The Food Yogi

Paul Rodney Turner speaks at World Vegan Summit 2015

By The Food Yogi | May 25, 2015

Food for Life Global’s mission transcends merely ‘feeding the poor’; it aims to unite the world through the provision of pure food. This universal objective is rooted in the principle of spiritual equality, which serves as the ultimate solution to poverty and hunger. Inspired by Srila Prabhupada, Food for Life encourages unconditional and generous sharing of pure food, demonstrating our love for all living beings and affirming everyone’s spiritual equality. By establishing this sense of equality, we can effectively address all material challenges.

The inspiration behind Food for Life Global, Srila Prabhupada, told me and other volunteers that we should not discriminate and that our pure food should be liberally distributed. It is this unconditional and liberal sharing of pure food that serves to express (in action) that we love all living beings and that everyone is spiritually equal. Once we establish spiritual equality, we can effectively solve all material problems.

During his talk at the World Vegan Summit, Turner elaborated on this concept and provided an overview of the impactful work that Food for Life affiliates are accomplishing worldwide. He emphasized the importance of their efforts in promoting spiritual equality and addressing hunger through the distribution of pure food.

be/CTL3aLucqLA” width=600 ]

The World Vegan Summit serves as a platform for activists and organizations focused on plant-based living and sustainability. At this event, speakers share insights and strategies for promoting veganism, showcasing the positive impact of a plant-based diet on health, the environment, and animal welfare. Attendees leave inspired to further their commitment to these ideals.

Frequently Asked Questions

Q: What is the mission of Food for Life Global?

A: Food for Life Global aims to unite the world through pure food, emphasizing spiritual equality as the key to solving poverty and hunger.

Q: Who inspired Food for Life’s mission?

A: The mission was inspired by Srila Prabhupada, who encouraged the unconditional sharing of pure food to express love for all living beings.

Q: What happens at the World Vegan Summit?

A: The World Vegan Summit features speakers discussing the benefits of veganism, sharing knowledge and strategies for promoting plant-based living and sustainability.

Q: How does Food for Life Global address hunger?

A: Food for Life Global addresses hunger by distributing pure food to those in need. This approach emphasizes the importance of spiritual equality, which helps to create a more compassionate society.

Q: What are the main themes of the World Vegan Summit?

A: The World Vegan Summit focuses on themes of plant-based living, sustainability, and animal welfare. It serves as a platform for sharing insights and strategies to promote veganism effectively.

Q: Why is spiritual equality important in addressing poverty?

A: Spiritual equality is crucial for addressing poverty because it fosters a sense of community and shared responsibility. By recognizing everyone’s value, we can work collectively to eliminate material challenges and hunger.

Food Yogi Interviewed on Sacred Space TV – Part 1

By The Food Yogi | May 23, 2015

Overview of the Interview

This is part 1 of 4 parts of an interview I gave in Australia at the Melbourne Hare Krishna temple. Forgive the background noises, especially the occasional plane and coughing and kirtan, I did not realize at the time and boy I wish I had. There is one thing I misspoke in part 4. Correction: Male calves from the dairy industry are fed a LOW-iron diet to make them anemic and their flesh light color. However, on the video, I said, “High-iron diet.” oops.

In this segment, I delve into the importance of sacred spaces and how they influence our connection to food. Sacred spaces, whether physical or mental, can enhance mindfulness and deepen our appreciation for nourishment. By creating an environment that fosters spirituality, we can transform our eating habits into more than just sustenance; they become a holistic experience that nurtures the body and soul.

Throughout the interview, I highlight the significance of community and shared meals. Eating together fosters connection and strengthens bonds, enhancing our spiritual journeys. Consider organizing communal meals or potlucks where everyone contributes a dish. This practice not only enriches the culinary experience but also cultivates a sense of belonging and unity among participants.

Understanding the dairy industry’s practices is crucial for informed choices. Male calves face harsh treatment, often leading to health issues due to low-iron diets. By raising awareness about these conditions, we can encourage more ethical treatment of animals and advocate for better practices in food production. Engaging in discussions about these topics is essential for promoting change.

