Celebrity Foodie Friday: Paul Reid aka Drapht
Foodie Friday is getting another shake up this week with a Q&A and recipe from Aussie hip hop artist, Drapht (aka Paul Reid).
You may know of Drapht from his latest album,‘The Life of Riley’, which debuted at #1 on the ARIA charts. Or perhaps you’re familiar with his hugely popular hit, the platinum-selling “Rapunzel”? It’s insanely catchy. Or maybe you’ve seen Drapht on stage at Splendour in the Grass, Pyramid Rock or the Big Day Out?
However, I know Drapht as Pauly Reid, the awesome guy who reached out to me via Twitter a little while ago to congratulate me on my Gerson Therapy feat. Pauly was looking into Gerson for his own health issues, and from that an instant internet friendship was formed.
Meet Paul …
What was the catalyst that turned you into a healthy foodie?
I was given a hereditary autoimmune and thyroid disorder that kicked in around 14 years ago. So being a Virgo, I left no stone unturned to find out what I needed to know to get on top of it. I wasn’t really prepared for how big some of those stones really were though. Felt like Aron Ralstone half the time. But it has taught me an endless amount, and I wouldn’t change a thing with the knowledge and understanding I have gained in the process.
What are your non-negotiables when it comes to your diet?
The four whites … I avoid them like the plague. Processed white sugars, white gluten flours, white table salts and pasteurised milk (diary in general for me). This is a cool track a Perth friend of mine, Mathas, put together with all that in mind, your readers may dig and appreciate it. (Language warning though)
Why do you eat the way you eat?
It all started with my a.i. issue, but now it’s because I know the extent of the difference in the way I feel if I don’t. It changed absolutely everything for me, with both my personal and professional life in mind – my energy levels, digestion, sleeping pattern, clarity of mind, focus, learning abilities, creativity with my music, a deeper breath with my live performances, and the list goes on.
If you were trying to convert someone to your dietary philosophy, what would you make for them?
I would make them a book, of the in and outs of and the benefits of changing the way you eat and how you think. I learned fast, you’re wasting your breath and energy, if they themselves aren’t willing to learn and make the change. For me personally, I feel it’s purely about leading by example. Plus, most of my friends take one wiff of the food I bring on the plane with me and I cop the stink eye. Like I have just unleashed some form of poison gas or something.
How do you stay healthy while travelling?
On tour, I only book serviced accommodation with a kitchen available, prepare everything and very rarely eat out. My tour manager Robbo is an absolute lord and has a camping hotplate we bring on the road and the necessary cooking utensils needed to throw together a quick bite to eat at a festival site.
What are your go-to meals and snacks when you are super busy?
Quinoa flakes seem to be my go-to option at the moment. Chucked together with a bit of rice milk, young coconut water, sprouted seeds, goji berries and pine nuts. I could quite easily eat breakfast three times a day.
Juices or smoothies: Which do you prefer? What’s your favourite combination?
I know my veg juice is definitely better for me, but I’m a sucker for this green avocado and mint shake I make. Half an avocado, mint leaves, parsley leaves, cucumber, zucchini, cos lettuce leaves, coconut oil with a pinch of stevia.
What’s the biggest nutrition misconception you are always having to clear up for people?
That any dis-ease is not reversible and that having optimum bodily health all starts with a good diet and exercise regime. Of course it goes a long way, but no matter what you eat, if you have a toxic train of thought, especially when you’re eating, anything you eat will be toxic to your body and the nutrients will not be absorbed with the full capacity and nourishing goodness they hold, organic or not. All starts with the mind, a proven fact.
If you could prepare a meal for anyone (dead or alive) who would it be and what would you make?
Edgar Cayce. Probably just something simple. Buckwheat, a piece of cod and some vegetables. More for the conversation, than the food involved.
What does being a Wellness Warrior mean to you?
You, my friend, hold the Wellness Warrior title and go above and beyond with it. Your work is undeniably incredible, and helping countless amounts of people out there. I am just one doing the best I can to get the most out of my life, with an open mind to learn my lessons as they arise. Thank you for having me on board this week too, Jess, big fan!
A Recipe From Paul:
Stuffed Butternut Pumpkin Halves
What you’ll need:
1/2 organic butternut pumpkin half
2 tbsp of coconut oil
1 and a half cloves of garlic
1/2 tsp of grated ginger
1/2 tsp of turmeric
Zucchini, chopped into cubes
1/2 cup of buckwheat grain (or quinoa if preferable)
What to do:
1. Preheat oven to 170C
2. Remove seeds from pumpkin and with a knife and carefully remove enough pumpkin flesh to create a desired crevice for stuffing. Cut a very thin slice off the bottom of the pumpkin so it sits flat on the tray.
3. Brush the inside and edges of the pumpkin with coconut oil and season lightly with Celtic salt and pepper. Place on tray and bake for 20-25 minutes.
4. Dry roast pine nuts in a small pan and set aside.
5. Cook buckwheat or your quinoa in rice cooker (or in a pot via absorption method)
6. Heat coconut oil in frying pan and then saute the leeks, garlic and ginger for a minute. Stir in turmeric and add chopped broccolini and zucchini. Sir and simmer, covered for 10 minutes. Mix through buckwheat, parsley and pine nuts. Spoon the mixture into the pumpkin half and return to the oven to bake for another 10 minutes until golden.
7. BOOM! Stuffed butternut pumpkin.
Connect with Paul …
Positive affirmation for the day: I am willing to stretch myself and open to taking risks.
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