This time of year sees all of us peering down at the scales in a haze of post-Christmas regret. During my gap year last year, I was lucky enough to meet lots of inspirational people (personal trainers, nutritionists, yoga fanatics, health enthusiasts), all of whom passed on great advice that contributes to living the healthiest, happiest lifestyle possible. I’m Healthy Hannah, and here are my tips on how to stay healthy in the new year.
Eat three meals a day. Breakfast, Lunch and Dinner. Factually, people who eat breakfast are slimmer than those who don’t. And breakfast is a great thing: it starts up the metabolism, gets us fuelled for the day ahead, and will stop those awful hunger pangs at ten o’clock and the Kit Kat we seek thereafter.
Think 80/20. I’ve noticed that many people decide they are going to start a “diet” or to “eat healthily”, only to fall off the wagon a week later because life without crisps and chocolate was gloomy, dark and depressing. And fair enough – everyone loves a bit of chocolate now and then; healthy eating need not be boring, and it’s not all lettuce leaves. The key is to make it a lifestyle, and one you can stick to. Healthy eating is not about deprivation. It does NOT limit carbohydrates (good ones, anyway), and a little bit of junk food is allowed. Think 80% healthy and 20% rubbish.
Nourish yourself. For most of us, a drink or two (or more) is part of university life. It’s social, it’s fun, and it might help to loosen you up before you head to the dance floor. Yes, alcohol has calories, but they’re empty calories, void of goodness. Restricting food calories in favour of alcoholic ones is a nasty thing to do to your body. Doing this can have a negative mental impact, as you will most likely feel like you are restricting yourself (which you are), and suffer mood swings and poor energy levels. Nutrition and wellbeing are not based simply on calorific intake: where those calories come from is so important.
Snack if you’re hungry. The key to eating healthily is to be intuitive. Listen to your body: if your tummy tells you you’re hungry, or if you haven’t eaten in a while and you can feel your mood dropping, then you need to eat – even if dinner is only an hour away. Not a lot, just something small to keep you going – a banana; a cereal bar; a handful of nuts and raisins, or some wholegrain toast with peanut butter. Food is Friend, not Foe.
Exercise. Exercise is great: it clears the mind, releases feel-good endorphins and helps us live longer, age better and reduces the risk of heart problems. Aim to exercise at least three times a week, but preferably more if possible (not necessary). Exercise should include a mixture of cardio sessions and strength training to build a strong and lean physique that you can be proud of working on.
LOVE YOUR BODY. It’s cheesy, but I don’t care. I’ve struggled with this; I think many girls struggle with this. In a world where so much focus is on the ideal body shape (there isn’t one, I’ve realised), it can be hard to embrace what we have. That’s where all the above comes in. If we start to love ourselves on the inside, then we’ll slowly learn to cherish ourselves. How many times have you had a bar of chocolate and felt “naughty”, considering it a “guilty pleasure” as if you’re doing something wrong? We aren’t. Because if your body is really craving chocolate, then go ahead and indulge it – just make sure it’s a single serving bar and that you don’t do it every day.
A nutritionist told me to imagine our bodies as cars. Food is fuel. If you feed your body porridge with yogurt, nuts and raisins in the morning it’s going to be very happy, working steadily through the fuel (the perfect mix of carbohydrates, proteins and good fats) throughout the morning and giving you stable, long-lasting energy. If, however, you have two slices of white toast with jam, then zoom: your body goes through it in an instant, and you’re hungry again by ten o’clock. Try and consider your body in this way, and fuel it as well as you can. If you do that, and truly listen to what your body wants, then you’ll start to live a truly healthy, maintainable lifestyle.
Article: Hannah Pisani
Photographs: commons.wikimedia.org (Main); pixabay.com (Featured).
The 1920’s Flapper-Girl image is recognisable to all. Low waistlines, bob cuts, strings of beads long enough to play a somewhat overly-elegant game of ‘Cat’s Cradle’ and bright red pouting lips.
With Baz Luhrmann’s visually exhilarating adaptation of F. Scott Fitzgerald’s ‘The Great Gatsby’ sparkling away on Britain’s silver screens, it’s no wonder high street shoppers are being inundated with all things dapper and flapper.
For those who could afford it, the Roaring Twenties was an era of extravagance, late nights and the disregard of previous stuffy social standards. Women tore off their corsets and showed a bit of leg, men put on their dancing shoes and the party never ended.
Now, it’s here that I spot some correlation between the guys and dolls of the Twenties and us, in the here and now. Is not the youthful fire of over-indulgence and flamboyance, the desire to dance away the dregs of a stressful day still aflame and tickling the ribs of all of us? Perhaps we have the party animals of the 1920s to thank for the establishment of our own nights of frivolity with fine friends, good cheer and one too many glasses of Bacchus’s brew.
