El Podcast de Marco Antonio Regil - 107: Cómo comer rico y saludable, con la Chef Natalia Delgado

Episode Date: November 24, 2019

Sabemos que para mantener una buena salud deberíamos consumir más alimentos de origen vegetal. Sin embargo, mucha gente se resiste simplemente porque existen varios mitos alrededor de una alimentación basada en plantas. Mucha gente piensa que al hacer ese cambio tiene que sacrificar el sabor de los alimentos. Es decir, es una creencia común que los alimentos vegetales carecen de sabor o incluso, que tienen mal sabor. Para derribar estos mitos invitamos a la Chef Natalia Delgado quien nos comparte algunas formas sencillas de preparar y condimentar deliciosamente tus alimentos de origen vegetal.

Episode 107. The podcast of Marko Antonio Regil is a production of RGL Entertainment, and all its rights are reserved. One of the questions more common is that the people is, okay, I'm tending that I'm think that's what I'm convenient. If I want to be more productive, if I'm more, be more happy,

if I want to be my son's reality, well, not me convoyen, is that I'm a different. But the question is, I can eat rich and good and good, or if I'm

good to resignar me to eat to eat and eat and suffer. That is one of the great

mythos or dualities that existen that they can't much to and just to talk

about us today, a good friend a chef Natalia Delgado to who

if you live in Mexico certainly you have in television yeah in

television, yeah, also, also, on TV Azteca, they've seen in various programs of television,

and she is an expert in a good at a student, has studied in Europe, and people of the realisah,

and is an expert in a cuisine, and it's a good and also it's a good one of

the program. My great Natalia, how you're very good, Mark, very content to to be

to be thank you, thank you, thank you, thank you, I'm a few a few

I'm the I'm going to a podcast. The fact that they're always a great theme and the day of it's a thing that it's a single

but in reality many people still still are what you think we're we're complicated in the mind but for start and for the

people know your credentials obviously I you know in Salel-Sol the program of image that still is you're not

you're not you're not you're not you're you're studyingst for being chef traditional in Europe, in Italy, in Barcelona. Tell us. So, I'm going to cooking.

But, in a manner professional, I decided to part to Barcelona, to Spain. And I studied, in a manner traditional, the Dieta Mediterranean. That was what we learned in the cuisine professional.

And, well, I was a chef traditional, the major part of the time, until, that, well, I tried to make the click,

no, to have to have a congruency in my life, because she's always always

been a man of the animals. But, yeah, get a moment how was the moment? Someone was

you did you know, how is that I'm the animals and me those I'm going to and how

it's just exactly, so just that so it's so it's so it's so it's never it's

it's inventable, it's real. There's a day that gets click create conscience.

You do you this union between your sentiments and your actions. Because we're always we're saying

things. I ammo the animals, I do you know, and I'm doing. And if it did I, I'd defendia

perros, gatos, bacharitos, what could be to be a little bit of the animals of the

grandha. The poe, the dog, the dog. The vaca. So, so you

you know my because this program is apt apt to all. Because we

We're going to to how, not is a thing of how to make a lot of a lot of

going to do a food more more presentable, more amorous definitively, you know, you know, you're going to

do you to get a 80% or at 50% so. Natalia, obviously, much

a lot of many many things. Natalia knows how that's really very good because

apart of the great benefit of not lastiming the animals and not to do

I don't know to the planet, that's a horrible what the canadry the lander the planet. The clave is

that all us we're going to eat very so you, as you, as you're a chef professional, you're doing

a lot of a high-level. Yes, she, a princess Maria Gabriela of Savoya, me contracta every year

for that I Visa to cook them, because they in the they're based on plantas.

It's a style of the winter they're super-liger. No, they're not vegan,

but in the you do you vas and you're all and if your food not would be delicious then you're

not you don't get they're not not really well I'm like to do the same way

that I'm traditionally like me taught you know in the school with techniques it's all

and a champinion herbid is different to a champinion asado it's a

question of time not more in the parrilla it's question of the certain

mark you can do it some it's is not just patience.

One seconds more. No, you know you much much the chambi don't know that it's celle

and let let the caramel and that's caramelalized you're going to do the same to you're always

accustomed to the meat. That's what you like the doradito, sasonadit that's more crugient

is the caramel natural that's in the ingredients in the elements. Some chef I don't

remember what of my carid chefs veganos that no because no because of

veganos obviously me Marko it's like the chemical

It's alchemia, no. The cuisine is alchemia. And then, then the theme is just to find it. If you do you get as ingredients to the food to make it more suitable or basalt in plants, then obviously, not be able to be rich.

