< PreviousHAIR & BEAUTY © stock.adobe.com/insta_photos Clean Clean 40-41.qxp_Layout 1 20/03/2023 12:00 Page 1LINCOLNSHIRE TODAY 41 HAIR & BEAUTY P ut simply, clean makeup and hair is about enhancing our natural beauty over piling on the makeup, usually through the use of high quality skincare and lightly applied cosmetics. Taking care of our hair and skin is essential for our overall well- being, not just for aesthetic purposes. While makeup can enhance our appearance temporarily, it does not address the root causes of skin and hair problems. Neglecting proper care can lead to a variety of issues, such as dryness, breakouts, and premature aging. By adopting a regular skincare and haircare routine, we can prevent and mitigate such problems, promote healthy growth and maintain a radiant, youthful appearance in the long term. Additionally, prioritizing natural care over cosmetic products can also reduce our exposure to harmful chemicals and protect the environment. Therefore, taking care of our hair and skin should be a priority for everyone seeking to enhance their physical and mental health. For those feeling the harsh effects of winter in their locks, hair botox might provide the pep up you are looking for. The hair botox procedure is not related to sharp needles or actual botox, despite its name. It is a painless and non-invasive treatment that aims to rejuvenate damaged or weathered hair, unlike the application of the face-freezing neurotoxin. The treatment involves coating hair strands with a nourishing conditioner, which fills in individual hair fibers to create the appearance of fuller, smoother locks. With the use of caviar oil, keratin, E- vitamins, and collagen, hair botox can enhance hair texture, reduce frizz, and restore split ends for up to six months. Instead of relying on chemical reactions, the treatment deeply conditions the entire head of hair to provide volume and texture, similar to the plumping effects of botox on the skin. Although hair botox is generally safe for all hair types, it is particularly effective for those with split ends, fine or lacklustre hair, damaged or frizzy hair, and those seeking straightening benefits. Good quality at- home treatments typically range from £70-£100, usually giving 2 treatments per kit. Given that each treatment lasts around 6 months, this is a much more affordable option than other regular salon treatments. In fact, hair botox is the perfect way to maintain the shiny, glossy look that will characterise 2023. Whilst matte, messy looks have reigned the last 5 years, we are now after something a little more polished. This is exemplified in the blunt bob. The clean and classic blunt bob is a sleekly effortless look which emphasises hair volume over texture. The volume means it is versatile enough to be styled straight or wavy. Its timeless appeal exudes a polished look. For those not willing to sacrifice the length, the trendy sleek bun has captured the attention of Instagram users the world over. It offers a bouncy and glassy texture without sacrificing smoothness. Keeping a little more length allows you to try a glossy blow-dry on days where you’d like a little more drama. Although it is a classic style, it is currently on trend due to the seemingly effortless shine and bounce it gives. To achieve a more voluminous blow dry, use a round brush when drying damp hair. Applying a shine enhancing product, such as Argan Oil, will give a beautiful gloss and protect and condition your hair at the same time. The beauty of the shiny hair trend is that the way you style it is entirely up to you. The focus is on achieving a light catching finish. The focus on light reflection in clean aesthetics also extends to the face. The aim is to look as though you have just stepped out of the shower. This means that the focus is generally on skincare rather than makeup, to create a high shine that also looks natural. Aside from the obvious cleanser, toner and moisturiser, there are a few extra products you can implement to get that glow. The first is a chemical exfoliator. Regular exfoliation is crucial for achieving fresh and radiant skin. By using an exfoliator, you can eliminate dullness and dead skin cells to reveal a smoother, more glowing complexion. Whilst they might sound scary, chemical exfoliators are often gentle enough to be used daily and contain ingredients such as AHA and BHA to encourage natural cell turnover. This is better for your long term skin health than granular exfoliators, as these can be too harsh and cause irritation, and even microtears, making your skin more susceptible to environmental damage. The clean aesthetic is a fantastic all- round beauty trend. It is low-effort and emphasises individual and natural beauty, allowing you to embrace your unique features rather than cover them up. The emphasis on self-care as a way of enhancing beauty is a