Tag Archives: Health

Boots Summer Show

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Boots Summer Show on Wednesday 29 Feb 2012.

Decked with sun-loungers, sombreros and coconut shelled piña coladas, the garden conservatory at the Barbican Centre was transformed into an oasis of tranquillity for the Boots Summer show.

The giant health and beauty retailer showcased its new range of products for summer 2012 with lotions and potions for work, rest and play.

With temperatures set to sore mid year, Boots’ new range provides functional yet appealing cosmetics and travel accessories whether you’re in an emergency or simply want to add a bit of glamour to your evening.

Highlights from the tropical event include the sweet-smelling self-tanning lotion, the highly glittered nail varnishes and the gorgeous 17 bronzing powder.

But here’s a summary of what you can expect in-store and online from May/June onwards.

Make-up

With its own range of make-up (17 and No.7), Boots has had to up its offering to the already populated cosmetic counter.

This year it seems to be all about getting a sultry, shimmering glow to the face and body and the new range is guaranteed to add a sparkle to your dull cosmetics bag.

The 17 Instant Glow Bronzing Powder (£5.49 for 20g) is striking in terms of its looks; a leopard print design of multi-toned powder within an embossed palette. As well as adding warmth to the skin, the speckles of gold dust illuminate the face.

My favourite product from the summer preview was No 7 Stay Perfect glitter top coat (£8 for 9ml) which, unfortunately, is only on sale between 16 May – 10 July.

In either gold or silver, the nail varnish is perfect on its own or as the pièce de resistance on top of a bold statement colour.

Soltan Beautiful Bronze (£5.99 for 125ml) is the perfect medium for women who want to enhance their skin tone in a quick and affordable way. While promising to moisturise your skin and add a deep, rich tone instantly, this self-tan also leaves your skin smelling sweetly, unlike other tanning products. Another bonus is that you can wash it all off after you’ve dazzled and danced the night away!

Sun, Swim and Gym

This range is aimed toward both active women and those who prefer to relax on the beach and have a dip in the sea.

Our hair is exposed to UV rays, chlorine and salt and Boots has developed an intensive shampoo (£3.05 for 250ml) and conditioner (£3.59 for 200ml) that hydrates hair strands, leaving your bob sleek and shiny. It’s handy enough to pack into your gym bag or take with you on your summer holidays.

Another sure handbag favourite is Mark Hill’s Holiday Hair (£4.49 for 50ml) which adds nutrients to the scalp to stop it drying out and it’s especially good for coloured hair, preventing it from fading too quickly.

Food and Dieting

The Shapers products include a variety of not too naughty but nice snack bars and flavoured water packed with vitamins.

Under 100 calories each, the raspberry and white chocolate, and the rocky road crispie (55p for 24g) will be included in the Boots healthy meal deal options along with sandwiches for the weight-conscious. Perfect for women on the go.

Travel Medicine

I have to say, I was very excited about the Boots Pharmaceuticals Repel products for when you’re on your travels.

The bite and sting relief patches provide soothing remedy to bites and stings with its hydrogel pads, preventing you from scratching and irritating the infected area further.

But Boots hasn’t just thought about the necessary pills and pads for vacations away, it’s also come up with novel Allergy and Hayfever melt-in-the-mouth tablets (£4.99 for 14 one-a-day tablets). With millions of people suffering from Hayfever, these instant tablets should help you make the most of summer, rather than having to hide indoors once the pollen counters begin to rise.

Winter Slaw with Grilled Lamb Chops {Recipes}

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Winter Slaw with Grilled Lamb Chops

Serves 4

This is a fresher, lighter version of your usual mayonnaise covered coleslaw that can be made
ahead and stored in the fridge. You can also serve this slaw with steak, grilled salmon or a jacket
potato

Preparation Time: 25 minutes

Cooking Time: 10 minutes

For the winter slaw:
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
4 carrots, peeled and grated
1 British red onion, peeled and thinly sliced
1 green apples, cored and thinly sliced
1 tbsp lemon juice
2 tbsp dill, chopped
Handful lightly toasted pine nuts

For the dressing:
2 tablespoons Dijon mustard
1 tsp caster sugar
3 tablespoons olive oil
2 tablespoons walnut oil
3 tablespoons red wine vinegar
For the lamb chops
1 tsp cayenne pepper
2-3 tbsp oil
8 lamb chops
Salt and freshly ground black pepper