Frequently Asked Questions

What is the focus of the interview?

The interview explores spirituality and food, highlighting their interconnectedness. It emphasizes how sacred spaces enhance our relationship with nourishment.

Why is understanding dairy practices important?

Understanding dairy practices is vital for ethical consumption. It raises awareness about animal welfare and encourages more humane treatment in food production.

How can I create a sacred eating space?

To create a sacred eating space, focus on mindfulness and intention. Use calming elements like candles, music, or meaningful decor to enhance the experience.

Q: What themes are covered in the interview?

A: The interview addresses themes of spirituality and food, emphasizing their interconnectedness. It highlights the significance of sacred spaces in enhancing our relationship with nourishment.

Q: Why should I care about dairy industry practices?

A: Understanding dairy industry practices is crucial for ethical consumption. It raises awareness of animal welfare issues and encourages consumers to demand more humane treatment in food production.

Q: What elements contribute to a sacred eating experience?

A: To create a sacred eating experience, focus on mindfulness and intention. Incorporating calming elements like candles, soothing music, or meaningful decor can significantly enhance the overall atmosphere.

Trekking through the Himalayas

By The Food Yogi | April 17, 2015

[soundcloud url=”https://api.soundcloud.com/tracks/201382921″ params=”auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true” width=”100%” height=”450″ iframe=”true” /]

On Day 1 we gathered — at an eco hotel,
Excited and hopeful — that all would go well,
Sincere seekers of truth, with hearts filled with love,
We prayed the Gods would bless us from those mighty peaks above.

On Day 2 we felt grounded — as we embraced Mother Earth,
Appreciating her artistry in stone carvings, and the birth…
of a Nation full of climbers, with calf muscles like granite,
you won’t find stronger men by weight on this planet.

On Day 3 we dove deep — into the Mother divine —
Manifest as Water — with qualities feminine,
Such as softness, compassion, quiteness and adaptability,
as well as nurturing, secretiveness and flexibility.

The mighty Trisuli — would express her powers 3+
Her challenging currents — were more than ample for all of us,
While her chilly waters drenched — our lust for soft beds,
The friendly sun shone boldly and warmed our sorry heads.

The Fire energy roared loudly — as we sat by the banks,
enjoying smores and good company — while our egos shrank…
from hardened wood to dark coals — on a black starry night,
we felt invigorated and thankful — for the grace of fire light.

Fire energy is masculine — with the power to destroy,
Manifesting as change, war, and fury — it can melt metals into alloys,
It’s erratic behaviour — is impossible to contain,
and yet, without its heat and light — we could not maintain.

On Day 4, vegan pancakes, adorned our hungry plates,
prepared with love by Juliana — we all could hardly wait,
We then drove to Pokhara — to settle down for the night,
the first day of our trek — was now close within our sights.

On Day 5 we were greeted — with the most glorious sunrise,
set against a mighty backdrop — of glorious mountain highs,
As snowy peaks pierced the skyline, and clouds danced around,
We practiced yoga that morning — our energy unbound.

After a short morning commute — we arrived at Nayapal,
the starting place of our trek — a humble village in Nepal,
It was there we met “Yuddhi” a street dog with a smile,
She would walk with us gladly, for the next few miles.

We trekked up and down — “Nepali flat” we were told,
it wasn’t easy for any of us, but thank God it was not cold,
Today would be easy — compared to tomorrow’s big ascent,
Our porters, led by “Babu” walked with focused intent.

We stayed overnight in a guest house, some 1600 meters high,
Although the air was getting cleaner — we all had sore thighs,
The rooms were very humble and the food simple fare,
but nobody complained — and nor did anyone care.

Our hearts were being enriched — with every step we trod,
lifting our heavy boots — while straining our quads,
On Day 6 we soared higher, up the steps to Ghorepani,
over 4000 to be exact, and boy, it was not funny.

