We sat down with Harry Jameson, who collaborated with SUSHISAMBA Chef Andreas Bollanos to create the Nourish by SUSHISAMBA menu, a creative and flavorful array of fresh new dishes crafted with health and wellness in mind. Harry defines himself as an elite performance coach… but also a real person. Read on to learn more!
What interested you in developing the Nourish by SUSHISAMBA menu and partnership?
I take a holistic view of everything needed to perform at a top level, including mind, spirit, nutrition and sleep. I’m also a massive foodie who loves to eat good food and enjoy great wine. The Nourish experience at SUSHISAMBA encompasses all of these things, so it’s a great fit for me.
To many, the new year is all about restricting and removing, like dry January. With the Nourish by SUSHISAMBA menu, we purposefully include a wide range of interesting healthy options that geared more towards healthy lifelong choices, not diets. Detox diets, which remove large food groups, can leave you tired and sluggish and deprive you of energy just when you need to get back in action after the holidays. The food on the Nourish menu pumps up your body and sets you up to succeed. The radical New Year deprivation approach is not sustainable.
What was it like developing the menu alongside Chef Andreas Bollanos?
Andreas is sporty and fit so we have that in common. We had a mutual respect instantly and knew we could learn a lot from each other. When it came to developing the menu, I suggested different nutrients to feed different parts of the body like ginger, turmeric, kale… and Andreas constructed each dish. We already have a plan to swap skills; I’ll give him training and workout tips and he is going to teach me how to make sushi!
What is your favorite dish on the Nourish menu?
I love the Brain Boost: Beetroot-cured Salmon Tiradito…salmon is one of my favorite fish.
What’s your take on low/no carbs and how does rice fit into that equation?
White sugar, pasta, bread and rice translates to energy spiking quickly. Brown rice helps with a longer and slower delivery of energy to your body versus white rice and is an easy swap in any sushi option. In the Protein Power Beef Ramen dish, we swapped the noodles with zucchini (courgette) and count on the veggies for carbs.
Tell us what inspires you from each of SUSHISAMBA’s cultural influencers–Japan, Brazil and Peru?
From a sports recovery perspective-the big protein hit that feeds the muscles-Japan is great with all the Omega 3s and Omega 6s in raw, oily fish. It’s really the perfect food, and it’s very true to me as a trainer. To me, the perfect post-workout meal is sushi.
I learned a lot about Brazil from Chef Andreas who is really knowledgeable about Amazonian ingredients. As for Peru, I’m well aware that it’s the home of “superfoods” like maca, quinoa and cacao.
Speaking of cacao, tell us about the “Slow Burner” dessert of Asháninka chocolate and Avocado mousse with passion fruit and mango sorbet, granola, goji berries, and sunflower seed crumble?
We definitely leaned on the heritage of Brazil for the Slow Burner. The chocolate is sweet, but not overly sweet, and is sourced directly from the Amazon. The mango sorbet and avocado satiates your “fruit tooth” yet are very light flavors. It’s a guilt-free, yet delicious dessert.
How do you coach people on how best to balance drinking with dining?
One of the best parts of the Nourish menu is that it is lower calorie and less dense food– which you can then apply to wine! I suggest leaning on the sommelier to help pair wine with any Nourish dish. If you are cocktailing and are watching calories, clear white spirits with a non-sugary option are best, like a vodka tonic.
Any last words of advice?
You don’t have to sacrifice flavor for good health.
The Nourish by SUSHISAMBA menu is available at SUSHISAMBA City & SUSHISAMBA Covent Garden through March 31, 2019, Monday-Friday.