Newish year, New(s)letter
A newsletter for when the motivation starts to wane. Open for goodies!
Welcome all to the new year, and term and perhaps exciting projects! Hopefully everyone had a nourishing break and is feeling rejuvenated.
In this newsletter, I thought it only appropriate to look at all that is the New Year, and its implications. Now that the celebrations are over, resolutions are written, or scrapped, how can we bring this joyful surge of energy and make it last throughout the year? Or how do we recognise the harms among the positively packaged January, and avoid the traps of goal-setting?
The first article centres around this point - resolutions. I know it’s not the first of January, but you can make resolutions at any time, or break them. It’s not like they’re legal contracts. We also discuss diet culture, whose marketers have a field month in the new year. A cute little poem by the Scottish author Jackie Kay follows. Next up, I’ve collated some articles from around the printing press, which all focus on New Year in some way. They are (mostly) nice. For the recipes this month, it’s breakfastime, with the GUFAB team sharing their favourites, and some brunch ideas in Glasgow. We end with drinks in honour of Dry January. If only we could do this in person…
Happy new year - happier you?
No doubt you’ve seen and read plenty of articles either dissing or praising the concept of a New Year’s resolution this year. Perhaps you’ve thought of a couple of your own, or rejected them on principle. I personally made three, but I am also uncomfortable with the concept - especially the way it’s marketed. So I’ve written some things to keep in mind while writing, acting out or thinking about yours.
Self improvement is great, because we all have bad habits or things we’d like to change about ourselves. It’s important to not fall into the trap of continual self-improvement though, because we’re not aspiring to be perfect - it is simply impossible. You will never be a perfect human, not least because we live in systems which aren’t designed to create your idea of perfect, but also because there is no definition of a perfect human. Don’t write resolutions with the perfectionist mindset, because it won’t make your life better in the end and it won’t help you achieve the goals you want to either. Resolutions should be achievable, hopeful and make you happy. And if you’re tired of it all, take some time to relax and just be comfortable where you are (dare I say make a resolution to chill more and take more breaks?).
Resolutions are for you. They are not to aspire to a Pinterest-girl lifestyle, or to be something society likes, or to live up to some tough-on-yourself self-created standard of a successful human. They are for you. Don’t make your resolutions for pleasing others though (although you can make them to benefit others, which is different. Resolutions may include aiming to volunteer more hours a week for eg).
Try resolutions not based on tangible things. This might seem odd, especially for people who like measuring things, but sometimes it’s better to go with how you feel or your mindset. Your mindset can be a powerful thing, and changing it is truly life-changing. One of my resolutions this year is to be more adventurous. Of course, it’ll entail doing things which are physically and mentally out of my comfort zone. But it also means ending relentless worry thoughts in my head, and not getting my heartbeat up for simple inconveniences to my everyday life. These thoughts are the very ones which stop me being adventurous, and so they are the target, not necessarily the activities. Changing the thoughts, changes the behaviours. Consider including mental changes in your resolutions if you decide to make them.
Don’t compare your resolutions to the ones you read about, because life is not about comparing yourself, and the whole idea of self improvement is not about other people. Be careful to not fall in the trap of judging others or yourself if you make a resolution.
It’s essential to remember change is incremental. It doesn’t happen that quickly. Good habits are formed over time, and so they should be. In a culture where everything is so quick, we often forget that some things can’t come in one-day delivery. Persistence is such an expert skill to have, and if you persevere, you will find yourself reaping the benefits before you know it. Yes, you will have a bad day. But we’re talking about change over a year or more here. Make your new year’s resolutions aiming to be what you want to be in a year’s time. Don’t say you’re going to be a native speaker of German in two months, after one intensive course. Aim instead to learn over time, and reach a certain level by the end of the year. Enrol in classes, attend them weekly and just chill with it. It’ll come.
Reflections can be helpful, but over-analysis and comparisons are traps that people fall into during January, which hinders self-improvement. I think ultimately we should focus on becoming comfortable and confident within ourselves. Some might take this from activities and things they do, others might change their relationship with food. Whatever works for you, to make you happier.