By the end of the day — we were exhausted and very sore,
but elated we had scaled over 1100 meters more.
“This was now getting serious,” our minds cried out in pain,
I admired the determination of Ivas, as he focused on the gain.

While Bob and Cyndi took their time — setting a steady pace,
Juliana shadowed Babu — with a mountain-climber’s face,
Matching his pace all the way, while glaring at his shoes,
The mountain “poker dot jersey” was hers to lose.

Meanwhile, Billy quietly ascended, holding sticks in both hands,
Like the great men before him, he made proud Deutschland,
Just behind him was Santa, snapping photos all the way,
while encouraging her man, Ivars, to the Gods she would pray.

On Day 7 we arose early — to catch the sunrise,
scaling the top of Poonhil — we found clear blue skies.
I did headstands for my album, while we celebrated the new day,
after sun gazing respectfully — to Gayatri we did pray.

To Juliana’s delight — her friend Yuddhi did reappear,
It was some kind of miracle that she’d ascended without fear,
She’d never done this trek before — and was barely 1-year-old,
and yet here she was smiling — wagging her tail so bold.

A great day to honour Fire and Air — combined in one breath,
enriching our lungs and eyes — we pushed away death.
Onwards went our trekking — as we headed for Tadapani,
Some 5-6 hours later it was still very sunny.

The weather kept cooperating — everyday we felt blessed,
Making our trek all the more easier, as we walked in light dress.
Breathing deeply and slowly — absorbing the mountain chi,
Our faces grew younger — as they filled with utter glee.

The quality of Air is feminine — embodying a soft touch,
expansive thoughts, sweet fragrance and detachment as such.
We arrived at the Discovery Hotel, complete with spectacular views,
and bedded down for the night, to start a day anew.

On Day 8 we ventured downward — to a place called Chomarong,
In the evening, we all spontaneously broke out in devotional song.
After a demanding descent to Jhihu — that stressed our knees and calves,
It was time to soak our aching limbs in a refreshing hot bath.

The natural hot springs replenished — our weary sore feet,
As we soaked and wrinkled up — we shared stories in the heat,
While the rapids churned powerfully — creating a pleasant natural song,
rain drops fell softly — it seemed nothing could go wrong.

Returning to our new guest rooms, 30 minutes up the hill,
We witnessed Mother Nature’s power — as hail did fill…
the courtyard beside our rooms — crashing hard on the rooftop,
If it had come earlier today — our trek would have to stop.

But the Gods were blessing us — it was very easy to see,
Our guide and porters kept telling us — how lucky we had been,
Clear views, bright colours — and perfect paths to walk,
The Himalayas were so kind to us – I swear I could hear them talk…

To each and everyone of us — a personal spiritual song,
One we could personally relate too — one that would make us strong,
As we expanded our consciousness – to embrace these new ideas,
We felt invigorated like children — with suction cups for ears.

For today was about Ether — and the intention it contains,
We should direct our thoughts to positive things — and eschew all things mundane,
We must master our mischievous tongues — with pure food and pure talk,
by praising others, giving gratitude and wielding a conscious fork.

On Day 9 we returned to Nayapal — back to where we had begun,
Feeling tired but satisfied — the adventure had been so much fun.
As we drove back to our hotel — Nepalese folk songs played aloud,
As the leader of the group — I could not be more proud.

That evening I led everyone — on a visual meditation,
guiding them to each Element — to pause for appreciation,
How Mother Nature embraces us — with unconditional love,
How God is ever present — and not solely in heaven above.

Each element expresses — in multifarious ways,
Through energy, food, behaviour — and even what we say,
We are personified energy — experiencing material form,
It is imperative we realize — our soul is never born.

For energy is eternal — just changing shape and space,
What we know of each other — should be more than just a face,
Look behind the eyes of others — to see their force inside,
Embrace your soul divinity — with mountainous pride.

Food Yogi presenting at the World Vegan Summit in LA

By The Food Yogi | March 13, 2015

The World Vegan Summit is rapidly establishing itself as the premier event in the USA, bringing together influential vegan activists, chefs, writers, athletes, and celebrities. This gathering aims to raise awareness and educate the public on the health, environmental, and spiritual advantages of adopting a vegan diet.

