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June 15, 2015

Food for Thought: Fresh Meals Keep Mind and Body Healthy

Chef Eugene Raymundo

Let your food be your medicine and your medicine be your food.”

-- Hippocrates, philosopher

GLAD, the Filipino mom’s partner in food protection and kitchen management, reminds everyone that the healthy-living movement is here to stay. 

There’s nothing like a visit to The Farm of Galilee in Silang, Cavite and organic farming advocate Gejo Jimenez’ Malipayon Farm, to see firsthand how the earth brings nourishment to the food we eat. “Here in our farm, we do things in harmony with nature,” says Jimenez. 

Mr. Gejo Jimenez, owner of The Malipayon Farms together with top executives of GLAD (from left:) Renelle delos Santos, product manager; Tisha De Veyra, marketing director, and Marites Dagdag, president.

Guests experienced the joys of reconnecting with the wonders of vegetation while harvesting their own produce. The tour was made even more special with a feast prepared by chef and food stylist, Eugene Raymundo. 

Using the available produce in the farms, such as the red and green curly lettuce, arugula, wansuy, and edible flowers for the dishes, Chef Eugene stresses on the value of fresh ingredients in healthy cooking and the importance of proper food protection. 

The Best Ever GLAD ClingWrap can seal in the moisture of the produce by up to 99%, the freshness is kept longer, and the nutritional value of the food is preserved.

Chef Eugene proceeds with his preparations, using the new Glad Mini ClingWrap. “After slicing what you need, just wrap the vegetable or fruit to keep the freshness, and store in the refrigerator for the next use,” he says. 

“It’s just the right size, so it’s easy to manage,” he says, of his new favourite kitchen companion. This latest addition to the ClingWrap family is a smart way to wrap small portions.. 

The farm-to-table experience brought valuable insights on farming, freshness, and great food, and made guests savour the combination of Chef Eugene’s line-up of mouth-watering and refreshing recipes. 

Good food heals and nourishes the mind and body, and should be enjoyed in its fresh state as much as possible. Make it a habit to keep Glad Mini ClingWrap ready in the kitchen, and know that enjoying a happy healthy lifestyle extends to proper everyday kitchen management.

Here are some easy-to-prepare mouth-watering recipes from Glad and Chef Eugene :

Orzo & Tuyo Salad in Tuba Vinaigrette

Orzo & Tuyo Salad in Tuba Vinaigrette 


1 clove garlic, minced
3 tbsp capers, chopped
1 tbsp minced onions
3 pcs black olive, finely chopped
3 pcs green olive, finely chopped
3 tbsp Balsamic vinegar
3 cup Tuba or Coco vinegar
½ cup extra virgin olive oil
salt and pepper 

400 gms orzo, cooked according to package directions
1/2 cup tuyo flakes
1 pc kesong puti, diced
½ cup dried mangoes, cut into slivers
40 gms wild arugula
20 gms micro greens (red amaranth)
20 gms edible flowers 


In a bowl, blend garlic, capers, olives, vinegars, oil and season with salt and pepper. Pour over cooked orzo and half of the tuyo flakes, kesong puti and dried mangoes, toss until well blended. Cover bowl with Glad ClingWrap and let it sit for at least 15 minutes before serving. Place in a serving dish and top with the remaining fresh ingredients. (Serves 6.)

Grilled Coco-Wansuy Prawns and Pineapple 

Grilled Coco-Wansuy Prawns and Pineapple 


1 ½ tbsp grated garlic
1 tsp grated ginger
3 tbsp finely chopped wansuy
1 pc chili, chopped (optional)
1 tbsp calamansi juice
2 tbsp bagoong
pinch cumin
½ tsp paprika
1/3 cup coconut milk
1 tbsp desiccated coconut
500 gms tiger prawns, shelled, deveined with tails intact
fresh pineapple, sliced 


Place all ingredients except for the prawns and pineapple in a Glad Freezer Zipper Bag. Seal and mash all ingredients together until well blended. Mix in prawns and mix lightly to distribute marinade evenly. Lay pineapple on one side and seal. Chill for at least 30 minutes (pineapple-side down). Grill prawns and pineapple until done. (Serves 6.)

Croissant Pudding with Chocnut Cream with Tsokolate Caviar 

Croissant Pudding with Chocnut Cream with Tsokolate Caviar 


6 pcs croissant, cut into pieces
1 ½ cups Fresh milk
1 cup cream
10 eggyolks
1/2 cup coco sugar
1 cup heavy cream, chilled 
8 pcs chocnut, crumbled
2 pcs tablea chocolate 
¼ cup milk
1 ¾ cup water
1/3 cup raw tapioca
fresh fruits 


Pre-heat oven to 325F. 

Line a loaf pan with Glad Cook ‘n’ Bake. 

In a bowl, blend milk, cream, yolks and sugar until sugar is dissolved. Dip pieces of croissant in the milk mixture and place in the loaf pan. Lightly pack and pour remaining milk mixture on top. Bake for 45 minutes. Let it cool before slicing. 

In another bowl, whip the cream until stiff and blend in crumbled chocnut. Chill until ready to serve. Bring water and tablea to a boil until totally dissolved, blend in milk and let it cool. Boil 4 cups of water and add in tapioca. Cook for 12 minutes. Drain and lightly wash with running water. Soak in Tsokolate and chill overnight. (Serves 10.) 

For more recipes and tips on food protection, visit Glad’s website, and Facebook page,

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