Delicooks

Every food contributes in a sense to act on life, it gives us strength, it gives us conscience to take on more work...

> http://mariagemma.linktic.com/esp

María Gemma Sáenz, from Barcelona...
Yes, from Barcelona, but I live between Poland and, sometimes Miami.

But is goes beyond...
Sure, I want to expand around the world because I really consider myself
from the world, really.

I am from where I am?
Let's see... more than being from where I am, I am, and when I am I am
from that moment. I live in the moments. I am in Barcelona and it is for
the Catalan people, I am in Madrid, it is for the people from Madrid... I
like to give the best of me in every place. We could say that I am from every country were I am at the moment and then, to another country.

You develop a very extended and deep method since over 20 years...
Exactly its been 24 years, and as a result of an illness I created this method, called TRCD method, which works with all the individuals emotional information, all the locks and it also gives real and everyday tools. This means that it is not fully a verbal therapy, neither is it fully physical one, it is a therapy on life itself, which means we make changes just as we wake up every morning, from taking the coffee everyday on a different cup, one day red, one day green, one day yellow or wearing your hair one day on a ponytail and another day loose. It all has a meaning.
For me it is very important to fully take out the routine of the life. All that
creates routine is death; it leads to paralysis. Instead, everything that is
creative and expansive really makes us young, vital, alive and eager to do
and move. For me movement is basic and diet is also very important, not
what we eat, but how we eat it. It is important to take our breakfast at peace, it is important to change our food everyday, not just the food in itself, but also where I eat it, if today I eat on a bowl tomorrow I do it on a plate, because it all has a meaning. People would say how do you believe that it all has a meaning. Well, we have to check it ourselves.
One day we are visually attracted to a color, today I feel like wearing a pair of pants, today I feel like drinking orange juice. If we stay at this, at the superfluous, but if we start to analyze why today I want orange juice, why have I opened the closet today and I want something orange... If we take conscience of all we do, really, we are rejuvenated. I believe that we are on this earth to rejuvenate, to be vital, dynamic, to be young and to have a positive mind and for this mind to be positive for our maturity, which is the period where the negative comes in, we have to turn into conscience seeker children.

How could an illness lead you to develop a method like yours?
At first, the illness paralyzed me. I turned to the traditional medicine
and to the alternative one, to both strands, and they said they were
unable to understand what was happening to me, and I had a very bad
time not knowing what was happening to me, I suffered a great physical
deterioration and premature ageing. But then I started to wake up to
another conscience degree and there I found out that I had an ability that
lets me see a person and know what is going on with them or, really, get
some information in my head that lets me talk about any subject that,
sometimes, is fully unknown to me. That is why I have 70 books on the
market. Ah you would say, wow! Are you a writer? Well... sometimes
I am a writer, sometimes I am a makeup artist and sometimes I am a
hairdresser... My body is like a big tool with a great capacity to adapt, but
always in the search for growth, positivity and progress, which is what I
motivate in my courses.
And now I have this new project with food to give it a value... Everybody
says that I have a very strong, very muscular and very small body... but this is because I live the food as something necessary, but not indispensable, because what is indispensable is to be vital, happy and energetic. That is, for me, what is indispensable. The other is a tool that will help me be well. For this reason, with the technique I have created, people reach a balance in which food is a magical positive thing, but the obsession and desperation to eat disappears completely.

You have written a book, which is called Emotional Food. Now a days everybody uses a lot the word emotion, conscience... but what is emotion to you?
To me emotion is part of something ancient that we have blocked inside of

us and that we have to release by acting in life. It is something that comes from beyond, from when we took conscience to obtain a physical body and that we have to take out burdens, but those burdens of that emotional part help us bond with the people, help us live and not settle. Once your emotion is cleaner your mind is much more positive and when you are more positive you do not judge, you can really laugh, enjoy the day, not be on a bad mood, and the stress no longer exists but, why? Well because I control my head, but I do it from a part that is no longer emotional, it is sentimental. I have transformed the emotional part, which blocks, with feelings, what life is, the search, the expansion and the happiness.

And, how do we bind this with food?
We bind it with food because every food, according to my technique, takes
us to an area of the body. Every food contributes in a sense to act on life,
it gives us strength, it gives us conscience to take on more work... that is,
I have taken the food and I have linked it to everyday words from the life
vocabulary and then it is very simple.
If I, for example, feel a little unbalanced, that my body is going in one
direction and my head on another one - this is something that happens to
90% of mankind, that you think one thing and your body says another one
and you stay there- then I drink orange juice. Why? Because the orange balances, and then I take the color orange, which has a balancing action, with an orange juice. And it is not the same, I am consciously eating and the orange juice is going to help me, although people say it is nonsense. No, I do not believe in the nonsense in life, I believe in the practice in life. Practice it, prove it, and then, say it is nonsense, because sometimes, we are dumb because we block the new things, the original, the revolutionary... and life, really, is creative, and food, taken to a conscience level, is the most creative because we have the products and all the colors, and color is life.