positive one, as we might spend extra time drinking water, going to the gym, or eating good foods, where we otherwise would not have done. Seeing beauty as an outward manifestation of feeling good on the inside is a more positive way to approach it, rather than trying to paint out perceived flaws. You may well have heard the phrase “clean look” used over the past few months, as the latest hair and beauty trend. We delve into the trend and how to take part. 40-41.qxp_Layout 1 20/03/2023 12:00 Page 242 LINCOLNSHIRE TODAY HEALTH & FITNESS © stock.adobe.com/alicja neumiler Work with your body Work with your body The dominant fitness trends this year emphasize the importance of collaborating with, rather than opposing, your body. The dominant fitness trends this year emphasize the importance of collaborating with, rather than opposing, your body. 42-43.qxp_Layout 1 20/03/2023 12:02 Page 1LINCOLNSHIRE TODAY 43 HEALTH & FITNESS E ngaging in exercise that has a significant impact on our physical and mental well-being is not always necessary – and sometimes not possible with how busy our lifestyles have become. Instead, low-intensity activities that can help us navigate the world with greater comfort and promote our health over the long haul are encouraged. This may include rigorous boxing to enhance concentration or simply a leisurely stroll in the great outdoors. In the coming year, allow yourself to enjoy your movements. Many people struggle to stick to an exercise regime because they don’t enjoy it. This year, the focus is far more on exercising to feel good, rather than sticking rigidly to a punishing routine. The fitness focus for 2023 will shift towards exercising for longevity, with consumers prioritizing prevention and protection in their health and beauty routines through active lifestyles. In 2022, a ground-breaking study reported that meeting the minimum guidelines for physical activity, such as 150-300 minutes of moderate activity or 75-150 minutes of vigorous activity per week, can reduce the risk of early death by 21%. This has meant many people who previously didn’t enjoy exercise are looking for ways to increase their activity. This has given rise to a trend called workout stacking, which involves combining different types of workouts to create a customized experience. An example might be taking part in an exercise class such as HIIT, and then adding on some lower intensity activity such as yoga to finish off. Workout stacking essentially allows people to cherry pick and combine their favourite elements of different forms of exercise, making the experience much more enjoyable. Many are also incorporating hiking into their daily routines as it is an easy and free activity with numerous health benefits. According to experts, hiking has been linked to lower mortality rates, improved gut health, better breathing patterns, reduced back pain, and increased lymphatic drainage. Exercising outdoors has also been found to have a grounding effect, improving one’s frame of mind. Additionally, hiking is cumulative, so it is not necessary to complete all steps at once. This is a blessing for those with busy lifestyles, as smaller hikes can be taken during the day. The desire for comfort also extends into health trends, particularly where wellness is concerned. Since lockdown in 2020, there has been increased interest in maintaining plants in the home. Having houseplants around has been widely recognized as a means of easing the winter blues and elevating our spirits. The number of people adopting plants is expected to increase this year in attempts to enhance their mental well-being. Apart from enhancing the aesthetics of our living spaces, the presence of plants has a relaxing effect as we feel more connected to the world. The act of nurturing something and seeing the fruits of your labour when plants blossom also gives us a focus and sense of satisfaction. Some of the most relaxing plants include Peace Lillies and Areca Palms, as well as lush greeneries such as Monsteras or Aloe Vera. Let’s not forget the allure of beautiful flower arrangements, either. Flowers offer a distinct moment of pleasure through their colours, shapes, and fragrances, setting them apart from plants. With the push to get employees back into the office, companies are seeking ways to incorporate wellness culture into workspaces. Increasing in popularity throughout the UK is Fika. These popular Swedish custom mandates that employees take 15-20 minutes each day for appreciating good food, drink, and company. Considered a meditative morning ritual, it typically involves coffee, baked goods, and a strict no-phones policy, to achieve an inner calm and enjoyment from socialisation. In Sweden, this has been found to have mood boosting and stress relieving effects, as well as encouraging positive staff relationships. There certainly is a benefit