Category: Recipes

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Take Our Survey and WIN a FREE SCHOLARSHIP

I am offering a FREE scholarship at the Food Yoga Academy.

All you have to do is take a quick survey that you can complete in less than 2-minutes!

And that’s it. You will be in the running to get full access to the Food Yogi level 1 Certification course.

This is the introductory course for food yoga and it includes many hours of video lessons and vegan recipe demonstrations. All students that complete the course will be awarded a printable certificate and a digital badge that they can proudly display on their online resume.

So don’t delay, do the survey now and be in the running.

HOW TO ENTER

Answer the following question in this short survey and you will be in the running to win a FREE scholarship at the Food Yoga Academy for the Level 1 Food Yogi Certification.

The survey should take no more than 2-minutes to complete. Don’t delay!

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How to Make Coffee Salted Caramel Ice Cream – VEGAN

How to Make Coffee Salted Caramel Ice Cream – VEGAN

Anyone that has been a vegan or raw vegan foodie for a while knows very well about the using frozen bananas as a “go-to” vegan ice cream. However, the reality is this so-called “ice cream” fails on so many levels. First of all, ice cream is meant to be fatty (creamy), so let me show you how to make a really healthy vegan ice cream that looks and tastes like real dairy ice cream.

This recipe can be adjusted quite easily to accommodate all kinds of different flavors. However, this one is epic on so many levels. I made it with organic Colombian coffee too!

Ingredients:

  • 1 1/2 cups of Coconut Cream
  • 3 ripe medium size bananas
  • 6 fresh Medjool dates
  • 1/3 cup maple syrup
  • 1/4 cup plant-based milk (soy, almond, etc)
  • 1 cup of chopped vegan caramel
  • 1 pinch of salt

Equipment:

  • Ice Cream Maker
  • Food Processor
  • Spatula

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How to Make a Super Easy Vegan Cheesecake

How to Make a Super Easy Vegan Cheesecake

This is a very easy recipe, but the final product is amazing. 

Preparation time: 30 minutes.

Base

  • 330 grams plain vegan cookies
  • 1 cup of chopped dried apricots
  • 1/2 cup of coconut oil

Method:

Process in a processor until the mix is lightly holding together. You want it to still be a little crumbly. Pat it firmly into a springform pan and set in fridge. 

Filling:

  • 2 medium-sized bananas
  • 1 cup of soaked raw cashews
  • 1 cup of coconut cream
  • 1 cup of coconut oil
  • 1 cup of cacao butter melted
  • 1 Tbsp of finely chopped turmeric root
  • Juice of 1 fresh lemon
  • 1/2 cup of agave syrup or maple syrup
  • 2 slices of fresh peach

Method:

Again, using the food processor, place all filling ingredients into a bowl and mix until it is smooth. Pour the filling into the base and set in the fridge.

Decorate with slices of peach and drizzle with some chocolate sauce.

Chocolate sauce:

Mix all together to make the sauce.

  • 2 Tbsp Cacao powder
  • 1/4 cup of melted coconut oil
  • 1/4 cup of agave syrup

FUN FACT: Vegan dog food offers many health benefits as well and here are some easy recipes

Natural Cure for Hay Fever

Natural Cure for Hay Fever

Thistles2

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. He then turned to an old herbal remedy book and found a paragraph suggesting that scotch thistle, also known as scots thistle or cotton thistle could help alleviate hay fever symptoms. 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 4 flowers of the spiky bush and added it to a pot of boiling water. He let the herb steep and cool down and then drank the entire pot. 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.

 

Vegan Mint Cacao Crackles

Vegan Mint Cacao Crackles

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!

How to Make a Fancy Raw Vegan Cheesecake

How to Make a Fancy Raw Vegan Cheesecake

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

RAWStrawberryCheesecakeFY-STEP1

 

Step 2: Mix just enough to make breadcrumb texture

RAWStrawberryCheesecakeFY-STEP2

 

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

RAWStrawberryCheesecakeFY-STEP3

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

RAWStrawberryCheesecakeFY-STEP4

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

RAWStrawberryCheesecakeFY-STEP5b

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

RAWStrawberryCheesecakeFY-STEP5

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

RAWStrawberryCheesecakeFY-STEP6

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

RAWStrawberryCheesecakeFY-STEP7

 

Step 9: Pour on cheesecakeRAWStrawberryCheesecakeFY-STEP8

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

Enjoy the holidays!

– Paul, the food yogi

FOODIE FRIDAY features the Food Yogi

FOODIE FRIDAY features the Food Yogi

FOODIE_Friday

Wellness Warrior, Jess Ainscough interviews the Food Yogi in her latest edition of Foodie Friday.

