FOODIE FRIDAY features the Food Yogi
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.
