A Regular Person's Guide to Eating Awesome
Here's a guy who's a vegan, yogi, minimalist, touring musician and ninja web designer.
He finds nut jokes hilarious and he and his wife have an adopted pet llama named Starman, who lives on a rescue sanctuary in Washington.
Gorgeous photos. Original recipes. Non-preachy perspectives. Practical advice. Food that will make your body sing.
Everyone, meet Paul.....
Q&A With Paul
What was the experience that turned you onto a plant-based diet?To be honest, there wasn’t one thing. I just kept noticing that I felt stronger, had more energy and could perform physical activities better if I properly fuelled my body with plant-based, whole foods. So it was slow and gradual for me.
I’ve always been a bit of an experimenter/mad-scientist, especially with food. So once I realized that eating well was helping in many ways, I took to task creating lots of dishes that were both simple to make and tasty as all get-out.
Getting down to the basics has always appealed to me, since I like to know how everything works. In relation to food, that’s starting with a base of only whole foods. It’s not enough for me to combine processed ingredients together to make something – I’m more interested in combining whole foods to make dishes.
You say your life is pretty awesome. Let's hear about it.I'm big on "things are what you make of them", so I've put a lot of effort into making my life a good one. I live in the most beautiful place on earth - Tofino, BC with my amazing wife. I spend a lot of time outside in nature and on my yoga mat. I've also spent a lot of time working on paring things down the basics - so I don't need much, I try not to get wrapped up consumerism, and I do things that make me happy. I'm basically an altruistic hedonist - where I care about doing good and treating others well, but focus a lot on my own happiness.
You're a t-shirt slogan. What do you say?Yes! I've always wanted to be one of those. That's pretty easy, I'd say "EAT AWESOME" since I say that a lot already.
The world ends tomorrow. What will you eat tonight?Is "everything" too vague? I love food and eating, so it's hard to choose. I'd probably have a big chickpea curry with some raw cheesecake and avocado chocolate mousse for dessert (the world is ending, I'm allowed two desserts).
What's the last book you read?I devour tons of ebooks, almost always non-fiction. The latest one I read was "Make peace with your plate" by Jessica Ainscough. She's awesome and subscribes to the same philosophy about food as I do.
Not only are you a plant-based cookbook author, surfer, musician and web nerd, but you're also a yogi. Imagine you're on the cover of Yoga Journal. What pose would you strike?Bakasana (Crow). For some reason I've always been drawn to the bird poses in my asana practice. I'm actually doing crow while I answer these questions (it's an advanced variation of the pose…).
What did you eat for breakfast this morning?Bear poop!! A new recipe I'm working on that sounds (and actually looks) a little gross, but tastes really good. Basically it's date, steelcut oats, raw cocao powder and a bunch of dried fruit. I add goji berries which make it look a lot like actual bear poop. It's filling and gives a nice little start to my mornings.
What inspires you to take care of yourself?I like feeling good and having lots of energy, since I love being active. I've found I can easily achieve this by eating well with a plant-based, whole foods diet.
What inspires you to share the plant-based diet message?Well, it's a good message to share! As well as being something that obviously works well for myself and a lot of other folks I know. I definitely try not be preachy about it, but if people ask me what works or what tastes good, I'm down to help out. Sharing is caring!
Anything else we should know about you?I've got a llama named Starman, that lives on a rescue sanctuary in Seabeck, WA. He is full of awesome.
A Recipe From Paul
Cashew cream is easy, versatile and tasty. This is my go-to cream sauce for everything from salads (I add a bit of vinegar and oil to thin it into a dressing) to pasta with tomato sauce, to a topping for fresh tacos.
Add other flavours or even other nuts to create your own variations. I’ve used macadamia nuts, and even added sun-dried tomatoes or pesto to the mix. Thinly slice zucchini or beets, and spoon cashew cream in to make raw pasta (like tortellini or cannelloni).
You can make a dessert topping version by omitting the salt and nutritional yeast and adding a touch of maple syrup to the blend.
What you’ll need:
Nutritional yeast (optional)
What to do:
1. Soak 2 cups of cashews for an hour, then drain and rinse.
2. Put cashews in a blender with the juice of 1 to 2 lemons, salt to taste, and a couple spoonfuls of nutritional yeast. Blend until mixture is creamy and smooth.
Connect with Paul on…His website: eatawesome.ca
This is an A+ recommendation for those of you trying to add more vegan dishes into the mix OR for those of you who are getting tired of the same old, same old and could use some new food inspiration. And get this, the e-book is yours for only five bucks!