MC Magazine - Spring 2022

At 21 James Wythe was on his way to becoming a professional golfer. Months after completing his university degree, he was bedbound with an unexplained disease. Now back on the circuit he talks to Sophie Brown about his darkest days and how a dramatic change in diet supported his recovery.

As a child James never stopped moving. “I had so much energy. My parents channelled me into sport because it was the only thing that would tire me out. I represented Dorset juniors’ and men’s golf teams. I travelled the country playing national events. My life was focused around becoming a professional.”

But, after a casual meal out with friends, James woke up hardly able to stand or talk. His dad carried him into the doctor’s surgery, but when hospital tests failed to show a cause, doctors suggested a possible viral infection and advised rest.

For the next six months James was bedbound, unable to stand up or walk by himself.

“I was in a dark room for six months, unable to look at light. I couldn’t use my phone or watch TV... all of those things that you take for granted. I was completely wiped out. I couldn’t even hold a conversation.”

James eventually received a diagnosis of M.E. (Myalgic Encephalomyelitis) also known as CFS (Chronic Fatigue Syndrome). With no known cure, he faced a mental struggle. “The diagnosis left me with an attitude of ‘what can I do about it’? so being told that there wasn’t a cure was really scary. I felt trapped.”

After contacting a nutritionist who recommended removing gluten and dairy from his diet and taking supplements, James slowly began to recover and after 14 months of being bedbound he managed to walk down his driveway.

“Using her ideas, I cooked a couple of times a day sitting on a chair in the kitchen. I’d never cooked before, but it really took my mind off what I’d been through and what I felt like I’d lost in my life, it gave me a purpose.”

It was a further four years before James went beyond his home. He launched a website to share his passion for cooking online – and was amazed at the response.

“I had lovely messages and realised it was helping more people than I thought it would.”

Eleven years on and almost fully recovered, James enjoys a Professional Food Blogger status, sharing daily updates to more than 180,000 Instagram followers.

He’s now celebrating the publication of his first cookery book.

“It’s the book I needed when I was struggling. I had no idea how to cook and no energy to concentrate on complicated instructions. Everyone’s time strapped so there’s a store cupboard dinner section, which only needs two fresh ingredients. Say you’re driving home after work, you can pick up a couple of fresh ingredients, rather than having to do a full shop.”

The book is heavily plant based and reflects James’ lifestyle.

“I’ve really enjoyed experimenting and trying different flavours. A lot of people think that gluten and dairy free or even plant based food is boring but it’s actually the complete opposite. A lot of plant based food is so packed full of flavour. It’s also some of the easiest, cheapest, quickest food to make.”

“I can look back and see what a huge impact food has had in my recovery, the more I clean up my diet the better my energy levels become. I want to show anyone who is curious or keen to try healthy living that it can be easy, fun and tasty*.”

*Healthy Living James: Over 80 delicious gluten free and dairy free recipes ready in minutes by James Wythe. Available online and from bookshops now.

STICKY SESAME STIR FRY

James says: “This recipe is super easy and quick to make. It’s 15 minutes and uses mainly store cupboard ingredients. For additional protein add in some prawns, tofu or chicken”.

INGREDIENTS

• 1 red pepper

• 1 green pepper

• 150g green beans

• 1 tbsp oil

• 70g (½ cup) cashews

SAUCE

• 3 tbsp tamari

• 2 tbsp maple syrup or runny honey

• 2 tbsp sesame seeds

• 1 tbsp plain flour (I use gluten-free) juice of 1 lime

• pinch of chilli flakes

• 1 garlic clove

SERVES: 2

PREP: Prep 5 mins

COOK: 10 mins

METHOD

• Firstly, thinly slice the peppers and chop the ends off the green beans

• Heat a wok or frying pan with the oil until hot, then add the peppers, green beans and cashews and fry them together for 7 to 8 minutes

• Meanwhile, add all the sauce ingredients to a jar with the crushed garlic, screw on the lid and shake

• Turn the heat off, quickly pour in the sauce and stir it through until it becomes sticky and ready to serve.