Eat well while eating out in London with Harry Jameson
Designed for health-conscious epicures, SUSHISAMBA has teamed up with elite performance coach Harry Jameson to create a menu aimed at enhancing guests wellbeing without compromising on taste.
We met with Harry, to find out how to eat well while eating out in London and what makes his new menu, Nourish by SUSHISAMBA, different to your usual fare.
Harry said, “I am a massive foodie and I refuse to remove all of the fun and flavour out of food in order to make it healthy. You see lots of PTs on Instagram who spend their weekend boiling rice and broccoli under the guise of #mealprep. That is not how you should have to live and you should be able to create incredibly healthy and incredibly delicious meals that mean you can eat well throughout the whole year.”
“When I was devising the menu with SUSHISAMBA then, I didn’t want to remove all the carbs and replace them with raw vegetables. That’s been done a million times. Instead, I wanted to give people a selection of healthy dishes so that they actually have options when they go out to eat”.
Devised by Harry and SUSHISAMBA’s Regional Executive Chef Andreas Bollanos, the Nourish menu comprises of five dishes each with a different nutritional benefit in mind.
Harry’s favourite is the Protein Power (a beef ramen with slow-cooked rib-eye steak, tofu, courgette noodles, cured egg, edamame and shiitake mushrooms) while SUSHISAMBA has confirmed that the Slow Burner dessert, (a chocolate and avocado mousse with passion fruit and mango sorbet, granola, goji berry and sunflower seeds crumble), is fast becoming one of the most popular desserts on the entire menu.
HARRY’S ‘EATING WELL WHILE EATING OUT’ HACKS:
FOLLOW THE 70/30 RULE
“I often tell people to aim for a diet that is 70% on plan. For example, if you have 21 meals in a week, you can afford to stray off the path a little for 4 or 5 of those meals.
Find yourself at SUSHISAMBA? Order 70% of your dishes from the Nourish menu and 30% from the standard menu or enjoy a couple of glasses of wine. It’s all about damage limitation.”
CHOOSE SLOW RELEASE CARBOHYDRATES
“In January, people say ‘I want to do a keto diet, I am not going to eat any carbs’. Actually, your body needs carbohydrates for energy but you need the right quantity and the right sources.
The Nourish menu incorporates carbohydrates that release a slow steady release of energy for a longer period of time, unlike refined carbohydrates which give you a quick hit of energy and spike your blood sugar.”
EAT TO REPAIR + NOURISH YOUR BODY
“This is also a time of the year when our immune systems are at an all-time low. Opt for dishes like the Immunity Boost then which is packed with turmeric and orange to naturally bolster your immune system.
Depriving your body of calories and putting yourself in a calorie deficit also lowers your immune system and lots of exercises makes you vulnerable because your body concentrates on building and repairing muscle. Lots of endurance athletes are susceptible to colds because their bodies are in a constant state of repair. The aim is to bolster that, as much as possible, with quality food.”
AIM FOR 32 COLOURS A WEEK
“They say you should eat 32 different colours a week and that is a really good way to see if you’re getting the right nutrient profile. If you look at your plate and there are only 1 or 2 colours, you’re probably not getting enough.”