I have been invited to talk on Food Yoga and demonstrate some raw vegan snacks and will be presenting on Sunday, March 22 at 12-1pm in the Sinder Lounge.

Come and join me, get a signed copy of my book and enjoy some raw vegan chocolate mint ice cream and vegan brownies!

When: Friday March 20 – Sunday March 22, 2015

Venue: Marina del Rey Marriott • 4100 Admiralty Way, Marina del Rey, CA 90292

It is essential to address pressing global issues such as climate change, animal welfare, and food insecurity. The attendees of the World Vegan Summit are committed to advocating for a compassionate and sustainable future, aiming to eliminate the use of animals for food, clothing, and entertainment. This summit serves as a pivotal platform for fostering dialogue and collaboration on these critical topics.

Learn more at worldvegansummit.com

The summit will not only feature presentations but also interactive workshops where participants can learn practical vegan cooking techniques, nutrition tips, and sustainable living practices. Engaging with experienced speakers and fellow attendees will inspire a deeper commitment to a vegan lifestyle and foster community connections.

Frequently Asked Questions

Q: What will be discussed at the summit?

A: The summit will cover various topics, including health, environmental impact, and spiritual benefits of veganism. Attendees can expect expert presentations, workshops, and discussions that promote awareness and advocacy for a vegan lifestyle.

Q: How can I participate in the Food Yoga demonstration?

A: You can participate by attending my presentation on Food Yoga on Sunday, March 22, from 12-1pm in the Sinder Lounge. This interactive session will include demonstrations of raw vegan snacks, and opportunities to engage with the content.

Q: What activities are planned for the summit?

A: The summit will feature a range of activities including speakers, workshops, music, and food tastings. Participants can enjoy networking opportunities and learn about the benefits and practices of a vegan lifestyle.

Foster the People receive FOOD YOGA and a vegan lunch

By The Food Yogi | March 11, 2015

Mark Pontius and Phil Danyew from Foster the People are in Colombia to perform at the famous Festival Estereo Picnic along with other big names like Jack White and Damian Marley. Mark and Phil dropped by Juliana’s Animal Sanctuary to meet with the rescued animals and enjoy a vegan lunch.

I made a Quinoa vegetable curry, baked potatoes, cauliflower buffalo wings with hot sauce, and delicious mango, spinach, avocado salad. The boys relished the lunch as we talked about the work of Food for Life and Juliana’s Sanctuary. They were interested to learn about my experience as a monk and what it means to be a food yogi. Mark and Phil shared their musical journey and how they go to where they are now and then walked around the farm to meet all the animals here. Mark and Phil were amazed at how big Balarama, our resident ox is and yet also how peaceful and gentle he is.

They both fed the horse and the cow and ox and then we visited all the dogs who loved the new visitors. A highlight of their visit was the new bunny. They both melted to see such a lovely and cute little animal snuggle up to them. Phil was particularly taken by the bunny and we got some great photos of him with the bunny. Mark and Phil then made a short endorsement video for the sanctuary, encouraging people to visit and support the project. We are so appreciative of this.

Foster the People at Festival Estereo Picnic

Next, we went inside and enjoyed a vegan tiramisu made by my wife, Juliana. Mark and Phil invited me, Juliana and her sister, Dana to their concert tomorrow, so we look forward to seeing them again. I then presented Mark and Phil with copies of my books, Food Yoga, and The 5 Noble Truths.

Mark is a new vegan and has been interested in animal welfare and meditation for a long time. He was genuinely touched by the charity work, my wife and I are doing and look forward to visiting again.

The visit to Juliana’s Animal Sanctuary provided an opportunity for Mark and Phil to learn about the importance of veganism in promoting animal welfare. Engaging with rescued animals highlights the impact of compassionate choices and fosters a deeper connection to the environment. This experience serves as a reminder that awareness can lead to positive change both personally and socially.

