Estelle Davidson is a sporty Year 12 student at Carmel College, playing premier basketball and senior netball, and lives in Campbells Bay. Her parents once owned a gourmet food store and café so she has been exposed to many different cuisines and quality ingredients. However, it wasn’t until earlier this year that she really became interested in food and how it affects your body, energy and wellbeing.
Channel Magazine asked her about the effects of eating a plant-based diet and if there were many challenges.
Tell us about the recipe you’ve chosen to share.
I absolutely love Mexican food and when we found this great book by Australian blogger Ellie Bullen, this recipe jumped out at me. Kumara is one of my favourite vegetables so this combination is a banger.
What made you decide to try a vegan diet?
Late last year I cut out refined sugar and very quickly my skin improved and I became leaner. Our Year 12 PE camp this year was very physical and our group facilitator inspiring. She shared with us how changing to a vegan diet cleared up many health issues and helped her become fitter and stronger. I immediately became fascinated how someone who was so active could still fuel herself on a plant-based diet.
What challenges did you face?
I was pleasantly surprised that vegan options are more accessible now. The challenges are after our basketball games when we share supper with our opposition. I either eat well before the game or take something along to share that I can also eat. It’s been pretty easy at home. My parents are healthy too so will eat what I prefer most of the time, although my mum is known to add some cheeky bacon or cheese to a dish!
What about when you go to a cafe or restaurant?
It’s usually fine because you can order a vegetarian meal and ask for the dairy to be omitted or swapped for something else. Nowadays many places offer vegan choices on their menus although my mum and I did have to leave an Auckland city Japanese restaurant recently as they’d run out of tofu and all the broths were made from chicken or fish.
What do your friends think of you eating differently to them?
I get roasted on a daily basis by my friends although I have inspired some to attempt going refined sugar free. I have one friend who is vegan and we share tips and recipes with each other.
Do you often get asked how much iron and protein you get when not eating meat?
Sometimes I get asked if I need to take iron supplements, and some people need to be tested first, but there are so many plant-based foods that are iron rich. And combining the right legumes and rice can give you a complete protein. We make our own nut granola and I add pea protein to my smoothies. I’ve developed a taste for tofu which I like to scramble, like eggs and I love Pic’s Peanut Butter; it is my go-to toast topper and I can just eat it straight from the jar.
How has your sport and fitness been affected?
I still hate early mornings, but I now have creative breakfasts to look forward to eating after trainings. One of my favourites to pack is overnight oats soaked in almond milk, or granola topped with berries and coconut yogurt if we have some. I take the right snacks and anticipate what I’ll need to eat before and after a game to keep energy levels up and lasting longer. Being leaner has helped improve my cardiovascular fitness and I have good recovery after a really tough game.
Do you have cheat days?
My brother had a “meat feast” for his 21st birthday so I did have a piece of duck and a little steak, which felt weird. But we made his chocolate birthday cake from a sugar-free vegan recipe and he didn’t even realise! I’ve actually decided to have eggs occasionally when I feel like changing up my breakfast and increase my protein intake. I wouldn’t call them cheat days though as good food should not be restrictive but we should keep treats in moderation.
Which would be your favourite North Shore café?
Café Mimosa has some delicious vegan and vegetarian options. Their vegan creamy mushrooms on toast is an absolute must to try. And the raw sugar-free caramel slice from Jam Café is divine!
Are you considering a career in nutrition by chance?
I have considered studying exercise science and nutrition. I think I will always be passionate about how healthy eating affects our bodies and wellbeing. However, I also have a love for acting and spend my spare time doing workshops, short films and auditions in the hope of having a career in the film industry.
Recipe
Recipe from Elsa’s Wholesome Life by Ellie Bullen
www.elsaswholesomelife.com
Mexi-Loaded Sweet Potatoes (Serves 3)
3 sweet potatoes (any variety), scrubbed
3 teaspoons extra-virgin olive oil
1 teaspoon smoked paprika, plus extra to serve
1 teaspoon ground cumin
1 x 400 g can black beans, drained and rinsed
2 tomatoes, diced
1 red capsicum, diced
1/2 corn cob, kernels stripped
1/2 cup finely shredded red cabbage
1 avocado mashed with the juice of 1 lime
1/4 cup coriander leaves
1/4 cup Cashew Cream Cheese (recipe below)
1 teaspon Habañero chilli sauce, or other chilli sauce
1 jalapeño, sliced to serve (optional)
Preheat the oven to 170°C fan-forced (190°C conventional).
Place the sweet potatoes on a baking tray and bake for 45 minutes, or until easily pierced with a fork.
Meanwhile, heat the oil in a saucepan over a medium heat. Add the paprika and cumin and fry for 1 minute until fragrant. Add the black beans, tomato and capsicum. Reduce the heat to low and simmer for 6-8 minutes, or until the capsicum is soft and the tomato juices have thickened.
Heat a frying pan over a medium heat. Add the corn and fry for 2 minutes, or until browned. Remove from the heat and set aside.
When the potatoes are ready, ut them open lengthways and fill with the bean mixture. To serve, top each with the cabbage, corn, avocado, coriander, cashew cream, chilli sauce and sliced jalapeño (if using). Finish with an extra sprinkle of smoked paprika.
Cashew Cream Cheese
1 1/2 cups raw cashews, pre-soaked
1 teaspoon garlic flakes
1 tablespoon apple cider vinegar
1/4 cup nutritional yeast
1/4 teaspoon salt
juice of 1 lemon
Drain the cashews and transfer to a food processor or blender with the rest of the ingredients and 1/4 cup of water. Blend until smooth and creamy, adding extra water (in 1/4 cup increments) until the mixture reaches the desired consistency. Store in a sealed container in the fridge for up to 5 days. Use it as a mayo, dip or dressing.
TIP: Pre-soak the cashews the night before in bowl of water.
