Ken Hom’s Braised Spicy Aubergines

Posted on by Vavista

Ingredients

Garnish

  • 2 tbsp green spring onion tops, chopped

Method

  1. Trim and cut the aubergines into 2.5 cm (1 inch) cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.
  2. Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Then add the rest of the ingredients. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.
  3. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.
Recipe courtesy of Lee Kum Kee 

Egg-cellent Recipes!

Posted on by Dr Sally Norton

Eggs Florentine Pizza

Shock, horror – a pizza on a healthy eating website…surely not?  Pizzas are actually a well-balanced meal: the base provides starchy carbohydrates for energy. the tomato sauce counts towards your 5-a-day and the mozzarella is a low-fat source of calcium and protein.  The test really is having the willpower to just stick to half a pizza!  Make a green side salad to fill up your plate so that you don’t go reaching for more.

Serves 2

Ingredients

1 thin pizza base (shop bought or homemade)

4 tbsp passata

6 large basil leaves, chopped

1 tsp dried or fresh oregano

60g buffalo mozzarella, sliced thinly

175g fresh spinach, washed

8-10 cherry tomatoes, halved

4 medium eggs

Method:

Preheat the oven to 200⁰C. Place your pizza base onto grease-proof paper ready to be prepped.  Make your tomato sauce: Mix together passata, basil, oregano and 1 tsp good quality extra virgin olive oil. Spread your mixture evenly over the pizza base.  Place the mozzarella onto the pizza in an even layer followed by the cherry tomatoes.  Next wilt your spinach on the hob in 1 cm simmering water, covered with a lid. Alternatively place in a microwaveable bowl covered with pierced cling film and pop in the microwave for 2 minutes on full-heat.  Layer your cooked, drained spinach over the pizza. Bake the pizza for 10 minutes.  Finally, take the pizza out of the oven, make 4 wells in the spinach with the back of a spoon and crack the eggs in.  Pop back into the oven and leave for another 6-8 minutes until the egg whites are just set.  Serve with a leafy green side salad.  Be creative with your veggie toppings – try adding mushrooms, sweetcorn or roasted red peppers.

Devilled eggs

Looking for a themed snack? Take everyone back with this retro, high protein and tasty addition to the table.

Ingredients

12 large eggs, hard-boiled

6 tsp Dijon mustard

6 tsp lemon juice

3 tbsp fresh chives, finely chopped

Method

Shell the hard boiled eggs.  Cut each egg in half, length-ways.  Carefully scoop the egg-yolk out of the egg and place in a bowl.  Mix chives, mustard and lemon juice thoroughly into the egg yolk.  Carefully spoon the yolk-mixture back into the egg-whites  Place egg halves yolk-up onto a plate, cover and store in the fridge until ready to be eaten.  Cumin, paprika and olive oil mixed with the yolks  also makes a great filling.

3 delicious Indian recipes, that are guilt-free (and gluten-free!)

Posted on by Dr Sally Norton

Did you know Coeliac Disease affects 1 in 100 people in the UK?

Here at Vavista HQ, we’re big fans of new ways to enjoy food in a healthy and nutritious way. So when we saw these delicious recipes from author, journalist and blogger Mira Manek, we couldn’t resist sharing them with you!

Her recipes promote health and wellbeing, with a kick of spice. And they’re all guilt-free and gluten-free too – so coeliac or not, everyone can tuck in!

Cauliflower Rice with Coconut and Cumin

I am constantly on the lookout for new and exciting ways to reinvent and interpret classic dishes but with my own healthy and Indian touch. This dish is exactly that, taking a classic favourite, being rice and substituting it for the paleo diet inspired method of using shredded cauliflower to make the rice. Cauliflower is a great alternative to rice as it still retains a similar taste and texture without the carbs. It’s the fragrant and nourishing blend of herbs and spices coupled with the coconut flakes that gives this dish a  traditional Indian touch.

Ingredients:

– 1 cauliflower, shredded / very finely chopped
– 1 tablespoon coconut oil
– 1 teaspoon cumin seeds
– 1 tablespoon ginger, garlic, chilli paste or just freshly chopped ginger
– 10 curry leaves
– ½ teaspoon turmeric
– ½ teaspoon coriander powder, optional
– ½ teaspoon cumin powder, optional
– 2-3 tablespoons coconut flakes
– handful coriander

Recipe:

Start by finely grating the cauliflower with a chees grater or by using a food processor if you have one until it looks like rice. This is your gluten-free rice!

Place the oil and cumin seeds in a pan on low heat and wait until the cumin is brown. Now add the ginger, garlic and chilli paste, or alternatively grate some fresh ginger. You can always forgo the garlic and chilli – if you prefer things less spicy. Now add the curry leaves and then the chopped cauliflower. Stir for a minute before adding the turmeric, coriander and cumin powders as well as the coconut flakes. Pop in the coriander leaves, mix thoroughly for another minute and serve with a sprinkle of coconut flakes.

Indian Salad

Ingredients:

For the salad:
– 120g kale
– 220g cabbage
– 100g dates, chopped
– 30 pistachios, chopped
– 10 large strawberries, sliced lengthways

Coriander and Cashew Dressing:
– 30g coriander
– 80g cashews
– Juice of ½ lime
– 80g natural yoghurt
– ½ teaspoon Himalayan salt
– ¼ teaspoon cumin powder
– 50ml coconut water
– 3 tablespoons oil (rice bran oil or other)
– ½ green chilli (optional)

Sweet Potato Topping:
– 1 teaspoon rapeseed oil
– 1 teaspoon cumin seeds
– 1 tablespoon white/ black sesame seeds
– 100g grated sweet potato
– ¼ teaspoon salt
– 2 tablespoons coconut flakes

Recipe: 

Chop the kale and cabbage very finely. Place in a large mixing bowl. Blend together all the ingredients for the dressing in a high speed blender and leave to one side. Add the chopped pistachios, dates and strawberries to the salad and stir in the dressing. To make the sweet potato topping, heat the rapeseed oil and cumin seeds on low heat. Once the cumin seeds are brown, add the sesame seeds and then quickly add the grated sweet potato. Stir for a few minutes and add coconut flakes and salt while stirring. Place the sweet potato on the salad and serve.

Spiced grilled vegetables with tahini yoghurt

A rich, zesty and flavourful sauce can entirely transform vegetables and this sauce has done exactly that, but instead of using oil and cream, I’ve created a tahini and yoghurt base. This is the ultimate vegetarian barbeque dish, light yet hearty and with a touch of Indian flavour. The tandoori paste added to the sauce is an authentic and aromatic blend of spices, tamarind, ginger and garlic, what really gives this dish its fullness of flavour. You can use Tandoori Paste or Tandoori Spice Marinade from the Patak’s brand of sauces. This dish can be served as an entree, either in small dishes or on skewers, or as a main, possibly with a helping of brown rice.

This is the ultimate vegetarian barbeque dish with a deliciously rich and hearty sauce, adding an lightly spiced Indian flavour to the vegetables and tofu. This can be served as an entree on skewers, or as a main dish, possibly with a helping of brown rice.

Ingredients:

Serves 2-4

Vegetables:
– ½ broccoli
– 1 pack medium to firm tofu (349g pack)
– 1 small pack sugar snaps and baby corn (200g)
– ½ red / yellow bell pepper

For the sauce:
– 5 tablespoons yoghurt
– 2 tablespoons tahini
– 1½ teaspoons tandoori sauce
– ½ teaspoon turmeric
– ¼ teaspoon cumin powder
– juice of ½ lime
– ¼ teaspoon salt

For garnishing:
– ½ teaspoon cumin seeds
– 1 teaspoon white and/ or black sesame seeds

Recipe:

Mix together all the ingredients for the sauce. Cut the tofu into large cube or rectangular pieces and leave to dry on a few kitchen towels for 10 minutes or longer. Now chop the vegetables into small pieces.

Heat the tofu on a pan on low heat, so that it becomes more firm and doesn’t break when mixing. Add a little sauce onto each of the pieces and turn so the tofu is grilled on both sides. While the tofu is cooking, add the vegetables into the sauce and mix together thoroughly. There should be enough sauce to cover all the vegetables and if it seems a little dry, then just add a little more yoghurt and tahini.

Taste the sauce and add a little more tandoori sauce if required. Once the tofu is a little cooked (10-15 minutes), add the pieces into the bowl of vegetables and mix gently. Be careful not to break the tofu pieces.

Now lay the vegetables and tofu on the baking tray and grill for around 15-20 minutes and turn the vegetables a few times. In a small pan, lightly toast the cumin and sesame seeds for five minutes and add as a garnishing on the vegetables and tofu before you serve.

For more recipes and information on Mira visit https://miramanek.com/  – https://www.instagram.com/miramanek/ 

Delicious Lamb Recipes to Try

Posted on by Dr Sally Norton
Try these delicious, healthy lamb recipes from registered dietitian, Sophie Claessens

Lamb skewers with sun-dried tomato cous cous

This is a great recipe to get the kids involved in – they’ll love building their own skewers. Be careful of the spikes though! Lamb is a great source of iron and B vitamins, important for energy, and the recipe contains 2 of your 5-a-day (or more if you use more veggies on your skewers).

Serves 4 (1 skewer each for the kids and 2 each for the adults)

Ingredients:

For the skewers:
400g diced leg of lamb
2 tbsp olive oil
1 tsp smoked paprika
1 tsp harissa
24 cherry tomatoes
6 skewers (soaked in water for 30 mins if wooden)
For the cous cous:
100g couscous
400g tin chickpeas, drained
300ml hot vegetable stock (only ½ stock cube needed)
½ bunch spring onions, chopped
6 sundried tomatoes, chopped
3 tbsp fresh coriander, chopped

Method:

Ensure wooden skewers have been soaked in water for 30 minutes to prevent catching fire on the hob. Start by adding the spices and 1 tbsp olive oil to the lamb and mixing through thoroughly – the longer you leave to marinate, the better.
Skewer a piece of lamb, followed by a cherry tomato onto each skewer until you have about 4 pieces of lamb and 4 cherry tomatoes on each skewer. Set aside on a plate.
Place a griddle pan on a medium heat and add the rest of the olive oil. Whilst waiting for the pan to warm through, add the vegetable stock and sun-dried tomatoes to the cous cous in a bowl, cover and leave to soak for 5 minutes.
Once your pan is hot, place your skewers on, cooking for about 5 minutes on each side until cooked through. Whilst cooking your skewers, check the cous cous after 5 minutes and fluff with a fork once all water has been absorbed. Mix through the chickpeas, spring onions and coriander, cover and put on the table ready to be served.
Once the skewers are cooked through, you’re ready to enjoy! Serve each plate with some cous cous and skewers. Add a side salad to finish off if you’d like.
Remember – the more veg the better. Swap the cherry tomatoes for peppers or courgettes or try a mix.

Leftover lamb flatbreads

If you’re wondering what to do with your leftover lamb this Easter, make a tasty flatbread for your first day back at work and all your colleagues will be jealous! The lamb is a good source of protein and the wholemeal flatbread is a low glycaemic index carbohydrate, meaning that they’ll both keep you full all afternoon so you won’t be reaching for the usual mid-afternoon chocolate pick-me-up. Add plenty of leafy salad and you’ve got yourself a gourmet, healthy, delicious lunch.
Serves 1

Ingredients:

1 plain, wholemeal flatbread or tortilla wrap
2 tbsp yoghurt-style dip
Large handful leafy salad
1 small carrot, grated
75g leftover lamb (chunks or slices)
Sprinkling of smoked paprika

Method:

Place your flatbread or tortilla wrap onto a board. Spread evenly with the yoghurt dip and then layer the carrot, salad and lamb on top.
Roll up your flatbread, wrap in foil and store in the fridge (maximum 24hrs) until ready to tuck in. Easy peasy!

Top 3: healthy jacket potato filling ideas

Posted on by Dr Sally Norton

Are you partial to a lunchtime jacket potato, but not sure how to make it healthier?  Look no further…

We’re looking at some healthy jacket potato inspiration.  As much as we love a hot steaming spud, they often come with a side-order of creamy fillings or piled high with baked beans (full of hidden sugar) and lashings of melted butter and cheese…, not the healthiest lunchtime option.

However, we’re huge fans of the humble spud here,  as overall, they’re a good option, packed with vitamin C.  A medium potato (150g) with the skin provides 27mg, almost half of the recommended daily intake, for example. Interestingly, their moniker as a ‘comfort food’ may actually be based in science as potatoes are exceedingly rich in Vitamin B6, a substance needed for cellular renewal, a healthy nervous system and a balanced, happy mood.  Indeed, 100g of baked potato contains 21% of the daily value of the vitamin.  Additionally, keeping the skin on your spud will deliver you 12% of your of your recommended daily fibre.

Adding a protein-based filling will mean the carbohydrate in the potato is broken down more slowly, making you feel fuller and energised for longer. Or why not try baking a sweet potato instead? The same comforting, warming lunch but with less of an effect on your blood sugar levels.

Our 3 favourite fillings:

Chickpeas are a great, filling source of plant protein. Try this tasty, quick hummus recipe:

Ingredients:

200g/7oz canned chickpeas (drained and rinsed)
2 tbsp lemon juice
2 garlic cloves, crushed
1 tsp ground cumin
Salt
100ml tahini (sesame seed paste) optional
4 tbsp water
2 tbsp extra virgin olive oil

Method:

Simply add all the ingredients into a food processor and blend on a medium speed until a smooth consistency. Taste and add more lemon juice, garlic, salt or cumin if needed. If it is too thick, add another tbsp of water.

Nothing beats a slow-cooked chilli – made with beef or Quorn as you prefer. It’s the perfect dish to make in a big batch and freeze in portions to eat later.

Ingredients:

1 tbsp oil
1 large white onion, finely chopped
1 red pepper, diced
2 garlic cloves, peeled and finely chopped
1 heaped tsp of hot, or 1 level tbsp mild chilli powder
1 tsp paprika
1 tsp ground cumin
500g lean minced beef (or Quorn equivalent)
400ml stock (beef or vegetable)
400g can chopped tomatoes
2-3 squares of 70% dark chocolate
2 tbsp tomato purée
410g can red kidney beans
2 large carrots, grated

Method:

Heat the oil and add onion – stir until soft and translucent.

Add in the garlic, red pepper, carrot and all the spices – stirring occasionally for 5 mins.

Add in the beef or Quorn – the pan should be hot enough to add colour to the meat. Stir until all the beef has broken up and browned.

Now add in the liquids – your stock, tomatoes and a squirt of tomato paste.

Give everything a good stir and once brought to the boil, reduce the heat and simmer with the lid on for 20 mins. Check and stir occasionally to ensure it hasn’t stuck to the bottom of the pan. If it is drying out add another tbsp or so of water.

Finally, drain and rinse your beans. Add them in and bring back to the boil, then bubble gently for 10 minutes. At this stage, add the secret ingredient – good quality, dark chocolate. It will give a rich depth to the flavour to compliment the spices and richness of the meat.

To intensify your flavours, leave to stand with the lid on for 10-15 minutes – it’s hard to resist but worth the wait!

A healthy-twist on a tuna mayo filling – this smoked trout pâté has a delicious added kick from the horseradish!

Ingredients:

120g Greek yoghurt
1 tsp creamed horseradish **check the label for hidden sugars!**
zest and juice ½ lemon
1 tbsp finely chopped dill
2 smoked trout fillets

Method:

Using a fork, mix together the Greek yoghurt before adding horseradish and lemon juice in a bowl until combined. Flake in the trout fillets, into bite size pieces. Depending on the size of your fillets you may need an additional tbsp of yoghurt. Lastly, stir through the dill and serve!

We hope this has given you some much needed inspiration.  For more delicious meal ideas, check out the recipe page on our blog.

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Quick Fix – smart swaps for a diet-free life!

Posted on by Dr Sally Norton
The VavistaWellness ethos is all about ditching denial. As soon as you go on a conventional diet you are immediately faced with a list of foods you’re ‘not allowed’ to eat. Says who? It should be about taking back control of what you eat and when. By denying yourself something, the chances are it will make you want it more and, when you do eventually ‘cave in’, your feelings of guilt and failure will be worse.
We want you to feel confident that you have the knowledge and skills to regulate your own food choices in an intelligent, sensible way that you can stick to long-term. We now know that fad diets are not sustainable and don’t actually succeed in helping you lose weight, long-term. A major factor that dooms diets to failure, is the sense of denial we all feel when we can’t eat our favourite foods.
We believe in smart swaps rather than banning anything from your diet, so you can still eat crisps, pizza and chocolate but in smaller amounts, or using tweaked recipes, or more nutritious alternatives wherever possible. That way you never feel deprived of your favourite things, yet you get to ditch the calorie and fat-dense junk and nasty, chemical-laden convenience food.
Ditch denial – you can still eat food you love by making these savvy swaps to your food choices……

Swap potato crisps to kale crisps

Wash and dry one bag of prepped kale or use whole kale leaves.
Tear into large pieces, removing any very thick central stalks.
Scatter in one layer on a baking sheet.
Spritz or drizzle very lightly with olive oil (or use garlic or chilli oil).
Add a sprinkle of sea salt and black pepper.
Cook at 190 degrees C for 7-10 mins until crisp, slightly coloured but not browned – watch closely as they can burn quickly and turn bitter.

Peel one large sweet potato per person and cut into wedges.
Lay out in one layer on a baking sheet.
Spritz with olive oil spray or drizzle very lightly.
Add a sprinkle of sea salt and black pepper.
Optional: mixed herbs, chilli flakes, Cajun seasoning.
Cook at 150 degrees C for 45mins or until coloured and soft.

Swap chocolate bars to Nakd bars

Chocolate, mint chocolate or chocolate orange – there is no need to forgo a serious chocolatey hit when it comes to snacks. Furthermore, these are dairy, wheat and gluten free – so a great ‘sweet’ alternative for those with an intolerance or allergies. We’re hooked!
Cold-pressed to preserve nutrients and protein-packed to keep hunger at bay for longer, these healthy, no ‘nasties’ bars may be smaller than your average bar of chocolate but pack a tasty (and nutritious) punch, without the heavily processed sugars and preservatives found in conventional confectionery.

Swap usual biscuits to chocolate coated rice cakes

Rather than a quick hit of processed sugar from your morning biscuit, switch to a dark chocolate covered rice cake instead. Less sugar means you are less likely to have a sugar ‘crash’ and need a further snack later, while the dark chocolate has health-boosting properties, too.
If you made all of the changes we suggest above, and maintain them for a year, you could be almost a stone lighter…by doing nothing else. How easy is that?! Easy weight loss, without denial, dissatisfaction or desperate dashes to the late night supermarket when the cravings hit. Who misses crash diets? We certainly don’t!

Homemade Pasta Sauce

Posted on by Dr Sally Norton

Ready-made pasta sauces can be handy in reducing the time it takes to cook a meal, but they often contain lots of sugar, compared to the homemade alternatives. This homemade sauce contains just a trace of added sugar from the balsamic vinegar, and is fresher and healthier too. Have as either a veg and lentil sauce or add mince (meat or soya) as you prefer.

You can quickly make your own tomato pasta sauce at home using this recipe:
Ingredients:
  • 1 tbsp olive oil
  • 2 cloves garlic (crushed)
  • 1 large onion, diced
  • 1 carrot, peeled and diced
  • 4 sticks celery, chopped
  • 2 tbsp tomato puree
  • 1 tsp tarragon (dried)
  • 1 tsp rosemary (dried)
  • 1 tsp thyme (dried)
  • Vegetable stock cube
  • 1 x 400g tin of tomatoes
  • 200g tinned green lentils, rinsed and drained (optional)
  • 1 courgette, peeled and grated
  • 1 tbsp balsamic vinegar
  • Extra: 200g extra lean beef mince, turkey mince or soya mince
Method:
  1. Heat the olive oil over a medium heat in a large saucepan or deep frying pan.
  2. Add the diced onion and soften, stirring occasionally.
  3. Add the garlic, celery and carrots and stir through for 3 minutes.
  4. Add the dried herbs (or use fresh basil, oregano or marjoram if you have them) and stir through along with the tomato puree, stock cube and tinned tomatoes.
  5. Finally, add the grated courgette and lentils along with the balsamic vinegar. Bring to a slow bubbling boil and then reduce the heat to simmer for at least 10 minutes.
  6. If adding meat or soya mince, add after the celery and carrots and brown, then add the herbs and tomatoes and stir regularly for 10 minutes to allow the meat to take up all the flavour. Bring to the boil and either simmer for 20 minutes or put in the oven at 150 degrees C for up to 1 ½  hour for a tender meat dish.

Vegetarian Cottage Pie

Posted on by Dr Sally Norton

One serving of this vegetarian-friendly cottage pie provides a whopping 5 portions of vegetables; perfect for some #MeatFreeMonday inspiration! It’s also a great recipe to make in bulk and freeze for the week ahead.

Hearty comfort certainly meets compassionate dining with this scrumming vegetarian cottage pie.  It’s a timeless classic reinvented with wholesome plant-based ingredients. Whether you’re a seasoned herbivore or simply looking to add more meatless meals to your repertoire, this savory sensation promises to satisfy even the most discerning palates. Join me as we explore the art of crafting a flavorful, nutrient-packed vegetarian cottage pie that’s undoubtedly going to become a staple in your kitchen.

Quorn cottage pie with swede topping

Feeds: 2

Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
2 celery sticks, diced
2 carrots, diced
200g button mushrooms, halved
300g Quorn mince
200g canned chopped tomatoes
2 tbsp tomato paste
2 sprigs fresh thyme
60ml made-up vegetable stock
Dash of soy sauce
Freshly ground black pepper
600g swede, peeled and cubed
2 tbsp chopped parsley

Method:

1.Firstly, preheat the oven to 180°C, Gas Mark 4.
2.Next, put oil in pan and place over a low heat. Add the onion, garlic, celery and carrots and cook for 10 minutes until tender. Stir in the mushrooms and cook for 3 minutes. Add the Quorn and cook for 2–3 minutes, stirring occasionally, until browned.
3. Add the tomatoes, tomato paste, thyme, stock and soy sauce and cook for 10 minutes until the sauce reduces. Season with black pepper.
4. Meanwhile, cook the swede in a pan of boiling water for 10 –15 minutes until tender. Drain well and mash. Season with black pepper then stir in half of the parsley.
5. Finally, spoon the Quorn mixture into an ovenproof dish. Cover with the swede, roughing up the top with a fork, and bake in the preheated oven for 15-20 mins. Finally, scatter with the remaining parsley and serve.

Enjoyed this recipe?  Why not check out some of our others, here.

Disclaimer: Articles are for general information only – customers should always seek their own independent advice. Vavista is not affiliated with the organisations/businesses mentioned and does not recommend or endorse any of the included products or services. For more information, click here.

 

 

Five great reasons to sleep well

Posted on by Dr Sally Norton

Tiredness from lack of sleep doesn’t just make it hard to function the next day. Sleep problems like insomnia can increase our risk of health problems such as obesity, type 2 diabetes, heart disease and depression. Being tired also reduces will-power, making it harder to lose weight and keep up healthier behaviours.

Here are five great reasons to get a really good kip…

Sleep yourself slim

Studies have shown a link between the quality of our sleep and our waistlines.

Research suggests that when we have a bad night’s sleep it changes the body’s hormones that regulate appetite – leaving our hunger levels at an all-time high. But it gets worse – we not only feel hungrier, but studies show that we specifically reach for high-calorie/high-fat foods, in an attempt to boost our energy levels that have been left depleted by poor sleep. What’s more, a poor night’s sleep can significantly raise the level of cortisol that can increase belly fat and put us at risk of metabolic diseases like type 2 diabetes, heart disease and more. Read more here.

Be a safer driver

It’s no surprise that people who are sleep deprived are more likely to nod off at the wheel and have a greater risk of car accidents. Sleep apnoea, often associated with being overweight, is a condition where people wake up frequently at night, often keeping their partners awake with their snoring too, and then fall asleep during the day from exhaustion. If you recognise this pattern, chat to your GP as it can be treated, reducing your risk of accidents – as well as high blood pressure, heart disease and other problems too. Read more about preventing drowsy driving here.

Reduce your risk of dementia

It seems that there is a link between poor sleep and dementia, including Alzheimer’s disease. Scientists think that sleep provides time for the brain fluid to wash away the abnormal proteins that are associated with these problems – so aim for around 7-8 hours a night to let your brain catch up with the housekeeping!

Beauty sleep isn’t a myth

We all feel worse after a bad night’s sleep, but hope that a touch more make-up, dark glasses or even a smile may disguise it. Not true, I’m afraid! Studies show that poor sleep really does show in our face and can be picked up by others – who find us less attractive than when we are well rested. What’s more, when we are sleep deprived we find it more difficult to interpret the emotions of others – which could land us in some tricky social situations.

Reduce your risk of heart disease and diabetes

Sleep of less than 5 hours a night may more than double your risk of type 2 diabetes, an increasingly common problem which can lead to further complications of its own, as well as require dietary restrictions and long-term medication. Poor sleep can lead to increased blood pressure, which is associated with strokes and heart attacks too.

So, aiming for 7-8 hours of restful sleep a night could do us more good than we realise. We may feel we are too busy to spare the time for another hour or two in bed…but fear not. It seems that people who get adequate sleep tend to live longer – so we will have lots more time in the long run!

Read more about how to improve your sleep here.

Christmas Opening Hours

Christmas Opening Hours

Date Claims Team Sales & Customer
Service Team
Mon 23rd Dec 9am – 5:30pm 9am - 7pm
Christmas Eve 9am – 12:45pm 9am - 4pm
Christmas Day CLOSED CLOSED
Boxing Day CLOSED CLOSED
Fri 27th Dec 9am – 5:30pm 9am – 7pm
Sat 28th Dec 9am – 5:30pm 9am – 6pm
Sun 29th Dec 9am – 5:30pm 9am – 4pm
Mon 30th Dec 9am – 5:30pm 9am – 7pm
New Year’s Eve 9am – 12:45pm 9am – 4pm
New Year’s Day CLOSED CLOSED
2nd – 3rd Jan 9am – 5:30pm 9am - 7pm

  1. Date

  2. 23rd Dec
  3. Christmas Eve
  4. Christmas Day
  5. Boxing Day
  6. 27th Dec
  7. 28th Dec
  8. 29th Dec
  9. 30th Dec
  10. New Year’s Eve
  11. New Year’s Day
  12. 2nd – 3rd Jan

  1. Claims Team

  2. 9am – 5:30pm
  3. 9am – 12:45pm
  4. CLOSED
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  6. 9am – 5:30pm
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  10. 9am – 12:45pm
  11. CLOSED
  12. 9am – 5:30pm
  1. Sales & Customer
    Service Team
  2. 9am - 7pm
  3. 9am - 4pm
  4. CLOSED
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