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good
shake. The dressing can be made ahead.
2. Place the shredded cabbages, carrots and onion in a large mixing bowl and mix well. Toss
the apple in the lemon juice and add to the vegetables along with the dill. Add the pine
nuts just before serving.
3. Add the dressing and mix well, allowing the flavours to infuse together.
4. For the lamb chops, mix together the cayenne pepper and the oil until well combined. Rub
the lamb chops all over with the mixture, then season, to taste, with salt and freshly
ground black pepper.
5. Heat a griddle pan over a medium heat; add the lamb chops and cook for 2-3 minutes on
each side, or until golden-brown on both sides and cooked, but still pink in the middle.
6. Serve the lamb chops with a serving of the winter slaw.

Onion Tart Tatin {Recipes}

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Onion Tart Tatin

Serves 2

This dish looks impressive but is deceptively easy to make! Serve with a sprinkling of goat’s
cheese and rocket for a starter or light meal to impress. You could also make this in two separate
tart tins for individual portions.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

2 British brown onions
1 British red onion
50g butter
2 tbsp clear honey
2 tbsp balsamic vinegar
A few thyme sprigs
Salt and freshly ground black pepper
250 g ready rolled puff pastry, defrosted if frozen
Little flour for rolling

1. Preheat the oven, 200°C/fan oven 180°C, Gas Mark 6
2. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 cm (8
inch) frying pan with a metal handle. Add the onions and fry over a medium heat for about
5 minutes, turning from time to time until just beginning to brown.
3. Add the honey and vinegar and cook for a further 5 minutes, moving and shaking the pan
occasionally so the onions do not stick to the pan. Arrange the onions so they make a
pretty pattern, remembering you will be inverting the tart. Add the thyme stems and
season well. Leave to cool while you prepare the pastry.
4. Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than
the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of
the pan or tin. Make 2 small slits for the steam to escape.
5. Bake for 25-30 minutes until the pastry is well risen. Leave to stand for 5 minutes. Turn
the pastry gently to release; you should be able to spin the tart tatin when it is ready to
serve. Cover the pan with a plate, invert then remove the pan leaving the tart now on the
plate.
6. Serve warm or cold, with a scattering of rocket and Parmesan shavings.

Summer Bread Salad {Recipes}

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Summer Bread Salad

Serves 4

This is such a versatile salad, make ahead of time and take as a packed lunch or ideal on a picnic.
The longer you leave it the more intense the flavours.

Preparation Time: 1 hour

1 small cucumber, roughly chopped
1 large British red onion, roughly chopped
3 very ripe tomatoes, roughly chopped
2 ready roasted peppers, roughly chopped
2 tbsp capers, rinsed and drained
1 small stale crusty loaf, ripped into large cubes
Sea salt and freshly ground black pepper
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 red chilli, finely chopped
1-2 tsp sugar

Handful fresh basil, freshly torn

1. Place the cucumber, red onion, tomatoes, roasted peppers and capers in a large bowl and
add the bread. Mix well and season with salt and pepper.
2. Whisk the olive oil, red wine vinegar, chilli and sugar and some salt and pepper together
and add to the bowl with the basil. Give it a good mix, then cover and leave in the fridge
for at least and hour overnight for the flavours to combine. The bread should feel moist
but not soggy. Serve as a starter or a salad.
3. Tip: if you do not have very stale bread – rip your bread and bake in the oven for 7-10
minutes until beginning to crisp.

Get Your Flirt On.

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Office Attraction
Get your office flirt on…

According to new research revealed today, the office is the best environment to flirt in. Bars may be geared up for romance to flourish but the British public prefer to attract the opposite sex over the photocopier rather than over a drink.

Echoing the relationship of Dawn and Tim in The Office, the report, commissioned by Lynx, to mark the launch of Attract ‘For Him’ and ‘For Her’ fragrance, has found 37 percent of Brits use the work place to flirt compared with only 25 percent giving off amorous signals in bars and clubs.

Surprisingly usually reserved Brits were comfortable scouting for love in the supermarket, on the street or even public transport. It seems that attraction can strike us anywhere and the public are more than happy to act on it.

Top 5 Flirting Hotspots

Work – 37%
Bar or Club – 25%
Supermarket – 10%
On the Street – 8%
Public Transport – 4%

Flirting has become a weapon of love throughout the UK with men doing it 348 times a year and women making eyes at the opposite sex on 182 occasions.

