The healthy-living movement is here to stay!

GLAD, the kitchen management expert and the food protection companion of moms in the Philippines recently held a farm-to-table event at The Farm of Galilee in Silang, Cavite and the Malipayon Farm in Tagaytay owned by organic farming advocate Gejo Jimenez.

Guests experienced the joys of reconnecting with the wonders of vegetation while harvesting their own produce to see firsthand how the earth brings nourishment to the food we eat. The tour was made even more special with a feast prepared by chef and food stylist, Eugene Raymundo with the use of all available produce in the farms, such as the red and green curly lettuce, arugula, wansuy, and edible flowers.

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
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

Chef Eugene stresses on the value of fresh ingredients in healthy cooking and the importance of proper food protection.  Good food heals and nourishes the mind and body, and should be enjoyed in its fresh state as much as possible.

Chef Eugene Raymundo
Chef Eugene Raymundo

For the preparations, the Chef used the new Glad Mini ClingWrap, proven to seal in moisture of the produce by up to 99%, the freshness is kept longer, and the nutritional value of the food is preserved and guaranteed.

“After slicing what you need, just wrap the vegetable or fruit to keep the freshness, and store in the refrigerator for the next use,” Chef Eugene explained. “It’s just the right size, so it’s easy to manage,” he added.

Chef Raymundo in action
Chef Raymundo using Glad for food preparation

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

Orzo & Tuyo Salad in Tuba Vinaigrette

Orzo & Tuyo Salad


  • 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



  • 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 of 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


  • 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.)

See more easy-to-prepare mouth-watering recipes and tips on food protection, visit Glad’s website, www.glad.com.ph and Facebook page, www.facebook.com/GladKitchen.


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