Raw Food: Soul Food

Pi Villaraza and Daniw Arazola serve food that is nothing less than what can be considered as “Soul Food.” But if you’re expecting the Southerner’s definition of fried chicken, buttered collard greens and sweetbread, you won’t find it here. In their humble abode, called Bahay Kalipay – a haven for raw foodists, healers, yogists and artists, Daniw and Pi show how the journey towards wellness and enlightenment lies in the raw.

We fill up our body with toxins and waste and we wonder why we’re always sick,” says the scruffy yet lean 34-year-old raw food advocate and inner dance healer Pi Villaraza. Despite his disheveled hair and scrawny physique, Pi is at the peak of health and is a picture of serenity. All eyes are on him as he relays his history and the healing power of a raw food diet. 

Beginning of Green
A few years ago, Pi was a successful yet discontented corporate executive who on a sudden whim left his high-paying job, family and friends to become a hermit on a secluded island in Mindanao. For two years, Pi lived on nothing but coconuts. It was during this time of prayer and detox, he reveals, that he found his health, enlightenment and peace. 

Today, Pi and his beautiful wife Daniw host yoga and raw food detox retreats at Bahay Kalipay, meaning “House of Happiness,” in Puerto Prinsesa, Palawan. Pi’s sister Asha Peri also hosts raw food workshops but her specialty lies in creating simply sumptuous raw food desserts. These three ministers of health — who prefer to use their adopted spirit names — often travel to Manila and neighboring countries to share their expertise on raw food. I was fortunate enough to have attended one of these two-day raw food workshops while they were in Manila. 

Life force

“Raw food is filled with energy and a life force called enzymes, which aid in the body’s digestion, metabolism and cleansing,” he explains as he points to the pile of fruits and vegetables behind him. “These enzymes and the life force are destroyed when we cook food above 115 degrees Fahrenheit or 37 degrees Celsius. Raw and fresh greens on the other hand vibrate with life. They so happen to vibrate at the exact frequency of our bodies so when we consume fresh ‘live’ foods, there is a harmonious balance within our body. Junk food and cooked meals, on the other hand, creates discord. This discord is seen and felt in the form of illness and disease.”

Parade of Food
The fare is undoubtedly a feast for the eyes but it is more so a fulfilling meal. The parade of appetizers laid out on the long table included fresh cucumber slivers, carrots and cabbage with black sesame seeds rolled in delicate nori paper; crisp lettuce wraps topped with raisins, arugula and the light tangy teriyaki dressing; and cold miso soup with marinated mushrooms and cucumber cubes. The wonderful hue of fresh vegetables, nuts and ripe fruits teased our appetites and provided a pleasant crunch to our palates. Though the meals may sound simple, the raw foodist’s diet isn’t merely a permutation of salad greens and nuts. The same creative passion that world-renowned chefs put into their dishes is also present in making this light and fulfilling meal. The thoughtful and loving essence of every dish is felt in every bite. 

I was particularly delighted with the non-cook lasagna made from thin cucumber slices and eggplant and alternating layers of a creamy cashew, sweet marinara and pesto sauce. If you’re looking for a meal with more bite, try the burger patties made from “meaty” banana blossoms and Japanese turnip “rice.” End the meal on a sweet note with one of Asha’s sumptuous desserts. Swim in the sugary albeit healthy sweetness of banana pancakes made from sweet saba, cinnamon, and carob powder; non-bake cranberry cheesecake and dark chocolate brittle. 

Notice how despite feeling full after eating a raw food platter, you still feel energized. Pi points out that one shouldn’t gauge how good a meal is by how heady you feel after consuming it. The sudden drop of energy and pang of sleepiness, often referred to as the “food coma,” occurs because the body is tasked to break down the excessive amount of processed food, refined sugars and foods high in fat into smaller and more usable components. All the body’s energy is focused on digesting the food. Eating raw food avoids the “food coma” as fruits and vegetables — which have their own army of enzymes — are digested sufficiently, without any additional aid. 

