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I do eat what I want. I love meat - I'm Cuban: I grew up eating meat, platanos, and arroz con pollo. I don't believe in starving yourself, but sometimes I do cleanses and diets to prepare for a role. I choose a lot of greens, proteins, and fats, and I like to be really active.
The first thing I do in the morning is prepare fresh juice. I have 15 different recipes, which I drink for 15 days consecutively. Then I repeat the recipes from the beginning for the next 15 days of the month. My juices include fruit, vegetables, leafy greens, and even grains.
The idea that human beings have changed and are changing the basic climate system of the Earth through their industrial activities and burning of fossil fuels - the essence of the Greens' theory of global warming - has about as much basis in science as Marxism and Freudianism.
Gas is almost a give-away in the U.S. at the moment. They've gone for fracking in a big way. This is what makes me very cross with the greens for trying to knock it... Let's be pragmatic and sensible and get Britain to switch everything to methane. We should be going mad on it.
I have facials, and I'll do microdermabrasion every now and then. But mostly, I eat right - you know, lots of greens - and I drink a lot of water. And I like to use a lot of natural stuff on my face. I don't like to over-product it. I actually wipe my makeup off with olive oil.
You have to be sharp with all aspects of your game at Augusta. You need to put yourself in the best spot off the tee and hit the longest drive you can, but I think this is really a second-shot course. If you leave yourself with an awkward putt on the greens, it can be very tricky here.
The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.
The Paris pact was correctly described by its opponents - greens and anti-greens alike - as toothless. But it was also the first time that nations around the world had officially agreed that climate change was a problem and that concrete steps should be taken to avoid its worst effects.
I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's love in the food. Like one of the best things, in Brazil it's feijoada. I was in Tobago in the winter, and I had the best roti I've ever had, with curry goat.
Augusta is a very unique golf course. It's a long hitters' course; main reason is because the greens are so severe, and the areas where they put the pin is such a small area. The little plateaus and undulations mean it's incredibly important to be close to that pin so you can be aggressive.
As a kid in Fayetteville, N.C., I played golf all day, every day, a lot of it by myself. I spent hundreds of hours around the greens at Cape Fear Valley, the course my dad owned, hitting every shot I could think of - the one-hop-and-release, the chip that lands dead, the explosion from a bad lie.
Every round I have three little targets. Maybe it is just 'talk to myself properly' or 'stand up straight on the greens.' One day I might say, 'Don't talk to anyone.' On another I'll be a lot chattier. Or I might say, 'smile all the way round.' Little things. But little things turn into bigger things.
When I'm getting ready for a movie, let's just say my diet is 'The Antisocial Diet.' I don't go to restaurants. I don't eat what I really want to eat. I don't eat much. I eat small things frequently. Lots of protein and greens. And I don't eat with people, because there's a tendency to get social and then to overeat.
There's a great metaphor that one of my doctors uses: If a fish is swimming in a dirty tank and it gets sick, do you take it to the vet and amputate the fin? No, you clean the water. So, I cleaned up my system. By eating organic raw greens, nuts and healthy fats, I am flooding my body with enzymes, vitamins and oxygen.
Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side.
When I was growing up, my dad wore a lot of browns and greens - darker colours, autumnal colours. When I was on the BBC news trainee scheme, around the turn of the millennium, we had someone come in and talk to us about what you wear on television, and I was told that khakis, greens and browns went very well with my skin tone.
When all the world appears to be in a tumult, and nature itself is feeling the assault of climate change, the seasons retain their essential rhythm. Yes, fall gives us a premonition of winter, but then, winter, will be forced to relent, once again, to the new beginnings of soft greens, longer light, and the sweet air of Spring.
The first time I fought Ian McCall, I cut carbs completely out of my diet all through training camp. I was afraid I wasn't going to make weight, that I'd get on the scale, and it would be all, 'He weighs 128,' and the people would throw cabbage at me. I basically cut all carbs on the diet, just eat chicken and greens all the time.
I remember taking a space walk on the ISS. There I was, wrench in hand, tightening bolts on a new module. It was such a mundane task. But when I looked in one direction, there was Earth floating in vivid blues and greens. In the other direction, I could see the blackest black conceivable, punctured by unwavering pinpoints of starshine.
