Rachael Morris | Contributors - Nourish plant-based living

Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years. She’s a woman with an informed, thought-leading point of view, who aims to inspire others to try plant-based living with a supportive and moderate approach. With a focus on holistic health and wellbeing, she remains an occasional, and unapologetic, foodie in these hedonistic vegan times.


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Dharma in the dumplings

Enlightened eats are what one can expect at Bodhi Restaurant Bar. Join us as we delight in a yum cha lunch with owner Heaven Leigh.

“35 years ago, my mother had a chance meeting with a Taoist monk in Chinatown. The Taoist spoke about being a vegetarian, something my mother had never even heard about. Before that I don’t think it had ever crossed her mind that another living creature had to suffer for her personal pleasure. It was one of those kismet moments that changed the course of our lives forever.”

This is how Heaven Leigh, owner of Bodhi Restaurant Bar in Sydney, describes the inception of Australia’s first vegan yum cha restaurant as she welcomes me for lunch.

Deep roots and contemporary flair

Heaven’s mother Lee-Leng founded the original Bodhi concept in 1988 after her enlightening chat with the monk and upon realising there were very few places for vegans or vegetarians to go out and eat at that time. Over the years, the family operated seven plant-based businesses, but it was the Bodhi legacy that Heaven wanted to carry on with as her elders began to retire.

The Bodhi of today is nestled under the 100-year-old Moreton Bay fig trees of Cook + Phillip Park, overlooked by the gothic spires of St Mary’s Cathedral. It’s a special place to linger over lunch as I am today, becoming even more magical as darkness falls and fairy lights twinkle in the branches overhead.

The restaurant retains its spiritual roots by following the Buddhist philosophy of cooking, eschewing the five pungent herbs – onions, garlic, leeks, shallots, and chives. While the yum cha has remained traditional with a South Asian twist, Heaven’s discerning and contemporary hand can be seen in the modern-fusion a la carte dinner menu and the shamelessly swanky drinks list. I simply can’t go past a Gojira, a gin and plum wine cocktail with lemon, ginger, and chilli; however, designated drivers and teetotallers will rejoice in the equally sophisticated selection of non-alcoholic cocktails.

A celebration of diversity

Plant-based dumpling assortment

During the yum cha service, waitstaff circulate with an irresistible array of dumplings, steamed buns, noodles, and other delicacies. It’s hard to pick favourites here, but for me, the chilli smoked soy and beetroot dumplings and the rice noodle folds with vegetarian prawns are memorable. If you’re yet to appreciate the flavourful shiitake mushroom in all its glory, this is the place to try them.

Also differentiating Bodhi in the male-dominated hospitality industry is that it is proudly female-led. Aside from Heaven, both of the head chefs are women, and the restaurant has worked hard to add a strong female presence to the industry. Heaven says, “Our highly experienced and talented chefs make almost everything from scratch. Together they bring not only years of experience but also generations of knowledge, skill, and craftsmanship. There is a lot of complexity in the dishes they create.”

The vibe at Bodhi is one of intentional inclusivity, with a clientele comprised of vegans and omnivores alike. “On any given day, it isn’t unusual to see a group of monks at one table, corporate office workers at another, with young families, artists, models, bodybuilders, and judges dotted throughout,” says Heaven. As plant-based has become more mainstream, people are delighting in what Bodhi has to offer for all sorts of reasons – health, ethical, environmental, spiritual, as well as those who are simply avid foodies.

A purpose-driven vision

Incredibly, Heaven has been accused of jumping on the plant-based wagon to make money from veganism. It’s incredible because this is a plant-based restaurant that has been in operation for more than 30 years! Heaven says, “This lifestyle, the food we serve, it isn’t some kind of trend to us. This business was genuinely founded on a belief system that guides us to this day.”

When Heaven took the helm of Bodhi about 20 years ago, it was out of a sense of duty to her family as well as a responsibility to the generations of customers who had dined with them over the years. “I wanted to keep the heart and soul of what my family started back in 1988 but make it more modern and relevant to my generation,” she says.

“What keeps me motivated is my own passion for living a more spiritual, conscious, and plant-based life. To feel fulfilled, be creative, and to run businesses successfully while not compromising on my own personal beliefs. To have a sense of pride in what I do and to hopefully be on the right side of history when my children grow up and ask me, ‘Mum, what did you do to leave the world in a better place than you found it?’”

