Top tips for holiday health

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School’s out for summer which means many of us are packing up and taking off for a well-earned holiday. With swimming, eating, sight-seeing and partying to do, the last thing you need when you go away is to be ill.

We have put together some top tips that will hopefully keep you healthy so you can chill out and get the break you deserve

Pre-holiday prep
Before you even get in the car, we would strongly suggest you have the following ticked off your to-do list:

Check if you need to have any travel vaccinations and get them done in plenty of time, the last thing you need is to get sick because you aren’t protected.

You might think travel insurance is a cost you can avoid, we think it’s something you can’t be without. Do an online search, find a policy that is right for you and you have the peace of mind knowing that if illness strikes, you can get care.

If you are on regular medication, make sure you have enough to take away with you, and a couple of days supply for when you get home.

In case of minor accidents, be sure to pack basic first aid items such as antiseptic gels and wipes, painkillers, creams, energy tablets, plasters, anti-histamines, and rehydration mixes.

Nip travel sickness in the bud
One of the first things that can go wrong on holiday, is when travel sickness kicks in. Cars, planes, trains, and ferries can all cause that horrible nauseous feeling and even lead to sickness, but you don’t have to suffer. Travel bands and over the counter medicines are one way to deal with this problem, as well as sipping on cooled ginger or peppermint tea. Sit somewhere away from strong smells in the fresh air and take deep breaths to help calm the symptoms.

Keep deep vein thrombosis away
Deep vein thrombosis is rare, but if you are taking a long-haul flight, remember to walk around the cabin and stretch your legs whenever you can. Drink plenty of water, avoid alcohol, and wear loose, comfortable clothes when you travel and if you are worried, there are special socks you can buy before you fly.

Stop stomach bugs before they start
Warmer temperatures, more people, differing cleaning standards and food being left out for longer than usual, are all reasons why stomach bugs can be rampant on holiday and they spread quickly too. The most important thing to remember is to wash your hands, or use an antibacterial gel, after going to the loo, as well as before and after preparing and eating food. Talking about food, while it might be tempting to try something new from a stall or market, this is where germs can lurk and as for the hotel buffet, just be careful about what you choose as you don’t know how long things have been sitting around.

Another really important thing you need to do if you want tummy troubles to stay away, is to only drink bottled water, try to avoid ice cubes from bars and if you’re going for salads and fresh fruit and veg, check they have been cleaned with bottled water.

If problems do strike, you will need to get some rest will the bugs and bacteria pass through your system. This really is the time for bottled water and while we would suggest keeping away from anti-diarrhoea pills, you might want to use rehydration salts. You can try drinking cooled chamomile or peppermint tea as this can be soothing and help you to sleep. If you can keep food down, plain toast and biscuits are a good idea – dairy products are not. If you can’t get things under control and are worried about dehydrating, find a local doctor and seek medical advice.

Mosquitos are not your friends
We know that you have to wear suncream, but you might also want to use an over the counter spray to keep mosquitoes away from your skin. You can also use a few drops of citronella: mix a little with your moisturiser, or use in a burner at night time (but keep an eye on this to be safe). However hard we try to keep safe, bites do happen and if they happen to you, go for an antihistamine tablet or try a cream as these will help to reduce annoying itching and redness, but also remember that aloe Vera products can help soothe bites. Try not to scratch as this can make things worse, and also leave you with scars.

Do not burn
When it comes to sunburn, prevention really is better than cure. Use a suncream that offers your skin the best protection, stay out of the sun between 11am and 3pm, and wear a hat for your head and glasses for your eyes. If you get burnt, take a shower to cool things down and wash away creams, sand, dirt, and chlorine, then apply an aloe gel to cool, calm and hydrate your skin. If things really have got out of hand, think blisters and sores, see a doctor, and don’t go out in the sun until things have cleared up.

Be protected
Coming back from a holiday with a tan is great, arriving home with an STI is not. By all means, go away and have fun, but take protection with you and use it!

Team Pure Beauty

What to do with the leftovers

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With a tummy full of food and drink, you might be tempted to just chuck away the leftovers from the festivities, but don’t. It’s a massive bin and there is no reason to throw it in the bin.

We have had a look at how to get the most out of your festive feasts and hard-earned cash.

Spicy Noodles
Whether you have a plate of leftover chicken, beef, turkey or tofu, noodles are the perfect way to use them up.