The true power of eating green is epitomized in the high-energy green smoothie. Chuck a few greens and your favorite fruits (60 percent fruit, 40 percent greens) into the blender and voila — light energy in a cup! Since one glass of this green gold is nutrient dense — it has so much nutrition per bite of calorie, you will notice that not only do you feel more energized but the cravings for salty, sweet, sour and oily junk food will steadily disappear. The rationale behind this is that as the body gets what it needs, it no longer wants or craves for junk food. 

If food can harm, then food also has the ability to heal, Pi cites. Raw food reinstates the balance and harmony of the body, spirit and mind. There have been numerous studies where people have been healed of illness and other emotional disorders just after a few weeks of healthful eating — from miraculous recoveries such as shrinking tumors to improved general health such as weight loss, better skin appearance and increased energy.
With appetites satiated and our palates wonderfully surprised by the bright fare, we leave the workshop light and energized with Hippocrates’ words echoing in our head — “Let your food be your medicine, and your medicine be your food.”

For more information, visit www.bahaykalipay.com
or email inquire@bahaykalipay.com.

 Photos from Raw Food/ Daniw Arrazola

Alexander Charriol: Human Flow IV

French-American artist Alexander Charriol’s work may be “autobiographical, but it is overwhelmingly universal–a visual poem that tackles the entangled nature of who we are.”

From the somber silhouettes that huddle together in the Tin Man Party to the prying eyes that gloss over the provocative woman in Stop the Madness, the figures in each of Charriol’s canvases tell the many stories of the human experience: love, loneliness, selfishness, greed, discontent, as well as the need for human connectedness.

Tin Man Party

Charriol’s creative journey began in 2010 when the graduate of Parsons School of Design decided to move from New York to settle, almost like a hermit, in the hills of Los Angeles. There, in isolation, he picked up the brush and started painting. “I was very lonely, I lost my friends, I lost everything,” reveals the 34-year-old, who admits to also having fallen weak to drug abuse at that time, thus the self-imposed isolation. “I was in a house with a beautiful view but no one around, so I got very lonely and then so I started painting a lot of people.”

With every stroke and brandish of color, Charriol allowed the “flow of feeling and energy” to grow stronger and fill the space that had been left empty. The therapeutic exercise turned into a creative one, and eventually led to an epiphany: “Humans need touch. People need to be together. Without touch, without being together, humans are not gonna survive,” explains Charriol.

Stop the Madness

This Human Flow concept permeated his work and persisted well into the creation of his fourth installment in the series, which was exhibited recently at the Altro Mondo Arte Contemporanea, Greenbelt 5, Makati City. 

Excited for the newest collection, admirers and fellow artists like National Artist Arturo Luz, Betsy Westendorp, glass sculptor Ramon Orlina, former CCP president Nestor Jardin, Ballet Philippines president Margie Moran Floriendo and Lane Moving’s Virginia Lane dropped by to show support for their artist-friend.

“Painting can be therapeutic at times when things are going great,” says Charriol. “But once when you don’t know where you’re heading, anxiety starts to fill yourself. No one’s telling you what to draw, what to do, so you really have to stay focused and believe in what you’re doing,” he reveals, adding that when his motivation is lagging, he retreats to his studios in New York and Bangkok. (Especially in Bangkok, where his studio nestles on the bank of the river, Charriol finds that he never runs out of inspiration.) 

Looking around the well-curated space of Altro Mondo, with the massive canvases embracing entire walls, Charriol beams proudly at his work. “It’s good to hear honest feedback. It’s a good feeling to get your art work out of the studio and onto the walls.” And perhaps also, he has realized it’s good to allow others to see themselves in the pictures. We are, after all, connected. His story is their story.

The Return of Paris

Paris had wanted to make a name for herself, one that stood strong even without the

magnanimous Hilton last name. And after almost a decade of diversifying and expanding her empire, which includes 18 product lines and a budding career as the resident DJ at Ibiza, she’s almost there. Today, she goes back to her roots with the Paris Beach Club, her first step into the family business.

