Jan. 30. 2017
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McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

A couple weeks ago, per usual this time of the year, I shared a survey on the blog and SO many of you shared your feedback, comments, and suggestions for the future of the NS Blog. Thank you for that! One of many topics you were interested in seeing was more interviews with health experts and professionals in my industry (i.e. registered dietitians, qualified nutritionists, fitness experts, MD’s, etc.) which I’m totally jazzed about and will be bringing you much more from here on out. Presenting the NS Kitchen, a fun take on the standard fridge tour to explore and embrace the differences in kitchens across the globe! Just because I personally practice a dairy-free and gluten-free lifestyle (hey digestion and migraine issues), doesn’t mean you need to or have to. This is a fun way to get inspired by other food philosophies and styles. Up first is Laura Thomas, a Registered Nutritionist (RNutr) who lives in England. I met Laura when she invited me on her podcast, Don’t Salt My Game (listen to episode here!) and she is a gem! I adore her no BS perspective on nutrition, positive body image, exposing “guru’s and nutritionists” with solid research, and challenging the clean eating club; all with a fantastic sense of humor and good intentions. Keep reading to learn more about her and see her kitchen!

“In this series, I’m sharing the in’s and out’s of kitchens across the globe from fellow registered dietitians, bloggers, to friends. The mission behind the NS Kitchen is to embrace differences and help shine a light on the behind the scenes- we all have different ways of eating well, it’s here on NS that they’ll be celebrated!”

WHAT ARE YOUR 5 MUST HAVE ITEMS IN YOUR FRIDGE?

Almond milk, greens, something pickled, ground flax meal, berries.

WHAT ARE YOUR 5 MUST HAVE ITEMS IN YOUR FREEZER?

Aaargh – I live in London and my freezer is pretty tiny (see pic) so there isn’t that much in there. Right now I have some frozen banana for smoothies, Cool Chile Co corn tortillas (they’re kind hard to find so I always stock up when I see them), and some coconut ice cream. I might have some frozen peas or edamame in there too when there’s space.

WHAT ABOUT YOUR PANTRY?

Beans + pulses (dried + canned), miso, tahini, cashews, polenta (and also oats)

WHAT’S THE ‘WEIRDEST/NON-TRADITIONAL’ FOOD ITEM WE’D FIND IN YOUR KITCHEN?

Ha! So that giant jar that’s busting out of the side of my fridge door is rejuvelac. Basically it’s a starter culture for making fermented nut cheese. I soaked and sprouted some quinoa and then covered the sprouted quinoa with filtered water; yeast and bacteria start to grow and make the liquid slightly tart and lemony. I use it to soak cashews to make into nut cheese. Sounds super freaky but it’s so good. I’ll add in garlic, nutritional yeast, salt and pepper, and fresh herbs. I also make my own kombucha in this Mortier Pilon Kombucha Jar (see pic). It has a special lid to allow gas to escape, then you decant it into flip top bottles, adding in any flavours (ginger, hibiscus) and some more sugar and let it do a second ferment – this develops the flavour and makes it fizzy.

WHAT’S 1 WORD THAT DESCRIBES YOUR KITCHEN AT HOME?

Compact!

WHAT’S YOUR PHILOSOPHY ON COOKING?

I like to do some food prep on the weekends to set me up for the week. I like big flavours – lots of chilies and herbs. And loads of variety – I get bored eating the same thing over and over.

WHAT’S YOUR FONDEST OR MOST SPECIAL MEMORY THAT TOOK PLACE IN THE KITCHEN?

Probably watching my mum cook when I was younger – I swear I learned to cook through osmosis. She used to make the best mac’n’cheese. I try and recreate it now with cashews but I still add in a blob of mustard like she did. So good.

IF YOU WERE ON 1 COOKING/TV SHOW, WHAT WOULD IT BE AND WHY? 

Only one? Ugh Nigella, obviously. But I’d also get down with being a judge on Chopped. Oh my god and then there’s Chef’s Table – I ate at one of the restaurants from the second series when I was in Mexico so basically I have been on that show.

WHAT DOES NOURISHMENT MEAN TO YOU? 

To me it’s about way more than physically nourishing your body; food feeds your head and your heart too. I’m not about restriction or deprivation or food rules – that’s what makes you weird with food (I know because I used to be kinda weird about food). I live in one of the best food cities in the world – I’m not going to not eat something because someone on Instagram told me not to eat gluten. I’m all about that intuitive eating and gentle nutrition life.

YOU COME HOME FROM A LONG DAY AT WORK/ETC.; WHAT’S THE FIRST FOOD YOU REACH FOR IN YOUR KITCHEN? 

Leftovers or whatever food prep I’ve done. If I come in starving then it’s pretty much game over so I like to have something that’s unfussy ready to go. I get super cranky when I’m over hungry!

FILL IN THE BLANK: MY KITCHEN IS FULL OF___

Plants! Both edible and otherwise…

IF YOU WERE TO DESCRIBE YOUR PHILOSOPHY ON COOKING AND HEALTHY FOOD IN A MOVIE TITLE, WHAT WOULD IT BE?

You mean like a real movie? How about Coming to America? Not only because it’s a dope movie, but because I’m really into the mixture of food culture & cuisines y’all have there. And I’m obsessed with Bon Appetit.

!QUICK-FIRE ROUND! 

  • Coffee or tea: Tea
  • Green juice or smoothie: Smoothie
  • Warm cereal or cold: Warm
  • Spicy or sweet: BOTH!
  • Go to snack: Fruit. Classic.

Thank you so much to Laura for letting me invade her kitchen and sharing her thoughts on food and nutrition. You can learn more about Laura on her site and keep up with her podcast Don’t Salt My Game. So what do you guys think? Any questions for Laura or comments from her interview? Share ’em in the comments and stay tuned for more interviews coming soon! Also, if you have someone you’d like to nominate for this series, comment with their contact!

xx McKel