However, despite still having the late nights – and if anything even more booze – I would argue that in many ways we have lost the flirty elegance of style that so shaped the fashion of the Twenties. If, like me, you want to try and bring back some of that glamour to your wardrobe, ladies, I say indulge in bright red shades of lipstick, don sequinned dresses and matching hair accessories and a pair of one-to-two inch heels – the perfect footwear for a Charleston!
This last month has been a somewhat quiet one for us all. My advice: Shake off the doom and gloom of the exam season by putting on your glad-rags and dancing shoes and go to the Media Society’s 1920s themed Summer Media Ball on June the 5th. Go on, let your hair down. You deserve it!
Article: Jamie Rose Duke
Photography: Bryony Bowie
Exams are finally over and the sun is shining, so what better way to spend a lazy afternoon than dressing up and showing off your mixology skills with our top summer cocktails!
Long Island Iced Tea, serves 2: My personal favourite, this is light and refreshing and can be lethal after a couple. How about adding an English flavour by using a teapot and teacups instead of glasses.
1 measure (24ml) vodka // 1 measure gin // 1 measure white rum // 1 measure tequila // 1 measure triple sec or Cointreau // 1 measure lime or lemon juice // 2 teaspoons sugar syrup or caster sugar // Coke
Put all the ingredients into the cocktail shaker, with ice in both the shaker and glasses. Shake, strain into the glasses, top up with coke and enjoy!
Lynchburg Lemonade, serves 1: Straight from Tennessee itself, this is one for all you whiskey drinkers.
2 measures Jack Daniels // 1 measure lemon juice // ½ measure (12.5ml) sugar syrup // Lemonade
Put the ice into the glass. Pour in the whiskey, lemon juice and sugar syrup and stir, before topping up with lemonade.
Sex on the Beach, serves 1: Add some colour to your day with this fun, fruity cocktail.
1 measure vodka // 1 measure peach schnapps // 1 tablespoon orange juice // 1 tablespoon cranberry juice // 1 tablespoon lemon juice
Put everything into a cocktail shaker with some ice. Shake and strain into a tumbler: done!
Gin Rickey, serves 1: Straight from the pages of F. Scott Fitzgerald’s ‘The Great Gatsby’ and a favourite of Fitzgerald, the Gin Rickey originally used bourbon until it was replaced by gin during the Prohibition era.
60ml (just over 2 measures) of gin // Soda // Half a lime
Put ice in the glass and squeeze in the juice of half a lime. Add the gin and top up with soda. Then, rub the lime wedge around the rim of the glass and add to the drink.
Article: Vicky Timms
Photography: flickr – m.**, barmisirlou.de, flickr – roboppy, flickr – cizauskas
This chilli is so easy to make that it’s really impossible to get it wrong – it just takes a bit of time to make. It feeds a whole bunch of people so it’s great if you’re having friends round, plus it freezes brilliantly. It’s also packed with the things your parents always ask if you’re eating enough of, and what’s more, you can adapt it to whatever you fancy or just happen to have in the fridge – use different kinds of beans or vegetables, or play around with the spices to vary it.
– 1 onion
– 2 peppers (yellow and red)
– 2 sticks celery
– 1 large carrot
– 2 cloves garlic
– 2 chillies (red and green)
– 300g Quorn mince
– 1tsp chilli powder
– 1½tsp ground cumin
– 1tsp ground coriander
– 2tsp cinnamon
– 1tsp paprika
– 1 glass red wine
– 2x 400g tin chopped tomatoes
– 2x 400g tin kidney beans (or any you like)
– 200ml vegetable stock
– 1 bay leaf
– 30g fresh coriander
1. Heat some olive oil in a large pan or wok. Roughly chop the onion, peppers, celery, carrot, garlic and chillies and add to the pan, then cook for about 10 minutes, until softened and beginning to colour.
2. Add the Quorn mince (straight from frozen) and cook for a few minutes until it’s browned, then add the spices and cook for a further 5 minutes. This is the only point where you really have to watch it, or the spices will stick to the bottom of the pan and burn.
3. Stir in the tomatoes, red wine, bay leaf, vegetable stock and beans (drained), then give it a good stir to mix it all together. Bring it to a boil, then let it simmer for about 45 minutes, stirring every 10 minutes or so to make sure it isn’t sticking.
4. Turn off the heat, then roughly chop the coriander and add it to the pan, along with salt and pepper to taste. You can serve it with basically anything – my personal favourite is in tortilla wraps with sour cream and a strong cheddar, but you could serve it with rice and add chopped spring onions, or even just eat it by itself. The choice is yours!
Article and Photography: Bryony Bowie
Renowned for its history of art, architecture and music, it is hard to find someone who hasn’t fallen in love with Venice. It was the masks that first drew me in: the colours, the intricate, beautiful designs, the feathers and the doll-like delicacy in their features. Carnival masks are a part of the city as much as the canals, gondolas and St Marks Basilica.
The actual wearing of masks in Venice has a chequered history. In the beginning they were allowed to be worn at all major events, bar religious festivals. But in 1339 the wearing of masks was limited to daytime and in 1608 the anonymity and immoral behaviour associated with wearing a mask led to them being banned apart for carnival and banquets.
