Starbucks is selling a cup of tea which is more calorific than a Mars Bars

Starbucks’ new Citrus Mint Green Tea Latte contains a whopping 321 calories in every 470ml ‘grande’ sized cup – more calories than one average-sized Mars Bar and two standard 355ml cans of Coke.

These drinks contain 39.2g, close on 10 teaspoons, of sugar, mainly from the citrus & mint flavour syrups……

Matcha green tea, the tea used in these drinks,  is full of catechins, which are some of the most potent and beneficial antioxidants. Why oh why counter the benefits by adding so much sugar?

Starbucks claim this new range “uplifts the mind and spirit”….. No, it give you a huge sugar rush, insulin spikes which can be catastrophic for the body, and a then a sugar crash…….



If you want the benefits of a high quality green tea based drink, consider the Healthy Herbalife Instant Beverage, available in 3 flavours

Less that 10 calories each drink, AND it burns calories as well!!

Herbalife Tea
Herbalife Tea


To Order, or for More Info Contact Us


Source: Starbucks is selling a cup of tea which is more calorific than a Mars Bars | Daily Mail Online

Grilled Salmon with Tomatoes & Basil

Salmon with Tomatoes & Basil
Salmon with Tomatoes & Basil


Makes 4 servings


  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 whole wild salmon fillet (also called a “side of salmon,” about 1 1/2 pounds; see Tips)
  • 1/3 cup plus 1/4 cup thinly sliced fresh basil, divided
  • 2 medium tomatoes, thinly sliced
  • 1/4 teaspoon freshly ground pepper


Preheat grill to medium.

Mash garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.

Check the salmon for pin bones and remove if necessary (see Tips). Measure out a piece of heavy-duty foil (or use a double layer of regular foil) large enough for the salmon fillet.

Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with 1/3 cup basil. Overlap tomato slices on top and sprinkle with the remaining 1/4 teaspoon salt and pepper.

Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10 to 12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter. Serve the salmon sprinkled with the remaining 1/4 cup basil.


Wild-caught salmon are more sustainably fished and have a larger, more stable population.

Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish.

(To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length—they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.)

High Cholesterol? Beta heart® Launched In EMEA

Beta Glucans and Heart Health14492466_10157496308125182_4191577911181653723_n

No doubt you’ve heard about the heart health benefits associated with a diet that includes consuming oats. That’s partly because oats are good sources of the soluble fibre beta glucan.

When it comes to naturally boosting the immune system by optimizing its response to diseases and infections, Beta Glucans are crucial weapons in the fight to stay healthy. But because the body doesn’t produce beta glucans naturally, the only way to get the compound is through outside sources

Introducing Beta heart®


High cholesterol is a risk factor in the development of coronary heart disease. Beta-glucans contribute to the maintenance of normal blood cholesterol levels.*

Beta heart® is a nutritious vanilla-flavoured powder that contains the key ingredient OatWell™ oat beta-glucan. Oat beta glucan has been shown to lower/reduce blood cholesterol.

*Coronary heart disease has multiple risk factors and altering one of these risk factors may or may not have a beneficial effect.

OatWell™ is a trademark of DSM.
HEART UK Charity Registration Number 1003904.

Key benefits14469724_10157496307765182_2067423722554715088_n

1 scoop of Beta heart® provides:
– 1.5g oat beta-glucans
– High in fibre (3g)
– Source of protein
– 25 kcal
– Sugar free

The beneficial effect is obtained with a daily intake of 3g of oat beta-glucan.


Whatever your age, lifestyle factors can play a big part in raising your cholesterol. Take control of your health in 3 simple steps.



Step 1: Eat well:
Reduce your intake of trans and saturated fats with simple food swaps:
-Wholegrains over white bread/pasta.
-Oily fish or lean poultry over processed or red meat.
-Nuts, seeds or soy beans over ready-to-eat snacks like crisps.

Step 2: Get active:
Being active helps to increase the ‘good’ cholesterol (HDL) in your blood. It stimulates the movement of fatty deposits to the liver, which helps to keep the heart and blood vessels in good condition.
150 minutes of moderate-intensity exercise per week is all you need** – try 30 minutes, 5 days per week!

Step 3: Boost your diet:
High in fibre and a source of protein, one serving of Beta heart® also provides 1.5g beta-glucans; a soluble fibre found in the oat bran from oats, which helps to lower or maintain your cholesterol.*

CONTACT US NOW to order your Beta heart!

* Oat beta glucan has been shown to lower/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. Beta-glucans contribute to the maintenance of normal blood cholesterol levels. Coronary heart disease has multiple risk factors and altering one of these risk factors may or may not have a beneficial effect.
**NHS guidelines: High cholesterol – prevention. Posted 16/08/2013.

7 High-Protein Pancakes You Need To Be Eating

Everybody loves downing a syrup-soaked short stack. What we don’t love, however, is the subsequent sugar coma and cravings that follow. Happily, there’s a better way: All that white flour can be replaced with nourishing, high-protein superfoods like almond butter, Greek yogurt, and even chickpeas. Here, 7 healthy, high-protein ways to eat more pancakes.

Source: 7 High-Protein Pancakes You Need To Be Eating

Banana Bread Shake

Get your banana bread fix with this delicious shake.

Banana bread herbalife shake recipes

2 scoops Formula 1 Vanilla
2 tbsp Personalized Protein Powder (or more)
1 cup plain soy milk or skimmed milk
1/2 very ripe banana
1/8 tsp black-walnut flavouring
A few drops vanilla extract
1 dash cinnamon
4 ice cubes


Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.