That's, that's not true. We're doing really appropriate to talk to a chef. We're in a restaurant. See, with a city of Mexico precious in Polanco. We're in the Pissue

40, this, of the Hotel Hyatt here in Polanco, in Ciada of Mexico. And for so, you're in plato and rides and everything. So the So I'm, when I was when I When I was just

I'm going to Televisa and the real of the team of the TVisa, those I'm always I'm really with much

and they're so when I did you've when I said no, you know, we're cooking with all the

good quality of the world. So I'm going to say things very simple. It's just just make those

rice with aros, that's that's not that the aros and that the friolels not don't have

tucin or matic of cerdo. And the poor Coo-Coo me He was going

So he His So he's So he He'll He'll give And he's He's

He's not He's gonna do And he's gonna He's a good And he's gonna do something And he's over the With a lot of food Withalien, then

Nobody quer'd be a But nobody queried So again But never No, for sure That's not It's what What's what's

When we go to restaurants And we're Because the One of the One way that They know To give Savorance,

is a through grasses, and acetes and salt, and sugar, and tocino and that's the opportunity.

Or, also, that they want to do you want to be always to say? I don't.

Thank you. I need to come. Well, I mean the Ensalate, but the good

Encelas because me want letchugues. That's little chiquita with tomato

and a Or dachitas of tomatoes or rinsettles. Orsano. Ors. Yeah, no, no. There's an salad. I mean, me I'm going to,

I don't remember at a restaurant here in the city of Mexico, that's a restaurant of mariscos. And, and he gave that me reconcilia

with the messeros because he gave us a salad of what, with tomato and peppino, no, I'm a risotto

with some butter, and I'm very delicious. Wow, that's aperture is the thing is that

we need, but well, the theme is that, no, the thing what I do I do is quit

ingredients to the food? Restarly, you're going to be horrible the thing is what's about

what I'm what I'm the same. The same you put you your gisos ajo onion,

pymienta, chilels, yearvas fresh as well you're a sasonar an set a portobello

coliflor and tantos other ingredients the garbanzas the frioles can be

can't convert in what you want to you do you the barbaco

for make a barbacoa of verenna. That's delicious. So, I'm the Canyo, the Pekino? The base?

Yes, yeah. The base? Yes. Or pergene. Or setas, for that's for you want to the meat

of the sebrada. For example. For those who are those who are the other places of the mrs.

Oyster mushroom. Or is a type of ongo that is a kind. That's can get menusas. That's interesting.

It's the texture that is the texture because we want to remember to the same sentiments

in paladar no more textures. And that's it's a truegient and it's a texture carnosed but the

but the vegetable you know, but the thing we're doing what we're doing you know what's the humami,

tell me. The humami is the same thing the wine tinto, the champinions all the

all the whole of the water, the soya you know, the second is the second of the

language, that you remember to the thing you me, we use much in the cuisine vegan. The salsa

of soy, and what we do that is a record to the car. I'm a record to the animals, to the

thing that's the world. Because the those we're doing it, we do for the animals, or for the

planet, or for a conscience of... Or for a messia of a lot. Or, of spirituality.

But not we do we do it. But we're not we because many people's people who

people are and why the people want, and They're like the platillos. Sure. Justly we

want to do you know, the same sentiments and the papillas gustativas are there still have been to go to

keep them. There's going to try to get it. And now, for other other side, the peskado, the

meat, and the when you're when you're not you put the vegetables, to the species, to the product

animal, you have to add a about the because that's what really that really the

really does the that a that's a that's a that's a yeah, that you

have to put yearbas you have to put herbs, you have to put apio, seboia, ajo

so you know that you to be a game in the United it's a game here in

Mexico is like animal to car to be a same so so that

also that also they can think to think that first we're infusioned

infusioned some infusioning condiments, species. Trata your vegetables, your legumbres,

equal, as your mom you know, the same way, cook your legumbres, your semillas, and your little your

ensalada. But no, we've seen a salad, you know, you know, you know, this is the salad.

No, but me is that me really, I mean, it's a good ensalate, so, but I think, so,

with the elements necessary, that you nutran, if you know, if you put legumbers and semillas to

that's ensalada, you're deficient. Yes. For example, right in the morning,

here in the restaurant where we're I'm a lot of much about a bit of but I'm put some

a lot of the year to that's all right. It's a lot of semias that in the restaurants Mexicanos

there's much that culture in the United not you know you're not you're not you're

that's you're super satisfiedcho because the semillas have some the make more

more rich too the fruit and all and the the texture. The

The crunch is. The crunch. It's very important, the textures in the kitchen. So, no you have to be a chef professional,

no you have studied in Spain, in any of any part. You have to have to be the basis

of the same way that's tried. Because all know, to do you do you? Yes.

How do you? Calend's the certain. Puerte. Alt. That's is a very calient the

certain. Yes. Pones the calabasita and let let us in pass. Dehala

a tranquilla, some two minutes, for that so so caramelize. And then you'regous

limon, you're aggazes ajo, salt, a clabasita assata, delicious. Yeah.