After months of coordination, numerous  sending back and forth of architectural plans, plates and CGI designs, and after three years of building and development, the Paris Beach Club of the Azure Urban Resort Residences is finally up. It is undoubtedly a beautiful, serene corner in the hectic Bicutan interchange.

As her first endeavor in real estate, “This is a dream come true,” beams the beautiful blonde. “Ever since I was a little girl, I really admired my grandfather for the Hilton hotel empire. I had such incredible mentors, these men who have done so much in the realty world. I wanted to follow in their footsteps. And this is my first step towards it,” she says, adding that it was such a privilege to work with the Antonio family of the Century Properties Group, the real estate firm behind the resort-themed residential community.

Photo from the official website of Azure residences

Azure as it gets

Set on a prime piece of property in the commercial district of Parañaque City, Azure attracts the discerning homeowner with its chic high-rises and green designs, which include a beautiful man-made beach. Upon completion, Azure will boast nine residential towers (three are already up) and some 10,000 units.

The Paris Beach Club, which forms the heart and main attraction of Azure, is all Paris’ design. Surrounding it are four water features: the man-made beach, lined with fine white sand imported from Masbate, the wave pool, the picturesque waterfall and the infinity pool — all which complement the easy, beach vibe of the community.

The posh Paris Beach Club —designed to the exacting standards of the well-traveled heiress—itself is a respite. Once tired of the water and beach amenities, families and homeowners are enticed away from the sun and into the cool comforts of an ice cream and candy bar, game room, gym and fitness center, playground, and spas and lounges at the second floor. The view from the top floor, where the indoor and al fresco restaurants are located, provides a picturesque view of the expansive property.

But more remarkable than everything else are the Bar Resto Club and Paris Beach Bar. When twilight sets, the bars’ modern lines, chill lighting and evening cocktails create the ultimate beachside hangout.

Dreams do come true

“If you will notice, in Azure, 65 percent is dedicated to open spaces; only 35 is allotted for the buildings,” shares Century Properties co-chief operations officer John Victor Antonio, proud of their one of a kind residential property that integrates green designs into the modern architecture. To ensure that their green vision would be executed to world standards, Century partnered up  with Broadway Malyan, an award-winning international practice of architects, urbanists and designers.

“I’m so happy how everything has turned out. If I could, I would live here!” Paris says with a twinkle in her eye. “(When I was designing), I basically took all of my favorite aspects and put them all in the Paris Beach Club. I’ve traveled all around the world — Ibiza, Saint-Tropez, Fiji, Bora Bora; seeing this is a dream come true!” With the success of her first project tucked neatly under her belt, the world is assured that this won’t be her last.  

Magnum Manila: One Sweet Paradise

Illuminated by soft, golden chandeliers arranged like chocolate drops in the cozy nooks, and rich interiors inspired by lush Belgian chocolate, Magnum Manila oozes of sin and decadence. And armed with a menu that gives us 101 heavenly reasons to break our vow of abstinence, Magnum Manila is a devilish temptation we simply cannot resist.

After its successful launch of Magnum Golda few months earlier, Magnum Philippines follows up with another mouthwatering success – Magnum Manila, the first pop-up store of its kind in the country. Brian Chanyungco, the brand manager of this famed ice cream brand, affirms with much excitement that this new “pleasure place” will set the gold standard in sweet and savory offerings. “There are several other existing pop up stores around the world – Milan, New York, Cannes and London. It’s about time we bring the ultimate Magnum experience to Manila.

(Unlike other ice cream brands in the country) Magnum is about savoring the moment, indulging your desires and breaking free from the stress of everyday life.”And the chic restaurant in Skypark, SM Aura offers that unique space for that special moment of escape.

The iconic Magnum emblem, made with popsicle sticks by renowned artist Ed Calma,does it’s share in catching the attention of the passersby. But it is the wafting scents of chocolate and cookie dough,which truly entice curious eyes to take a step into the welcoming abode. Halfway into the door, the warm, luscious scents fold you in.