Food Yoga emphasizes mindfulness in eating, encouraging individuals to appreciate the flavors and textures of plant-based meals. This practice can enhance one’s relationship with food, promoting healthier choices and a more sustainable lifestyle. Integrating simple techniques, like breathing exercises before meals, can further deepen this connection and cultivate gratitude for our nourishment.

Juliana’s Animal Sanctuary not only provides a safe haven for animals but also serves as an educational hub for visitors. Engaging with rescued animals fosters empathy and promotes discussions about veganism and animal rights. Initiatives like these inspire individuals to make mindful lifestyle choices, contributing to a more compassionate world.

Mark and Phil’s visit to Juliana’s Animal Sanctuary transcended a mere meal; it became an immersive experience that deepened their understanding of compassion and ethical living.

This interaction with the animals sparked meaningful conversations about the ethical implications of food choices and their impact on the environment. Witnessing the care and rehabilitation of the animals emphasized the sanctuary’s role in promoting a vegan lifestyle, illustrating that every choice can contribute to a more compassionate world.

Incorporating mindfulness into meals, as practiced in Food Yoga, can transform how we view food. Simple rituals, such as expressing gratitude before eating or savoring each bite, shift our focus from mere consumption to appreciation. This approach can enhance your dining experience, encouraging a healthy mindset towards food. For those new to this practice, starting with a few minutes of deep breathing before meals can be a powerful way to cultivate mindfulness and connection.

Education is a key component of Juliana’s Animal Sanctuary’s mission. By hosting educational programs, the sanctuary raises awareness about veganism and animal rights. Visitors can participate in workshops that delve into the benefits of plant-based living, fostering a sense of community and shared values. These initiatives not only inspire individual change but also encourage collective action towards a compassionate lifestyle, proving that knowledge is a crucial step in promoting animal welfare.

Mark Pontius and Phil Danyew from Foster the People visited Juliana’s Animal Sanctuary in Colombia to connect with rescued animals while enjoying a wholesome vegan lunch.

To further promote awareness, Juliana’s Animal Sanctuary also offers guided tours that educate visitors about the animals’ stories and the importance of veganism, fostering empathy and encouraging positive lifestyle changes.

Frequently Asked Questions

Q. What is Food Yoga?

Food Yoga is a practice that blends mindfulness with plant-based eating. It encourages individuals to connect deeply with their food, promoting healthy, compassionate choices.

Q. How can I support Juliana’s Animal Sanctuary?

You can support Juliana’s Animal Sanctuary by visiting, volunteering, or making donations. Engaging with their initiatives helps raise awareness about animal welfare.

Q. What benefits does a vegan diet offer?

A vegan diet can improve overall health, reduce the risk of chronic diseases, and promote environmental sustainability. It encourages compassion towards animals and fosters a healthier planet.

Q: What activities are available at Juliana’s Animal Sanctuary?

A: Juliana’s Animal Sanctuary offers guided tours, workshops, and volunteer opportunities. These activities engage visitors in learning about animal welfare and the importance of veganism.

Q: How does Food Yoga benefit mental health?

A: Food Yoga promotes mindfulness, which can reduce stress and enhance mental clarity. By encouraging individuals to appreciate their meals, it fosters a more positive relationship with food and self-care.

Q: What types of animals are rescued at Juliana’s Sanctuary?

A: Juliana’s Animal Sanctuary rescues a variety of animals, including horses, cows, dogs, and rabbits. Each animal has a unique story, contributing to the sanctuary’s mission of compassion and education.

Natural Cure for Hay Fever

By The Food Yogi | March 2, 2015

I remember the day well. It was around Christmas time in 1988 and my brother had a severe case of hay fever. His eyes were puffy and he could not stop sneezing. There was nothing I could do to help and he felt helpless. Nothing prescribed by the doctor was working either.

In his search for relief, he turned to an old herbal remedy book, which suggested that scotch thistle, also known as scots thistle or cotton thistle, might alleviate hay fever symptoms. Intrigued, he decided to give it a try.

He decided to give it a try.

