41 Raw Vegan Athlete with Suzanna McGee and Ashley James on the Learn True Health Podcast

Suzanna McGee is a former Ms. Natural Olympia bodybuilding champion, now competitive tennis player, author, speaker, raw vegan athlete, and performance and injury prevention specialist with over 25 years of experience.

She is certified by National Academy of Sports Medicine and also holds a Certificate in Plant-Based Nutrition from eCornell University. She is an author of “Tennis Fitness for the Love of it” and “The Athlete’s Simple Guide to a Plant-Based Lifestyle.”

Suzanna McGee loves to talk about plant-based nutrition for maximum athletic performance, health, and longevity.

She has personally experienced the power of plant-based nutrition, and the majority of her clients have also transitioned to a plant-based diet with great results.

Suzanna McGee also teaches mindful fitness and injury prevention by recreating musculoskeletal balance in the body.

Your Challenge:
Add more plants into your diet, preferably in the whole, natural state. Eat as many plants as you can.  Add 5 extra servings of organic fruits to your diet every day for the next 7 days!

Ashley's Flourless Bread Recipe:

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts
½ cup / 65g almonds
1 ½ cups / 145g cooked quinoa
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
2 tsp. fine grain sea salt
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water
For sweetness:
1 or 2 mashed bananas (more banana for sweetness)
1 diced apple or 1 can of mashed pineapple for sweetness
Optional: 1/2 cup dried blueberries, cranberries or raisins

Directions:
Combine all dry ingredients, stirring well. Whisk oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick.

Let sit out on the counter for at least 2 hours, or all day or overnight.

Mix in the cooked quinoa with the dough and put the mix in flexible silicon loaf pans. Only fill the pans so the bread is about 2-3 inches tall.

To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it. Mix in a bit more water if the dough is too hard.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for about 40 minutes.  Watch bread to make sure it doesn't burn. Remove bread from loaf pan, place it upside down on a baking sheet and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing.

You can toast the slices in a toaster oven or a regular oven and serve with ghee/coconut oil, cheese or nut butter!

 Store bread in a tightly sealed container in the fridge for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Be sure to drink a glass of water after eating a few slices. This flourless bread is FILLED with fiber and can cause constipation if you don't drink enough water!

Resources:
To order high-quality supplements:
http://takeyoursupplements.com/

Suzanna McGee: www.TennisFitnessLove.com

Books:
“The Athlete’s Simple Guide to a Plant-Based Lifestyle"
http://amzn.to/1VVuL7t

“Tennis Fitness for the Love of it”
http://amzn.to/25Yi0vD

"Pete Egoscue: Pain-Free: A Revolutionary Method for Stopping Chronic Pain" http://amzn.to/1UOLMep

"Kelly Starrett: Becoming a Supple Leopard" http://amzn.to/1YnT52u