soup diet

hey! have you ever heard of macrobiotics? i've long been curious about the macrobiotic diet. like, what is it? i recently met someone who shined so much light on this for me. my first response is: it's not just diet.

soup diet, it a philosophy, it's a lifestyle. let's talk to angelica. macrobiotics, to me, is kind of like a toolkit. to be able to you support you and me to

ok so now i've got to tell you more about angelica. -so i'm an aerial athletic performer, i also do stunts. so for the past seven years i've been in the show called fuerza bruta. it's this aerial athletic, high-energy show from argentina. -yeah, this is footage of angelica! she's a rockstar. living out wildest dreams is exactly what she does.

people often ask me, "so are you macrobiotic?" and i'm like, "yes! absolutely! it's the foundation of my whole life. and it's based on principles of ancient wisdom. balancing yin and yang. so balancing expansive energy versus contractive energy. nourishing our bodies and our minds and our spirits in accordance to how nature is going and then also supporting then your goals.

so food is huge. because it's the one of the main things that we can actually really control. so we're going to make a i like to call it a bomb-ass miso soup because i think people know what the miso soup is oftentimes from going to a japanese restaurant, but that doesn't quite have the, like, power that this miso soup can have. so get a pot of water to boil. get some

carrots and cut them in chunks, leaving the skin on. slice onion and add those to the water, too. do the same with daikon: rinse, slice, keeping the skin on, and save those greens. then cut tofu into cubes and add that, too. and don't forget about the stems. yep, you'll add those, too! every part of the vegetable is used; that's a basic principle of the

macrobiotic diet. stir that in and bring it back to a boil. cut up collard greens, reserving the stems, you'll add those, too. then grab some ginger and you'll grate some in, to taste. add wakame flakes, which is like dried seaweed. and the umeboshe plum vinegar. then miso! you'll want one tablespoon of miso per cup of water in

the soup. we're adding eight tablespoons here. using some of the water from the pot, incorporate it into the miso. -so our last ingredient that we're going to add is the miso and the thing with miso is that you you want it put it in and make sure that it doesn't boil, because miso has a lot of enzymes in it and you want

to kill the enzymes with boiling it. if you do boil it, you can eat it, it tastes delicious it doesn't have the healing properties. and she's adding brown rice, which is optional. just about ready to serve but first cut up some green onions for garnish, using the green and white parts. remember, in macrobiotics you use the

whole vegetable. then serve it up and enjoy! slurp time! mm, it's good. -ohhh, this is great. angelica, thank you for showing us how to do this. -thank you for having me on board. -and the thing i love about

this, too, is you can change it up, do whatever you feel like that day. if you want to you can: keep it quirky! always, right, guys?!