For a fast and easy lunch or supper, you will need:

250g medium egg noodles
500g cooked meat or other protein
2 spring onions, peeled chopped
1 red pepper, chopped and seeded
One bag of prepared bean sprouts, washed and drained
The juice of two fresh limes
1 tablespoon of soy sauce
2 tablespoons of olive oil
2 teaspoons of dark brown sugar
1 garlic clove, crushed
1 red chilli, thinly sliced

First things first, cook the noodles, then drain and rinse with boiling water and leave to cool. Mix the soy sauce, lime juice and sugar into a thin paste.

Next heat the oil in a wok and when hot add the garlic, chilli, meat and spring onions, gently fry for a couple of minute then add the noodles and the bean sprouts into the pan and cook for another minute or two.

Next add your sauce to the mix, toss everything together well and once all ingredients are piping hot, serve and add extra soy sauce if needed.

Festive Bubble and Squeak
This is the ultimate in post-Christmas comfort food and is great eaten in bowls watching your favourite movie.

To make four servings you will need:

1 medium parsnip
1 potato
Leftover Brussel sprouts and/or cabbage
1 garlic clove, crushed
Leftover turkey or chicken
A little gravy – around 2 tablespoons
1 tablespoon of olive oil
1 large egg (free range)
Leftover cranberry sauce or mayonnaise

Peel the potato and parsnip, and then grate both into a bowl and spread the cabbage and sprouts.

Put the veg in a sieve and squeeze out as much liquid as you can, then put back into the bowl and beat in the egg as well as seasoning with the garlic, plus salt and pepper.

Once you have a sticky mess, shape into four small balls. Put the leftover meat into a pan and cook with the gravy over a low heat and gently cook until the turkey is warm. Next cook the balls for 3 minutes on each side until they are golden brown then add the cranberry or mayo and enjoy.

Festive Smoothie

As well as being left with plates of meat and veg, you will probably also find your fruit bowl is still full as people tend to opt for the chocolates over the apples and pears.

Don’t throw any of it away, instead use it to make a vitamin packed festive smoothie. For two delicious smoothies you will need:

2 apples, cored but with the peel left on
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 clementine
Small handful of cashew nuts
2 cups of spinach (fresh or frozen)
1 cup of almond milk
Ice cubes

Start by adding the liquid to your blender, followed by the soft fruit. Blend on high for 30 seconds or until the smoothie is creamy, then add the remaining ingredients and ice. Blast until smooth and drink.

Team Pure-Beauty

Stock up on strawberries this summer

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Go into any supermarket at the moment or drive through local villages and strawberries are the star of the show.

As well as tasting amazing, the humble strawberry is packed with packed with antioxidants, vitamins and minerals and they are sodium, cholesterol and fat free.

You can of course eat straight them from the box with cream and add to packed lunches, but you can also create a strawberry treat that will have your taste buds tingling.

Strawberry Smoothie

This smoothie is a great ‘on the go breakfast’ or as healthy afternoon treat that will keep you away from the chocolate.

For two large glasses, you will need:

1 ripe, sliced banana
1 cup of strawberries
1 cup of blueberries
1 red apple, peeled and cored
1/2 a cup of coconut water
3/4 of a cup of organic Greek yogurt
1/2 a teaspoon of honey (optional)
4 ice cubes

Place the banana, strawberries, blueberries, apple, and ice cubes into a blender and whizz for 30 seconds. Next pour in the coconut water, yogurt, and honey, puree until smooth then enjoy.

Strawberry Crumble

Bear with us on this because we know it sounds a bit odd but it tastes great. For one family sizes crumble, you will need:

350g of clean, halved strawberries
3 sticks of rhubarb, cleaned and chopped
85g of plain flour
50g caster sugar
25g ground almonds
50g unsalted butter, chopped into small cubes
¾ of a cup of pecans and hazelnuts, chopped
Grated zest of one small orange
Ground cinnamon

To make:
Heat your oven to 200C/fan 180C/gas 6.

Cook the strawberry and rhubarb mixture over medium for 3-4 minutes, stirring frequently, until the chunky mixture is syrupy and place in a pie dish.

Mix the flour, sugar and ground almonds together then add the butter and rub together until you have rough crumbs. Stir in the orange zest which will offset the taste of the strawberries and rhubarb wonderfully.

Spread the crumble topping over the fruit, then sprinkle with the copped nuts and cinnamon.

Bake for 25 mins until golden and bubbly and once cooled serve with ice cream or custard.