Avoiding diet culture in 2022
Content warning: discussions of disordered eating, unhealthy body images.
If you are seeing more adverts, discussions and general mood for physical self-improvement, you can put your pessimist hats on and assume who is behind it. After all, the UK industry makes an average of £2bn per year and at its height the US one made $78bn (2019). It’s a growing business, and frankly it’s not your health that it’s looking out for. As I wrote before, there is a case for self improvement and motivating yourself to be more physically healthy - but often the messages sent to us speak of weight loss and getting ‘bikini bodies’ for example. These are superficially connected to health, but actually about aesthetics.
I’m tired of this, and you should be too, so I’ve compiled three simple reasons to not start that diet. Feel free to share with anyone who could benefit.
The diet industry is on the rise, but so are eating disorders
The global diet (or weight management) industry is a huge undertaking which was valued at around $254.9bn recently. This figure is set to grow, and rapidly. Unfortunately, when it keeps advertising products such as detox teas, juice subscriptions and special pills, going as far as medical procedures sometimes, we should be wary of their concern for our health. The risks associated with these products get progressively worse.
On the other side of the coin, or perhaps the same side, we see eating disorders on the rise. Hospital admissions were 50% higher than the previous year. In the US, an eating disorder helpline saw rises of 70/80% in calls during certain points of the year, as reported by Yale Medicine.
Surely, at a time like this our focus and energy could be better spent on taking it easy and accepting our bodies, instead of perpetuating harmful weight ‘control’ messages? Rather than supporting the diet industry, and making it grow further, we could give it a taste of its own medicine, and shrink it. We could support each other by promoting acceptance and active kindness to all bodies.
The industry simplifies our understanding of health, and with it, our bodies.
Diet products often carry the implicit meaning that a certain type of eating/exercise will result in good health. It is a very narrow view, and I think most people prefer to take a holistic perspective of their wellbeing. Health is not only physical - okay, a balanced diet, good movement and plenty of water does make you feel better, but it’s not everything. Mental health matters as well, which can be affected by a range of factors. It often will disrupt your physical health, and can’t be cured by a green smoothie. Cultivating your lifestyle and mindset to work with you is almost certainly going to make you healthier, instead of following a four week diet. We should not pretend that our overall health comes from one or two factors alone, and that by focusing on them, you become happier. It doesn’t even make logical sense to say that.
Long lasting benefits are very hard to find in diet culture.
The diet industry doesn’t promote long-lasting or life changing ‘improvements’, rather a series of small buzzes which teeter out after a couple of weeks. While they focus substantially on profits, you may be coerced into buying a new workout top, or a smoothie subscription but the juice won’t last. According to the New York Times, 41% of dieters gain more weight over the next 5 years than they lost through the original change. Many diets are unsustainable regimes which exacerbate guilt over your looks, and this is especially pertinent in the pandemic where companies may try to capitalise on our less active/outdoor lifestyle. By capitalising on the guilt that they have made people feel, it is easier to hook them onto dangerous meal plans and exercise regimes. These unrealistic plans are very difficult to maintain, and so guilt only increases as people stop following them.
Why don’t we take guilt out of our relationship with our body?
What will make you better then?
→ Looking at your health in a more holistic manner - including mental health which is super essential to carrying out physical health maintenance.
→ Learning what works for your body, and what makes it feel good.
→ Avoiding spending traps which reduce the money available to sustainably invest in yourself.
The bottom line is: feed yourself - not the diet industry.
Promise: Jackie Kay
A little poem by Jackie Kay for the New Year.
Remember, the time of year
when the future appears
like a blank sheet of paper
a clean calendar, a new chance.
On thick white snow
You vow fresh footprints
then watch them go
with the wind’s hearty gust.
Fill your glass. Here’s tae us. Promises
made to be broken, made to last.
