This month, we connected with nutritionist Mays. She is also a yoga teacher, meditation teacher and hosts healing retreats in Ibiza. She shares with us some of her knowledge of nutrition and tips for healthy cooking with seaweed.
Tell us a little about yourself and your background
My name is Mays and my business is called Healthy Mays. I am a registered nutritionist with my own private clinic where I work 1-1 supporting clients of many health issues from gut problems to weight loss to liver detox to hormone issues. Im also a qualified yoga and meditation teacher and host transformational healing retreats around the world. My clinic is based in London and Ibiza but I see clients virtually and globally.
We know nourishment from the inside out is fundamental to you. How do you practice this?
I live and breath the Healthy Mays lifestyle - I truly live and practise a nourishing existence in mind body and soul. This not only involves the food that I ingest which is wholesome seasonal and organic as much as possible but also nourishment of the mind with self care and meditation practises along with daily movement and exercise and spending time nourishing the soul in nature whether thats hiking or beach walks - all super important to look after what we eat but also our minds.
Can you tell us a bit about the benefits of seaweed from a Nutritionist perspective?
Seaweed is a wonderful vegan source of iodine which is needed for healthy thyroid hormone function. It also contains the amino acid tyrosine which is also needed to produce our thyroid hormones. For vegans it should be an essential part of the diet and non vegans as a great iodine boost. Its also a great source of polyunsaturated fatty acids which are very important for brain and nervous system function as well as heart health with healthy levels of omega 3’s to reduce inflammation in the body, again especially useful for vegans who don’t consume oily fish.
How do you experiment with wild ingredients?
I’m very creative in the kitchen, often I buy a bunch of organic seasonal veggies from my local organic farm each week and then pick out a few ingredients and conjure up a yummy dish.
Ingredients-wise, what are your three non-negotiables in the kitchen?
3 staples that I always buy are some kind of cruciferous veg (broccoli, cauliflower, kale, cabbage or radish), great for liver detox, some kind of dark green leaf (usually rocket) for digestive health and some kind of protein such as fish or tempeh or eggs or beans
What is your favourite way to cook with seaweed?
I love making vegan fishcakes taste fishy using seaweed - but usually I use some kind of nori or kelp flakes to sprinkle on any savoury dish or salad or soup.
Wakame, Dulse or Sea Spaghetti?
Wakame. It's so versatile and the flavour goes with lots of dishes so I use it a lot!
Wakame is the one I use the most with its mild flavour and soft texture. Its usually found in dry form and you need to soak it in water for about 10 minutes before using. Its great added to cucumber salads with a tamari rice vinegar dressing and has one of the highest amounts of Wakame in it.
If you are interested in working with me 1-1 to support your nutrition visit www.healthymays.com/consultations for more and I’m also hosting a liver detox retreat in Jan 22 and various other yoga and nutrition retreats next year that will totally heal the mind body and soul, all details found on www.healthymays.com/retreats. Plus do follow me on insta & facebook @healthymays where I post lots of useful health info and recipes.