We just happened to be in the countryside near cow pastures and the weed was growing everywhere.

He cut four flowers from the spiky bush and added them to a pot of boiling water, allowing the herb to steep and cool before drinking the entire pot. Initially, there was no effect, but within an hour, his sneezing lessened and his eyes cleared.

Nothing happened at first, but then within an hour or so his sneezing slowed down and his eyes cleared. By the next day, not only had this tea cured all symptoms, but his hay fever never returned!

Based on this experience and some other friends of ours that tried the same, I became convinced that scotch thistle most certainly can help cure hay fever. The weed is typically ignored by most people as useless, but it has a long history of natural medicine and even modern pharmacology as a plant containing a chemical that can stimulate the heart.

Scotch thistle is indigenous to almost all of Europe, with the exception of the far north, the plant was introduced to North America. In anthroposophical medicine, it is used as a cardiac stimulant (Reference: PDR for Herbal Medicines, 2nd ed., p.678).

Scotch thistle (Onopordum) is also used in Cordiodoron Tablets

Give this remedy a try and let me know how it goes.

Scotch thistle is often overlooked, yet it has a remarkable history in natural medicine and modern pharmacology. This plant contains compounds that may not only alleviate hay fever but also serve as a cardiac stimulant, showcasing its versatile benefits in herbal treatments.

Frequently Asked Questions

Q: What is scotch thistle?

A: Scotch thistle, also known as Onopordum, is a plant traditionally used for various medicinal purposes, including hay fever relief. Its active compounds have been recognized in both herbal medicine and pharmacology.

Q: How does scotch thistle help with hay fever?

A: Scotch thistle may alleviate hay fever symptoms by acting on the respiratory system, helping to reduce inflammation and promote easier breathing. This effect has been noted in anecdotal evidence and herbal practices.

Q: Can scotch thistle cause side effects?

A: While scotch thistle is generally considered safe for many, some individuals may experience allergic reactions or digestive discomfort. It’s advisable to consult a healthcare provider before trying new herbal remedies.

Vegan Mint Cacao Crackles

By The Food Yogi | February 22, 2015 | Comments 0 Comment

This was a childhood favourite of mine, known back then as “Chocolate Crackles” and was nothing more than puffed rice mixed with chocolate sauce. Usually, the puffed rice was just the standard coco pops filled with sugar. This recipe calls for plain cacao-flavoured puffed rice.

I decided to make a healthier version of this Australian classic, adding a hint of peppermint as well to set it off as a nice after-dinner snack for adults. My Mint Cacao Crackles are a terrific party snack for kids as well.

It only takes about 5 minutes to make them and this is how you do it.

Chocolate Mix

In a food processor:

6 fresh soft dates
4 Prunes
3 heaped Tbsp smooth organic peanut butter
2 large Tbsp organic coconut oil
1/4 cup raw almonds
2 heaped Tbsp raw cacao powder
3 drop pure peppermint essence

Blend until smooth and set aside.

Puffed Coating

In a separate bowl add:

1 cup cacao puffed rice
1/2 cup dried coconut

Mix together

Method

Roll the chocolate mix into balls and then roll them into the puffed rice mix, squeezing the balls with your hands to make sure the puffed rice sticks. Set them on a tray in the fridge for 30 minutes.

Say a prayer and enjoy!

The Food Yoga Standard

By The Food Yogi | February 17, 2015 | Comments 0 Comment

Since I released my book, FOOD YOGA – Nourishing Body, Mind & Soul I have seen that other people are using the term food yogi or food yoga to promote their healthy lifestyle or cooking courses. There exists a clear standard defining what it means to be a food yogi, which I aim to clarify here. As a long-time practitioner of bhakti yoga (32 years), director of the world’s largest vegan food relief, and author of FOOD YOGA – Nourishing Body, Mind & Soul I carry the responsibility for the definition of food yoga and a food yogi. I want to make that clear here.