to slowing down and appreciating the simple pleasure of drinking a cup of coffee, telling a joke, or pruning a plant. Much like fitness, diet trends are ever evolving. This year, mushrooms are set to become a mainstream superfood. Experts predict that the market will soon be flooded with mushroom based supplements and beverages touting benefits such as energy boosting, increased immunity, stress relief and relaxation. Similarly to fitness, mushroom stacking is also anticipated to make waves, by combining mushrooms with adaptogens to pack a further punch. Mushrooms are also considered a highly sustainable food source. Button and shiitake mushrooms boast a meaty texture and earthy flavour that make them perfect meat substitutes for vegetarians and vegans. Functional mushrooms are expected to be worth $47.2 billion in 2028, compared with $24.9 billion in 2022. Attitudes towards achieving good physical and mental health are changing. A culture of punishing routines and filling every minute of the day is being replaced by enjoying life’s simplicities and appreciating the quieter moments. This year, do what feels good to you and it is doubtless that progress will be made. 42-43.qxp_Layout 1 20/03/2023 12:02 Page 244 LINCOLNSHIRE TODAY FOOD & DINING April can be a bit hit and miss on the weather, so it’s hard to predict if we’ll be eating inside or out. That said, these treats are perfect for making and then eating over a few days, giving you plenty of options. April foods Black Forest Doughnuts Method: * In a jug combine the yeast, half a tablespoon of the granulated sugar and 2 tablespoons of warm water. Leave in a warm place for about 10 minutes or until doubled in volume and foamy. * In a large bowl mix together the yeast mixture, flour, milk, butter, egg yolks, remaining 2 tablespoons of sugar and salt. Using a food mixer with a dough attachment, knead on a low setting until the dough comes together. Increase the speed then knead for a further 10-15 minutes or until the dough is smooth and stretchy – be careful not to over work the dough at this point! If it’s a little too sticky and not coming away from the sides clean, add some more flour. * Tip into a large bowl, cover with a piece of oiled cling film then leave in a warm spot to rise for 1- ½ hours or until doubled in volume. Knock back the dough and roll out to ½ inch thick, then use a 3” round cookie cutter to cut out discs until all the dough is used up. Brush the discs lightly with oil then cover with another piece of oiled cling film and leave to rise for about 1 hour or until doubled in size. * Heat the oil in a heavy pan until it reaches to 180°C. Carefully add 2-3 doughnuts at a time to the oil and deep-fry for 1-2 minutes on each side until golden before removing with a metal slotted spoon and resting on kitchen towel. Leave to cool completely before rolling them in the granulated sugar to get an even coating. * Drain the cherries and blitz in a blender with 2 tablespoons of cherry jam. Add a couple of tablespoons of kirsch syrup to loosen the jam slightly then fill a piping bag. Use the piping nozzle to poke a hole in the side of each doughnut, then pipe the jam in until filled. Tip: The doughnuts are best eaten on the same day. Serves 12 Allergens: Dairy, gluten, egg Ingredients: * 7g sachet Dried Yeast * 2 ½ tsp Granulated Sugar * 425g All-Purpose Flour * 235ml Whole Milk, warm * 50g Unsalted Butter, softened * 3 large Egg Yolks * Pinch of salt * 2 litres Vegetable Oil, for deep frying For coating: * 220g Granulated Sugar For the cherry kirsch filling: * 1 jar Opies Black Cherries with Kirsch * 2 tablespoons Black Cherry Jam 44-47.qxp_Layout 1 20/03/2023 12:03 Page 1LINCOLNSHIRE TODAY 45 To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Pickled Walnut Gala Pie Ingredients for the Pickled Walnut Gala Pie: * 300g sausagemeat * 200g minced pork * 4 rashers of streaky bacon, cut into small pieces * 1 tbsp thyme leaves, finely chopped * ½ tsp ground ginger * ½ tsp ground mace * Freshly ground black pepper * 25g of cold butter * 75g of lard, or white vegetable fat * 1 tbsp plain flour * 1 egg yolk, beaten * 1 jar Opies Pickled Walnuts, drained and finely chopped * 4 eggs, hard boiled and peeled * 350g of plain flour * ½ tsp salt * 3 tbsp of milk * 4 tbsp of water * 1 egg, beaten Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. FOOD & DINING Method for Gala Pie: * Grease and line a 450g loaf tin. Preheat the oven to 200C / 180 Fan / Gas 6. Combine the sausagemeat, minced pork, bacon, thyme and spices in a large bowl. * To make the pastry, melt the butter and lard in a pan then add 4 tbsp of water. Meanwhile place the flour in a bowl, make a well in the centre, add the egg yolk and mix until combined. Add the butter and lard and bring together until it forms a shiny dough. * Roll out two thirds of the pastry and line it in the loaf tin. Keep