Acite of oliva, for the stuff. I'm super fan of the acid of super nutritive.

Me in the skin, I very very beautiful. Yeah, very nutrited. So,

using ingredients, always economic, accessible, but try to do it in the cooking,

to do your time of coction and infusionar those with fiscont, chili, pimpenta, epistote, that's a lot here in the center and the sur, cilantro, we have to the man always. And with that we have a lot of sauce to eat.

The Frenches they put a lot of moustache to the food. Also, I have a friend of a new and he me ensued in that time that I ate at carne.

Yes, and he put in his house pechugas of poe to the mostaza. And I, I got the flavor of the mostasa. But not the poe.

It was a moustaza what I liked. For example. So how can I see that a flavor a word? You know the coliflor?

Do you? We can do you a coliflor asada with meal of agave and the moustaza Dijon because we have

to have a balance the moustaza is very acid is as a pure vinegar so so if you put only

mostasa your papillas gustatid are going to be agredida but if you do you do balance

and you put a agave and a a little of an little of the oliver for for the velocity,

a little to get a ton of the sauce salt, list. Your coliflor you're

to record to Paris. Magnific. Well, we're a pause. We're with a chat with

Natalia Delgado. Here in the podcast how eat rich and when we're

going to talk to some of the mythos. That if is car to eat food food

or come based on plants, that is very complicated, that if no time, that I could

I could but I could I mean, what are the myths and the realities and us will be going to give tips for this.

For this, for much for you can to be able to eat and eat and good and good in the podcast.

We'll be more. How many the anxiety for the food has been one of the things more of the podcast.

Maria Montemoyor is the expert because I said, I feel the food and me I want, me I'm I'm just

and I'm feel like, I'm trying, I'm going and I'm living so, it's very very fair. It's very fair.

It's very fair. How? We'll do we'll resolve. We want to invite to a class in line, totally gratis, in where we're going to go more than the food, and we're going to explore how is that our thoughts, emotions, and creencers, have an impact on what we

we're coming, but also about our kilos. We're going to discover if our kilos are emotional. Our longita is emotional. And the pachyclone and all what is. I've heard of that.

The cedar. All those gourditos of more, we're going to know see some emotional. The papadita. All of that. And that's the class in line

without cost. What you have to do to markontoniorrigil.com diagonal kilos emotional. Markontoniorogil.com diagonal kilos emotional if you're

gratis and then Maria, this is going to ask us to do about a... Conton us onenact. Like a victim emotional

that's been of the food. No, in serious. Because if it's hard the thing, it's important. It's great.

For so, there's guys Marconi Marconi Riggil. I'm Mark-O-Rigil. I'll talk from Austin in States

with a good news. Well, I'm very good news. Well, I'm going to be with you

on 28 of November in Tech Millennio, in the Forum of Negososos Globales, Tech Millennio 2019.

I feel very alinied with Tech Millennium because it's an university that's dedicated as you know, and you know,

to create felicity, to the psychology positive, to do things, to do recinement personal for

that in the spiritual, in the physical, in the intellectual, create our own our own our own

our own Felicitia. And I will be to be partying with Interactive, change your story, where the tools that are the tools that

my life. I studied psychology spiritual in University of Santa Monica in States, and here I'll share with you

how the mind subconscious us our own our metas or us alex to our

matters. The problem not is what is what so cede, but how you're you're

with what soce we'll we'll be we and we learn We're going to

We're going to We're We're going to 668 816940 668 816940 660 We're going to

Tech Millennio in the poro of Negosos 9th-November in the Mochis There we're You're going You're going

You're We're talking We're talking about How Comeer Ricic and Saludable the chef Natalia Delgado

Famosa for the television and that no is She does of eat that was a condessa or princess princess, for that

you learn to learn to do you know, if a princess if a princess elize to come back in plants and

contract a Natalia, well, we're going to money with those people who are doing. With much

good. With much good. My intention, my mission in the life, Marko is

this, I think, to get to all the person and to show to make

to the because not just is about, it's important to show, that they do you

do you It's a recipe that gustavently you proposional in my redes and in your head. That's part of

the of the conseil of the because a time we're always if we're always always it's a more complicated

and there's where it's where more costoso to eat a good and costoso to eat

in restaurants but the myth, is more costoso to eat saludable is more costoso

to eat a diet based in plantas or style Mediterranean that is

basically 80% based in plant, 20% animal not processed. No.

No, it's more costosos. At the contrary. When you cook you do you know, you're in every time,

from the super or the market, you control what I'm, the ingredients, what are, they're doing, they're

even, even you can't know, here, you can't be a margible. Not all

we're not all the advantage, but in the supermarket, but in the supermarket you can

choose products that not have etiquette, that not have you have ingredients, products integral, for example, the sanari

that contains. Sanagia. The papua. The papua. And if is camote, more rica. Camote, delicious.