Northerners have come out on top as the biggest culprits with 46 percent of people from Northern Ireland admitting to flirting at work, closely followed by North Easterners (45%) and Scots (42%).

On the opposite side of the scale, Londoners are more reserved in the work place (22%) and the majority choose to get amorous in night clubs (38%).

Kieran Danaher, Lynx Brand Manager at Unilever UK, said: “Men and women find it easier to flirt at work as they can read each other’s body language and interact closely with each other. Unlike bars and clubs the office allows us to use all our senses in order to attract the object of our affection. We can clearly see, hear and smell each other in the office”.

The Lynx report found that Brits adventurous nature to flirting in everyday environments extends to their attitude to getting intimate with each other. When the flirting works out and peoples attraction starts heating up Brits our comfortable going alfresco to get sexy.

A whopping 54 per cent have been intimate in their cars and 31 per cent have taken to the garden to take their intimacy to the next level.

The top 5 places men and women get intimate are:

The Car – 54%
The Garden – 31%
In a Club – 20%
Parents Bedroom – 17%
The Pub – 16%

Kieran Danaher, said “There seems to be an attraction epidemic in the UK. Inhibitions around flirting and public displays of affection (PDAs) have dissipated”.

New Lynx Attract For Him and For Her is available now.

Spicy Filled Roasted Stuffed Onions

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Frost is going to be publishing a number of recipes all based around British onions. Here is the first one. Yum.

Spicy Filled Roasted Stuffed Onions

Serves 4
These beautiful roasted onions are filled with a delicious, spicy lamb mince. You can substitute
lamb mince with beef mince if you prefer.

Preparation Time: 20 minutes

Cooking Time: 1 hour

4 large British red onions peeled
1 tbsp oil
225g lean lamb mince
2-3 tsp Ras El Hanout spice mix
Salt and freshly milled black pepper
50g sultanas
Grated zest of 1 lemon
2tbsp freshly chopped mint
2tbsp freshly chopped flat-leaf parsley
50g feta cheese, crumbled
125ml hot vegetable stock

1. Preheat the oven to 180°C/ fan oven 160°C, Gas mark 4,
2. Place the onions on a chopping board and cut off the top of each onion. Use a small knife
or spoon, remove the centre of each onion, keeping about2-3 layers of the onion. Finely
chop the removed onion.
3. Carefully trim the root end of each onion so they stand up and stand in an ovenproof dish.
4. Heat the oil in a large pan and fry the chopped onion until beginning to soften. Add the
mince and cook for a further 5-7 minutes or until the mince is brown. Drain any fat or
liquid that may be in the pan. Return the mince and onion to the pan.
5. Add the spice and seasoning and continue to cook for 2-3 minutes.
6. Remove from the heat and stir in the sultanas, lemon zest, herbs and feta
7. Spoon the mince filling into each onion, packing tightly.
8. Pour the stock around the onions, cover with foil and bake for 40 minutes.
9. Remove the foil and continue to cook uncovered for a further 20 minutes, or until the
onions are tender.
10. Serve the roasted onions with a mixed salad or couscous.

Let’s talk about fat baby.

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I bet your entire years wages that if I asked you what fat was, you would say “It’s that horrible blubber around my belly, waist, hips and legs. The stuff that causes heart disease, the stuff that makes us unfit and unattractive and certainly what makes people look at me horribly and call me names”.

In just a few seconds, I just made millions! However, I will make you a deal that you can keep your money for now if you sit back and forget everything you think you know and everything you have been told by the press, seen on TV and seen advertised by companies who are not out to help you but to lie and take your money. Sit back, read this, take it in and get ready for a reality check and slap around the face.

Fat is not a bad thing and in truth we need it to live. The word ‘fat’ has been criminalized by the press and certain companies. Fats and oils belong to a family of organic compounds known as Lipids and are necessary for the following and more:

formation of virtually all cell membranes
formation of myelin sheath within the nervous system
protection of internal organs
fuel source during lower intensity work loads
storage of energy within the adipose tissue

Did you hear that? It’s a MAJOR SOURCE OF ENERGY and in truth the best form of it. The three types of fat we are told and recognize are saturated fat, monounsaturated fat and polyunsaturated fat. So, which is the bad one? If you said saturated fat, I’m afraid you are wrong. You only think its saturated fat because you are told so by the media but let me explain…

Most dietary lipids (fat) are made up of chains of carbon atoms joined at the side by other atoms, most commonly hydrogen. The more or equal amount of hydrogen to carbon equals the density of the fat. So saturated fats are full with hydrogen cells, which mean it is formed in straight lines and is solid at room temperatures. Good sources of saturated fats are good quality meats, organic dairy, eggs, butter, coconut oil and palm oil-natural foods.