If you were going to Venice specifically to revel in the wonders of these beautiful works of art, I recommend the weeks leading up to Ash Wednesday, Carnevale; the Carnival of Venice. Originating in the Middle Ages, the carnival’s popularity declined in the eighteenth century, but was brought back in the 1970s and is now one of Venice’s main tourist attractions – holding the possibility of attending a Masquerade ball, which are held across the city. These can cost up to 500€, including costume hire, and for the more exclusive parties you have to book months in advance. Don’t despair though – the popularity of Carnevale, means that a visit to Piazza San Marco or a gentle stroll around the back-street canals guarantees that you witness the variety and beauty of these costumes and masks in their natural setting, as worn by both locals, tourists and street artists.
Finally, a trip to Venice would not be complete without the purchase of your very own mask. Everywhere you turn in Venice, there are places to purchase masks, from high-end shops to market stalls. I purchased mine from the market on the Rialto Bridge for about 40€ but they vary in price, depending on the size and type of mask you go for. There are so many masks; all with their own unique design that despite anonymity your own voice will still shine through.
Article and Photography: Vicky Timms
In my time as a university student I’ve done an awful lot of cooking with alcohol. Some of the alcohol even made its way into the food. This tomato vodka pasta is a simple, speedy recipe, and if you make it once I promise you will be craving it again soon. It’s excellent food for a hangover, and this recipe makes enough for two servings so you can share it with a friend or pack some up and take it with you to the library for some great-tasting brain food. You won’t get intoxicated from eating this recipe because the alcohol evaporates as it cooks, but it leaves the tomatoes tasting splendid.
1 red onion, chopped
3 garlic cloves, chopped
1 tbsp olive oil
400g can of chopped tomatoes
1 vegetable stock cube
1 tsp of dried rosemary
100 ml double cream
Salt and pepper
Fresh basil and grated parmesan to serve
1. Melt the butter in a pan with the olive oil, and then add the onion and garlic. Fry gently until the onions begin to colour slightly.
2. Put your pasta on to boil. The rest of the recipe should take about the same amount of time as your pasta, so everything should be ready at the same time.
3. Add the vodka to the onions. Leave to simmer for a minute then add the tomatoes. Crumble in the stock cube, add the rosemary and mix thoroughly.
5. Stir the sauce regularly as it cooks over a medium heat. It should begin to thicken.
6. When your pasta is nearly cooked, add the cream to the sauce and stir in.
7. Season with salt and pepper and add the fresh chopped basil.
8. Serve the pasta smothered in sauce with extra basil to garnish, and as much parmesan as you fancy.
Article and Photography: Zosia Edwards
Freddie Rayner: I’ve been modelling since I was 17 – I got scouted waiting for a bus in my school uniform and it’s been a roller coaster ever since. There have been crazy shoots… there was one in Paris where we had to get up at some god-awful time and we ended up just running around the city. It’s quite difficult to find clothes in my size so I usually go all over. If I see something cool I’ll probably buy it – but knowing me I’d probably wreck it a few days later. If I could, I would probably change my height, by about an inch or two. My favourite thing about myself? I’d say it’s the travel I’ve been on – it just feels really good to know I can ship myself off to the furthest flung places across the world and somehow survive.
Photography: Gyan Gurang
A quick and cheap way of getting around, if you don’t mind death-defying driving, sardine-like people-packing or being handed a child/chicken to hold on your lap for the entire journey. A ‘Dale Dale’ ( dar-lay dar-lay) is a minibus taken to various stops in and out of town. A 20 minute ride costs about 30p.
Your best chances of catching a ride is to find the nearest ‘station’, as it were – a sort of large gathering zone where many start their routes. It basically looks like a large herd of white minivans surrounded by drivers shouting and packing as many people into their vans as they can possibly hold.
The first thing to note is that the locals take their people-cramming skills to a serious level. The other issue is the stops: seeing where you are, or where to get off, can be difficult through the narrow windows. Furthermore, with the sheer kamikaze speed that the van hurtles at one can only usually only make out blurs of browns and greens dotted with the colours of vintage coca cola signs, the goods of street vendors and the bright clashes of Masai clothes. So long as you ask for your stop if you’re not sure, or go with someone who knows their way around, its pretty easy. Most vans are run by two men: the driver and the money collector, and if you’re crammed in behind the front seats there is a standard passing forward of money that becomes a very routine procedure after your first few rides.
The overall point is that it’s efficient on most levels and, aside from the dangers of capsizing (though there’s enough people crammed in to create a human airbag), it’s safe, in the daytime and in numbers. So if you’re looking for a cheap, convenient and social mode of transport – and by social I mean standing for up to twenty minutes with a stranger’s bottom millimetres from your face – then the ‘Dale Dale’ is for you.
Article and Illustration: Alice Hopkins