Celebrate Valentines Day With Movie Nights at the Museum with The Luna Cinema



Movie Nights at the Museum returns as The Luna Cinema teams up with The Natural History Museum for three evenings of traditional and not-so-traditional Valentine’s films, six screenings of amazing movies will be shown across three special evenings in the stunning setting of the Natural History Museum. On the evenings of 14th, 15th and 16th of February, couples, singletons and groups of friends can enjoy either the perfect romantic film or a night of Anti-Valentines empowerment movies, depending on your mood!  Titles include 

The Notebook (2004) at 19:00 - Thursday 14 February  
Pretty Woman (1990) at 21:45 - Thursday 14 February  
Kill Bill Vol. 1 (2003)  at 19:00 - Friday 15 February 
Thelma and Louise (1991) at 21:30 - Friday 15 February  
 A Star is Born (2018) at 19:00 - Saturday 16 February 
Love Actually (2003) at 21:55 - Saturday 16 February 



The films will be screened in the iconic and majestic Hintze Hall, underneath the jaw-dropping 25m long Blue Whale skeleton, called “Hope”. Every guest will also receive a complimentary box of popcorn and access to the Natural History Museum’s blockbuster exhibition, Life in the Dark anytime from the 14th to the 24th of February. Ticket prices are £27.70 per person, and members of the Natural History Museum will receive an additional 10% discount. To book tickets and for more information visit  www.thelunacinema.com/nhm

George Wood, the founder of The Luna Cinema, said: “We’re so excited to be teaming up with the Natural History Museum again for our Valentine’s cinema season. After seeing how well received the Halloween screenings at Hintze Hall were, it made perfect sense to host a specially selected series of Valentine's films, with hopefully something for everyone, no matter how loved-up you’re feeling! Apart from anything else the Hintze Hall is without a doubt one of the most iconic spaces in London in which you can experience a classic film on the big screen.”



The growth of veganism

At one point, being a “vegan” was very uncommon and often misjudged. It was never positively advertised on packaging, adverts, social media or even the menus in restaurants. It was commonly known as an extreme diet or life choice which was expected to go mainstream. However, due to positive advertising and many health benefits unveiled and certain movements such as Veganuary which took off in 2018 and continued into 2019’s January, the image of being a vegan has very much changed. One study from The Vegan Society revealed that:

  • 56% of adults in the UK practice vegan buying behaviours
  • 19% have cut down on buying meat and are checking cosmetics and toiletries for animal-testing
  • 13% actively choose meat-free or dairy-free meals when eating out
  • 51% are happy to see vegan food in shops and restaurants
If you don’t feel like you could commit to a full vegan diet, you could always give being a “flexitarian” a go. The idea of a flexitarian is to make conscious decisions when choosing what you eat which sways more towards vegan behaviours. In fact, 34% of meat eaters in the UK had reduced their meat intake as of July 2018, where only 28% had done in 2017. Maybe because of this, the mindset towards vegans has drastically improved, with 43% of people saying they respected vegans for their lifestyle.
It’s important to look at why the idea of being a vegan is only becoming more popular now. If we take a look at the results taken from last years Veganuary, which sees people signing up to follow the vegan diet for the whole of January, shows that the main reason wanted to do the trial was because of animal right concerns (43%). This was followed by 39% of people who signed up for health reasons, and 10% who said it was for environmental reasons. There could be a slight note of vanity to veganism too, as Google searches for the word ‘vegan’ have grown in line with the word ‘Instagram’. In a world where we love to take photos of our meals and share them on social media, it’s not difficult to believe that Instagram has helped circulate numerous brightly-coloured vegan dishes to help improve its previously ill-held reputation of being nothing but leaves.
A huge contributing factor is that the food choices for vegans have definitely improved over the past few years, for example, Live Kindly outlined some amazing vegan food trends for 2019 that sounds truly delicious:

  • Vegan seafood is set to take centre stage, as arguably the final frontier for plant-based substitutes to offer up.
  • Vegan cheese will expand its repertoire in 2019, with more variety of offerings such as parmesan-style and Blue-type cheese. Vegans and lactose-intolerant people, rejoice!
  • Vegan ice-cream and desserts are also on the rise, with the likes of Ben & Jerry’s releasing vegan ice-cream options in 2018 and leading the way for other ice-cream companies to follow suit.
  • Vegan jerky is pinned to be the vegan snack of 2019, offering up a meaty, chewy treat without any animal product!
Of course, businesses can make a considerable profit by including vegan options to their selection, especially options the buy can grab and go. A recent survey found that 91% of vegans are having a tough time finding to-go meal options. The market is certainly there, just look at Greggs — their headline-grabbing vegan sausage roll launch in early 2019 saw the meat-free version of their customer favourite appear in 900 stores. But after becoming the fastest-selling launch for the company in more than six years, it is now set to head to 1,800 stores.



