SAM_3480SAM_3491We’ve always believed great-tasting nutritious food should be accessible to anyone and everyone. And more than that, we should be able to make it easily without breaking our wallet. Eating a plant-based diet should not be any different.

A lot of people hesitate to commit to a plant-based diet because they believe it to be difficult and expensive to create. We want to debunk that misconception! It can be expensive, especially if you always go for the high-end options, but most of the time, it’s as affordable as it can get. –Jertie’s Kithen

SAM_3486In The Green Guide to Eating Right Workshop Series held last October to February,  they demonstrated how plant-based dishes can be made easily without breaking  the budget, no matter how extensive or limited your experience in the kitchen is. And the other great thing is that you don’t need fancy equipment. You just need a toaster, a rice cooker or a pan with a stove!

October – Eating A Plant-Based Diet On A Budget

“We need to eat more fruits and vegetables, that’s a fact. In this workshop, we’ll teach you five easy-to-make plant-based dishes that’ll help you incorporate more fruit and vegetable dishes to your existing diet.”

SAM_3485November – Noche Buena Vegan Feast

“Eat heartily on Noche Buena without the guilt with these plant-based versions of your favorite Noche Buena dishes!”

January – Lose Holiday Weight with Green Smoothie

“Had a little too much fun during the holidays? Don’t worry, we’re here to help you get back to your old self. Green smoothies will help you slip back into those skinny jeans without having to jump and down to make it fit.”

February – Love, Chocolate

“Chocolates definitely rule this month. Let us teach you new plant-based chocolate dishes to romance your lover (or would-be lover)”.

During the introductory workshop,  the following simple everyday plant-based dishes were demonstrated with just a rice cooker and blender.



  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 cups non-dairy milk
  • 1 bunch broccoli, cut into florets, stem trimmed, peeled and chopped
  • ¾ cup nutritional yeast flakes
  • 2 tsps lemon juice
  • freshly ground black pepper
  • 2 tsps oil (optional)


  • Water sauté onions until they are soft. Season with salt, add garlic and cook for a few more minutes.
  • Add broth, milk and broccoli. Cover and let it simmer for 20 minutes or until broccoli is tender.
  • Set aside a few broccoli florets. Transfer the remaining contents to a blender and puree. Return pureed soup to the pot and add the remaining florets. While it’s heating, stir in nutritional yeast until everything is incorporated.
  • Add lemon juice and season with salt and pepper. Mix well.
  • Serve with crackers or bread on the side.
  • Serves 4.



  • 1 cup cooked brown rice
  • 2-3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 ripe tomatoes, sliced into wedges
  • 1 medium carrot, cubed
  • 4 pcs baguio beans, sliced 2 inches diagonally
  • 1 tbsp olive oil
  • ¼ cup green peas
  • 1 medium sweet potato, cubed
  • ¼ cup toasted cashew nuts
  • ½ cup tomato sauce
  • salt and pepper, to taste
  • parsley (as garnish)
  • lemon wedges (as garnish)
  • mushrooms (optional)


  • Turn on rice cooker until it heats up.
  • Saute garlic and onion in olive oil. Add rice and mix in tomato sauce.
  • Add rest of the vegetables to rice cooker.
  • Cover with lid and let it cook until rice cooker goes to warm.
  • Check if everything is cooked. Once it’s cooked, serve with parsley on top and lemon on the side.
  • If using mushroom, sauté with garlic and onion until it’s cooked.
  • Serves 2.



  • 2 cups greens
  • 2 frozen bananas
  • 1 cup pineapple
  • 2 cups water
  • 4-5 ice


  • Place all ingredients in a blender, with greens in first, and blend.
  • Makes 1 500ml glass.




  • Almond, soaked for 6 hours, drained and rinsed
  • Dates, soaked


  • Fresh ripe lacatan/saba, sliced
  • Coconut oil
  • Cocoa Powder
  • Coconut Nectar Syrup


  • Process almonds or dates until crushed or sticky using a food processor. If you don’t have a food processor, chop the almonds and dates and mix them with your hands. Make sure you chop them into small pieces, not too chunky.
  • Press the crust down on a tart pan or a plastic-lined cupcake tins to form the crust.
  • Place sliced bananas on the crust.
  • Add coconut oil, cocoa powder and coconut nectar syrup in a bowl using a whisk. Whisk until everything is combined well. Add cocoa powder or syrup to taste.
  • Pour chocolate sauce on top of banana and place in ref for at least 1 hour to let it set.
  • Once the chocolate sauce thickens, you can serve the tart.
  • You can also sprinkle chopped almonds as garnish.
  • Makes 2 tarts,

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Jertie’s Kitchen is a specialty home-based business operated by sisters, Jertie and Jaclyn Abergas, who want to introduce an alternative, healthier lifestyle to people who want to take care of their bodies.

We create mouth-watering gluten-free and vegan dishes and pastries to satisfy people’s palates. We also show them how to make these simple plant-based dishes through our cooking workshops.  Should they need more support, we offer health coaching to help people transition to a healthier lifestyle.

Health is a big concern for us. We have a strong family history of different medical conditions, lots of hospital visits and even our own health scares. We believe prevention is the best cure and we want to show how people how to take care of their health. We strive to make our products and services affordable because we believe healthy eating should be accessible to all and not just to a select few.


Jertie’s Kitchen is proud to work with Sugarleaf Organic Market and Café to encourage people to live healthier lives. Their all-out support and belief in our passion and what we do is extremely validating. They believe in the same principles we do, to encourage people to be more conscious of what they’re eating and to provide them with the options they need to do that.