Heaven Leigh from Bodhi Restaurant & Bar

***

After an abundant selection of exquisite yum cha, Heaven recommends the Chinese passion fruit donuts and the mango and soy cream pancakes to finish. I call upon the power of my ‘second belly for dessert’ as surely it would be rude to refuse! And I’m glad I succumbed – these dainty desserts delivered an almost spiritual experience in their own right. Whatever your path, may it bring you here, where the dharma is quite literally exemplified in the dumplings.

Images: courtesy of Bodhi Restaurant Bar

This article is an edited extract from Nourish plant-based living, Issue 63 • View magazine
Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

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Eat to thrive

You can get all the nutrients your body needs on a plant-based diet. This guide will help you get them in abundance.

In this guide, we take you through the key nutrients to know about on a plant-based diet. Spoiler alert! If you eat a variety of vegetables, fruit, wholegrains, legumes, nuts and seeds, you won’t have much to worry about.

Remember

This information is for the purpose of providing general information only. Seek professional advice as appropriate from a qualified nutrition expert for your specific needs.

MACRONUTRIENTS

Protein

It’s true, protein forms the building blocks of body tissue and you need it for growth and maintenance. But did you know it’s in just about everything? That means, if you eat a varied vegan diet, you’ll easily meet your needs. Plant-based protein can actually be superior to animal-based protein in that it comes without the saturated fat, hormones, and antibiotics and instead delivers an abundance of vitamins, minerals, antioxidants. 

Pulses

Protein sources:

  • legumes – lentils, peas, black beans, chickpeas, kidney beans
  • whole grains – quinoa, buckwheat, oats, rice, wheat
  • nuts – almonds, cashews, walnuts, brazil nuts, pistachios, pecans,
  • seeds – pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, chia seeds
  • tempeh, tofu, seitan
Carbohydrates

Don’t be afraid of carbs! You need them for energy. What you want to do is choose complex carbohydrates like whole grains and starchy vegetables while avoiding simple carbohydrates such as sugar and refined foods. If you don’t fuel up with enough carbs, you’ll fall victim to cravings and that usually leads to bad food choices.

Sweet potatoes

Carbohydrate sources:

  • whole grains – rice, quinoa, oats, barley, buckwheat
  • starchy vegetables – sweet potatoes, potatoes, pumpkin
  • whole wheat bread and pasta
  • beans, lentils, peas
Healthy Fats

You need healthy fats for brain and nerve function, and for your immune system. It’s also important for healthy skin and hair. In particular, you need to make sure you’re getting the right balance of essential fatty acids. Keep omega-6 fatty acids in check by cutting out seed oils, margarine, and processed foods. On the other hand, make sure you eat your omega-3 fats because it’s vital you get enough of these.

Avocado

Healthy fat sources:

  • Chia seeds, flax seeds, hemp seeds, walnuts
  • avocados, Brussels sprouts, leafy greens
  • sea greens and algae

VITAMINS

***

Vitamin B12

B12 is required for your nervous system and cell production. It is produced by bacteria in soil and water, and prior to modern food production where everything is sanitised, we would most likely have met our requirements by eating foods from the ground and drinking untreated water. Animal foods contain B12 because the animals are widely supplemented themselves, whereas plant-based eaters have cut out the middleman and need to take their own. B12 supplements are recommended for everyone over 50, and anyone who follows a plant-based diet.

B12-fortified almond milk

Vitamin B12 sources:

  • B12-fortified foods – plant milks and yoghurts, breakfast cereals, yeast extracts and nutritional yeast flakes
  • Supplements
Vitamin D

We need vitamin D for healthy bones and teeth, and for the absorption of calcium. This should be a pretty easy one because you can get what you need from simple sunshine! However, due to indoor lifestyles and the need for sun protection, most people need to also consume it in foods. If you do supplement, be aware that while vitamin D2 is derived from plant sources, vitamin D3 can be from animal sources – so check the labels to find a plant-based one.

Mushrooms

Vitamin D sources:

  • sunshine
  • mushrooms
  • fortified plant milks, tofu, fortified cereals
Vitamin C

Vitamin C is a powerful antioxidant that helps you fight infections and heal wounds. It’s also essential for growth and repair of tissues in your body, and in the production of collagen. Critically, it can also help you absorb iron from the food you eat. So, it’s important to try and consume sources of vitamin C and iron together, for example, fresh fruit with cereal or bell peppers with beans.