So, when you go to the super, it's really to get to the world and to read a whole list of ingredients, that

we know we're that for the majority are conservatives and are ingredients that are getting and far back.

This is evident. And to all we know. We know. We can't tap the sun with

one dead. The products processed are products that the industry

want to be that they're industrial and for those. Processes. And conserve because they

are months and then you, we're not no, we're not even not even the time.

But it's obvious. It's obvious. It's just there's imminent. One of

we're going to Los Angeles Minut for Gannard a program of television that was a

part of America Latina including here in Mexico and America and we

we're we're we're with some some gadgets Oreo that are veganas, the originals. It's a good point.

No, because it's a vegan or a good. For that I'm exactly. If you trys the antojo, I'm more

commit one that that's a that's not you're not last you're and you're and for the little bit of the

deteriorer of the deserts in the planet for the canadery. For the but it's not very.

Wait, it's like that the oreo have the oil have they're they're not. So, not are, not are, I'm, not

I'm, I'm, I'm not, I'm going to, but you're going to find out, even if you're going to, but if you're going to come some, but if you're going to come up, but I'm going to, but I'm going to, the point to the is that we had, is that we're that you, you know, that's,

that people, you know, a guy that's, you know, and would have to beck, and talking mueka, and to talk to them, to make the gullet to get to the book and mordered. So, then they'd

to do that, it was, it was a minute to get a, then, they put the and you're one minute and so

they're in a little bit and so they're in other a gadget. So, I'm, you're a lot of these gadgets and me he said,

he said, how do you do they're in this, how many they're going for the program of the U. and still there

a year for the year to be able to the more, I'm going to say it was, I'm going to not if it was, I'm a year and a minute, I'm going,

I'm not saying precise, but the point of it is that they've passed months since that because they were from the program

of the United, they're emodegarer and passed months after and we're grabbing the program for the United

and I remember that I proved too. They were perfect they were rich so. The conservatives have their effect.

Exactly. But it was fickate the utileria that he entered a little of conscience and he

he said, that's they're fresh and I did they for the program of the United

has been more of a year. Like the as morgues too. Like the when you

come you when you live in the annakeles for months and more of a year

it's not a not not it's Now, now what good is that we're doing conscience, yeah we're doing

the eyes, yeah, everyone wants to acceder to the health. Yeah, we've been

that we're very costos. Apart of costoso, also, it's a environment in that you're

your work, your family, too, then desienten the levels emotional, we're just, we're not

my mom in the hospital, and that that day laboral, to do you. Or a sometimes you

get to a hospital, a little depression. Because you're not an little bit of and you're

not having a energy and you're doing to be a base of the pure coffee or the energy drinks these drinks,

these, the drinks of the cost of the cost of not be a productive, the cost of not having the

vitality to go to get and to get to the world to do to do you reality,

to love to your family, to be a creative, to start to exercise,

to go to a marathon, what you want to that's, that has a cost very great, the cost of the cost of the cost of

your capacity or less of the time of your capacity. And all we're access to what you have said,

Mark. All we can do our dreams with our maximum potential because it accessible.

Exactly. If it's accessible, if it can be a good, if you have a that you

create you that you think the that you know, what many people are that people are

that is for The rich, the princess. And Marco, that's in the TV. And then, Natalia, that's in the TV. But the lentheas, the frioles... They're at the money. No, they're going to cost more car.

For sure. No, a kilo of frioles. No, you can't compare with a kilo of car. Apart, that the friol, Negris, is the legumbre with major grams of protein in the world vegetal. And the... And the lenteches, too.

The lenthees are a marvellia. And just that the lentee has a lot... That's a lot of it's a protein complete. Uh-huh. Then you go to come as with arros. And with... With it. With an avina, with canoa, for example.

The Dr. Mauricio Gonzalez I put the other day in your Instagram. The Lentheas can save you the life. And he has come with arros black because he says that has that has much fiber, the lenteja, and for that not it can't beasered the stomach in best of arras integral, which is normally what you recommend.

In this case, it makesla with a bit of arras blank. Sure, don't you have to be so extremists, not? I'll say, yeah, I'm going to throw all the food, I'm going to eat, I'm going to eat nothing. I'm going to eatiest. Oh, so, how

Triste this this change that I'm to do. No, it's been a change

with a good intention and with emotion because you're to eat with that's a little bit of with a potato.

It's with tomato with a with onion the lenteces also say and it's your protein

that's a does you do notcos d'I do you think what you do you make that you

do you do you do you do the same salsa that you do you put in the salsa that you get,

I'll get you. Yeah, yeah, yeah, yeah, vented the rickiegel, yeah,

yeah, he's got a little a chile, the whole, the whole, the chile, the arbor,

yeah, we're very important, a little bit a vinegar, or liqueuas, and you put to the lenteges

secas, uh, you're you're all and they're some, let's make some,

deliciousas, those, they're, it's, you know, you put, a guacate, salza,

you like the repoy, you put a of barri of lentenet. Altissimo in proteins and sanis. And if we can't and if we can

avoid the the acid, obviously, then we can't not have a frit. No, no, there's not not frit.