This little poem endeared me with the idea of a new chance - the new year can evoke a lot of things, and it often feels like a fresh start - the idea that you have 365 days in front of you, to do with what you want. I know you can refresh and restart any time, and you have many days in front you to do this, but marking the new year with this thought makes sense for lovers of structure. I also liked the allusions to snow even though we didn’t exactly see it with this year’s temperatures! The line “the wind’s hearty gust” was funny to me, because we often drop New’s Year’s resolutions and feel bad; but this suggests it is almost just nature’s way. If I took anything from the poem, it is: don’t feel bad if the rest of your year doesn't live up to your January motivation, it’s natural and realistic.
Off the Print
I’ve collated some interesting newspaper and magazine articles which might make you laugh, think or cry in the new year.
The first is Sarah Miller’s rather notable article from the New Yorker in which she rants about New Year. It is somewhat unhinged and filled with funny anecdotes. Cancel NYC
Balancing that with a piece from the Financial Times, here’s to resolution haters. An article on goal setting with insights from a behavioural scientist. Let her convince you, perhaps. This is why you need to set a goal
Okay, I get it if you’re not convinced yet, so instead of writing your own resolutions, read this lovely story in the Guardian about someone’s elses. Spoiler alert: lots of love for writing involved. Resolution: write a novel
The NYT brings some super sweet love stories to start the year with a tissue! These tiny glimpses of love will melt anyone’s cold January heart. Love in a new year
Starting the new year with a morning meal!
Begin the new year with the first meal of the day, breakfast. Here are some favourite breakfasts from the team - and recommendations for going out in Glasgow.
Victoria’s Sweet potato with PB+J
Written by Victoria Hoyt
Find a sweet potato big enough to meet your level of hunger; wash it well, then poke several holes in it with a fork or a knife. Put it in the microwave for 5 minutes to steam. (Alternatively, you can let it cook in the oven, but that takes longer). When it’s ready, slice it in half and slather generous amounts of peanut butter and your favourite jam (I like raspberry) on either side :) Very easy but really satisfying!
Clara’s Banana Bread
Written by Clara Álvaro Salas
Ingredients:
- 3 or 4 ripe bananas (this is a great way to use up the really brown ones!)
- ½ cup melted butter
- 2 eggs
- ¾ cup brown sugar
- vanilla (to taste, optional)
- 1 and ½ cups of flour
- 1 tsp baking powder
- cinnamon (to taste)
- 2 handfuls of chopped walnuts
1. Mash up the bananas in a bowl with a fork until the lumps are mostly gone, you can add some water to help you.
2. In another bowl combine the butter with the sugar. Once it is smooth, add the eggs and the vanilla and mix well. Then add in the bananas.
3. In a separate bowl mix the dry ingredients together – the flour, the cinnamon and the baking powder. Sift if possible (you can use a strainer) an add to the banana mix.
4. Chop some walnuts and add them too.
5. Prepare an oven safe container with parchment paper and a bit of butter and pour the mix in.
6. Bake at 175C for about 45 minutes in a preheated oven – you can check it is done when you poke it with a knife and it comes up clean. Enjoy !
Maddie’s Winter Fruit Compote with yoghurt and granola
Written by Madeleine Gomes
This has been my favourite breakfast as of late. It’s super simple to put together, especially if you prepare the compote in advance. I do this by purchasing a big bag of frozen fruit – any fruit will do, but I’ve been particularly enjoying frozen cherries. You can buy these very cheaply in lidl!
Pop the fruit into a saucepan and turn on the heat, stirring regularly until the fruit begins to defrost and release its water. Once the fruit is mostly defrosted, add a couple tablespoons of sugar (this really depends on your preference and how much fruit you have, so I would just go with your instincts and add more towards the end if it doesn’t taste sweet enough. How sharp you want your compote to be will also depend on how sweet your chosen granola is – a lot of thought goes into this fruity equation…). Once the sugar is in, give it a good stir, pop the lid on the pan and let simmer on a low heat until the compote has reached a thick and sticky consistency. It might never reach full jammy levels because there isn’t enough sugar, but it will solidify more once stored.