Red caspicum

Vitamin C sources:

  • vegetables – bell peppers of all colors, kale, spinach, broccoli, Brussels sprouts, leafy greens, parsley, peas
  • fruits – oranges, strawberries, kiwi fruit, mango, lemon, pineapple, tomatoes, cantaloupe, papaya

MINERALS

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Iron

Iron is used for energy and red cell production as well as moving oxygen around your body. Iron deficiency is common in women, but rest assured, plant-based eaters do not have a higher incidence than meat eaters. What is important for everyone is to consume vitamin C at the same time as iron to help with absorption. Also if you are supplementing, avoid taking iron and calcium at the same time as this can inhibit absorption.

Legumes

Iron sources:

  • spinach, kale, leafy green vegetables, pumpkin, sea vegetables, mushrooms, potatoes (skin on) 
  • all legumes including tofu, tempeh, lentils, beans, peas
  • quinoa, chia seeds, sunflower seeds, dried fruit, spirulina blackstrap molasses, tahini
Tip: Cook foods in cast iron pans for an iron boost.

 

Calcium

You definitely don’t need to eat dairy to get your calcium. In fact, we absorb the calcium in greens better than we do in cow’s milk. But you do need to get enough calcium for strong bones and muscles. And, it’s difficult to meet your daily requirements with leafy greens alone – so it’s best to also consume a fortified product or another plant source.

Bok choy

Calcium sources:

  • dark leafy green vegetables— kale, bok choy, broccoli, Chinese cabbage, seaweed, and cruciferous vegetables
  • fortified plant milks, cereals, and orange juice
  • firm tofu, tempeh, chia seeds, tahini, beans, oats, almonds, figs, blackstrap molasses
Zinc

Zinc helps your cells grow and repair, and plays a role in thyroid health, skin health, protein metabolism, and a healthy immune system. So basically, you need it for everyday function. Like iron, the body can have trouble absorbing zinc, and some legumes and whole grains contain phytates that block absorption. However, by soaking or sprouting grains, legumes, and beans before cooking, the phytic acid is reduced. Eating enough protein and consuming fermented foods can also boost absorption.

Oats

Zinc sources:

  • beans, lentils, peas, sprouts
  • oatmeal
  • cashews, peanuts, walnuts, pecans, pistachios
  • sunflower seeds, chia seeds, hemp seeds
  • tofu, tempeh
Iodine

Iodine is important for your metabolism and healthy functioning of your thyroid gland. We only need a small amount, but that small amount is vital, particularly for pregnant women. Be aware that iodine deficiency can lead to an underactive thyroid gland, and an excessive amount can lead to thyroid disorders. Iodine in fruits and vegetables is inconsistent and depends on the iodine content of the soil it’s grown in.

Seaweed

Iodine sources:

  • sea vegetables, nori sheets, dulse flakes, wakame
  • plant milks fortified with iodine, iodised salt (in moderation)
  • depending on the soil – whole grains, green beans, zucchini, kale, leafy greens, asparagus, potatoes (skin on) strawberries, cranberries

Selenium

Selenium is an antioxidant that helps you fight disease. The best source of selenium is Brazil nuts, so this is the easiest way to meet your nutritional needs. Other foods contain selenium in smaller amounts, so if you’re allergic to nuts, this might be a good mineral to supplement.

Brazil nuts

Selenium sources:

  • Brazil nuts (just 2 a day will meet your needs)
  • whole grains – whole wheat bread, oatmeal, barley, rice
  • beans, sunflower seeds, mushrooms

This article is an edited extract from Nourish plant-based living, V7 N4 • View magazine
Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

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A different KIND of sanctuary

In need of some quiet time and partial to the company of animals, Nourish editor Rachael heads to Edgar’s Mission, a not-for-profit farm sanctuary about an hour north of Melbourne. What she finds is the home of kindness, both at this place and within herself.

On arriving back at Edgar’s Mission after five years between visits, something immediately stirs within me, as it does for many who’ve been here before. Is it the anticipation of reconnecting with like-minded friends? Is it the quiet beauty of the country landscape having its way with me? Perhaps it is my eagerness to spend time with animals I don’t get to interact with in my everyday life. It’s all this, and something else too. 

Pam’s four-legged teacher

Edgar’s Mission was founded many years ago when Pam Ahern met a great teacher. And that teacher was a pig called Edgar. She says, “If you give yourself over to looking into the eyes of a pig, there before you, staring right back at you, you’ll see a living, breathing, feeling being who is thinking too.” A moment of realisation like this can be life-changing and for Pam, it set her on a new path that led to the creation of Edgar’s Mission. 