Converting to veganism can be good for personal reasons. A new study was brought to the public eye by The Guardian, outlining that the “five-a-day” notion for fruit and vegetable consumption is, sadly, not entirely accurate. In fact, the study from the Imperial College London advises 10-a-day! The now-recommended 800g of fruit and veg daily would help reduce heart disease, strokes and premature deaths. Picking up a few vegan meals throughout the week, or switching to a vegan diet entirely, would certainly help hit this healthy target.
If you have an interest in making your eating habit a bit healthier but can’t imagine yourself going fully vegan, a great step could be to just simply increase your plant-based intake. You could grow your own vegetables and fruits in manure to start with! Even a small garden can house a few home-grown herbs and fruits! You can grab a grow bag and start cultivating your own supply of tomatoes for a home-made tomato sauce, or cucumbers for the freshest salad you’ll ever taste! Don’t forget your proteins — a vegan diet has loads to choose from, and you can grow some in your garden alongside the veggies. Think beans and seeds, like sunflower seeds or soybeans.
Do you think you could make the change and follow the strict vegan diet? If so, you can look forward to positive health benefits and helping the environment.



Cooking For Fitness - Courgette Beef Lasagne


Its January and like most I'm looking to improve my fitness. It's always hard knowing what to eat and finding tasty recipes that you can enjoy every day. So when I got a copy of Cooking For Fitness I was really excited as it contains 79 everyday recipes to fuel your training and it contains quick and easy to prepare and cook recipes.


These tried and tested recipes have been created by Rugby superstar James Haskell and Omar Meziane the UK’s top sports performance chef, the recipes will boost performance and aid recovery, each recipe is split into it designated sections of either high or low-carb recipes, which gives you the option to build muscle or strip fat, this helps you choose and fuel the right meals for your fitness regime, each recipe includes full calorie breakdown and barcode which is perfect if you use the My Fitness Pal app as it ensures accurate tracking of your meals.
cooking time 1 hour, Serves 4

Ingredients

3 tablespoons olive oil
1 onion finely chopped
2 garlic cloves finely chopped
500g lean minced beef
1pinch of ground cumin
1 pinch of cinnamon
400g tin of chopped tomatoes
2 tablespoons of tomato puree
150m water
6 courgettes
4 tablespoons grated parmesan

White Sauce

50g butter
50g plain flour
300ml semi-skimmed milk
400ml water
1pinch nutmeg

Method

1 - preheat oven to 220c
2 - heat 1 tablespoon oil I large saucepan over high heat, add garlic and onion to the pan and cook for one minute, add cumin and cinnamon stir well. Pou over chopped tomatoes, tomato puree and water, turn down heat and simmer until cooked approx 15-20 minutes.
3 - to make the white sauce, melt the butter in a large saucepan over medium heat, next whisk in the flour, add milk and whisk until smooth.simmer for 10 minutes.
4 - slice courgettes lengthways into ribbons approx 1/3 cm thick, lay the courgette ribbons on a baking tray and drizzle the remaining oil, season with salt and pepper and pop in the oven until softened.
5 - to arrange lasagne spoon some beef into the bottom of a baking dish, top with a layer of courgette ribbons then add another layer then top again. Pour over the white sauce and top with parmesan cheese, pop in the oven and bake for 20 minutes until golden brown.


I love this book the recipes look good and I could easily fit this into my busy life, I particularly like the look of the low carb Courgette Beef Lasagne. Cooking for Fitness is the perfect recipe book for anyone wanting to fuel their training and boost their performance and achieve their body goals.
Cooking for Fitness is available to buy online and in all good bookshops for £19.99.

Banana And Chocolate Chip Muffins


Happy New Year everyone. Its all about feeling good and having a little of what you fancy, everything in moderation right. These Banana and Chocolate Chip Muffins will give you that warm fuzzy feel-good feeling as you get back into the work routine.

Makes 12

Ingredients:
2 ripe bananas (mashed with a fork)
9 oz of self-raising flour
1 tsp of baking powder
4 oz of butter or margarine
6 oz of soft brown suger2 large eggs
1 pot of natural yogurt (150g pot)
2 tbsp of milk
4 oz of chocolate chips


Method:
1. preheat oven to gas mark 4/180c
2. set out 12 muffin cases
3. measure all of the ingredients (except the chocolate chips) and mix together with an electric whisk, 4. once all the ingredients are mixed fold in the chocolate chips
5. spoon equally into the muffin cases
6. bake for 25-30 minutes until golden brown
7. leave to cool and then enjoy