MUNCHIES
MAKING A DIFFERENCE: THE POWER OF
PLANT-BASED EATING. Mitch Lee is a top vegan chef and a former freerunner, so he knows the value of a good diet and how important it is to eat right when you’re an athlete. Since turning vegan back in 2016, he’s discovered just how easy it is to enjoy a varied and healthy plant-based diet, and has created countless delicious and exciting recipes to back up his claim that there’s really no need to buy meat or dairy in this day and age. We caught up with Mitch to chat about his transition from freerunner to chef, the benefits of a vegan diet and what the future holds for him. He also chats to us about his mission to spread the word of veganism, how he’s helping to end child hunger and shares one of his stunning recipes with us for you guys to try at home.
YOU’RE A FORMER PRO FREERUNNERTURNED CHEF. THE TWO SECTORS ARE FAIRLY DIFFERENT; WHAT LED YOU TO YOUR WHERE YOU ARE NOW?
For me, diet was always an important factor in my training. It's a part many people often overlook. It can affect your energy, mood and even recovery. When I was freerunning I'd always make energy bars, high protein snacks, or have enough food with me to keep me fuelled up for the day. I used to run a food blog under the name 'Macro Mitch' and would share my recipes on social media. Eventually this love and passion for food opened opportunities for me to make money and work with exciting brands until I got to the stage where I wanted to pursue it further. That’s when I began working in a restaurant. WHY DID YOU LEAVE PRO FREERUNNING?
I was never an exceptional athlete. I knew what I could do well and I knew how to market myself and communicate it effectively to get fantastic opportunities. But eventually I couldn't keep up with the new generation - 66-