We then have monounsaturated fat – the structure of atoms in this type of fat is missing an hydrogen cell, therefore the two hydrogen cells at either side of the missing atom are pulled together creating a double bond (not two James Bond’s thank you!) and because of this, the fat is not as solid in room temperature. Examples are olives and olive oils (which shouldn’t be used to cook with as heating it breaks the atoms, makes it rancid and turns to trans-fat and should only be used as a dressing) lard, beef dripping, avocados, nuts and seeds.

Last on our list is polyunsaturated fat – these fats have more missing hydrogen atoms and therefore more hydrogen bonds are pulling together creating more double bonds and making it less solid at room temperature. These include the Omega 3 and 6 fatty acids (which are good for you) and are mostly found in fish.

So saturated fat is not the evil that it is made out to be. It is vital to our bodies to hold itself together, pass on information in the nervous system, protect us and fuel us. But here is the trick….we are told [some healthy spreadable margarine’s] have no or very little saturated fat and high in monounsaturated and polyunsaturated fat. How so when how are they solid at room temperatures? It is because the product goes through a long and awful process of heating to pump in more hydrogen atoms to make it more… saturated (cue Scooby-do shock music) which makes it solid at room temperatures. However, during this process some of the double bonds that remain turn into a wax substance and become TRANS-FATS (the true evil).

Although you are told the bad fats have been taken out, it has in fact been creating the stuff that causes most of our problems.

So how do you avoid and eat the right types of fat? Simple, use you’re noggin (brain) and eat good quality foods and cuts of meat (yes you can eat the fatty bits) and try to use organic as much as possible. Avoid things that are pre-made (such as ready meals), man-made and fooled around with like white breads, white rice and white pasta. All of which is a great start…

Now cholesterol, do you know what it is? Probably not! So again, listen up.

Cholesterol is just like fat in terms of requiring it to live. Actually, so much so that if we don’t take in enough dietary cholesterol our bodies can make 75-80% of its own supply. Shock horror! … we are told to cut down on its intake yet our bodies are making it!

Again here’s the breakdown. Cholesterol is a vital compound that of cell membranes, synthesis of bile acid and vitamin D and more. It is carried around our bodies by lipoproteins (think of them as taxis) and the two main types we are told of are LDL (low density lipoproteins = bad) and HDL (high density lipoproteins = good) which are actually both good for us as they both have a job to do, to help us. The LDL transports cholesterol to where it needs to be so it can be used. HDL transports excess cholesterol that doesn’t need to be used at that time back to the liver. The problem starts if there is far more LDL’s around that the HDL’s can’t carry. If this is the case, then it is left and builds up and it this that leads to illnesses such as chronic heart disease, think of it as too many taxis and not enough parking spaces. the taxis all build up blocking the road as they wait to park. So, cholesterol is not a bad thing and again we need it to live. We just don’t need so much LDL and this can be avoided but not consuming the foods that are mainly man or factory processed made and just basically junk.

Now a final test of your knowledge! Who thinks calories are bad? Hmmm…SIT DOWN…

Calories, like fats and cholesterol are a necessity to our lives. It is an energy source and we need it to live and function. We burn calories when we move and we need and burn calories when we digest our food. Calories are an energy source but to release that energy, vitamins and minerals are required.

If the calories (or the food that we are eating and taking the calories from) has no or very little vitamins and minerals, then it cannot be broken down and therefore sits there and will slowly build up more and more like bricks and concrete.

When people are told to “calorie count” are they being advised to eat the correct type of foods that has what is needed to break down and use the energy? HELL NO. They are told to BUY a franchised ready meal from people who will get filthy rich but not about empty-calories and fuel sources.

I’m giving you information for free. I am a personal trainer [and my services are available] but right now I am telling you the simple truth that they don’t want you to know and am making no money from it!

