A quick update to let you know that if you want to discover all my 22-Day Revolution posts, I’ve now collected them all in one handy-dandy page, which you can view here: https://foodfashfit.com/the-22-day-revolution/
One of the specialties of the south of France is pastis, an aniseed liqueur which is usually diluted in chilled water and consumed as an aperitif. Pastis grew in popularity following the ban of absinthe and anise in 1915 – bartenders would concoct their own blends of a similarly tasting tipple and offer these illegal drinks under the bar to enthusiastic customers.
(This post originally appeared at www.foodfashfit.com – please visit me there for my latest updates!)
I was recently sent a complimentary box of Alibi pretox drinks to review on the blog, so I thought I’d follow up from my health kick on the 1953 vintage diet to review them!
Now, I’ve never been on a detox in my life – I only occasionally eat rubbish with any regularity (usually during the party season) and I rarely drink, so detoxing doesn’t quite have the urgency to me that it might have to someone who really parties hard (but I am definitely up for trying a detox at some point!). So, the idea of a ‘pretox’ sounded great – prevention is better than a cure, right? And, if all you have to do is sip delicious drinks, then I’m up for it!
Alibi comes in two flavours, Sparkling Citrus and Sparkling Pomegranate – which, as you might have guessed, are both fizzy. The citrus flavour is heavy on grapefruit and lime, and very fresh, whereas the pomegranate flavour is a little sweeter. I have to admit, I much preferred the pomegranate when I first tried them, but the citrus has really grown on me. I guess I associate the flavour of grapefruit with health, so that added mental boost gives it a bit of an edge!
Of coure, there’s more to these drinks than just a nice flavour. They contain 11 vitamins (including 100% of your RDA of vitamin K), three minerals, five herbal extracts and beta glucan (to boost your immunity), making them a great supplement whether you’re dieting or not. The sweet taste comes from stevia – which is sweeter than sugar but contains less calories. I know that artificial sweetners are a bit controversial – I use them a lot, but I am always looking into alternatives, and stevia is definitely something I’ll be trying more of in future.
The whole concept of Alibi is that it’ll boost your body’s defences with its healthy supplements – and I’m definitely a supporter of the idea that dietary supplementation is wise, especially given that the average diet is fairly low on fruit and veg. Even when you’re actively trying to lose weight, it’s always good for your peace of mind to know that you’re still getting some vitamins and minerals from somewhere. Of course, you can’t just drink this instead of following a healthy diet, but it’s great to have an extra safeguard in place.
Unlike many other health or diet drinks, this isn’t low calorie, because it doesn’t contain anything artificial. Coming in at 99 calories, though, it’s hardly going to break your calorie allowance, and you can drink it without worrying about putting weird chemicals into your body!
I’ve been drinking Alibi daily for just under two weeks now, and definitely enjoy my daily dose! As for results, I can’t claim anything earth shattering has happened – but then, I’ve also not been feeling as run down after Christmas as I thought I’d be, either. It was definitely nice to be able to drink something ‘healthy’ that felt like a treat following the Great Christmas Binge, and if you already enjoy fizzy drinks (don’t we all?!) but feel guilty every time you pop a can, substituting Alibi for your normal soda mught be a good way to supplement your diet!
Alibi is available from many stockists in the UK (list here) including Waitrose, Holland and Barrett, GNC and more. You can buy online from Ocado for £1.59 a can, or in packs of 12 from Amazon for £11.99.
Come and visit me at my new home, foodfashfit.com! All of the content from this blog, and my cycling blog, can be found there, along with all my new posts on food, fashion and fitness. I look forward to seeing you there!
Autumn is my favourite of all the seasons – and I love all of them already! But there’s so much great stuff you can do in autumn that I can’t help but love it. In order to help me get the maximum out of the season, I’ve created a check list for myself. I’ll be heading back every now and then to check my progress, too!
Autumn to do list
- Have Halloween party
- Have Thanksgiving dinner
- Make pinecone decorations
- Make a leaf wreath
- Make jam
- Walk through the leaves
- Gather chestnuts
- Make Christmas pudding
- Celebrate Bonfire Night
- Carve a pumpkin
- Cycle down a hill with my scarf flying behind me
- Make the best hot chocolate
- Make pickles
What’s on your to-do list this autumn?