But your technique not only works with food, it also works with all
surrounding diet, the dish we eat, the color of the tablecloth, the shape of the table... this also provides information on an energetic level. You are proposing a whole...
Yes, it is a whole. It is not the same to put a fried egg on a plate than to put a boiled egg on a tortilla. Everything has its meaning because otherwise it would simply be an egg. But no. The egg, for the cook, is simply an egg, not for me, I leave professional cooking to professionals, to cooks, and I refer just to my emotional conscience and my technique. So, yes, it is important if I put candles on the table, if I put rocks...
For example, if I have a meeting full of confusion, the candle will bring me
light, but if, for example, I am on a meeting in which I want to learn, to put a bowl with stones will give me more conscience, it is not only the food in itself, but also what you put in the environment.

But, how can a stone give you more conscience?
A stone can give me more conscience and more composure because earth
in itself gives us composure and stones come from the earth. The earth
factor is composure, to be grounded, it is matter, and it is hard. When
I want make something come true I have to be focused, and a stone is a
centering axis.

A cook with its knowledge and knowing how to cook could start up a restaurant full of intentions...
Clearly, we could start up a restaurant full of intentions, and there are
many cooks who, really, are fat and if they would work with conscience
they would be thin.

And how?
Because it is not the same to taste food consciously, something in which I
make an emotional filter to take it into a sentimental filter than to simply
taste food to taste it, something that stays in the emotion. And then, my
emotion, if that day it is changed, bum, automatically, enlarges the body,
his and everybody else’s. On the contrary, if I have made a conscious
transformation, not really, then I am nurturing that capacity.

When you talk to someone about making diets, or following nutrition guidelines, the answer is usually that this is a strict discipline...
For me it is not a diet, I do not take this as a diet, for me this is an option of living.

What do you mean by that?
If I give my body the best I feel excellent and great. So, for me, it is not an obligation or a discipline, it is what I want to do because I know that if I take that food consciously then I am productive at work, I give the best to my children, I feel satisfied pampering my partner, even, as I say, I make more money. So... discipline? For me it is entirely fun. I never put diet as a discipline; I take this line of nutrition because it is positive for all aspects of my life.

Do you ever skip it?
My body does not allow it. There comes a time when your body is doing so
well that it needs this to be well and be better. There comes a time when
your eye, if you are well, not only filters the food, but also filters other
things from life. Then we also feed from interacting with others, making
money, taking our kids to the park... all of this nourishes you and then you
eat much less and when you eat much less you do not see other things. It is like when you know that you love pineapple juice, and you see other juices but you know that they upset your stomach... you would focus on your pineapple juice, the other ones would be great for everyone, but not for you.

Imagine that you are in an event where there is a catering service and you cannot take anything that they are serving, would you mind if people thought you very weird?
Nothing happens. I would only take water or juice. I know very clearly
where I stand and I do not care of what others think of me because I feel
good.

And what if someone asks?
I would say I do not feel like eating, that I already have, and that I will eat
later on. I am very disciplined when it comes to whom I eat with and what
I eat because I am a very sensitive person and in large sites the food upsets my stomach. And it is not the food in itself, it is the environment: envy, desire to be the center of attention... it is all in the environment, and I am a person that energetically grasps a lot of things and therefore I take care of the way I feed, but it is because of this, not because of the food itself.

Do you ever enter the kitchen, put on the apron and cook?
Yes, I do cook for my daughters. Every now and then I make energetic
mixes and from many foods because I like variety and I tell you this will
help you to study better, this will help you to be in a better mood... I always cook with that degree of consciousness. I do not just cook some spaghetti. For me spaghettis are roads and options in life. I cook from my emotional kitchen. They say it is fine, but they are my daughters...

So they like it...
Yes.

And, do they ever put on the apron?
Yes, normally they do, because I consider cooking is very important for the
young people and the children because it clears your mind and, for me, it is a technique I use when I see that they are very obsessed or in a bad mood. So I tell them, hey! Let’s bake a cake, and they bake cakes. They like to bake cakes because really, cooking, for me, is an act of freeing the mind, if they do it with that degree of consciousness.

Is it like that for everyone?
Yes, for everyone. Cooking takes the best out of us, the blockages, it is creating. Cooking is creating and we all, deep inside, want to create something, right?