the remaining dough warm under a tea towel. Add a layer of pickled walnuts to the bottom of the loaf tin then top with a third of the meat filling. Add the 4 eggs in a line, nestling them into the meat. Add the rest of the meat and push down carefully to surround the eggs. * Roll out the remaining dough to form a lid and place on top. Brush with the beaten egg, seal and crimp the edges with a fork. Brush all over with the remaining egg. * Bake for 30 minutes, then lower the temperature to 180C / 160C Fan / Gas 5 and cook for a further hour, until golden brown. * Leave to cool in the tin before removing and slicing, then serve with the picklelilli. Method for ‘Picklelilli’: * Add the cauliflower, onion and red pepper to a bowl and sprinkle evenly with salt. Leave for 4 hours then empty into a sieve, rinse and drain well. Blitz the cornichons and onions in a blender then add to the vegetables. * In a clean bowl mix the mustard powder, turmeric, flour and 4 tablespoons of the vinegar to form a paste. Set aside. * Dry fry the coriander, mustard and nigella seeds until just fragrant. Add the remaining vinegar, caster sugar and bay leaves and cook on a low heat until the sugar dissolves. * Add the paste to the pan and stir continuously on the heat for 3-4 or until the sauce becomes thick. Add the vegetables and stir thoroughly, then cook for a further two minutes before filling a clean jar and leaving to cool completely. * Note: this picklelilli can be eaten straight away once cooled, but also keeps for 4 weeks for an even more intense flavour (just remember to sterilise the jars beforehand). with ‘Picklelilli’ Serves 12 Prep time: 30 minutes (plus 4 hours resting time) Cooking time: 20 minutes Allergens: Gluten, dairy, egg, nuts, mustard For the ‘Picklelilli’: * 200g cauliflower, finely chopped * 100g onion, finely chopped * 100g red pepper, finely chopped * 1 tbsp salt * 150g Opies Cornichons and Onions, drained * 2 tbsp English mustard powder * 1 tsp turmeric * 2 tbsp plain flour * 300ml malt vinegar * 1 tbsp coriander seeds * 1 tbsp mustard seeds * 1 tbsp nigella seeds * 100g caster sugar * 2 bay leaves * 1 tsp cumin seeds 44-47.qxp_Layout 1 20/03/2023 12:03 Page 2Makes 16 squares Preparation time: 30 minutes Cooking time: 30 minutes Allergens: Dairy, Gluten, Egg Ingredients: * 120g salted butter * 120g soft light brown sugar * 1 medium egg * ½ tsp vanilla extract * 225g plain flour * ½ tsp bicarbonate of soda * ¼ tsp salt * 1 tbsp cornflour * 100g milk chocolate chips * 4 balls of Opies Stem Ginger in Syrup, finely diced Method: * In a bowl beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and beat again before adding the flour, bicarbonate of soda, salt, cornflour, chocolate chips and stem ginger. Bring it all together using your hands until the mixture forms a dough. * Press the dough into the bottom of a lined 22x22cm square baking tin, making sure it reaches the edges then place in the freezer to firm up for 25 minutes. * Meanwhile to make the brownie layer, preheat the oven to 180ºC /160ºC fan / Gas 4. In a pan, melt the chocolate and butter and leave to cool slightly. Beat the eggs and caster sugar in a separate bowl until thick then fold into the melted chocolate. Mix in the flour, cocoa powder, chocolate chips and cocktail cherries until well combined then pour over the frozen cookie dough. * Bake in the oven for 30-35 minutes or until cooked through – you want to achieve a slight wobble on the top before taking it out. Leave to cool in the tin before refrigerating until ready to slice up and serve. Chocolate, Cherry & Ginger Brookies For the brownie layer: * 100g dark chocolate * 100 g salted butter * 2 medium eggs * 140g caster sugar * 50g plain flour * 25g cocoa powder * 100g milk chocolate chips * ½ jar of Opies Cocktail Cherries, halved and drained 44-47.qxp_Layout 1 20/03/2023 12:03 Page 3Spicy Margarita Makes 1 cocktail Preparation time: 5 minutes Ingredients: * 50ml Blanco Tequila * 25ml Cointreau * ½ Lime juice * 1 tbsp Pickled Onion Brine * 1 tbsp simple Syrup * ¼ tsp Salt * ¼ tsp Ancho Chilli Powder * ½ Jalapeno * 1 Opies Cocktail Onion Method: * Squeeze some lime juice on to a small plate, turn a glass upside down to cover the rim in juice. Place the chilli and salt onto another plate and dip the glass rim into the mix. * Add the tequila, cointreau, lime juice and brine into a cocktail shaker with ice and shake vigorously. Strain into the glass, add ice, and garnish with a jalapeno and Opies Cocktail Onion. LINCOLNSHIRE TODAY 47 This month’s recipes courtesy of www.opiesfoods.com / @opiesfoods Woolliss & Son Butchers –– AWARD-WINNING LINCOLNSHIRE BUTCHERS –– LOOKING FOR A TOP QUALITY BUTCHERS IN LINCOLNSHIRE? Look no further, we have a proven track record when it comes to providing top quality cuts of meat and home made pastries at a competitive price. We are proud of our locally sourced produce and our 5 star hygiene rating. 