This kind of realisation is part of what I felt stirring within me upon my return here; a remembering that I was in the presence of many gentle teachers, and that these teachers could show me the way to the very best of myself. You see, in providing a home to rescued farmed animals the sanctuary gives us the opportunity to meet these unique beings on their own terms. 

What Pam set out to create with Edgar’s Mission is a place where animals can peacefully live out their lives, and this is exactly what it does. Today, this very special place provides a guarantee of lifelong love and care for over 450 residents, rescued and rehabilitated from various degrees of injury, abandonment or neglect. 

A beacon of kindness 

The sanctuary is indeed a much-needed beacon of kindness, whether you witness that kindness in the actions of others, experience it as your questions are answered without judgement, or you find it emerge within yourself.

If we could leave happy and healthy lives without harming others, why wouldn't we? Pam ahern from Edgars mission

The power of kindness in action is central to the work of Edgar’s Mission, both for the animals whose love for life, trust and forgiveness inspires many to live more kindly, and for the visitors who tap into the kindness within themselves. Pam says, “Kindness simply feels good. Sometimes known as the ‘helper’s high’, kindness increases our energy, our happiness, our lifespan and our pleasure, along with the hormones oxytocin and serotonin, whilst decreasing our pain, stress, anxiety, depression and blood pressure. Another spin-off from acts of kindness is that they are contagious, firing off in the brains of those witnessing the act.”

Mucking in

A sanctuary tour is a beautiful way to connect with the many fine characters around the sanctuary, but to experience something even more special, you’re going to need a pair of gumboots. From Piggy Paradise to Cow Town, from the Duck Pond to Goat Mountain beyond, every enclosure on this huge property is lovingly tended by staff with the help of a dedicated volunteer network.

I was a regular vollie back when I lived in Melbourne, and it was deeply rewarding to spend some peaceful hours mucking in again this time. As I quietly clean Ray Ray’s pen, she follows the sound of my rake and gently nudges at my leg in search of scratches. She’s a sheep who was born without eyes, but no less of a desire to connect with the world than anyone else, which she does via touch and sound. Her companion and ‘seeing eye buddy’, Lambini, wears a bell so she can find him, and today they both jostle against me in the hopes of a Weet-bix, but are contented with a cuddle and some kind words.

Sustaining my plant-based path

As I prepare to leave this special place, I finally catch what it is that’s been stirring under the surface for me. It’s a reconnection to my own inherent kindness, a kindness we all share but often disconnect from amid the harsh realities of the world. The simple act of cleaning out a little house in Chicken Village, with an ex-battery hen waiting patiently on the porch, was my teacher this time. It was the sense of humbly offering my service, quietly and behind the scenes for the good of another. And doing so without requiring anything in return, knowing she had no way to thank me. The work was its own thanks – the knowledge that my small actions made this little lady’s life better in some way.

What waits behind the gates at Edgar’s Mission is a place where the most compassionate ideals are realised, and a path towards these ideals beyond the gates become clearer. I am moved by this place because it is here that I stumbled upon my best self many years ago, and it is here I found her again today. It’s true that the gift of kindness is as much for you as the giver as it is for the receiver.

***

Edgar’s Mission offers numerous ways to get involved, from sanctuary tours and volunteering days to school visits and a curriculum-friendly humane education program. You can also contribute from a distance by donating, adopting a resident, making a purchase from their online shop, or taking part in one of their pledges or campaigns. Note that visits to Edgar’s Mission must be pre-booked. 

 

Images: courtesy of Edgar’s Mission

This article is an edited extract from Nourish plant-based living, V7 N6 • View magazine
Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

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Chase the sun

From the lush hinterland to the sparkling sea, you can’t beat a retreat on the Sunshine Coast.

Swim

You’ll be spoilt for choice when it comes to beaches on the Sunshine Coast; the world-renowned coastline here earnt two places in Trip Advisor’s most recent Top Ten Australian beaches. Mooloolaba Beach came in at number four, and with good reason. You’ll find a sweeping crescent-shaped beach with safe water conditions, stretching from the surf club all the way around to the spit. There’s a little beach break, perfect for bodyboarders or beginner surfers, and calmer waters at the spit end for those who prefer a peaceful float. If you like to get a little further offshore, you can even swim with the humpback whales during their annual migration, or otherwise stay dry on a whale watching cruise. Onshore, there’s a lively beachfront esplanade nearby, if that’s your thing. But for us, the clear blue water of the Coral Sea, white sand and picturesque coastal views makes this the perfect beach for swimming.

