Food Coma Adventures

One thing that I still have to work on is my diet.

While I make sure to exercise at least three to four times a week and I've gotten pretty good at controlling my portions, I could use some improvement in what I eat, specifically.

Now I'd passed by this particular restaurant along White Plains a few times, and since my mom wanted a lunch date with her favorite (?) daughter, she suggested that we go there.

"It's healthy! But you'll like it!" she said, excitedly. She had been there for a previous engagement and hoped that I would enjoy the food as much as she did.

Among the lush greens along White Plains's strip of botanical gardens, you will come across this box-like structure. Earth Kitchen looks like it crashed onto the botanical gardens and decided to inhabit that patch of land.

The interiors are just as organic as the ingredients and produce that the restaurant makes use of.

My mom studying the menu, which also goes with the theme: no fuss, just plain text, held together by a clipboard.

Plants hanging everywhere and a lime green ceiling, coupled with some geometric artworks on the walls, make the place friendlier and less intimidating (for non-vegans/vegetarians like myself, to be specific).

This was what we ordered for starters: Tempura Salad (PhP 290). With ebi and fish tempura, organically-produced greens, and a roasted sesame dressing. I liked the dressing a whole lot; it had a kick of acidity which wasn't too overpowering because it was balanced out with some sweetness.

I wanted some mango juice, since it was such a hot day. Important to note that Earth Kitchen only serves mango juice in pitchers (PhP 270), so if you want just a glass-sized portion, you're better off with a mango yoghurt shake (PhP 110).

Mom suggested that we try this: Braised Pork Belly Soft Tacos (PhP 250). With cucumber, peanuts, cilantro, and a lime hoisin sauce. Light, fragrant, and a good balance of flavors. This screamed "ASIAN!"; a cross between Vietnamese and Thai.

And of course, we just had to have pasta. We ordered their Mushroom Ravioli (PhP 370). With our native kesong puti, shiitake mushrooms, button mushrooms, silky mushrooms, and organic egg. When this plate of pasta was lowered onto our table, the aroma was divine. The creaminess of the pasta was heavily-flavored with that distinct taste of mushrooms, but not too much that one would feel overwhelmed after two bites (which is sometimes the case with cream-based pasta dishes).

Unfortunately, neither of us had space in our tummies for dessert after sharing all of these, but if I could order one more thing, I'd love to have tried their Goat's Cheese Frozen Cheesecake (PhP 220).