Esther Hahn: Vegan Pro-Surfer! December 8, 2008

Posted by Shannon Phillips | Permalink | Comments ( 5 ) | TrackBack

When she's not jet setting around the country, surfing the biggest waves, or blogging about her travels, pro-surfer Esther Hahn is baking delicious vegan meals and being a friend to animals. Check out her Q&A and guest recipe blog below! - xo, shan

Photo by Navi Naveez

How did you start surfing?
I learned how to surf, at a very basic level, around the 5th grade. But I didn't take surfing seriously until I was 14 and started entering contests. I had a wonderful mentor in Jimmy Miller, a local Manhattan Beach surfing legend, who encouraged me to pursue surfing both as a sport and as a passion.

When did you decide to become vegan?
I dabbled in vegetarianism, off and on, throughout high school. But during my freshman year at Yale, I fell very ill and nothing seemed to help me recover. I decided to put Yale's extensive library to good use and read up on the importance of diet in relation to health. The many detriments of consuming animal products clearly outweighed the arguments tending toward the positive. Once on a vegan diet, I noticed my health drastically improved and I haven't looked back since!

Do you find it difficult to travel and surf as a vegan?
I actually feel more energized as a vegan. I think consuming large amounts of animal products, especially dairy, can take a toll on the body. So I feel better, both physically and mentally, surfing as a vegan. In terms of travel, yes, it can be difficult but I'm constantly surprised by how easily adaptable a vegan diet can be. Grains, vegetables, and beans are fairly universal foods.

What companies do you currently surf for?
At the moment, I surf for Bing Surfboards, Airblaster, Power Balance, ZJ Boarding House, Lan Chi Foods, and JAMU Healthy Earth Drinks

Esther's Black Bean Brownies

As a vegan, professional athlete, I love that these brownies are not only healthy but also packed with protein! The recipe is a breeze to throw together and easily adaptable to different spices based on personal preferences.

Ingredients:
1 can black beans
1/4 cup almond meal
1/4 cup spelt flour
1/4 cup cocoa powder
3/4 cup evaporated cane juice
1/2 cup shredded coconut
1 1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt
1 1/2 tsp baking powder
2 Tbs canola oil
3/4 cup applesauce
1 tsp vanilla

Optional:
1/2 cup walnuts, chopped
1/2 cup vegan chocolate chips

Directions:

1. Preheat the oven to to 350 and spray an 8" x 8" baking dish with canola oil.
2. Begin by pureeing the black beans in a food processor. Once the beans are as smooth as possible add the rest of the ingredients except for the optional walnuts and chocolate chips and continue to blend. Occasionally stop the processor and scrape down the sides in order to fully incorporate the mixture.
3. Once the mixture is blended smooth, fold in the walnuts and chocolate chips with a spatula.
4. Pour the batter into the greased baking dish and bake for 27 minutes or until brownies appear set and firm.
5. Remove from oven and allow brownies to cool completely before cutting and serving.

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