What Food Yoga is

ART: An individual’s creative expression of love and devotion using food as the medium;

SCIENCE: An appreciation for the beauty and interconnectedness of all things, coupled with an unceasing awareness of the Energetic Source from which all things emanate. A food yogi considers the physical laws of good food combining as well as the most subtle laws of intention while preparing the meal.

Food Yoga is a completely new approach to holistic living. Until now, philosophies on healthy living and nutrition have focused on the mechanics of health and happiness, exclusively focusing on the body alone. In doing so, these philosophies have promoted practices and diets that in one way or another have alienated vast numbers of people. As a result, despite volumes of literature and research there is no consensus on what diet or mode of living is best. What they have all failed to identify is one underlying truth that connects us all and from which all health systems can be reconciled and/or elevated to their ultimate stature. That truth is: our constitutional nature is spirit and we are all spiritually equal. Any healthy living program therefore needs to address the “nutritional” needs of the body, mind and spirit.

What a Food Yogi Is

A responsible human that serves, consumes, and behaves in ways that respect all of creation and help maintain the delicate balance of nature.
A person that is respectful of their own body, which they treat as a blessing or a “temple of God.”
A person who lives their entire life in full awareness of their interdependence and interconnectedness of all things.
A person who practices the culture of spiritual hospitality—a culture that is based on the principle of sama darshana or spiritual equality.
A person who fully embraces a socially responsible and environmentally respectful lifestyle, including their choice of food, clothing, cosmetics, cleaning materials and habitat. All are chosen carefully so that the least amount of harm is inflicted upon the environment and other living things.
A person that adheres to the principle of ahimsa (non-violence) in words, deeds and thoughts.

Food Yoga is Not

A religion or a philosophy exclusively tied to a religious doctrine
The monopoly of the Vaisnava tradition
Vegetarianism devoid of spiritual significance or connected with an atheistic doctrine
Veganism devoid of spiritual significance or connected with an atheistic doctrine
A plant-based raw vegan diet devoid of spiritual significance or connected with an atheistic doctrine

A Food Yogi Only Uses

Fresh fruits, vegetable, beans, pulses, nuts, seeds and grains in preparing meals
Non-commercial dairy, if (AND ONLY) it has been offered by a family-owned and protected-cow that is never killed and whose calf is never separated
As much local and organically-grown produce as available

A Food Yogi Does Not Use

Meat, fish, or eggs
Commercially produced dairy of any kind
Onion or garlic
Any products that contain animal-derived ingredients
Any products that were tested on animals

Frequently Asked Questions

Q: What is the main principle of Food Yoga?
A: The main principle of Food Yoga is recognizing the interconnectedness of body, mind, and spirit in achieving holistic health. It emphasizes that a healthy lifestyle must address the nutritional needs of all three elements.

Q: How does a Food Yogi choose their food?
A: A Food Yogi selects fresh, organic, and locally-sourced ingredients, avoiding animal-derived products and commercial dairy. This choice reflects a commitment to sustainability and respect for all living beings.

Q: Is Food Yoga related to any specific religion?
A: No, Food Yoga is not tied to any specific religion. It transcends religious doctrines, focusing instead on spiritual principles like ahimsa and equality in all practices, including dietary choices.

How to Make a Fancy Raw Vegan Cheesecake

By The Food Yogi | December 22, 2014 | Comments 0 Comment

We all like to try something different and for those of you that have never ventured into raw cuisine, this is a nice place to start. This recipe is easy to make, so easy that you only need a decent food processor and a spring form pan. In fact, you don’t even need that, a regular glass pie baking tray will work too. There are a number of variations on this recipe, but this is the most basic. Keep in mind that this recipe uses coconut oil to help it set, however, this will only work best in cooler climates. To make this cheesecake set and cut nicely in warmer climates, you can adjust this recipe to add either 1/3 cup of cacao butter or a thickening agent like carrageenan (Irish moss) which is available in raw form or a powder in larger health food stores. Enjoy!