Inside, the Banaue Rice Terraces- inspired art installation, a creation by Calma’s son Carlo, embraces the entire floor space, which is intelligently divided into an open seating area, private booths for a more intimate dining experience, and the DIY Magnum station at the front.

The Magnum Bar, the pride and heart of the restaurant, affords customers with the luxury of tailoring their own ice-cold, couture creation. With 18 choice toppings - from childhood favorites like nerds, caramel honeycomb, chocolate nuggets; and more exotic adult flavors like quezo de bola slivers, chili flakes and sea salt, among others, the combinations are endless. I may be rusty with my math, but with three Magnum bar flavors to choose from (classic milk chocolate, white chocolate and dark chocolate) and 18 toppings, that adds up to more than 230,000 possible combinations!

Complementing the Magnum Bar offerings, award-winning pastry chef Mikko Aspiras(the hand behind the desserts enjoyed at Raffles & Fairmont hotel) expertly crafts a dessert menu that reflects hisyouthful philosophy on food. None of his creations hold back when it comes to satisfying your sweet tooth. From his interpretation of the strawberry cheesecake and cookie ala mode, to the Rainbow Dream–everything is spot on in the flavor front. Not too sweet or overwhelming, each dessert is elegant in its presentation,and always inviting.

After making our own Magnum bar (I chose a dark chocolate bar with quezo de bola, potato chips and gold nuggets), we are greeted by a delicious trifecta back on our table. The first to open up the heaven of saccharine surprises is the pretty Rainbow Dream. Its layers of light, moist cake, nestled between softened buttercream, make for the most colorful treat for young birthday celebrators. This is undoubtedly what children’s dreams are made of.

Next comes The Pink Friday. The creamy strawberry cheesecake, drizzled with light strawberry syrup and “glittered” up with nerds and crushed Speculoos, stirs up wonderful memories of summers in Baguio and many love-filled February nights.

The star of the night, the Magnum Cookie Skillet rounds out the dessert dream. Two chocolate dipped vanilla Magnum bars, cushioned on a dollop of smooth creamy whip, lies on a bed of warm, freshly baked chocolate chip. The heady, sinful scents make your mouth water, and nothing comes close to the beautiful moment when your spoon breaks into the warm crust and the delicious chocolate ganache oozes out from beneath like a decadent chocolate Nile.

While the desserts are straightforward, aimed at fixing your sugar cravings, the savory dishes by Chef Him Uy de Baron of Nomama restaurant fame sways the palate in another interesting culinary direction. In his dishes, Chef expertly cradles flavors with the light touch and a delicate wisp-of what else?Chocolate.

The savory menu offerings are many – all familiar and comforting to the hungry soul – but for this evening, I settle for a three-course meal of three-way crostini, truffle mushroom soup anda vegetarian mushroom burger. The bite-size appetizers – a beautiful display topped with handmade ricotta cheese, seared tuna and mushroom -teases the palate and successfully leads the meal into a crescendo that peaks with “meaty” flavorful vegetarian mushroom burger. But it is the truffle soup that trumps all for this dinner. The soup is quiet sonnet of flavor, whose wonderful light notes of truffle oilurges a delightful, little dance in your mouth.

For pleasure seekers, a meal at Magnum Manila is an exquisite peek into the possibilities of chocolate. It’s unfortunate that Magnum Manila is only to be around a little less than a year. But with everything that the brand has taught us, Magnum is about making the most of moments and indulging in private pleasures, and the next 365 days gives us more than enough time to revel in this novelty.

Hotel H20: Under the Sea

Into the Deep

If you thought that nothing could beat waking up with the view of the ocean outside your window, then you’re wrong. How about waking up underneath it? At Hotel H20—the first aquatic-themed boutique hotel in the Philippines—revel in a vibrant array of visual delights that can only be seen on Manila’s ocean floor. 

