Conscious Cooking with Diego Baldi

Renew and Relax II: II: Green Supreme

Green with LOVE! The deeper the shade of green the more highly nutritious the foods will be this is due to a higher level in vitamins and minerals in particular; vitamin A, vitamin C and vitamin E, phytochemicals and carotenoids. Green foods are a powerful anti-inflammatory and anti-oxidant helping to neutralize harmful free radicals in the body. Chlorophyll carries magnesium and oxygen to the cells and organs. The natural fibre in the green diet assist weight loss, lower blood sugar and insulin levels, and helps to eliminate bad cholesterol in the body. All helping to renew and rejuvenate your cells and your body, to look and feel amazing. To give this menu and extra boost of health and energy we have methods of preparation to preserve the vitamin and mineral content, natural enzymes, chlorophyll and oxygen content. Energy of life- Prana Prana is the life force the subtle electromagnetic field that communicates, brings consciousness and intelligence to every cell of the body. Prana is the inspiration of life, the inhalation brings in most amount of prana as does high energy conscious foods.

Feel Supreme
1.Broccoli and Green Chili Soup with Lean Green Sour Cream 2. Millet and Mung Bean risotto. 3.Zuchini and Alfalfa Salad 4. Avo and Miso Dressing 5.Baked with LOVE and Mint Cream Pears Supreme

| www.innerwellnessstudio.com | 079 262 3877 | diego@innerwellnessstudio.com |

Conscious Cooking with Diego Baldi

The Conscious Recipes

Broccoli and green chili soup served with Lean Green sour cream.
Serves 4, at least. Nothing needs to be finely chopped because in the end it all goes into the blender.
Ingredients:

Few spoons of Coconut oil 1 large onion, coarsely chopped 2 large cloves garlic, chopped Thumb Nib of Ginger Grated 1 large leek, chopped 1 celery root and tops, chopped 2 large heads broccoli 2 or pods peeled roasted green chile, whole (amount depends on how spicy you want the soup
to be and how hot the chile is)

Vegetable Stock 1/8 to 1/4 tsp. Himalayan salt The Lean Green Sour Cream

1 cup smooth amasi 1 green pepper bunch of Coriander

Mindfulness Method

Create your soup base by sauting onions in coconut oil until translucent, add chili, garlic and ginger with the leeks and celery, braise for two minutes till flavors infuse and healing properties are active. Then add broccoli florets and cover with stock and cover, bring to a boil before reducing heat and simmer till broccoli is tender enough to blend. Blend soup (removing chilis or not) until a smooth, rich consistency is reached.

| www.innerwellnessstudio.com | 079 262 3877 | diego@innerwellnessstudio.com |

Conscious Cooking with Diego Baldi Lean Green Sour cream

Blend the green pepper on its own until its liquid, add coriander and amasi and blend further till all ingredients are smooth. Serve soup hot with Lean Grean Sour Cream

Millet and Mung Bean Rissoto

Total prep & cook time: 45 min 8 Servings

Nutrition Data Per Serving, 110 g: 231 cal, 29 fat cal, 3g fat, 41g carbs, 200mg sodium, 8g fiber, 4g sugars, 11g protein, low Cholesterol, good source Copper, Manganese, Folate, Vit A. Estimated glycemic load: 20

Ingredients:

1 Tbsp cooking coconut oil 1 Large onion, diced 1 tsp fresh thyme leaves 1/2 cup washed mung dhal sprouts (soaked overnight and sprouted over 2nd day) 1 1/2 cup raw millet 6 cups vegetable stock 1 1/2 cups sugar snap peas or fresh green peas 6 medium size Zucchini 1/4 cup chopped parsley for garnish 1 Tbsp lemon juice 1/2 tsp Himalayan salt or to taste 1 tsp fresh ground pepper or to taste

Method
1. Saut onions till translucent in coconut oil then add thyme to create the base flavor. 2. Toast millet in the onion base till fragrant. 3. Slowly add vegetable stock cup at a time allowing grain to simmer and reduce. As the stock is absorbed, continue adding as needed cup at a time. 4. When millet is half cooked add zucchini rounds. 5. Just before grain is fully cooked add in mung sprouts and fresh peas. (if sprouts or fresh peas are not available then add in soaked mung beans and frozen peas at end of step 2). 6. Add coriander to pot with salt, pepper, lime juice. 7. Optional serve with grated parmesan cheese.

| www.innerwellnessstudio.com | 079 262 3877 | diego@innerwellnessstudio.com |

Conscious Cooking with Diego Baldi

Baked with LOVE and mint cream pears supreme * Ingredients:

5 pears, de-cored and halved 250g sultanas Small bunch of mint 250ml Cream Table spoon of honey mixed in cup hot water 4 cloves, 2 star anise

Method
Pre- heat oven at 180. Bake pears dressed with honey water, spices and sultanas. Mean while prepare Mint cream by blending cream with mint in a blender, last few minutes before serving (pears will be soft but firm, turn off oven) cover with mint cream and serve hot.

Avo and Miso Dressing Ingredients:

2 ripe avos 1 Teaspoon s of Miso Paste 2 Tbls Olive Oil Water

Method
Blend ingredients into a preferred consistency, either thicker for more of a dip or more water for a thinner salad dressings consistency.

| www.innerwellnessstudio.com | 079 262 3877 | diego@innerwellnessstudio.com |