43. WORLD CHAMPION VEGAN BODYBUILDER

Another pioneer we need to know about is Robert Cheeke, who has dared to promote vegan bodybuilding in an industry that pushes a high-protein diet with body-enhancing supplements. Robert has proven that a plant-food diet is perfectly adequate for bodybuilding.

Robert Cheeke is truly a pioneer. He came to the forefront of bodybuilding pioneering a different way to fuel and nourish the body for a muscular physique while nourishing the planet at the same time. His name, face and physique have been the most recognized in vegan bodybuilding throughout the world.

Robert was born into a farm family in Oregon in 1980. He grew up playing with animals on the farm, many of whom were called by a name. He and his older sister sold animals in 4H auctions to be slaughtered for food.

First, his sister became vegan, then Robert at age 15 decided he wanted to eat no more of his animal friends. He couldn’t tolerate contributing to their suffering. He was thin at 120 pounds, but his dreams were big that he could do something great. 

Robert was active in five sports in high school. At Oregon State University, he became an NCAA collegiate runner. He always wanted to build muscles, so he stopped running and picked up weights. In the next few years he won multiple bodybuilding championships.

Not only is Robert a zealous vegan, he also has a burning desire to inspire people to do amazing things that do the most amount of good while causing the least amount of harm. He wanted to write a book to make these messages known to the world, but he was stopped on that project to produce a documentary, Vegan Fitness Built Naturally. As a result, he traveled around the country working wellness shows, festivals and giving talks. Then he returned to his book, Vegan Bodybuilding and Fitness, which was soon published.

Robert’s work has started a growing movement of high performance athletes who are transforming their bodies by eating vegan. He tells many stories in another book, Shred It, which is now in its second printing and has taken Robert on promotional trips to Australia, Canada and the Caribbean. (The recipe below comes from this book.)

Robert recognizes that the bodybuilding industry is sustained by the supplements which sponsor the athletes who represent them. This inspires fans who admire the athletes to purchase their products, which creates a cycle that drives up sales, while potentially harming the health of many.

Robert talks about supplements of protein powders made from the whey and casein of cow’s milk causing kidney damage, liver damage and other health issues. He says the vegan diet is conductive to success in athletes because plant-based whole foods provide the best source of nutrition. The body needs vitamins, minerals, amino acids, fatty acids, and glucose, which come in the best form in fruits, vegetables, nuts, grains, seeds and legumes.

His websites are veganbodybuilding.com and robertcheeke.com. There you can find the information and inspiration for his way of life. He hears from people on facebook, email, twitter and YouTube. Their comments please him because he knows he and his fellow vegan athletes are saving a lot of lives and progressing forward in their quest for compassion and peace.

Robert’s books also present all the details of vegan bodybuilding. He encourages the plant-food diet for everybody for optimal health and vitality. He is a competitive bodybuilder, a motivational speaker, an author, actor, fitness model, event organizer and friend to people. He runs his vegan bodybuilding website and tours the country speaking about veganism and motivation.

Robert uses the platform of bodybuilding to communicate the message: “Meat free, steroid free, health, fun and fitness!” 

THAI RED CURRY NOODLES
8 oz whole grain rice noodles
2 T red curry paste
1 14-oz can low-fat coconut milk
5 large garlic cloves minced
1 T ginger minced
1/2 c finely chopped green onions
1/2 c finely chopped cilantro
1/4 c fresh lime juice
1/4 c fresh basil cut into thin ribbons
1 t sea salt
Prepare noodles according to package directions. Whisk
the curry paste and coconut milk together in a large bowl
until emulsified. Add garlic, ginger, green onions, cilantro,
lime juice, basil and seal salt. Stir well. Drain the noodles
and add to the mixture. Stir gently to combine.