Also making the top ten list of beaches is Noosa Main Beach, of course! It’s a busy tourist hub year-round. The gorgeous, protected, north-facing beach is surrounded by bay, river and national park. However, if you prefer to escape the sun-loving crowds on Main Beach, head out into the national park, taking the forest and coastal trails around the headland. You’ll enjoy spectacular sea views and, if you’re lucky, may spot whales or dolphins from Dolphin Point. There’s a series of stunning beaches, including Little Cove, Tea Tree Bay and Sunshine Beach. The surf gets more challenging as you follow the bays around the headland and they’re unpatrolled, so take care when swimming. Perhaps seek out The Fairy Pools for a dip instead. These off-trail natural tidal pools are an Instagram favourite at low tide. Aim for an early morning visit if you want the pools to yourself.

Hike

If you’re up for a longer hike, you can continue along the stunning Noosa Heads Coastal Walk all the way to Alexandria Bay. This gorgeous 5.6-kilometre trail winds through lush rainforest while offering breathtaking views of the ocean. This hike is the perfect escape for those who wish to immerse themselves in wildlife and escape the stresses of everyday life for a little while. Make sure to pack a picnic as there are plenty of places to stop and take in the view. This 3-hour walk showcases some great native wildlife, giving you a chance to spot koalas, black-cockatoos, turtles, and if you are able to go during the winter months, the stunning Humpback whale migration just off the coast. Once you reach Alexandria Bay – known for its sweeping golden sand and secluded shores – you can enjoy a swim, or if you’re game, you might get your gear off and take full advantage of the local nudist beach.

There are also some great walking tracks around the Glass House Mountains, although to appreciate these distinctive peaks as a whole, it’s best to view them from a distance. The craggy peaks are actually volcanic plugs, which are the centre points of several extinct volcanoes. While there are difficult summit tracks up a few of the peaks, these are culturally significant to the Jinibara and Kabi Kabi people, who ask visitors to refrain from climbing the mountains. We recommend Tibrogargan circuit or Trachyte circuit instead, both of which offer great views of the surrounding mountains. More adventurous walkers may like to tackle the Sunshine Coast Hinterland Great Walk, a 58-kilometre track through the Blackall Range with overnight camps along the way.

Eat

Whether heading to the beach or on a hike, pack a plant-based picnic to enjoy al fresco, surrounded by the stunning scenery. If you’ve got kitchen facilities, you can make your own savoury and sweet dishes and snacks (think salads, sandwiches, quiche, bliss balls, bars, and other finger food); otherwise, grab something portable from a nearby vegan-friendly café or healthfood shop: the Sunshine Coast has plenty. And be sure to bring plenty of water and a lightweight picnic blanket – we love these ones by Saltwater Picnic Co., made from 100 percent recycled fabric.

For a little hub of plant-based eateries, head to Maroochydore. There’s something for everyone at the combined Charlie’s Raw Squeeze and Moo-Free Burgers, from healthy juices, smoothies, bowls and ice creams to delicious and decadent plant-based burgers. Cafe Nurcha is a wholesome, family-owned cafe, with everything made on site. And Elixba Plant-Based Restaurant and Alchemy Bar is a must to visit with your crew. You’ll love the whole food focus, botanical beers, and liquid alchemy drinks made with herbal elixirs and custom brewed or distilled alcohols. Our pick is the Hemp Chocolate Mudslide, a cocktail and a dessert in one – yes please!

If you’re after a refined dining experience, our pick is The Tamarind in Maleny, offering sophisticated Asian cuisine and an impressive vegetarian menu, easily veganised. The flavours are bold and fresh, taking inspiration from Thailand, Malaysia, Cambodia, Vietnam and Korea. With dishes such as Bang Bang Eggplant, Gong Bao chickpeas and General Tso’s Cauliflower, it’s no surprise this restaurant was awarded one Chef Hat in the 2020 National Good Food Guide. Another good option is Harry’s On Buderim on the edge of the Buderim Forest Park. This restaurant offers contemporary Australian cuisine, including a small but dedicated vegan menu, in the setting of a 139-year-old, heritage-style homestead.

