Monday, September 20, 2010

100 Days of Christmas by Kraft Eden Cheese - Vote for Balayan Batangas!

Every year, a lot of people are looking forward for this one joyous and festive season. This year, Kraft made the Christmas 100 days earlier!

ABS-CBN and Kraft Eden Cheese partnered to hold a cook off with several towns. Each town will make their very own original and unique dish using indigenous ingredients that's famous in their own respective towns.

I'm going to start campaigning for  a town -- Please do vote for Balayan Batangas. :)


If you're not familiar with the said town, Balayan Batangas is famous for their "Parada ng Lechon" (Suckling Pig Parade) as seen in the photo below.

http://img529.imageshack.us/img529/3783/paradanglechon.png

So, other than being famous for that parade, why should you vote for them? Well, let me first introduce the product they made. They called it Malunggay Balls Con Keso.

(Malunggay is also known as Moringa oleifera)

http://img841.imageshack.us/img841/611/malunggayballsconkeso.png

Here are 3 serious and HUGE reasons why you should vote for Balayan Batangas and their product, Malunggay Balls Con Keso:

1. The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium.
2. It has more niacin, thiamine and, phosphorus and ascorbic acid, too, than any other vegetables.  Moreover, it has an iron compound that helps prevent anemia.
3. It contains all of the essential amino acids, which are the building blocks of proteins. It is very rare for a vegetable to contain all of these amino acids. It contains amino acids in a good proportion, so that they are very useful to our bodies.

....and can you believe that those are only some of the benefits of Malunggay? There's tons of other uses for it!

Vote for Balayan Batangas and help them realize their simple community wish by winning 2M in support fund and 100,000 for yourself. Send an Eden carton and be counted. Visit www.sarapngpasko.com or call 72-PASKO for more details.

Cheftonio

0 comments: