Friday - - Editor’s Letter - Natalie Long Edi­tor

Ihadn’t even be­gun my detox when the laugh­ter started. Af­ter putting it off for two days (couldn’t find all the in­gre­di­ents needed, and there was other food in the fridge to be eaten were the top ex­cuses) the mo­ment had fi­nally come where my im­me­di­ate fam­ily and I would put our­selves in the hands of Gwyneth Pal­trow’s finest gluten-free recipes.

Why am I ‘detox­ing’?, you might ask. The usual rea­sons – big sum­mer event, plans to wear swimwear in pub­lic, the op­por­tu­nity to tor­ture my fam­ily a lit­tle with recipes con­tain­ing spir­ulina.

Once you get over be­ing cof­fee-de­prived, there’s a lot to laugh about when do­ing a detox, be­cause the mar­gin for com­i­cal fail­ure is wide.

Can one thinly slice but­ter­nut squash so that it re­sem­bles a tor­tilla, flex­i­bly wrap­ping it around some shrimp and avo? In the pic­ture on­line, yes; in my kitchen, not so much.

But­ter­nut squash, we dis­cov­ered, crum­bles when you try to bend it (you’d think this would have been ap­par­ent ahead of time, but if Gwyn can make it hap­pen, I’m a be­liever). This was the best ex­am­ple of in­ter­net vs real life that’s ever hap­pened to me, mostly be­cause I don’t buy dresses from those ads that pop up on Face­book (keep try­ing, Mark Zucker­berg – ain’t gonna hap­pen).

Freez­ing ba­nanas for smooth­ies? Peel ’em first. If not, it makes for plenty of morn­ing mirth over the lemon wa­ter, how­ever, and as last week’s fea­ture on laugh­ter yoga told us, gig­gling is the new kale, so I con­sider it an im­por­tant el­e­ment of my three-day detox.

We’ve got detox on the mind with the fact that more guys than ever are sign­ing up for clean-eat­ing ses­sions – and lov­ing it. Read their ex­pe­ri­ences on page 21. Some­one who might need a detox ev­ery now and then is Crazy Legs Conti (not his birth name, you’ll be amazed to hear) a com­pet­i­tive eater – one of those guys who eats dozens of hot dogs in min­utes. Mike Peake chats to him about that line of work on page 34.

If you’re se­ri­ous about healthy eat­ing, on a global scale, then check out chef He­ston Blu­men­thal’s piece on page 24. He writes how we can train our brains to help us eat more healthily – tax­a­tion, he says, won’t change our re­la­tion­ship with hot choco­late that much.

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