But, Mark, it's important also to consume grasas. The cerebrose of grass. The chia, the noces,

the acete of oliva, all these semillas, oleosas us can't that also that also

that's a Cerever, it needs. It's a little, a quantity, but we're going to crucifical. Yes, that's the problem, I

when you know, you know, you know, I'm going to my heart to my carrieveh, know I, know, I'm known before

as a robana. I, I was, I'm, I think, was part of the problems that he was that she was,

it was that never of eating, nothing, no. So, I'm, we've been to a restaurant vegan, a,

a restaurant crudy vegan, even, and nothing of the but nothing, but nothing. And I

think that also. Of course. The disorientation, the lack of information. You're the memory. Suffre your cerebral. You're a deficit

of calories. So, then you have to eat gases. But, for sure. Of the good. And carbohydrates, and the people yeah no want to

eat carbohydrates. And where is, where is the gasoline in our poor body? In those carbohydrates. In the carbohydrates. But carbohydrates,

but carbohydrates, well, of the good. Well, here we're talking of various myths that you can get on one.

It's costoso, no. No. If you If you Compras food processed If you

Coupes Coupes I'm going to do a commercial the deliciousism Beyond Meat Oh, that's

that I'm into it in many of many of supermarkets including our friends there of

our friends and in other supermarkets I think in Walmart also in many of in many

in many in many in many in the world in America well in

Burger King Pee Peeing Pee and Impossible Burger and Kentucky

Fried Chicken is taking Beyond chicken and then and then Carl's Jr. is the carl's junior

is the yeah all these canes of food food they're doing subway yeah has album dyes

of beyond meat in the United at the most when when you listen the podcast if you

know maybe it's maybe it's going to go to so much a so so these

substitutes so are more because are because are because it's

so much you're better if you you're going to eat something

emolid, is better that's a vegetable. Because in instead of grass animals, grass vegetable. So, so

there's when you're when you're when you're going to get to cost more more car. Because they're

products processed of more quality and that they're in States they're in the America Latina of

the United and obviously when the countries Latin American start to start to do their own money, it's

there's where it's where it costs more. But if you come you lenteches, frioles,

spinacas, there no cost more. I always I think I'm a example, Marco,

of the leaches. No? Because I always the first that I'm a good. Deja the leech of a leach of

back. Yeah. No, no me say, you know me to say, I'm not to be the

people, I'm just like the coffee, that's a custom, it's a habit. Now, we say, but me says,

me, I like my coffee with my coffee with tea, okay, there's the, no, it's the india,

of almonds, me said, Natalia, is much, very, very, But it's more car than the chevaca.

Okay, I think, if you make your leach of your leach in a house, with 10

pesos of avon, we're just remodating, three hours, we lique-and, and you a leach cremosita,

delicious, of avina. It's the more rich of all. I'm a more nutritious. It's the

more really. It's the more less water than the less water than the leach but also

more more than more more than more It's the best moment. It's the star. It's the star.

It's the star. It's the star. It's the star. And you can't do you can't even you've been cooked. Absolutely nothing

in your life, you're doing it. To make you to remohar. To make your leech with avena. Avene, three hours. Liquam. Colamos.

And if you want endulsa, you know, a leech a little bit of dutte. Two dattiles. A bit of a succour.

If you're milk of mackable, natural. Right. Yes, and you, and you, you know,

and you It will durer five days in the refrigerator. And you put a little bit of salt of the India or salt Rosa? Of the Himalaya. A pizkita if you want. A pizkita. If you put a little bit of salt for that's sugar, for the poco datil that you put it,

so it's refurse. Because, yeah. For the contrast. Yes. And for example, extract of vignia? Yes. For the general, never is real. No.

It has to be the semilla. Of the bina. Okay. Never is natural. The extracto. Well, so it's, no, it's, no, it doesn't, no, it's, no, it's, to be more costoso.

No. No. No. No. No. Or not it's the other without a lot of meat to to be plantes desabrida.

And, it's the other thing. There's the other thing that says, no, I'm too complicated.

Here's the key is planer? Or how do you do you know, the people are that maybe work in officeina,

well, what do you do those people that work in officeina? So, they're in their refractory.