Strawberry Jam

There is something so special about strawberry jam, especially when it is homemade. This great, easy to make recipe tastes amazing with everything from freshly buttered toast to warm scones but be patient as it is a fiddly job.

You will need:

1kg of washed, hulled strawberries
750g of jam sugar
The juice of one lemon
A jam pain
A pasty brush
A preserving or digital thermometer
A selection of jars and lids, wax discs, cellophane circles and rubber bands
Labels

Prepare the strawberries by wiping them with damp kitchen paper so the fruit won’t absorb lots of water. To hull the fruit simply cut a cone shape into the strawberry and remove the stem. If you have any large berries, cut these in half.

Place the strawberries in a bowl and gently toss them in the sugar. Leave then uncovered at room temperature for 12 hours, this is often best done overnight and by doing this, hopefully the fruit won’t disintegrate too much and will keep its bright, beautiful colour.

Tip the strawberry mixture into a preserving pan along with your lemon juice. Set the pan over a low heat and cook really, really gently.

If any sugar stays on the sides of the pan, dip a pastry brush in hot water and brush it into the liquid.

When the sugar has 100% dissolved, turn the heat up so the jam starts bubbling and bring it to the boil.

Boil for around 10 mins or until the jam has reached 105C (this is why you need the preserving or digital thermometer) and then turn the heat off.

Use a spoon to skim any residue from the surface of the jam.

Leave the jam to settle for 15 mins and meanwhile, sterilise your jars.

Gently ladle the jam into the jars, filling them just below the rim. Place a wax disc on top of the jam, this prevents mildew forming, then cover with a lid or cellophane circle and elastic band.

Label the jars, adding a date, and while you can store for up to one year, but we are sure your jam will be be eaten way before that.

Team Pure-Beauty

Clean eating recipes

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Last week we looked at getting to grips with the concept of clean eating. Today we are following on with some easy to make, delicious recipes so you can put theory into practice.

As we said, clean eating doesn’t have to be a radical departure from the way you eat today but a shift towards enjoying more the good stuff and dropping the less healthy, processed foods that can be so tempting.

Clean eating meals tend to be lower in salt, sugar and calories and because they don’t contain processed ingredients you know exactly what’s in the food you’re cooking.

So here we go with a breakfast, lunch and dinner option.

If you start the day the clean way, you’re more likely to carry on the same. This clean strawberry, avocado and mint smoothie is the perfect way to kick start your system.

You will need:

1 organic banana
2 cups fresh strawberries
3 teaspoons of fresh mint
1 avocado
2 pitted dates
1 cup of coconut water (mineral water if you prefer)
A few ice cubes

Put all the ingredients in your blender, whizz until smooth and enjoy. You can add a handful of organic oats to keep your fuller for longer and of course if you want to go green, blast some spinach or kale into the mix too.

A chunky, bean salad loaded with goodness and nutrients will not only protect your joints and heart but also stop that mid-afternoon slump a cheese and mayo packed sandwich can cause.

This is really simple but really filling and can be made the night before and taken to work.

You will need:

Small can of chickpeas, rinsed and drained
Small can of kidney beans, rinsed and drained
Salad leaves of your choice
A large handful of fresh shredded carrot
One chopped apple
½ a red pepper, sliced
¼ cucumber chopped
1 tablespoon of pumpkin and sesame seeds

Mix these ingredients together then create a dressing from half the juice of a lemon, two teaspoons olive oil, a small teaspoon of ground cumin and a pinch of salt. Drizzle the dressing over the salad and enjoy with a wholemeal pitta.

A chicken and potato tray bake is a super-easy, totally tasty dinner that the whole family can enjoy together ad it is perfect when entertaining friends.

You will need:

4 large organic chicken thighs
3 tablespoons of olive oil
500g of organic new potatoes (halved)
1 organic, unwaxed lemon
140g green olives
8 bay leaves – preferably fresh rather than dried
6 cloves of garlic
Watercress and spinach salad to serve

Set your over to 200C/180C fan/gas 6. Pour the oil into a roasting tin and add the potatoes, olives, lemon, bay leaves and garlic. Mix everything together and insure all ingredients are equally coated in the oil. Next add the chicken, skin-side up, season and put in the over for an hour. Check the potatoes are softening after one hour, then cook for another twenty minutes to ensure the meat is perfectly cooked. Serve with a salad and iced water with lemon and cucumber.

During the day enjoy healthy clean snacks, drink plenty of water and keep caffeine and alcohol to a minimum.

If you have a clean eating recipe, let us know about it.