29-31 Mercer Row, Louth LN11 9JG. T: 01507 603230 E: orders@woolliss-butchers.co.uk W: woolliss-butchers.co.uk 44-47.qxp_Layout 1 20/03/2023 12:03 Page 448 LINCOLNSHIRE TODAY LINCS & NOTTS AIR AMBULANCE The Lincs and Notts Air Ambulance is a critical part of emergency medical and accident care and response across our region. But how did it get started? Lincolnshire Today explores. T he story of a team of lifesavers began in 1991, with the board of the Lincolnshire Ambulance NHS Trust meeting to discuss the possibility of an air ambulance for the Lincolnshire districts. The charity’s first Chairman, the late John Hill, led a three- year fundraising and planning campaign to get this idea off the ground. Though times were financially tough to begin with – its helicopter sometimes grounded for months at a time – the Lincolnshire Air Ambulance became operational on April 3, 1994. Today, the Lincs and Notts Air Ambulance take on life-saving missions 365 days a year, providing critical care in medical emergencies and accidents all across the region. Its pilots transport paramedics and specialist doctors - trained to administer general anaesthesia, advanced pain relief, blood transfusions, and other procedures otherwise only available in hospitals - to some of the most serious and time-sensitive situations. As a team, they are often essential to preventing loss of life at moments when, without their speedy arrival, it would be impossible to reach and treat patients in time. Since being established at Waddington, the Air Ambulance service with its iconic yellow helicopter has flown over 26,700 missions and counting, called to an average of four emergencies every day. Little wonder this service funded entirely by public donations is at the forefront of Helicopter Emergency Medical Services in the UK. And it doesn’t just cover the Nottinghamshire and Lincolnshire areas, extending its reach to surrounding counties including South Yorkshire, Derbyshire and Northamptonshire, wherever urgent care is needed. The 2022 year was actually the LNAA’s busiest year on record, with 1,620 missions in the year, an increase of 130 over 2021. That makes over 4 callouts per day on average, and 1,003 of the 1,620 callouts were in the Lincolnshire region. This goes to show how important the service is, especially at a time when ambulance wait times have been said to be in the hours. Flying 48-53.qxp_Layout 1 20/03/2023 12:08 Page 1LINCOLNSHIRE TODAY 49 LINCS & NOTTS AIR AMBULANCE 51 Á Last year also saw the LNAA becoming fully registered with the Care Quality Commission (CQC) and increasing its rate of night-time flying. CEO, Karen Jobling said: “This year has certainly been busy for the charity as a whole and we anticipate being even busier in 2023. Registration with the CQC means that we are now clinically independent, able to develop our services based on the very specific and critical nature of the on- scene care given by our HEMS (Helicopter Emergency Medical Services) team. Our crews can now adapt quicker to emergency advances in drugs and treatments which will ultimately benefit the patients we treat.” June was a particularly busy month with crews attending 19 patients who needed a range of care including anaesthetics, blood transfusions and surgical interventions, in just one weekend. Night missions increased and 602 missions were carried out during the hours of darkness, more than double the amount undertaken in 2021. All pilots, doctors and paramedics were trained to use specialist night vision goggles, which allowed extended night flying. The helicopter is able respond to incidents for 19 hours of the day, from 7am to 2am the following morning. This makes LNAA the only air ambulance in the East Midlands operating throughout the hours of darkness. The LNAA doesn’t work alone either. They cooperate with numerous other groups and charities to pool resources, assist one another, and develop the best care for their patients as they possibly can. One such group that the LNAA paid homage to in March is the Lincolnshire Emergency Blood Bikes Service (LEBBS). The LNAA wished the LEBBS a Happy 10th Birthday when over 30 ‘blood bikers’ descended on its Headquarters opposite RAF Waddington and celebrated the special relationship between the two charities. It was a special moment, as blood bikers from across the county came together to meet the crew and have a tour of the helicopter. Senior Clinical Fellow, Dr Alan Horan said: “Blood products are a key component of the high-quality pre- hospital care that the LNAA HEMS (Helicopter Emergency Medical Services) team delivers when required, without the assistance of LEBBS this wouldn’t be possible.” The LNAA also joined forces with Queen’s Medical Centre (QMC) In Nottingham to identify ways to improve 48-53.qxp_Layout 1 20/03/2023 12:08 Page 2Next >