Yes... but if a person feeling bad about it, would it be better for this person not to cook?
For me there are 2 options. Not to cook, in other words, I drink a glass of
water, go for a walk and relax, and then I cook, which would relieve my
body so that I do not put my bad history into the food. Or cook something
without really thinking what you are going to cook, this means, freely, this
way you are going to unblock yourself emotionally.

But if you are going to cook for others, in a way, will you not be giving them
what you have?
It depends. If you do it creatively, without thinking... I mean... spaghettis,
for example, and I will add the tomato that I see on the fridge, basil, nuts,
and what I find... all creative, no, because I am moving my creativity, my
expansion.
If I say I am going to cook meat lasagna with everything pre-established,
then yes.

And if you are thinking about it all the time while you are cooking?
Think of this... if you are making a varied meal the movement is stronger
than what you put in your head. If you were only making a monotonous
meal I would not eat it, because it will upset my stomach, even if it is
lettuce. Your food philosophy, from what I can see is very fun and varied...
For me they are options, which I can choose to be well. Obviously these
options have to be made from the globalization until there comes a
time when you make your own assessment. And the body has to take its
structure with everything. I make diets with chocolate, meat, fish, and pizza.... but why? Because I believe that food is not fattening. And if not, people can look at me. I do not believe that food is fattening. Food really is a nutrient, but if I do not do it right, because I am emotionally blocked, a glass of orange juice or a glass of water will make me fat. I believe that creativity goes throughexperimentation, and that experimentation is done through selection, and after that selection is when, really, I can say that I want to eat that, but because, it is what I have selected and it is what suits me better. But this is like everything in life. I always tell people... what can happen to you? Try it, you will not fall, nor sink into the earth. When you have fallen 5 times then you can say this is not for me. And it is fantastic, it is then when you close the door, you throw the key into the sea and move to something else, and you do not look backnbecause that was not for you. It is the same with food. There are times in life when you say I no longer want to eat meat because it upsets my stomach. And people can ask you, are you a vegetarian? And no, it simply upsets my stomach. I am a person that, at the moment, eats a lot of fish, but this does not mean that I have not eaten a lot of meat. However, now, at this moment in my life I need a food that goes very quickly because I am moving a lot around the world, today I am here and tomorrow there, and I need my food to be quick, and the fish flows much better than the meat. And that's it. Are you a vegetarian? No, simply my body needs fish because I am moving and, what animal moves more around the world, quickly? Fish, and that's were I go. And there is no problem.

Now we have the vegetarians, the vegans, the macrobiotics, and the ones that eat raw food... How does Maria Gemma understand this variety?
Let's see, for me, it is an option and if they feel great, go ahead. I am not
part of any of these groups, but I respect them all because as I respect
people, people also respect me. And that is the best. I don't mind people
drinking wine at a table. I don't drink, but is doesn't bother me. And I respect that. I believe that we have to respect and that everyone has to do
what feels right and if it doesn't, change.
Keeping everything life long is absurd...
What life? This one? The one from the coming century? Or the one from
the past century?

But if someone is vegetarian that would have an emotional explanation...
Most certainly, it would have an emotional state that needs polishing and
its body demands this dietary guideline.
According to my method each food goes to a part of the body and all that ivegetables goes to the back. So we would make an emotional analysis of the person. But the most important thing is for you to be happy and that you life works well, and sometimes, we are a little obstinate, and we don't want to see the messages from life. Life speaks clearly but, sometimes, the options we choose are not the right ones because I believe that in life nothing is forever. I believe that couples last what they have to last because they give what they have to give, the children are with us for a while and then they have to do their learning, their jobs, when there comes a time when you say I am no longer thrilled, it is much better to change because otherwise you will die...
It is like everything, a transition. We have a book and we change the pages, and one is not better than the other, it is the continuation. So, what is really important is that people say I do this because it goes well for me.
But, how do I know what goes well for me? Well, because the money flows, I have a job, my family is doing well. That is the greatest recheck.
If these 3 things are not going well you may not be feeding yourself
correctly, so, change.

Talking about books, you have written 70 books, and not all of them are about food. You have touched different aspects: spiritual, company, image... How can you do so many things?
Firstly I organize my time very well. To me time is like my God, it is a very
important part, but without obsession. I have fun working. I am a very
creative person and things bore me a lot, therefore, I need changes. Also
because I teach people how to change. I love talking to businessmen; I love helping people. I fully believe in the spiritual world and in past lives, which is my life’s driving force, and I believe in understanding this world from a justice and a not judging point of view. I also like the image, I am very vain, I love clothes, jewelry, makeup... but always with conscience.
So, why not explain to people that is not the same to wear a green pair
of pants than wearing a black skirt, go to work or to a job interview in
which you want to earn money wearing something pink. I like and need to
capture my experiences with people because it has work for me and I am
where I am and I am happy of where I have come despite the criticism and the stumbles I have had and will have, like all of us that get there. But there comes a time when you no longer care because you have self-confidence and that's the best. Because it comes from respect. It is irrelevant to me what people say, I respect them because each one of them knows what they say and as I believe in something beyond, consider that we all have to be responsible for the words we have said when we get to the end.

