surprise appearance of wild boar for heft, and very little white-colored food. “White kasi is usually food that’s too processed. We want to keep our ingredients as raw as possible,” Xander says. “So we have black rice; the pasta is whole wheat or made of quinoa; and we have coco sugar instead of white sugar— because your gut takes so much beating from processed food.”

Spicy Tuna Quinoa Roll, P280 Artichokes & Teasmoked quesong puti on whole wheat crostini, P230 Runner’s Breakfast, P300 Prawns and Quinoa with sun-dried tomato sauce, P375

4 EDGY VEGGY

Ground Level, Brixton Street, Kapitolyo, Pasig

Has all your world cuisine hunger pangs covered (Korean, Japanese, Morrocan, and Indian) in tasty, hefty servings. But Pinoy comfort-food dine-ins and takeouts from bottled vegan bagoong to frozen sisig and longganiza, take the popular vote: “Our longganizas are made with mushroom, but people are really impressed by much how it tastes like meat. The sisig is made of oyster mushrooms and crunchy tofu,” owner Denise Celdran says. “I find that as long as people find the food malasa, it doesn’t matter to them what the base is. I prefer that people include more vegetables in their diet, but I’m not a militant vegetarian.” Denise adds, “Make the food good and people will eat it.”

Mushroom sisig with garlic brown rice, P270 Banh Mi Vietnamese panino, P275 Pad Thai Salad, P230

PLANT PROTEIN AND NUTRITION ACCORDING TO EDGY VEGGY'S DENISE CELDRAN

“A lot of vegetables, beans, and grains have protein—but we don’t actually need that much. An average person who weighs about 120-130lbs only needs 40 grams of protein. That’s already a piece of tofu and a cup of beans. Fact is, if you get too much protein from meat sources, you’re a candidate for gout.”

“Leafy greens are rich in calcium. The darker the leaves, the higher in alkaloids and phytonutrients. Salads don’t have to be boring. If you have the right combination of crunch and dressing, sweetness, saltiness, or umami—then salad is never boring.”

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