Shop

While there’s certainly fantastic shopping in Noosa Village, our pick is the slightly quirkier, more unique experience that is The Original Eumundi Market. This vibrant market was founded in the 70s for artisans and farmers, and retains its character to this day. The focus is on products handmade by local craftspeople and sustainable practices. With several market operations now making up the overall Eumundi Market experience, it’s become the biggest art and craft market in the country, with over 600 stalls. You’ll find homewares, artworks, ceramics, fashion and jewellery alongside plenty of fresh produce and gourmet delights, with a fabulous lineup of musicians and street performers to entertain you. Our pick for lunch is a vegan burger, wrap or salad from Hempburger and a raw sugarcane juice with fresh lime and ginger from Noosa Cane Juice.

Another great day trip is a visit to the quaint mountain villages of Montville and Maleny. The drive to get here forms part of the Blackall Range Tourist Drive, offering amazing views into the valleys below these hinterland towns, both of which have an artsy vibe with galleries, cafes, and boutiques to explore. You can visit the workshops of sculptors, painters, craftspeople and potters in search of a one-off piece. There are some beautiful nature walks in this area, too. Check out Kondalilla Falls near Montville, where you’ll find a lovely rockpool in a lush rainforest at the top of the falls and perhaps even spot a pademelon. Another great place for wildlife spotting is Mary Cairncross Scenic Reserve near Maleny, which has a Rainforest Discovery Centre and some good walking tracks.

Retreat

Holiday accommodation on the Sunshine Coast is not difficult to come by, but for a luxury hideaway you can’t go past Spicers Tamarind Retreat, an Asian-influenced refuge surrounded by natural beauty and healing calm. Set on 18 acres just outside the town of Maleny, you’ll be tucked away from the hustle and bustle of the coastal towns, able to enjoy the serenity of the surrounding rainforest from the comfort of a private villa, some of which have outdoor cedar hot tubs. Nature is never far away, with the Obi Obi Creek and Gardners Falls just a short stroll away. Or for a pampering session, Spa Anise offers a selection of massages, a mineralised spa, hydrotherapy treatments, and a steam room.

For an experience of a lifetime, the retreat also offers a four-hour heli-adventure to Fraser Island, a UNESCO World Heritage Listed area and the world’s largest sand island. The flight passes the Glass House Mountains, tracks the coastline to Noosa, up past Rainbow Beach before flying up the east coast of Fraser Island and landing at Orchid Beach. After a chef-prepared picnic lunch and two hours on the ground, the return flight crosses to the western coast of Fraser Island, tracks down to Noosa, then back to your hinterland retreat.


This article is an edited extract from Nourish plant-based living, V8 N1 • View magazine
Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years.

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

Train like an Olympian

Meet Morgan Mitchell, Australia’s rising track star who just happens to be fuelled by plants.

Morgan Mitchell rose to fame when she made her Olympic debut at Rio in 2016, competing in the 400-metre track event. She had run her personal best in the lead-up to the games, after going vegan and dropping a whole second off her time. She also featured in the runaway hit documentary The Game Changers, which looked at protein, plant-based diets, and human performance.

But improved athletic performance wasn’t Morgan’s main motivation in adopting a vegan diet. Her partner at the time suggested they try it so as not to contribute to environmental issues and animal cruelty. She says, “For some reason it just clicked, no questions asked, and I switched to a vegan diet.” The performance benefits came thereafter, and the key benefit? “Recovery, for sure. It’s incredible!” There are challenges, too; however, they’re not what you may think.

The most challenging aspect of being a plant-based elite athlete, according to Morgan, is other people. She says, “It’s the backlash for sure. When I run well, people will say ‘it’s the hard work and training’, but when I have an average performance, they say ‘it’s because of the diet’. It sucks, but I know my body and what does and doesn’t work, so I just try to block out opinions that are misinformed.” And she’s had to endure some pretty harsh criticism about her diet and even her body. In an astonishing 17-minute attack by a fitness YouTuber, her thighs (powerful and muscular as they are) were described as “cottage cheese”. We know! It’s outrageous.

Morgan says, “It used to eat me up big time. We race in crop tops and briefs on the world stage, so it opens up the door for a lot of criticism. We are there to run fast and perform well, not walk the Victoria’s Secret runway. Now I just bite back or ignore it.” She’s trying to set an example for other young athletes and knows from personal experience the dangers of focusing on body image, having recovered from an earlier eating disorder. “People just project their own insecurities onto you,” she says.

