Episode 28 - Jamies Collier: Co-Founder of Huel, Author & Nutritionist

James is a UK Registered Nutritionist with 30+ years' experience in nutrition and dietetics. He's co-founder and Chief Sustainable Nutrition Officer of Huel, and author of 'Well Fed: How modern diets are failing us (and what we can do about it)'.

Huel produce nutritionally complete sustainable food including powders, savoury meals, bars and drinks, and has sold 400+ million meals across more than 80 countries. As Chief Sustainable Nutrition Officer, James oversees the development of new products, nutrition communications and matters related to sustainability.

His book, Well Fed, explores contemplative nutrition: a dietary philosophy that encourages you to pause and reflect – just a little – on what you eat.  James has also worked for seven years as a clinical dietitian in the NHS, and in the fitness and bodybuilding world where he advised professional-level athletes, as well as regular gym-goers, on their nutritional needs for optimum performance.

He's written for publications on food policy, the neuroscience and physiology of eating, clinical dietetics, sports, fitness and muscle-building, and lifestyle nutrition, and has given seminars across the world on both nutrition and leadership and has been featured on radio, television and numerous podcasts.

 

James's 3 mindset messages:

1. Prioritise your own wellbeing over others
2. However, be mindful that your actions won't just affect you: they affect others, too
3. Build on micro goals.

 

Food

"A theme of my book is minimising food waste. Could you make something that includes using up whatever veg you have in your fridge? Along with something plant-based but nutritionally strong - include pulses and a starch-source." 

It may sound like a simple request (or not), but I tend to satisfy my guest food requirements. 

o my surprise, when I opened my fridge to see if I had anything exciting there, I found a humble cabbage. I was away for two weeks over Christmas holiday and so did not expect to find much in the fridge.

However, cabbage really goes well with James's book theme and so should not be wasted (albeit I had to buy another two cabbages as the first one was used for a practice meal).

Cabbage, in fact, is a low-calorie food that's high in fiber and vitamins, and it contains many nutrients that can help improve your health.

In Lithuania, we have a delicious dish called "balandeliai," which is cabbage stuffed with meat. So I took that recipe but replaced the filling with what James asked. I used canned beans, lentils, quinoa, and chickpeas. I found inspiration from an Armenian recipe and made it completely plant-based (except with a side of Greek yogurt).

It was not an easy dish to prepare because cooking stuffed cabbage the traditional way did not work, as the filling was not meat. I decided to steam the stuffed cabbage rolls and add them in the sauce after. I think seeing a cabbage on the table was a little underwhelming for James, but he absolutely loved the dish and was pleasantly surprised.

To complement the main course, I baked an Oat and Carrot cake enriched with Huel protein powder. This nutritious dessert was designed to double as a wholesome snack for me during the week, and James was delighted to taste it too.  If you wish to purchase Well Fed book, and get ideas for the recipe, please visit www.mindsetkitchen.co.uk