Keep your compote in the fridge until you’re ready to plate up your breakfast! Pop the compote at the bottom of your chosen bowl or glass, place a good dollop of your choice of yoghurt on top, and finish the whole thing off with a hefty sprinkling of your chosen granola. I would highly recommend tesco’s finest nutty granola, or, if you find yourself in need of some furniture, IKEA do an absolutely smashing cocoa and berry muesli. You could also be a total show-off and make your own – cherry compote with homemade dark chocolate granola is simply to die for. Drizzle with a little honey or syrup if you feel your breakfast needs that extra sweet kick, and enjoy!
You can make enough compote to last at least three or four days for a speedy brekky - you’ll never miss that 9am lecture again!
Aysha’s French Toast
Written by Aysha Sohail
French toast is my indulgent breakfast, and unlike most french foods, doesn’t take an age to make. It’s a simple recipe, and spices can be tailored to suit you.
Crack an egg, and beat it with a little milk. Add a dash of maple syrup or honey, 2 tbsps of ground almonds (or other nuts), 1 tbsp of sesame seeds, a pinch of cinnamon and nutmeg. Vanilla essence optional (quarter teaspoon). Take your choice of sliced bread and dip this into the mixture. Brioche is usually the go-to option, but originally french toast was made with stale bread in France, as a way to use it up - just a fun fact! Heat up 1 tbsp oil in a frying pan. Once the bread is thoroughly coated on both sides, add it to the frying pan on medium heat. Cook until golden. If you like, top with some fruit - banana goes well with maple syrup.
Brunch out!
Kember and Jones - located on Byres Road, K + J offers great coffee, home baked cakes and lovely breakfasts. One thing to watch out for is the long queue - it’s worth it though.
Singl-End - if you want to wander into Glasgow more, check this out in Merchant City. They have a good variety of dishes including traditional Scottish breakfasts. For a veganuary in style, try the Shakshuka Skillet.
The Brunch Club - for breakfast fans?, this venue serves brunch all day, every day. They have a whole lot of different options, and will please those looking for an aesthetical meal.
Ending with a tipple
It’s that time of year again - Dry January - where teetotalism is promoted. This public health campaign boasts of better sleep, more energy and clear skin. So in honour of this, we’ve put together a few mocktail ideas to get the tastebuds going.
The Cooler
For the rush of a new term
4 cups of coconut water
2 cucumbers sliced very thinly
0.5 cup of lime juice
0.25 cup of sugar (optional)
0.25 cup of chopped mint leaves
Combine coconut water, cucumbers, lime juice, sugar and mint leaves. Let chill for 1 to 2 hours. Serve as cooler mocktails.
The Mojito
One of your five a day?
6-8 mint leaves
Handful of fresh blueberries
2 oz of lime juice
2 oz of simple syrup
Splash of club soda
Muddle blueberries lightly. Add all ingredients and ice in a shaker. Shake and serve.
The Revitalizer
Big post-workout energy
9 oz carrot juice
15 oz apple juice
2.25 oz ginger syrup (1:1 ratio ginger juice/sugar)
0.75 oz lime juice
Combine ingredients and shake with ice. Strain into glasses. Makes four drinks.
Thank you for reading this month’s newsletter. We love and appreciate you all, and I hope you have a good month ahead. Remember to take it easy, and don’t be tough on yourself. If you get stressed with academic life and the recent December exam results, just remember it is only one part of your life.
Next month, the theme of the newsletter will be love - and I’d love to hear your answer to this question: Which food or meal did you fall head over heels for?
This can be a short written piece or the recipe itself if you have it - we would be delighted to read these, and share the warm feelings.
Use this form to submit your answers - What's your food love story? or send us an email - gufabpositivitysoc@gmail.com
Newsletter written by Aysha Sohail, with contributions from Madeleine Gomes, Clara Álvaro Salas and Victoria Hoyt.