Vegging

There comes a point in our lives when vegetables seem suddenly appealing, and fall on the right side of “picky” with our eating.

In a spur, it’s for a long and healthy life.

But just because it’s green doesn’t mean it’s not tasty.

Vegetables are a tofu of creativity.

We lather them with pantry staples and some element of surprise.

Sauté them with tasty herbs or stuffed with rice and chorizo.

I love my aubergines roasted in rondelles for that zing.

And before we could say knife, everything becomes a matter of our team or their team.

We’re just happy to know Anya Resort in Tagaytay is one in this congress.

Anya’s Soul Menu has been helping this niche clientele with mindful eating through health-conscious — and incredibly tasty! — dining options.

It’s collaborating with renowned wellness chef and plant-forward advocate Cinty Yniguez to expand an otherwise interesting vegan menu.

The founder of Naked Foods and The Well Nourished Co. brings over 20 years of wellness expertise, and her passion for whole food, plant-forward lifestyles and clinical nutrition — a philosophy that aligns with Anya’s commitment to conscious and sustainable practices.

Every dish is made with fresh produce sourced from Anya’s Sensory Garden, and enjoyed against a refreshing hilltop backdrop: a holistic invitation to well-being.

Anya executive chef Chris Leaning and advocate of artisanal practices enhances the menu with homemade catsup, spices and pastry.

Complementing the soulful dining experience is Anya’s proprietary wellness sanctuary for the body, mind and spirit: Niyama, which integrates nature-based treatments and therapies to provide a complete wellness experience.