Boricua chef creates innovative recipes in Miami

About the vegan diet

"If you eat dead or frozen, you will feel dead and frozen," that is what the Dharma Yoga, Sri Dharma Mittra, says that any type of abundant diet in plants or product of plant origin, will contribute great benefits tohealth and spirit.

And that is what Juan Carlos Mojica, a cook and expert in hospitality and tourism, certifies, who after becoming a Vegan developed his interest in gastronomy to understand exactly what each food he consumed contained him.

“It's amazing how your energy, mental state, your body and your health are positively transformed when you eliminate animal consumption, processed food, gluten.Today people go to me when they are going through a disease, when someone has been diagnosed with cancer, and they ask me to help them change their diet, and it is something that I thank and that moves me, but it is a gradual change that we could all makeWithout the need to be diagnosed with anything, ”said the businessman and cook graduated from the University of Puerto Rico, who shares his personal experience and promotes the individual search for a balanced and healthy diet, whether vegan or not.

It should be noted that the term Vegan was announced in the 40s by Donald Watson, founder of the Vegan Society, who defines veganism as a philosophy that excludes all forms of exploitation and cruelty towards animals for food, clothing or anyAnother purpose.Philosophy of life and food that, according to scientists, it is known that it helps more than any other to maintain the preservation of the environment and the ecosystem.

“It is impossible to feel good and not want to teach others how to achieve the same.That was what happened to me, seeing how well I feel I decided that it was my mission to promote the benefits of being vegan and educating people about what happens with food ”.

About 4 my temple

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Innovating from home to satisfy special orders and every Sunday cooking and educating in the popular Farm Market, Pinecrest, Juan Carlos Mojica shares and prepares unique recipes of vegan hamburgers made of legumes, and, in addition, it causes sensation with his unique recipe ofTUNA VAGANA QUINOA BOWL, where through ingredients the watermelon is able to emulate the taste of tuna.

On the other hand, the avocado toast with Veganic Tocineta, in another of its most requested creations since its unique cut and preparation of the zucchini replaces the bacon masterfully according to its diners.

“I always liked the kitchen because my career and my studies were in hospitality with a master's degree in hotels and restaurants.And in this sense my profession has led me to innovate, create, merge, and educate.Being Vegan does not have to be boring, quite the opposite, it promotes creativity and expands consciousness, ”said the Puerto Rican chef who uses not only vegan products, but also organic and free of gluten and preservatives.

“Habichuelas, for example, buy them raw so as not to use canned products. Todo es 100% natural porque cocino con mi propio sofrito como base y el aceite que utilizo es extra virgen para evitar el de maíz”, agregó Juan Carlos Mojica, quien también causa sensación con su propia línea de barritas de proteína vegana conocidas como Super Immunity & Protein Peanut Butter y Super Immunity & Protein Peanut Butter & Chocolate Bar, que también son parte de su marca 4 my Temple.

“They are made from ginger, turmeric, maca, chia seeds, flax, cinnamon, goji berries, bee polish, mct coconut oil, and maple syrup.Each ingredient of our menu is used in order to help strengthen the immune system and reduce cardiovascular diseases, combat cancer, aging, cholesterol, and other types of suffering, ”he concluded.

Si desea saber más de 4 my Temple visite la página web www.4Mytemple.org el perfil en Instagram @4Mytemple.