What about your last book?
My last book is about being rejuvenated, something I am practicing at the
moment with myself and with my clients. We work color through towels.
We are muscular. We are practicing some special massages and now I
am going to write the continuity of this book on the diet level, it means,
the foods that makes us young and the ones that make us old, how to
cook, what is the kitchen, what cooking utensils are used in which form or
another... I am working on all this now.

Would it be like a second part of your book The Emotional Food?
Yes, but more advanced, more specific because it is focused on
rejuvenating, which is in what I am working now and it is what I want to
devote myself to really because the achievements are being really good with my clients.

And how do you bind all this with the topic of the companies? What would a businessman have to do to relaunch his company?
Let's see. Firstly, the businessman has to relaunch himself, because he is
the captain of the ship, otherwise, what ship is he going to take.
First I have to start with myself and then I can pass it on. At this moment
the world is submerse in big crises, but that is good, from the big crises
come the big changes and we have to necessarily change if we want to swim because otherwise we will drown.
I like to work with businessmen, but I always say that the businessman
has to leave its analytic mind outside when he goes to a seminary because
otherwise he will be judging it, and he is going to loose his time and his
money, and I don't need his time nor his money. Then it is better for him
not to come. To work with me you have to get to a point where you say I need something more.

Being a seeker?
Yes, be a seeker or say... because there are many businessmen that have
it all, they have a lot of money but they are greatly dissatisfied with
themselves. They don't even know what to do with all the money they have and, then, really, these people also come and they do it searching for the fun in life because they no longer have fun.
There are a lot of types of businessmen, but the big businessman has to
start, he needs to get this energy when he comes into the company, because otherwise it is absurd to say that the executives have to change because I am not going to change.
There I say, sorry, but this cannot be this way, because the energy of
your company is yours, the others are, simply, wage earners and work for
money.

Now if I am a person from the streets and I want to get to María Gemma Sáenz and everything she is teaching me, what do I have to do?
Contact me through my web site. There you will see where I am, in which
part of the world and, then, write to me or to my monthly magazine which
has recently been put on the market, Mariagemma Magazine, training for
life, which is printed in the USA, in Miami, specifically, in Spain and also
online.
And to contact also my personal assistant or also here, in Delicooks where
now I will also have a section of Emotional Food in which I will provide
guidelines for each month.

What will we find in this section?
We will work on the emotional part, make a good bond with food, that
food is not, at all, an obsession, but a nutrient for life, for expansion,
for achievement to function in life and be more positive, happier, more
cheerful.People ask me how I have so much vitality, because they can see me at 7 in the morning giving a course and at 7 afternoon of that same day, I have worked a lot of hours and I still have the same vitality and it is because I have well-nourished my body. From Delicooks we will teach you by playing, with very easy recipes but always from the emotional key, remember, I am not a cook, but an emotional expert, and I am going to work the food from that aspect. One diet a day, for example, to be more certain, one day a diet to achieve the objective to relate better with your children, because we have to have a good relationship with the children we have and we cannot keep saying that the young people don't understand us. That is not the true, if we make a change our mind opens up and we can all understand each other.

What would you tell the cooks so that they attend one of your courses?
To see the food not only as great professionals, that for them food issensational, it is a pleasure to eat it because each cook puts its specialty,its energy. I would tell them learn why you like to cook meat, why your favorite dish is this or that one, because if you take that conscience you will give yourself that information because you cook for somebody else and there you loose energy. If you take conscience of why you have cooked that dish the energy is for you and then you have 50% - 50% and you will not get fat, you are not going to yell, you are not going to get nervous, and that is great.

One last question... now also the aesthetics in cook is fashion, what can you say regarding this?
That is also important, but the aesthetics have to start first with one-self,
that is the basic.
I have to feel good with myself and then I transmit it to the dish, but it also depends on which aesthetics.
If you put a flower or 3 small tomatoes, to me, that also means something. And also if I put them on the right or on the left. I am a little analytic emotionally...

And if someone decorates its dishes exquisitely but personally doesn’t care for his appearance?
What have I told you? The cook gives and with what I teach he will receive
and will not be able to neglect himself.