Her advice is, “Focus on your goals from a performance perspective. Once I switched my mindset to that, I started running faster, eating more balanced, and I don’t really worry at all about how I look. That’s what helped me.” She also surrounds herself with a good team of professionals.

“You can succeed on a plant-based diet if you put in the research and talk to the right professionals to help you reach your goals,” she says. What about the protein, you may ask? Morgan says, she has no trouble training hard or building muscle and gets plenty of protein through tofu, beans, and mushrooms. “They’re my three go-tos. It’s really not that hard.”

Despite running her personal best in the lead-up to Rio, Morgan was disappointed in her performance at the games. Afterwards, she made the somewhat controversial decision to hang up her hat on the 400-metre event and switch to the 800-metre event, which was her main event when she was younger. This went against the advice of some people around her, but she felt she had exhausted her time in the 400. “A lot of people were against me switching events because they believed I had more to give to the 400 and couldn’t see me making it far in the 800, even though they didn’t know my background with the event. I ended up qualifying for the World Championships in my first season, so I guess the joke is on them.”

In the lead-up to the Tokyo Olympic Games this year, Morgan’s personal best for the 800-metre event was 2:00:06 (yes, milliseconds count when you’re an Olympian), which was just 1.28 seconds off the Australian record at that time, held by Catriona Bisset. Breaking this record was her goal going into the games. While this wasn’t to be, she is a rising star on the world stage and one to watch in the coming years.

Being an Olympic athlete is just one aspect of Morgan, however prominent that part is. She’s also keen on playing netball at an elite level and has recently become the first Olympian to partner with F45 Training. The functional fitness network specialises in high-intensity, 45-minute circuit classes, designed by sport scientists and elite athletes to burn body fat and build muscle. Morgan says, “I have been going to F45 sessions for a while now. I am so proud to represent female F45ers across the globe.”

There’s much more than sports to this down-to-earth Aussie, too. Despite various commercial commitments and a gruelling training regime, she is also studying. “I study both Spanish and a bachelor of business and fashion marketing, which is fun because there is no relation to sport whatsoever,” she says. A keen fashion devotee, Morgan would like to start her own fashion line one day. “I like having a mixed bag of things to do, it keeps things interesting,” she says.

And Morgan is a likeable and interesting character. A fan of hip-hop, she also has a dream of celebrating her birthday with rapper A$AP Rocky, who has the same birthday. She would love to be in an animated Disney movie, too. On her days off though, she is not so different to the rest of us. “Honestly, I’m a bit of a nerd. I touch up on my Spanish on Duolingo, fill out my sudoku book, play piano, or shop online.” However, as a famous Olympian, she is different to most of us owing to her very public career. So, what does she want to do with the influence this fame can offer?

Morgan says, “I would like to inspire the next generation in a way that teaches them to be kind to others and accepting of all different walks of life. Also, to just unapologetically be themselves and remain true to that. You honestly live a happier life doing it this way, I believe.”

TRAINING TIPS FROM AN OLYMPIAN

TOP THREE TRAINING TIPS

  1. Meditate and breathe! It’s helped me so much as an athlete.
  2. If you get bored, switch it up. That’s why I joined F45. It’s so different to any training I do on the track.
  3. If you’re tired, rest! I’ve learnt that it’s so important to listen to your body.

KEEP IT FUN

I love long runs on a Sunday because I can do it with any of my friends, even if they aren’t track athletes. The pace is steady, which means anyone can join. I also love doing a Redline class at F45 with one of my good mates – every session is a competition!

AN AVERAGE DAY OF MEALS

  • Breakfast: porridge with banana, berries, peanut butter, and dark chocolate.
  • Lunch: a vegan Beyond Burger and air-fried chips.
  • Dinner: tofu, brown rice, and mixed veggie stir fry.

WHEN TRAINING HEAVILY

I’m mindful to fuel my body with enough protein and veggies while really limiting the processed foods. I love eating out, but when I’m in season, I only allow myself one to two nights out a week. Off-season is a different story!

HYDRATION DOS AND DON’TS

I drink four to five litres of water a day and I’m a massive green tea and peppermint tea lover. I’m not really into flavoured drinks and I don’t drink soft drink – ever.


This article was originally published in Nourish plant-based living, Issue 66 • View magazine
Rachael Morris

Rachael is our editor at Nourish magazine, and has been committed to veganism for over 14 years.

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