No? If they're their refactario with your foodita yeah made. then then they're

exactly the same in the way of the poe or asado or atoon they're in

a lot in the water and when I when I was when I was when I was the of the

water with the with the water if you know the that's the

amount of the quantity of the amount of the quantity of sodium that contains

many many of some is that is that has that has to the that's what

is the of the less. It's the less the that has the oil the quantity

of sodium that contains the mercury because it's a great demand but it's contaminated the

amount of the that's the and the plastic Vanessa Ogh

of New NBC was with us in the festival in the Tulum

Vech Fest and did a conference and he made the reportages

that did for telemundo where telemundo where they were

the peses the pes the it had they'd and they'd trosos

of plastic. And you you're doing. You're not you're doing. But there's the microplastics that's called it.

It's not an inventive. No, no. No, no. Vanessa, who is a periodista international that's a

time of the media ambient in this emergency of climate that we're impressive. It was very

how abriam the peskado and they're pedasos of plastic those microplastik in the States

did you an studio he took a number to a quantity of people and they

they found in the cellarer microparticulas of plastic because they they were they were

they were they were they were they said I'm going to say I'm going to eat a

not I'm not that's that's that's that's that you don't you

that you that's those poor peces not there not than there's more than

other more than that we're that's in form of a peskado. And it's so, it's so obvious,

Mark, why not they're doing? Because we don't we're because we're because the history that we're talking in the case is, no I'm going to

say, oh, I go, I go a documentary in Netflix for you see the damage that's the thing that's the thing,

look at the don't know, because if I'm I'm going to want to want to eat the car to see the that's made.

And well, the respect, every person there's up there. There's people there who there's going to

see that maybe to give to to change. And there the other like us like us

we're doing this podcast, that we're going because we're going to change because we're going the history that we're going to

our story that we're I think that's a planet came to a thing to be to be a better, to do the things

more we did we did we're our own our pastos because much people also all the life we've

eaten not you're no, not you're saying this? Christo he came Christo

Coomian Christ came Pescado so so very well, bravo. They didn't know better. If they didn't know better. Yes, no no said, Christ's my

master of love inconditional. Of course. So, it's a set spiritual that I'm a child. It's my example. It's my example. It's that Christo leased to the apostles. If they didn't have options. They were in the desert or in the semi-deserto, and

no they had options. Aparted in a balcita. Information. No, there's information compromised scientifically that we have plastic in the mar and no there no there was a emergency climatic and no there

no there was chemics and no there were other times that was over two thousand years what was good so much

not necessarily is good because the world is changing and evolutioning so today so we know the people

that say is that you come fish that comes from the sea well the fish that is high is high

contaminated and if is peas of because it's pears of because it's confiotees and I'm, and I'm sorry that I mention it,

because I am I, I'm going to love all my life. But when I see a Joana Mendoza, that has this information, that he knows this information, that knows of the documentaries, that's all over, in seminars, in conferences,

medica, scientifics, and that is this information. So, if you say, you want to eat a peskado, come, it, is good, but not me say, that's a good.

And is it's a goodable? Yes, me, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, because she's because she's

because she I'm doing a but I'm completely in this way you're going to you're in the question.

So if you want to come what you're the but not you're not saying that's a good because the reality is

there's a Markov. A confusion horrible that the science that's saying another thing completely

different. There's there's the point in the clave because now we have we we're

information based on in the issues in studies that do every Harvard

these super chemics not super-cmicic that that we have in internet with Dr. Mauricio that we send us

that we need all the information every day, no, it's I'm very much there's a vanses and more advances and more compromisions,

no? And we're going to let's start here the podcast, but the Dr. Marisio Gonzalez, the other

the apportations more than the study of quality and a study of no quality. Because it's like the encuestes. I've had

a program that's called 100 Latinos or 100 and that's not a studio of market. If I'm

you say that with If you do you're going to do a question, we're going to do a study of quality. That's a little bit of a show of television. Chistoso,

curious. But if you want to to know the Mexicans or you're going to do you do a question. You're going to do a lot of

a lot of people? You know, it's a same conditions. It's a good of the people know that is a

if you're not being part or not doing the who's being the rest of who's chisgated who the who's the

person. So, I have to Dr. Maricio Gonzalez, to the Dr.

Marcella Sandoval, that's that's going to we're going to let's go to let's go to what I'm going to

say, it's like you know what I'm he made a more but I'm in complete and absolute desacquired and

me rompe the carouson me rompe it, I'm I'm going to I'm not really but well, is what is

respect to the life of every but also respect to my convictions as she expressa

I'm I'm expressed and we make a pause yeah me I'm yeah

I'm a autoporapia pause and continue You know, You know, the tamales, the torts

and the tenses have a power over you and you can't to get to

them because you a anxiety or real, a me has passed. A me has passed.

And that can be emotional. Sure, it's emotional. And for the solution? You know,

we're the solution? We're going to a time how to discover if your kilos are emotional. I'm going

a comor compulsia for 15 years in my life, so I I'm the sensation of feeling out of control

when you attack that monster of the anxiety. So we're going to about to be that so oner. Maria Montemoyor is the expert the class.

