People are prepared to be tucked, pinched, pulled and sucked to get rid of fat in a flash, but what about being frozen?
A procedure being offered by Zeltiq literally freezes the fat off you. Called CoolSculpting it uses a process known as Cryolipolysis to freeze and destroy fat cells. Over a one to hour treatment lipocytes, or fat cells, are cooled down damaging the cells whilst leaving other cells unharmed. Over the next few weeks, as the cells die, they are recycled by the lymphatic system and the liver.
Studies have shown a 20-25% reduction in the fat layer with each treatment. And with the treatment being painless and non-intrusive you can carry on with your normal daily activities as soon as your treatment is done.
Steadily growing in popularity in the states it looks set to become a chillier alternative to liposuction.
It might be obvious by now that I have a bit of a soft spot forthemed drinks, and although it’s not the best time of year to be promoting even more indulgence, this recipe looked too cute not to share.
- 1 1/2 ounces vanilla vodka
- 1/2 ounce peppermint schnapps
- 1 ounce club soda
- crushed candy canes for garnish
Rim a martini glass with crushed candy canes. Mix vodka, schnapps, and club soda with ice in a cocktail shaker; strain into prepared glass. You could also also hang a candy cane outside of the martini glass, as shown in the picture.
Do you find the thought of a few beetle legs in your favourite chocolate appetising? How about a locust head in your peanut butter? Or maybe a maggot in your pizza sauce?
It would be nice to think that I’m referring to the rare news worthy occurrences of animals being found in unpleasant places, like the man who found a whole mouse in a loaf of bread, but unfortunately for the squeamish, I’m not. I’m talking about processed foods that we eat everyday.
FDA guidelines state that chocolate can contain up to 60 insect fragments per 100 grams, peanut butter is a little less at up to 30 insect fragments per 100 grams and tomatoes to be used for sauce are allowed 2 maggots per 100 grams or up to 30 fly eggs. Yummy.
These are just a few examples of the everyday foods from the FDA’s handbook “Food Defect Action Levels”, which outlines levels of natural or unavoidable defects in foods that present no health hazards for humans.
The thought of this might turn your stomach but, as the FDA states, the inclusion of these “natural defects” is completely harmless and some argue that they may even be good for us.
In his talk from TEDGlobal 2010 agricultural entomologist Marcel Dicke argues that we should be eating insects, and in fact, it’s rather strange that we don’t. Dicke argues the case that insects are not only the environmentally friendly choice for a meat alternative, but that they are also a nutritious and tasty delicacy as well. He claims that 80% of the world already eats insects and that the western world should buck up it’s ideas and get gobbling some grasshoppers.
More worryingly for anyone who feels rather queasy from this idea is Dicke’s theorising that we may not have any choice when it comes to bug munching. With the world population ever rising eventually we may have to turn to our six legged friends to keep us fed.
I can’t say he’s got me convinced that bugs are the way forward, and if I were ever confronted with a plate of deep fried caterpillars I might consider it for a second before politely declining the offer to pop one in my mouth.
Yesterday we put the latest Skinnyo design online in a very quiet fashion and sent out the first batch of invites. Our homepage is still very simple and you need an invite to get in… but if you would like to use Skinnyo to start your own weight loss challenge you can skip the invite process and do so right now!
Simply follow the link below, sign up in seconds and then go to the challenges tab to start your own. You can then invite your work colleagues, friends or anyone you like straight from facebook, twitter or email.
What greater joy is there in the world than squeezing a massive spot and seeing the yellow nectar spill forth? Well now there is a way to harness that joy, and to avoid wasting all your spots precious pus – Skinnyo’s Cheesy Pus Cake! Delicious!
For the crust
50g caster sugar
150g plain flour
Grated zest ½ lemon
Seeds from ½ vanilla pod
1 large egg yolk
125g butter, diced
For the filling
600g cream cheese
180g caster sugar
1 tbsp plain flour
Grated zest of 1 orange
Grated zest of 1 lemon
Seeds from ½ vanilla pod
2 large eggs, plus 1 large egg yolk
2 tbsp double cream
First, lets start with the crust. Put the flour, caster sugar, lemon zest and vanilla seeds into a food processor and pulse a few times to mix evenly. Pop in the egg yolk and diced butter and pulse until fully combined.
Shape the mixture into a ball, cover with clingfilm and shove it in the fridge for one hour. Start getting your oven lovely and warm and preheat it to 200°C (or gas mark 6). Butter a 20cm springform tin.
Now start on your delicious cheesy pus filling, you might need to head to nearest high school to harvest some teenage acne, I’d invest in some rubber gloves if I were you… I kid, start by beating together the cream cheese, sugar, flour, grated zests and vanilla seeds until smooth. Add the eggs and egg yolk one by one, making sure each in full combined in the mixture before adding the next. Stir in the cream and leave to one side until needed later.
Take the base of your buttered springform tin. Grab half of your chilled dough and roll it out to a 3mm thickness, it might look a bit fragile but it will be ok. Place the dough onto the tin base and trim the edges so it’s nice and neat. Bake for 10-15 minutes, until set and light golden. Transfer the base with the crust to a rack and leave to cool. Turn down the oven to 140°C, (gas mark 1).
Take your springform ring and clip it back round the base. Roll out the remaining dough until it is 3mm thick and cut it into long, 4cm-wide strips. Use these to line the inside of the ring, overlapping the strips slightly and pushing the joins together to make sure they stick.
Pour the filling mixture into the tin and level the top. Bake for 1 hour. Remove the cheesecake from the oven and allow it to cool completely, then pop it in the fridge until you’re ready to serve it. Before serving, loosen the crust from the sides of the tin with a spatula, then unclip the tin.
Ok, I’ll let you in on a secret… it’s not really slime! Shock! Horror! It’s actually a super easy and yummy pea soup. But you can pretend its made from eye of newt and frog-spawn if you want your guests running for the bathroom, or the door!
If you blend this soup thin enough it can also be served in a glass as a Slimey Shot.
500g Frozen Peas
2 Spring Onions roughly chopped
1L Vegetable Stock
150g Mozzarella (typically one ball)
Cook the peas and spring onions in the veggie stock until tender and cooked through. Drain any excess stock so the soup doesn’t become too slimey.
Roughly blend, making a lumpy slime, add the mozzarella and blend until smooth.
Stay tuned for the next course - Wiggly Bloody Worms – YUM!