Food preview: Looking for healthy food in Nottingham? Naturally it’s ‘Mayah’s Kitchen’

Definitely the latter. I hate to admit it, but the only thing about food I was interested in was eating. The only time I would use my kitchen was to socialise in with friends or to do some work in on my kitchen table. My love for food and good food developed last August after I went to Juicy Retreat, which is Jason Vale’s juice retreat in Portugal. There and afterwards I learnt about food and drink and how it is important to put really good food inside yourself. Since my return from the retreat, my love for food grew. I can’t wait to return to the retreat again later this year for 3 whole weeks. It can only be good for business, right?!

How will you fit running the business around your other commitments?

Will you be ‘hands on’ in the food production?

Oh absolutely. There would be no reason to start Mayah’s Kitchen otherwise. I will be very hands on with all parts of the business and especially the food side. I will work on everything from recipes to making the food to even sourcing the packaging and who knows, I may even get involved in the delivery side too. That’s the control freak in me! 

Who taught you to cook and have you carried any of those values and what you learnt into the food from Mayah’s Kitchen?

I would say I taught myself how to cook. My mum had always tried to get me into the kitchen and try to teach me to cook, but there was always something better I had to do. When I was younger, life was just too short to spend in the kitchen. Then when I went to uni, the first thing I did was try to boil an egg in a kettle (it doesn’t work – if you’re wondering). Luckily, I lived with a chef who told me not to attempt cooking as he feared I would burn down the kitchen. Once I left uni and entered the ‘real world’ I did attempt making various dishes from a cook book and no one died whilst sampling my dishes. In fact, I became quite known for my Luxury Fish Pie (there definitely was a reason it was called luxury). It was after the retreat I began to really develop an interest in cooking and I now read cook books in bed. 

The items are all very health concious. What other lifestyle changes have you made?

The food at Mayah’s Kitchen will all be the food I eat on a daily basis. In fact my diet is alkaline, raw and plant based. I have always had a sweet tooth, so now when I do fancy a treat, it’s often made with a mix of cacao powder and mejdool dates and that’s been a huge change too. It’s the type of food that’s readily available in London but not so much in Nottingham. Other lifestyle changes I have made is improve my fitness. I keep fit a lot more and actually enjoy it. And lastly, I have got a life! I work a lot, admittedly, a little too much at times. So I have made a conscious effort to make more time for friends and family. Later this year, I have a 3 week break to the juice retreat planned and then 6 weeks later I am off to Thailand and Bali. Taking the time out for me has been refreshing and not only have I enjoyed it, but I’ve realised how much I needed it. I return much more rejuvenated and often with more business ideas!   

The food from Mayah’s kitchen is clearly the kind of food you like to eat. Have you felt the benefits to your own health from the change in your diet?

Oh absolutely, without a doubt. I feel great. With being conscious about what I put into my body, I feel I have so much more energy and that’s always useful all that I do. My skin feels better too. Also, the best thing is those around me have noticed a difference in me too. 

If someone wants to improve their diet but is struggling to make a change. What would your advice be?

Take it slowly and don’t make huge changes at once, otherwise you will feel disappointed. Read up on it and figure out why you’re making the change. This is a lifestyle change, not a diet. Most importantly, stick to it and once you notice a difference, you won’t turn back. 

How have you developed the recipes? Have you had any help from anyone else such as nutritionists or is it based on your own research?

I have been making other people’s recipes and that has given me a great amount of knowledge into what goes together and what works well. So having this knowledge has helped me to developed my own recipes, with my own touch to it. I have had involvements from a nutritionist too, as if it was down to me, I’d go crazy with creations. 

Where do you source your ingredients from?

It will be from local health shops and also local farmers market. I believe in supporting local traders rather than the big boys. Also, you get so much better quality and you can taste it in the food. 

Where will NottinghamLIVE readers be able to buy your food from? How will it work?

So, readers will be able to buy it from our website (once it’s launched). They can buy food for the week, which consists of breakfast, lunch, dinner, juices and snacks. These will be ready prepared meals or those that don’t take long to prepare. There will be deliveries twice a week. Or people can just order specific items such as gluten-free granola, soups or brownies. 

What has the feedback been from the tasters so far?

My goodness, this has been the best bit and most rewarding. I obviously love my food but that doesn’t necessarily mean others will too. I didn’t want to launch anything that wasn’t tested so I’ve had a few people taste the menus for their feedback. It’s been overwhelming. It’s been great not only to hear how much they’ve enjoyed the food. They’ve also told me that there’s so much demand for gluten-free, dairy-free and sugar free food, which is music to my ears. 

Are you looking to expand the range in the future? What other plans do you have for Mayah’s kitchen? 

Twitter; @Mayahskitchen

Facebook; www.facebook.com/mayahskitchen

Instagram; @mayahskitchen.