The best way to stay healthy and to burn fat (as an energy source) is to eat correctly and move more. Avoid low quality meats, battery farmed eggs, UHT or processed dairy products, meat pies and pre-packed meals, overcooking meals, white sugar breads, rice, pasta flour, cakes, biscuits, soft drinks, cordials, cheap fruit juice, margarines, hydrogenated or partly hydrogenated fats, cheap plant oils (esp. rapeseed), soybean, corn, sunflower and LOW CAL OIL SPRAY (I mean what the hell!)…

Try to take in more fresh quality fish and meats, organic meats, free range eggs (cook slow and at low temp), wholegrain products, fresh in season fruit and veg, home baking (so you know what the ingredients are), organic butter, coconut and palm oil.

I’m not saying you can’t have treats guys! I was raised in the body building culture and as a competitive fighter I know how horrendous diets can be. But this is not a diet, it’s a change and hopefully now an educating experience where you can make the right choice but also you can treat yourself to the lush stuff at times.

Be more natural with your foods (that includes saturated fat) less pre-packed, ready-made rubbish and move more. Move as much of your body, as much as you can as often as you can and you will feel the difference.

Only the brave can make this choice and stick with it, and I’m with you all the way.

Follow Seb on Twitter @sebmorganfit where you can contact him regarding personal training and health advice.

MADD Dessert on Rupert Street | Reviews.

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I love mango. I cook with it all the time and I put it in all of my sandwiches – don’t recoil, try it!- I also have the sweetest tooth in West London. So MADD was made for me. You can make your own desserts and the majority of them are all mango. Yum. I took Frost writer Mary Tynan and went to review the goodies. It’s a hard job….

Apart from the mango concept MADD has another niche: you can build your own dessert. It’s fun and fabulous. You can be as creative as you like.

I tried the Siam. Sweet coconut sticky rice with mango. Tastes amazing and very different. Also has a raspberry? sauce. Really good. All of the different consistencies and tastes work together amazingly.

The Mango creme brulee – one word: wow. It tastes amazing. It is cooked perfectly. And does that cracking thing.

Mango upside down cake, god, how did I live for so long without knowing this existed. Absolutely stunning. Tastes like heaven.

I also had the mango passion fruit fool – sweet and delicious.

I also had a mango smoothie, because it was only lunchtime and I had to go back to London Fashion Week after my sweet lunch I didn’t try any of their cocktails or shots. Maybe next time.

The wonderful owners Ralph and Jonathan are friendly, creative and enthusiastic. It is impossible not to like them and want them to do well. They even let me take a coca-cola cupcake. It may sound weird but it is one of the most amazing things I have ever tasted.

If you don’t like mango then MADD do non-mango desserts. They also do tea and coffee.

MADD are on Rupert Street. No.53. Go try them out.

MADD BOASTS DESSERT SOLUTION FOR THE HEALTH CONSCIOUS

MADD (a.k.a. mango addiction), the UK’s first dessert and drinks lounge dedicated to the “king of fruits,” opened its doors to Soho diners on December 5th. Aimed at changing the dining habits of London’s inhabitants, MADD offers a healthy and delicious alternative to the fast-food options littering London. Set in a location renowned for its fried fare, Rupert Street is the perfect setting to introduce this nourishing Eastern concept to the West.

Ralph Monthienvichienchai and Jon Sivak, the creators of MADD, hope to share the health benefits of the mango with their outpouring of customers. Every part of the mango is beneficial; of its many medicinal properties, the mango tree is purported to offer anti-viral, anti-septic, anti-parasitic, anti-tussive (cough), and anti-asthmatic effects. It can also be used as a cardiotonic, aphrodisiac, and a digestive aid. Mangoes are not only high in prebiotic dietary fibre and vitamin C, but they contain antioxidant vitamins A and E, as well as B6, K, potassium, and 17 amino acids. The mango may even help prevent prostate and skin cancers. A good MADD addict will not only be able to satisfy their sweet tooth craving, but they will also lower their cholesterol, cleanse their blood, decrease the effects of aging on their skin, and increase their general happiness and wellbeing.

In a bid to improve the city’s nutrition, MADD also offers a vast selection of replenishing drinks, coffees and teas, including the irresistible “MADD Smoothie”, a signature blend of mango, coconut, and greek yogurt, sweetened with a squeeze of organic honey.

MADD revels in bringing the freshest mangoes of the season to ensure that the nutrition and flavours will never disappoint. MADD enters the winter season with the beautiful sun-kissed mangoes from down under, introducing the Aussie Queensland Kensington Pride mangoes to Londoners everywhere.