Rowena Jayne, “Real Food Yogi” is a Leading International Yoga Instructor, Author, Raw Food Chef and Wellness Presenter. She is a qualified Naturopath and Nutritionist and has studied Ayurvedic Medicine.
Rowena has contributed to the transformation of thousands of lives across the globe through her classes, workshops, retreats and published articles. She has been featured on CNN, ZTV, Channel 7 & 9, Inside sport, Complete Wellbeing, Y Magazine and various other platforms.
Rowena’s First Book – “The Joy of Real Food” has just been published internationally. To connect with the beautiful Rowena make sure you head to her website Rowena Jayne – The Real Food Yogi.
Rowena, what does creating ‘a healthy mix for life’ mean to you?
Balance comes to mind.. its a word thrown around a lot these days.. but the never ending pendulum swinging of life and homeostasis of the body.
The more we enhance the capability of the body’s intelligence to create balance, the better. So eating well, sleeping well, taking time for rest, self reflection, meditation, enjoyment, pleasure, healthy forms of exercise like yoga which won’t harm the body, even taking check of our thoughts and reactions. Creating a triangle of health and embracing us as whole beings.. Physical, emotional and spiritually.
What does your day on a plate look like and why do you eat the way you do?
Being a yogi and having been on the healthy path for 12 years now, my healthy plate has become more and more plant based, with more and more juices. I find juices, smoothies and salads are all I desire. They offer fast easy ways to pump nutrition into my body with minimal digestion (perfect when I have to teach yoga!).
In saying that I still LOVE to create FUN, FRESH, ENTICING recipes to take to picnics/ dinner parties and of course for my clients, workshop attendees and readers.
I eat the way I eat because it makes me feel good mentally , physically and emotionally.
I had an eating disorder for about ten long years of my life and suffered from Rhematoid Arthritis to the point of being cripple. I don’t want to go back to that space ever and would not wish it upon anyone! To look and feel our best, we must respect the body ( or temple as I like to call it) we have chosen to live in for this lifetime.
Living a healthy life doesn’t just mean eating well … how do you keep your mind and body healthy?
Yoga, is a huge part of my daily regime being that I have been a teacher for ten years and practitioner ( officially) for 12 years. I also meditate and chant a buddhist chant daily.
Walking in nature is huge, sitting in the sun and swimming in the ocean all contribute to my greater health. Diet and Lifestyle are the two causes of dis-ease so we must address all aspects.
Who is your health, wellness or fitness guru and why?
Oh gosh, I dont consider anyone my guru pursay! I used to look up to a guru, but overtime have come to realise I am my own buddha within and I need to look up to me and see me as the most important person in my life so that I can be there for others.
In saying that as guru traditionally means teacher….. I have various teachers in my life who inspire me – there is no one person – The former Yogi Jason Winn, before his passing was one of the most warm hearted inspirational people that I have ever met. He inspired me on all levels because he truly walked his talk.
I love Louise Hay, my chanting leader Kumud, I love Emmy Cleaves, Dan Millman, Matthew Kenney, David Wolfe all for various reasons but because these people have not been afraid to follow their true callings in life no matter what. That inspires me.
We are here for a purpose, each and everyone of us – and it takes tremendous courage for people to go against the grain and follow the fire in their belly and live out their dreams..
What is your ONE Super Hero Food that you cannot live without?
Cucumber.. I love it.. it is cooling, high in sodium, silica.. it is yummy in juices, wrapped around vegies, in salads.. I grow my own. When I lived in India the first hindi word I learnt for any food was Khera – cucumber.. so I could ask for it at the market.. my body loves it.
If you could share with the Raw Blend Family one piece of your wisdom what would it be?
We are all unique beings.. Everyone one us is of value in the world. If we see the world as a jigsaw puzzle.. every person is one of those pieces.. all contributing to the overall picture.
I guess the more healthy we eat and the better we take care of ourselves, the more we see that we are just as important as the next person, no matter how much money we earn, what caste system we were born into, no matter what job we are currently in. If one piece is missing from the jigsaw puzzle, the picture is incomplete.
We all play a part in this world we live in and are all valuable. I find that when we eat well, do yoga, take care of ourselves, we begin to wake up and see our value as well as others, we feel safe and happier to live in the world that we all have created together.
We are lucky enough to have you share one of your favourite recipes with us, why do you love this recipe?
Rice paper rolls are often a favourite and easy snack for people to make but this dish is easily converted to raw or for vegetable wraps too.. I love this recipe as its fast and easy to make , is great for picnics, or when travelling and on the go. Most times I make it with lettuce leaves or cabbage, but the rice paper rolls are yummy too. The dressing is really what sets this recipe apart from other rice paper rolls.. it is divine.. and my favourite part..in fact I often use the sauce to dip veggie crudites or even tempeh into.. its yummy…
One of the favourite aspects of this recipe is that it offers people a way to have a satay type dipping sauce without the toxic effect that peanuts have (more info on the recipe about this) .
Rice Paper/Cabbage/Lettuce rolls
- 6 sheets rice paper/cabbage/lettuce leaves
- Hot water
- 2 cups wongbok cabbage or iceburg lettuce shredded
- 2 medium carrots (grated)
- 1 cup red cabbage (shredded)
- 2 cups dried shitake mushrooms
- 1 Tbsp olive oil
- 2-3 tsps Braggs Aminos
- 1 cup mint leaves
- 1 cup coriander leaves
Almond Curry Dipping Sauce
- ¾ cup coconut milk *
- ½ cup almond butter
- ½ large clove garlic
- ½ teaspoon ginger root
- 1½ teaspoons curry powder
- 1 tablespoon macadamia nut oil
- 2 teaspoons maple syrup
- 1 teaspoon Braggs Aminos
- 1 teaspoon chives/shallots
- 1 teaspoon sea salt
- ¼ teaspoon coriander powder
- ¼ teaspoon chilli powder
- ¼ teaspoon lemon juice
- ⅛ teaspoon onion powder
- Pinch cayenne pepper
- Pinch black pepper
Blend ingredients in a RAW BLEND Vita-mix until smooth. Set aside.
- Soak the dried shiitake mushrooms for 1 minute in hot water.
- Strain and squeeze out excess juice.
- Place in a bowl and add olive oil and Braggs. Mix through and leave aside while preparing other vegetables.
- Shred all vegetables and herbs and mix together in a large bowl. Add shiitake mushrooms and mix through.
- Steep a rice paper in hot water for 30 seconds until it softens. Place on a cutting board.
- Place small amounts of each ingredient into the centre of the rice paper/cabbage/lettuce leaf and roll up.
- Repeat until all ingredients are used. Serve with the dipping sauce.
* To make fresh coconut milk. Place ½ cup water with 1 cup dried coconut. Blend until smooth and strain through a nut milk bag.