The class is how how is it? How to discover if your kilos are emotional? How discover if how emotionally emotionally?

Sure. There are to go to mark Antonioorregil.com diagonal kilos emotional emotional. Mark,

Mark, Antonio, orgonorogel emotional. Is it is in line and there Maria, this is

this class. And I'm about Like a victim emotional that's been of the food No, in serious because if it's

it's strong the time It's great Well, so that's so I'm FECS, so on Sering more complete of

planification and strategy and registrate in www. www.fexecuador.com. No, you're getting out of the

forces armadas P.C. of the Kantongas Municipal of the Canton, Latakunga, and Ecuador Conventions OPEC. You're going

the podcast of Marko Antonio Regil. We're in the series of this episode, how to eat

good and with the chef Natalia Delgato, the chef of the Princess Maria Gabela

of Zobia. The chef of the Consigued You a second Princessa and you can say the chef of the princesses

Because is a Mercatatine Yeah, with two you can't do you can't do you I'm going to

see, let's let's have Let's have talked about the time. The food has had in plants, not have to be

costosal, no has been to be a thing's important, is to understand that the food is

something sacred. Hypocrates the father of the medicine I said that the Alimento your medicine

that's your your medicine, that your food. No, we're not we're not. No, no. The food

is a ritual sacred. And it's to our access, in our hands, is to be being, that

we can't a proposal, we can't do we're doing, because without no, we don't

absolutely nothing. All we know, when we feel we we're not we're

not to get to the time, then we we're people as good as good as

how we can't obtain in our hands is to also inculcate this habit of the food of the

love because the love I so I'm so I'm to make my mother and my mother and my

abel was I'm always I'm always and she's people who are in the kitchen

so then then so there was my love to the cause I'm

I'm I'm and I were to me transmit them and I'm a

tortilla of of the rice, the rice that's in rojo and that's a way to say,

I'm, I'm, I'm, I'm care, I'm care care that's

all the momas moderns, the mom millennials, that we have many many people,

there are much moms super to transmit to give us and how cooking in house? And also

to rescat this romanticism this carino to sit on the mess, to come, to convivir,

to talk, of about of the sentiments now the sentiments is like to put a

like to put a like, oh no, oh no, we're doing, oh no, sentiments, no, we're going to

about things of things, of money, of, of, the, of the exited, more

people, more people that make a pass, that transmitting emotions, more that transmitting exits, I think,

is that is part integral, of the thing, manh, to, manhors,

man, the the conferences and tallyers that I do and are very... Of the of that's

the man of those emotions, the emotions, the emotions you manage to you're reprimes,

so you have to manage them you have to get them not the solution, it's more grand,

if you you're so you're reprimed and you're more than the depression. If I'm

imagine, it's more the problem, it's more the need, then it's a through the, a through the emotion.

And the food should be this vehicle a through which not only only me I'm not only I'm not really, with my family, with my

friends, I'm part of my health, not just that's just that just that's not that I'm getting in my body, that's that's not

the quality of the doctor, Marcella Sandoval Monterey, I'mando, I'm sending the bank of this, I'm

doing, we're we're doing and certifications in medicine of the style of life that includes the quality of the food that we're

doing, how we're how we're how we're going, to how long we're, that's evolutioning. All we're going. We're all we're doing.

In what you're doing, I'm sure, that you're going to have a way to do a way, not to go to be. And also

a chef of style of life, not only a chef traditional. No integral. integral. Well, and we have

some minutes to start but see. What's a like to agree and contented because we have we need more

tips. What tips you can't do? For the moms, for the women, for the

people who are people who are doing and that want to be more more more than

for their family, to inculker to give good habits to the kids.

A me me me created eating salchichas, hamones and

it's and it's and it It costs a job. I go and I'm and I'm a new year. But every

certain time that my new year want to be and I'm going and I'm doing and I'm sorry. And it's

in a bese and when you have preferred. But would have preferred that me would be educated with vegetables.

With vegetables with fruit. The attitude is very important. How do we planed us the children? How we say

you know, you have your vegetables? It's like a castigo. It's a no,

no, ma'am no? There's a commercial No? This is the enemy It's international. No,

just is in Mexico in the North America. The vegetables are the enemy. How do you see the food? Ver it,

as you like you said, you can be delicious. I'll assure, I'll firm. That if you do you're doing

recetas vegan, developed in a way intelligent, they're going to be food delicious

every days. How? Organizanceance can you, can planificer and if you're the who

want to carry to your your work, a refractory, Sal to come. You know, don't you

segregate, not you don't you do you go to go to eat a inside and say, go to them those tacos and come you to

a taco and eat a taco of napalasasas cormete a psalas, a carto, always there's fruites,

every frioles, sometimes there tapas, simply there's there's champinions and there there's a there's