Nutritional Analysis: Calories – 270, Protein – 30 g, Fat: 1 g, Carbohydrates: 26 g

Refreshing Spring Tea

This tea will warm up the belly and kick sluggish digestion lingering from winter into gear. To help you reduce sweets, cinnamon also eases a sweet tooth.


• 500ml water
• 1/2-inch piece fresh ginger root
• 1/2 star anise
• 2–3 cloves
• 2–3 black peppercorns
• 1/2 tsp cinnamon powder


In a small saucepan bring the water to a boil. Coarsely chop the ginger root, including the skin.

Add the chopped ginger, star anise, cloves, peppercorns, and cinnamon to the water.

Reduce heat to low and simmer 10 minutes or longer.

Strain into 2 mugs.

Drink with or after meals.


If you experience acid indigestion at times, omit the black pepper. If you have a head or chest cold, add 1/2 tsp cumin seed to the recipe.

Mushroom Pizza with Rocket & Pecorino

Makes: 4 servingsWild Mushroom Pizza with Arugula & Pecorino

Serving Size: 1/4 pizza



3 tablespoons extra-virgin olive oil, divided

4 cups trimmed and sliced mixed mushrooms,

1 pound pizza dough, preferably whole-wheat

2 cloves garlic, very thinly sliced

4 ounces fresh mozzarella, thinly sliced and torn into 1/2-inch pieces

3 cups loosely packed rocket

1 tablespoon extra-virgin olive oil and 1 teaspoon lemon zest)

1/4 teaspoon salt

3 tablespoons shaved Pecorino or Parmesan cheese



Place a pizza stone or large rimless baking sheet on the bottom rack and preheat oven to the highest temperature, preferably 500°F, for 30 minutes.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Cook mushrooms, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.

Roll dough on a floured surface into a 14-inch circle. Transfer to a floured pizza peel (or rimless baking sheet). Scatter garlic over the dough then sprinkle with mozzarella and half of the mushrooms (reserve the remaining mushrooms for Step 5). Drizzle the remaining 1 tablespoon olive oil over the pizza.

Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake until browned, 10 to 15 minutes. Transfer to a cutting board and cut into 4 pieces.

Toss rocket with lemon oil and salt. Top the pizza with the rocket, the reserved mushrooms and cheese. Serve immediately.

Warm Lentil Salad with Sausage & Apple

Makes: 4 servingsWarm Lentil Salad with Sausage and Apple



4 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 links hot or sweet turkey sausage, casings removed

3 cloves garlic, minced

2 cups cooked or canned (rinsed) lentils

1 small bulb fennel, finely diced

1 Granny Smith apple, finely diced

2 stalks celery with leaves, finely diced

6 cups rocket



Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add sausage; cook, stirring often and breaking up, until cooked through, about 5 minutes.

Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes.

Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.

Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.

Quick Chicken Tikka Masala

Makes: 4 servingsQuick Chicken Tikka Masala



4 teaspoons garam masala

1/2 teaspoon salt

1/4 teaspoon turmeric

1/2 cup all-purpose flour

1 pound chicken tenders

4 teaspoons oil, divided

6 cloves garlic, minced

1 large sweet onion, diced

4 teaspoons minced fresh ginger

1 28-ounce can plum tomatoes, undrained

1/3 cup whipping cream

1/2 cup chopped fresh coriander for garnish



Stir together garam masala, salt and turmeric in a small dish.

Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.

Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with coriander.


Moroccan Style Stuffed Peppers

Makes: 4 servingsMoroccan-Style Stuffed Peppers



10 oz cooked brown rice

4 medium-to-large bell peppers, tops cut off and seeded

1 pound lean ground beef

4 cloves garlic, minced

1/2 cup currants

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 1/2 cups low-sodium vegetable juice, such as V8, divided

1/4 cup chopped fresh mint, plus more for garnish

1 teaspoon freshly grated orange zest

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper



Place peppers upside-down in a microwave-safe round casserole dish just large enough to fit them. Add 1/2 inch water to the dish and cover with a lid or inverted dinner plate.

Microwave on High until the peppers are tender but still hold their shape, 3 to 6 minutes. Drain the water and turn the peppers right-side up.

Meanwhile, cook beef and garlic in a large non stick skillet over medium-high heat, breaking up the beef with a wooden spoon, until no longer pink, 4 to 6 minutes.

Stir in currants, cumin and cinnamon; cook for 1 minute.

Stir in the rice and cook for 30 seconds more.

Remove from the heat and stir in 1/2 cup vegetable juice, cup mint, orange zest, salt and pepper.

Spoon the beef mixture into the peppers.

Pour the remaining 2 cups vegetable juice into the dish and cover.

Microwave on High until the juice and filling are hot, 2 to 3 minutes.

Serve the peppers with the sauce; garnish with mint, if desired.


Avocado Yoghurt Dip

Makes: 8 servingsyog dip

Serving Size: 2 Tbsp.


1 ripe avocado, peeled and pitted

1/2 cup  plain yogurt

1/3 cup packed fresh cilantro leaves

2 tablespoons chopped onion

1 tablespoon lime juice

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Hot sauce to taste, optional



Place avocado, yogurt, cilantro, onion, lime juice, salt and pepper in a food processor. Process until smooth. Season with hot sauce, if desired.


Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.