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Digital Subscriptions > PlantBased > July/August 2017 > FOOD FOR THOUGHT WITH TIA BLANCO

FOOD FOR THOUGHT WITH TIA BLANCO

American pro surfer and Gold medalist at the International Surfing Association Open Women’s Surfing Championship, Tia Blanco, reveals how her plant-based lifestyle has transformed the way she rides the waves…

My whole family and I were all inspired to go vegan by my uncle.

We transitioned from vegetarian to vegan together. We had a lot of fun with it and always got excited when we veganised something different for the first time. For example, my dad loves enchiladas and that was one of the first vegan meals we made (which were super bomb). I am thankful that I have transitioned to a vegan lifestyle with my loved ones.

Eating a plant-based diet makes me feel invigorated. I love eating clean and feeling clean. I do believe that my diet reflects in my surf sessions and workouts when I compare it to when I was eating a very processed and high dairy diet. I’m extremely passionate about plantbased protein. I use VeganSmart shakes in the morning to make sure I’m fuelled for the day, and I love to experiment with meat substitutes from Beyond Meat. Their Beyond Burger is unbelievably good.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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