Being a rock climber means having to stay physically fit, mentally strong, and nutritionally balanced. World-renowned rock climber Alexander Megos has cracked the code, and it lies in his vegan lifestyle. Recently, Megos has given us an insight into his kitchen, showing us that a plant-based diet can fuel extreme physical endeavors while keeping our planet’s health in mind.
Born on August 12, 1993, the German climber made history by being the first to on-sight (climb on the first attempt without prior practice or advice) a 9a (5.14d) graded route. With an impressive portfolio, including two 9b+ (5.15c) routes, six 9b (5.15b) routes, and a handful of confirmed 8C (V15) boulders, Megos is a force to be reckoned with.
In his recent YouTube vlog, Megos shares his dinner preparation, where he goes shopping at a local market in Voiron. His mantra for a healthy meal is simple – “the more variety and color, the better.” He emphasizes the importance of nurturing our gut microbiome, and stresses the importance of eating in season – a principle aligned with sustainable practices.
To enhance the meal’s vibrancy, he chooses a range of seasonal vegetables, including chard – a green he pairs with lemon and onion. He’s also a proponent of reducing plastic waste, seen using reusable bags at the market. At home, Megos roasts leek, eggplant, zucchini, broccoli, onion, and garlic, seasoned with olive oil, piri piri, and mixed herbs. Interestingly, he shies away from salt, citing concerns about high blood pressure.
The final touch to his wholesome meal is pre-seasoned tempeh, a protein-rich product made from fermented soybeans that he pan-fries. The result is a nourishing vegan dinner, rich in nutrients and flavors and entirely in sync with the principles of sustainable living.
Whether it’s incorporating more plant-based meals into your diet, reducing plastic use, or choosing seasonal produce, every effort counts. And who knows, you might just find yourself climbing towards a healthier you and a greener planet.
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