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NEW YORK: Scottish-born Gillian McKeith is best known for motivating people to get fit and eat healthy on her British television show and through her top-selling books.
The London-based nutritionist, who takes a holistic approach to health and wellbeing, has now gone a step further with her “You Are What You Eat Cookbook” of 150 recipes, which she says are quick and easy to prepare and promote her approach to healthy eating and living.
The author, who readily admits she is no Michelin-star chef and has had her own mishaps in the kitchen, developed the recipes and the eating plan they are based on to enjoy food and feel good.
She spoke to Reuters about nutrition, her plan for good health and the impetus for the book.
Q: What made you decide to become a holistic nutritionist?
A: “It was my own personal journey many years ago with holistic nutrition that brought me to wellness. It was really the catalyst to pursue holistic nutrition as a long-term career. It has been a passion ever since I was able to recover from my own ill health.”
Q: This book seems to be a follow-up to your television show and book “You Are What You Eat.”
A: “The first book I wrote was about all the general principles that are part of that concept of “You Are What You Eat.” After that I got so many letter saying 'Give us some recipes.'”
Q: Could you just explain briefly what is your philosophy about healthy eating.
A: “My philosophy is that you can eat as much as you like, whenever you want and your body will come into harmony provided you eat the right food and follow the plan I am advocating.
Q: What are the basic components of the plan?
A: “1. Eat as much as you want as long as you eat the right foods, prepared the right way. 2. Don't fixate on your weight.
3. Forget fad diets.
4. Know that this is a plan for life. It is a lifestyle change.
5. If you are going to do it, get onboard.
6. Be creative and passionate in your cooking.
7. Embrace change.
8. Get in touch with your emotions.”
Q: Where did the recipes in the book originate?
A: “They came from my own kitchen, from years of mucking around in the kitchen. I love making food and the enjoyment of taking something and making it into a tasty meal.”
Q: The book includes more than just recipes. There is a menu plan, information about food combining, getting organized.
A: “I did that because I want people to know how to get started. Giving them just a bunch of recipes is a bit daunting. I wanted to give them a starter kit and that is what the first part of the book is about.”
Sweet Potato Soup
Serves 4 1 butternut squash, peeled, seeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled, and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and thinly sliced
1 wheat-free vegetable stock cube
1. Bring a large pan half-filled with water to a boil. Add the squash, sweet potato, carrots, fennel, shallots, and stock cube.
2. Bring to a boil, then lower the heat and simmer for 10-12 minutes.
3. Remove from the heat and add the garlic.
4. Allow to cool and then strain the vegetables into a large bowl to keep the stock.
5. Add half the stock to the vegetables and blend in a food processor or with a handheld blender to desired consistency.
6. Reheat the soup gently, adding more of the reserved stock if necessary. 7. Divide among warmed soup bowls and serve garnished with the parsley, radishes, and pumpkin seeds, if using.