I’m one of those weird people who gets all funny about ketchup. I like it, don’t get me wrong, but I have certain rules about it – which I’ve never really examined in too much depth, to be honest. For example, it is never to be squirted onto food – makes it soggy. Better to go on the side, by itself, so it can be dipped into. Also, it is never to be mixed in with things to create some hideous Frankenfood of soggy ketchup and ‘other stuff’. That’s just wrong.
So, with that in mind, it’s very strange that one of my most favourite and comforting foods should be omurice: the dish that breaks my cardinal food rules and somehow manages to rise above its offence:
Omurice is basically rice and veggies cooked with some ketchup, then coated in an omelette and served with another drizzle of ketchup on top. It’s comfort food for children, which makes it all the more weird how strangely nostaglic the dish is for me, a 28-year-old woman who has never lived in Japan… But nevertheless, there’s something very universal about its combination of starchy carbs, eggy protein, and lashings of tomato sauce.
This recipe makes four portions:
- 2 chicken thighs, boned
- 1 onion
- 50g carrot
- 1 green pepper
- 2 shiitake mushrooms
- 1 tbsp parsley
- 4 cups cooked Japanese rice
- 3 tbsp ketchup
- 1 tsp sake
- Dash Worcestershire sauce
- 8 eggs
- Ketchup to serve
- Finely chop the onion, carrot, mushroom and parsley.
- Debone the chicken and remove the skin. Cut the thigh into small pieces, around 1cm in size, then season with salt and pepper.
- Heat 1 tbsp butter in a frying pan and sauté the onion until slightly softened. Add the chicken and fry until the outside has gone white. Add the carrot, pepper and mushrooms and cook until soft. This could take as long as ten minutes. You need to ensure the carrot is tender, as it will not be cooked again. Add the parsley and remove from the heat, reserving the mixture and wiping out the frying pan.
- Melt 1 tbsp of butter in a frying pan and add the hot rice, stirring well. Add the fried mix along with the ketchup, sake and Worcestershire sauce. Season if needed, and keep warm. Do not over cook as this will dry out the rice.
- In another, shallow frying pan, heat 1 tsp butter. Beat two of the eggs, season with salt, then pour into the frying pan, spreading to cover the base. Put a quarter of the rice in the middle of the pan while the egg is still slightly raw. This helps to stick the rice mixture to the omelette.
- When the eggs are slightly set, wrap the edges over the top of the rice and turn out onto a warm plate. Don’t worry if you pierce the egg as you do so, as the edges are tucked under. Using a paper towel, shape it as in our photo, then squirt tomato sauce on the top. Continue with the rest of the eggs and mixture until you’ve made four omelettes.
You can also keep this for the following day, and serve it in a bento ala the picture!
Weird story – up until I tried this recipe, I didn’t like lemon in sweet things. Hated it. Thought it was weird. Maybe it was thanks to the dodgy lemon meringues that were knocking around when I was a kid, but I just couldn’t understand why people liked lemon in sweet things. Now I’ve been converted by lemon posset, I realise that it’s just that I don’t get on with the supersweet, barely tart kind of lemon puddings. I like my lemon desserts sharp and creamy! I’m not saying this isn’t sweet – it is – but it’s balanced by the sharpness of the lemons perfectly. I can say all this because it wasn’t me who invented it!
The recipe is supposedly based on a medieval dish of milk curdled with wine or beer, with spices added to it. The alcohol would curdle the milk, which was supposed to be a great cure for things like the cold. Even today, we drink hot milk to get to sleep, so I guess it’s evolved since then! It’s also mentioned in Macbeth, when the evil Lady Macbeth uses possets to knock out Duncan’s guards.
This recipe works on a similar principle – but instead of curdling the cream, the lemon acts to set it, creating a dense, smooth and creamy taste. You can add grated lemon zest to this, but I prefer to keep the smoothness of the cream totally uninterrupted by the nuggets of peel.
- 600ml double cream
- 140g caster sugar
- Juice of 2 lemons (at least 75ml)
- Combine the cream and sugar in a pan, and heat until scalding – but do not boil.
- Whilst on the heat, add the lemon juice and allow to boil for 30 seconds, whisking to prevent the cream from burning.
- Allow to cool before pouring into bowls and placing in the fridge until set.
Some people like to serve this with shortbread or other crisp biscuits, but I really don’t think it needs any additions!