As you sink into the duvet covers of Hotel H2O’s Aqua Club suite, allow your body to relax and your mind to be hypnotized by the more than 2,000 species of colorful tropical fish darting back and forth over your head. The electric hue of deep blue envelops the room and sets the mood for a quiet, relaxing moment of solitude. The ocean floor and the life in it has never been more inviting… or fascinating. 

In another room, for a more psychedelic trip, enjoy a soak in a deep hot bath while gazing at the jellyfish tank. Feel as if you’re in a drug-induced stupor as hundreds of jellyfish change color and dance in languid fashion. 

From the blue frosted accents of the suites to the undulating fluid designs of the outside lobby’s interiors, the water inspiration for the themed boutique hotel is undoubtedly taken to new creative level. “We wanted to create a hotel that was different in design,” says H20’s proud general manager John Eric Mendoza. “We want people to take one look anywhere around the H20 complex and know that it’s H20. In design and in service… H20 is meant to be different.” With H20 being the first hotel of its kind, the team enthusiastically took to the challenge of setting the bar. 

“H20 was set up to augment and be part of the Manila Ocean Park,” Mendoza explains. “While Manila Ocean Park offers the fun, Hotel H20 provides the rest and relaxation. We wanted to complete the tourist experience by creating an integrated resort theme park.” Which is why, Mendoza adds, with every suite booked, H20 offers complimentary tickets to the Manila Oceanarium. 

Designed by GSN+P Architecture and managed by China Oceanis Philippines, H20 houses a total of 114 rooms and 33 suites which are connected by the long aquarium wall of tropical fish. If aquariums are not your thing, choose from suites that have views of the fantastic Manila Bay sunset overlooking Manila Park or the Olympic-sized swimming pool where the Musical Fountain Show is staged during evenings (Wednesdays to Sundays)

Zenyu Eco Spa

Beyond the comforts of the room, serenity extends towards the boutique hotel’s other amenities, especially the Zenyu Eco Spa. As he walks through the labyrinth of low-lit frosted glass hallways, Mendoza reveals that the entire hotel is painted with an eco-paradise bio sealer from Japan, a paint that reduces stress and improves skin circulation by emitting negative ions. “Negative ions or deoxidizers are the same particles that are present in the vicinity of a waterfall or in the rainforest. These promote wellness and healing and stabilize the production of free radicals in the body. It keeps one from aging.” Mendoza and Dr. Eric Tan of Zenyu Eco Spa insist that this is more than just a marketing ploy. 

Dr. Tan narrates that in an experiment, he placed a raw egg, a piece of meat and some cheese in a box painted with the eco-paradise bio sealer. After more than a year inside the box, the ingredients have not yet rotted. No ghastly smells, no mysterious growths, he claims. “We put the money where our mouth is. Though we cannot attest to the exact count of negative ions that are emitted by the bio sealer—the number is in the millions—we have proven without a doubt, as you can see from the contents of the box, that there is a real healthful benefit in using negative ions,” Mendoza says.

Taking advantage of the healing, rejuvenating powers of water’s natural deoxidizers, the Zenyu Spa launched the Hot Bed Therapy service, wherein guests can indulge in the potent powers of negative ions. Much like a sauna, the Hot Bed therapy releases large amounts of negative ions, which are absorbed into the body through the skin. 

In return, the body is able to flush out toxins for better blood circulation, better metabolism and lowered blood pressure. (Another unique therapy service worth mentioning is the fish spa. Take a relaxing dip in a pool filled with doctor fish and have them gently exfoliate your skin to reveal a younger, healthier looking you!)

Taking inspiration from the infinite beauty and the healing power of the ocean, Hotel H20 provides the perfect setting for one to indulge in the complete ocean experience—from sleeping with a view of vibrant marine life to finding much needed pampering and rejuvenation under the sea. . 

Photos from the official website of Hotel H20 - www.hotelh2o.com
Article first published in PeopleAsia