The Source Summit: What do you believe is your purpose in life – what is your personal mission statement – and how are you incorporating that purpose daily?

Paola Garduño: My purpose in life is to help with healthy food, work on my talent to be able to contribute to people who have lactose intolerance to gluten and sugar; also being able to help people in need to learn the work of cooking as an aid to income sourcesI am continually inventing recipes for this purpose and I am working on a project to make videos to teach women to cook in jail.

TSS: What are your top five values? Do you feel those values are reflected in your daily life?

PG:
1.Balanced life (exercise, healthy eating, work, meditation, rest)
2. Social Work
3. Ecology
4. Justice
5. Love

And yes! I try to every day!

TSS: When was the last time you did something for the FIRST time?

PG: Last week – I entered a Temazcal

TSS: Was there a defining moment in your life that helped you crystalize what you want to do in life?

PG: Yes, my divorce pushed me to  open my first restaurant.

TSS: Share with us your philosophy on cooking, and a favorite recipe.

PG: My approach in the kitchen is to offer an experience of harmony to my guests. I have a respect for the simplicity, the source/origin and purity of the ingredients I use in my recipes. I’m sharing this recipe for Red Prickly Pear & Mexican Superfoods Bowl – it’s beautiful and delicious!

RED PRICKLY PEAR & MEXICAN SUPERFOODS BOWL

300g Greek Yogurt
15g frozen peach
15g frozen banana
15g manila mango
6p pinole powder
6g amaranth
90g coconut (without skin)
300g ice
Hydrated Chia Seed *see recipe below
Red Prickly Pear Water *see recipe below
Cocoa Buckwheat *see recipe below
Garnish *see details below

PUT THE FROZEN BANANA, MANGO, THE FROZEN PEACH AND HALF OF THE GREEK YOGURT IN A BLENDER; PUT THIS MIX IN A BOWL AND RESERVE IN A FRIDGE

IN ANOTHER BOWL, MIX THE OTHER HALF OF THE GREEK YOGURT, AMARANTH, PINOLE POWDER AND MIX IT WELL

ADD THE FRUIT YOGURT AND THE * HYDRATED CHIA SEED AND THE * RED PRICKLY PEAR WATER INTO THE SUPERFOOD YOGURT MIX AND BLEND IT WELL

ADD THE FRUIT YOGURT AND THE * HYDRATED CHIA SEED AND THE * RED PRICKLY PEAR WATER INTO THE SUPERFOOD YOGURT MIX AND BLEND IT WELL

AFTER SERVING DECORATE WITH THE * GARNISH (PEACH, BLUEBERRIES, STRAWBERRIES, MINT, PEPPERMINT, BANANA, PANSY FLOWERS) AND THE * COCOA BUCKWHEAT

Hydrated Chia Seed

30g raw chia seed
30ml water

IN A BOWL HYDRATE THE CHIA SEED WITH TWO SPOONS OF CLEAN WATER, LET IT REST FOR 20 MINUTES MINIMUM

Red Prickly Pear Water

60g red prickly pear

BLEND THE RED PRICKLY PEAR AND PASS IT THROUGH A METAL STRAINER, TO OBTAIN ONLY THE LIQUID, PUT IT IN A BOWL AND RESERVE

Cocoa Buckwheat

5g Agave Syrup
20g Buckwheat
5g Coconut Oil
3g Cocoa Powder
2g (pinch) Sea Salt

IN A BOWL MIX THE BUCKWHEAT, COCONUT OIL, AGAVE SYRUP AND A PINCH OF SALT

AFTER MIXING PUT THE BUCKWHEAT IN A TRAY AND BAKE IT AT 160º C FOR 6 MINUTES

PULL OUT THE TRAY FROM THE OVEN AND LET IT COOL DOWN AT ROOM TEMPERATURE

Garnish

3 slices fresh peach
6 blueberries, halved
1 strawberry, sliced
5 mint leaves
4 slices banana
2 pansy flowers

Add comment

Your email address will not be published. Required fields are marked *

Gabriela Serna

Gabriela Serna is the CEO and founder of The Source Summit, a motivational wellness brand recognized for its leading role in creating impactful conversations that connect and inspire people of different cultures.

Subscribe to Our Weekly NewsletterGet the latest from The Source Summit delivered to your inbox weekly!