Ingredients

Easy Raw Vegan Cheesecake

2 cups walnuts
1 cup fresh dates
½ cup dried coconut flakes
¼ cup ginger, grated
1 tsp cardamon powder
2 cups cashews (soaked for 6 hours and drained)
2 x whole lemons (remove skin and seeds)
¾ cup agave syrup
¾ cup coconut oil
¼ cup of cacao butter (if in a warmer climate) or 2 tsp. carrageenan powder
1 x banana
½ tsp. vanilla essence
1 punnet strawberries
1 tsp size piece of raw beetroot
2 tsp. coconut syrup or honey
Superfood Concentrate (Univera Xtra)

Method

Make everything with a food processor.

Base:

2 cups of Walnuts
1 cup fresh dates (or as many as needed to create biscuit crumb texture)
1/2 grated coconut flakes
1/4 cup grated ginger
1 tsp. Cardamom powder (optional)

Process until it looks like biscuit crumbs. Press into 20 cm spring form pan .

Step 1: Process dry ingredients for base

Step 2: Mix just enough to make breadcrumb texture

Step 3: Press into a springform pan or pie baking tray

Step 4: Press carefully so it is even all around. Set aside.

Filling:

Add 2 cups of soaked cashews, 2 whole lemons (remove skin and seeds), agave syrup, coconut oil, cacao butter, beetroot, banana, and Vanilla essence into a blender.

Process or blend until smooth. Pour into the base. Set in fridge for 2 hours.

Step 5: Add all ingredients for “cheese” filling

Step 6: Process until completely smooth. About 5 minutes. Set aside in fridge for at least 1 hour

Topping:

Sliced strawberries, mango or passionfruit
Coconut or agave syrup
Coconut oil
Superfood concentrate like Univera Xtra

Drizzle a sweet syrup, like coconut syrup, agave nectar or honey over the top. Decorate the top with sliced strawberry or some other fruit.

Step 7: Process fresh strawberries with coconut oil and sweetener

Step 8: Add some superfood concentrate like Univera Xtra for extra nutrition

Step 9: Pour on cheesecake

Again set this aside in the fridge and serve when it has firmed up.

Enjoy the holidays!

– Paul, the food yogi

FAQs

Q: What makes a cheesecake vegan?
A: A cheesecake is vegan when it avoids all animal-based ingredients. Instead of dairy, it uses plant-based alternatives like cashews or coconut oil for creaminess.

Q: How can I adjust the sweetness of this cheesecake?
A: You can modify the sweetness by adjusting the amount of agave syrup or adding more fruit. Taste the filling before setting it to achieve your desired sweetness.

Q: Can I use other nuts for the cheesecake base?
A: Yes, you can substitute walnuts with other nuts such as almonds or pecans. Just ensure they are processed to a fine crumb for the best texture.

12 day Nepal Adventure with the Food Yogi April 3 – 14

By The Food Yogi | December 19, 2014 | Comments 0 Comment

Join us for this exclusive trek in Nepal in 2015

Highlights include:

Incredible Himalayan trekking in the Annapurnas
Whitewater rafting on the Trishuli River w/ overnight camping
Exploring the amazing UNESCO architectural wonders of the Kathmandu Valley
Boating on Lake Phewa
Vegan BBQ and kirtan in the Himalayas
Yoga/meditation sessions
Seminars on Food Yoga and connecting with the 5 elements
Reiki healing for humans and animals
Aromatherapy basics

Cost Includes

Airport pickup & drop services
Hotel in Kathmandu and Pokhara (3 star category by Nepalese standard) in twin sharing room on bed and breakfast basis
Insurance, meals and accommodation and other expenses of trekking crew (guide and porters)
All your meals (Vegan)
Simple tea-house lodge accommodation with 3 meals daily during the trek
Necessary trek permit and national park fee
Farewell dinner with cultural programs
Transportation by tourist bus Kathmandu
Pokhara – Kathmandu and Pokhara-Nayapul-Pokhara
Himalayan white water rafting for 1 night 2 days
Boat ride in Phewa lake Pokhara

BOOK NOW!!! https://foodyogi.org/food-yoga-trek-himalayas/