no way there's a good salsa. If you you put it, if you do do it's maybe

to be a salcita rock oh yeah that's that's that's the that's a little

a good a good a little so much a taco that so far I'm like I'm

my I'm like I'm my food I'm what I'm what I'm so that I'm

sure of a lot of certain of origin vegetable and I'm and I'm put to

think you can't yeah they're so they're very so it's so that's

other consegues not you you, you know, you're going to to do you to do you

to give us a example, without say, Marko. You're going to get a man young, I'm going to

make two of napal and a soupita of frioles or a cartit of ficholess. What are going to start? No,

necessary that you do you know, I think you can you can't predicate with the example. Yeah,

so here in, in hotels in Mexico, to me, what I do is that I'm, more economical

yeah. Yes, see, I'm, see, see, see, I'm, garnitions. And

there's sparrows. Sparragles, and let's So it's like this like very suavecite Like in best

of red Firtte it's like cream creamita is that has that you have seen

So that's so no is good But I Agarro the Garnitiones Even so I'm Povs

Like I'm a bowl Aplititon Aftiton Of fichol Ofes Ajillo And of

Arros or of Brocoli Or de Sparragos Or de Quitla Coch That's the Ongo

that's Al Mais To the maize, for those who We're not America, they say, What? What's like,

What did you? What did you? What did you? What did you? A coache, carnal. Well, then so, and I'm a lot of

myis, if I'm sure, they're made a lot. And I'm going to make a lot of my order of taquitos.

Because it's delicious. And that's more barat than to pay the filet of atune or of salmone.

But that not they do fear to those who are listening the change, that they're going to

have to be to change to your your own people, you can't have your family, your papa, your mom.

Nothing more that you're going to make a decision a little more conscientious, much more conscientious to say it

correctly. Three times a day you take a decision very important. That even you know,

this perjudica or benefit to the environment. You what you want to do?

You want to do a pass a measure in contra the environment

or want to support to planet. I think that we can we can afford a

way way very easy being conscientious. Sure. Chef Natalia Delgado, much thanks. You know,

I'm sorry. You know, because it's a chef valiant. Because at like I, when you know, when you've

this style of a way conscientious, a business, a business, traditional. Not all.

There are some of some, but not all, you, do you understand and you can

do you, you know, the fact, I've I've heard opportunities in my career and I've

also. I've losted money. Not because the food based on plant to see car, but for the things to

like I'm the and you've done. You've done the same and you're because you're very much. For the animals, Mark.

It's your motivation. It's my mission in the life. It's a very clear and for them I'm

to do what to be necessary to get this voice that they don't have this. I want to you.

I'm sure you because you're the bosser number one of the animals and they it's just the

need to do you do you know, you know, you know, and you know, and the people are you need to be able to because it's

exercise the compassion. A word that's mentioned. The love inconditional. It's that's easy is, well, at times,

not easy, to be my myself, to my mom, to my papa, to my children, to my people

that are like I, is a grader more different, more alto of difficulty, to be, to people are the

other of other nationalities, of other religions, of other accents, more difficult to love inconditional to other species. That's not

they're not, well, if they're, but no, they don't express their sentiments like us like us. It's like

extend them to the love to the animals, the compassion of the animals, is to exercise my capacity to give a more

inconditional, extend it to the circles that are, under the committe more the center.

Right. So, so I think, also, also, with the animals is to go to the gymnasio of the

life of the gymnasio of the life and make you the end of the day if you is a more inconditional and you

are the love to the animal to me me me a more to the divine to the universe, to Jesus, to

who you think you can't you think you know that nobody that's that's that's to make a

animal nobody conscientently want to do lastimatic the animal we're doing with

the eyes we're doing we're putting like the cabos, but not more is a question of that

you take this little decision of being conscious and have compassion at the time and think not only on

you. Exactly. No, not only I don't know. No, not only I, the next

level spiritual is to think in the people. Because we're the other. We're not the

different, we're one, we're the same, and we do we're doing and practicing,

we're to be Thank you. Thank you. Thank you for the invitation. Where do you find out of the people in the website, in YouTube,

in where, and who can't get to contact or consult with you? Recepts. I have many recipes. Chef Natalia Delgado on Instagram,

in Twitter and Facebook. I'm to do you and with your order to give me and with much good. Quarcius

to keep, with you. That's what I'm doing here. We're still being here. No, they're going to

not. No, they're not that was a conensal that's chrew some

frejoles, no. Another myth. Otromito. Oh, no. No, no. No, it would be good to be able to

talk to the guminos of those powers, of those mitos. That's all that's all us. Well, thanks, Natalia. To you, Mark.

I'm sorry. Remember that. Recurred it's still in Spotify. We're going to find out of the one of the first places of all America

Latina. We're very content. Thank you. We're listening in Spotify, in Apple Podcast, in Google Play

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