The full article is here:

Paul Rodney Turner, the Food Yogi, is the international director of Food for Life and the founder of Food for Life Global, the world headquarters for the charity. Food for Life is the largest plant-based food relief in the world with projects in over 50 countries that serves up to 2 million meals daily. Paul is also the author of FOOD YOGA – Nourishing the Body, Mind & Soul.

Multi-passionate Paul loves to write books and poetry, invent products, design websites, and logos, meditate, garden, teach numerology, create geometric signatures of birthdays and names, teach raw food prep, do headstands, and is always trying to learn something new.

Meet Paul …

What was the catalyst that turned you into a healthy foodie?

I have been into healthy food since I was a teenager. I was influenced by a friend of the family that was a fitness fanatic. He could do 50 push ups on one arm – I wanted to be like him. Later, when I became a monk at the age of 19 my fitness priorities changed, but I was still very much interested in keeping my body healthy, as I now saw the body as a temple.

What are your non-negotiables when it comes to your diet?

I will never eat meat, fish or eggs or any food that has caused suffering to animals.

Why do you eat the way you eat?

I firmly believe that our body is a temple and the more we respect it by keeping it clean and healthy the more effective it can help us raise our consciousness.

If you were trying to convert someone to your dietary philosophy, what would you make for them?

A raw vegan cheesecake

How do you stay healthy while traveling?

Everyday without fail I drink 1.5 litres of fresh water first thing upon awakening. I then do meditation, exercise and yoga for 1.5 hours. If I can’t do that I at least make sure to spend time in nature and breathe fresh air.

What are your go-to meals and snacks when you are super busy?

I love Turkish figs, raw almonds and apples.

Juices or smoothies: Which do you prefer? What’s your favourite combination?

I prefer smoothies because you can pack more into them. They are more efficient for the money and time spent. My favourite smoothie is the Coco Chai Shake. I have a few variations of this recipe, but here is one:

COCO CHAI

1 fresh baby coconut (all the water and “meat”)
½ banana
4 medjool dates
2 tbsp. agave nectar or maple syrup
1 tsp. chai spices
1 tsp. freshly grated ginger

What’s the biggest nutrition misconception you always have to clear up for people?

Vegans do not get enough protein and are therefore are not strong or healthy. I am stronger than most of my peers who are younger and who eat meat.

If you could prepare a meal for anyone (dead or alive) who would it be and what would you make?

John Lennon. I would make him nori rolls with my special sunflower seed pate inside; a kale go-go salad, raw vegan cheesecake and a pot of green tea.

What does being a Wellness Warrior mean to you?

Anyone who walks the path of love and light is a wellness warrior. We live in a world where corporate greed has taken a stranglehold of common sense, resulting in unhealthy and overweight bodies, low self-esteem and a general sense of hopelessness. A Wellness Warrior is someone who is willing to fight for a world where every person is living to their full potential.

A Recipe From Paul

Lemon White Chocolate Raw Vegan Passionfruit “Cheese” Cake


What you’ll need:

2 cups pecans
1/2 cup sunflower seeds
1 cup chopped Medjool dates
1/2 cup ginger, grated
1/2 tspn cardamon powder
1 cup coconut flakes
1 pinch sea salt
2 cups cashew nuts (soaked and drained)
2 cups fresh green coconut flesh (no water)
1 whole lemon (remove peel)
1/2 cup cacao butter (melted)
1 medium-size avocado
4 tbs coconut oil
1 cup agave nectar (clear) (or maple syrup)
3 large passionfruit
3 tbs coconut sugar
1 pinch saffron threads
1/2 tspn carageenan or guar gum
1 banana (sliced)


What to do:

Crust

Process Pecans, sunflower seeds, ginger, cardamon powder, dried coconut and salt until it creates a crumbed mix. Add dates through the shoot until the mixture starts to hold together like a dough. Do not over process. Press into a springform pan and place in fridge.

Vegan “Cheese” cake filling

Process cashew nuts, coconut flesh, lemon, agave nectar, melted cacao butter, avocado, and coconut oil until very smooth. Using the spatula to move the contents around the bowl. Continue processing for around 10 minutes until the mixture is smooth.
Pour into crust base
Allow to set in fridge for 6 hours
Remove and then cover the top with slices of banana.

Topping

In a pot, add passionfruit, sugar, saffron threads and thickener. Warm on stove while constantly whisking. Then cool down by pouring back and forth in another pot. Once it looks a little thick, gently pour over the top of banana slices.
Place back in fridge. It will be perfect to eat in 2 hours.

Positive affirmation for the day: I am making a difference.

Electro-CocoBanana Smoothie

Electro-CocoBanana Smoothie

The Electro-CocoBanana Smoothie is a great way to start the day. Packed with electrolytes, Anti-oxidents, and alkalising superfoods. It is vegan, low fat and zero cholesterol. To get more recipes like this, check out my new book, FOOD YOGA.

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