Clinical Nutritionist, Shannon Rosie, says that to live a healthy lifestyle we can – AND SHOULD – keep cocktails on the menu.
As we head into the silly season of Christmas and New Year celebrations, it seems like a never-ending cycle of champagne, cocktails and Christmas cake. For many that live a health-conscious lifestyle for the other 11 months of the year, December can seem like a daunting temptation, designed to deter you from your health and fitness goals.
Shannon Rosie is a clinical nutritionist, author and retreat host, and this season she is spreading the message of balance.
Author of ‘Conscious Cocktails’, Shannon says you can have your cocktail – and drink it too.
“Conscious cocktails are all about shaking up the way that we drink. We are so conscious about the food that we eat, yet for some reason that same thought and desire to give our food a ‘glow up’ doesn’t apply to the way that we drink. It’s like we put our blinders on and from our very first cocktail on the weekend, we start a spiral of on-the-wagon-off-the-wagon”
“Conscious Cocktails not only take out all of the crap that we put in cocktails, like the sugar syrup, the cordial, the soda etc, and instead it adds in a whole bunch of superfoods. So, in essence, it adds in a whole bunch of things that will mitigate the effects of the alcohol.”
“A lot of people that are health conscious change the way that they drink, and just end up having boring Vodka Lime Sodas, which is my idea of a nightmare. So, I thought, why don’t we take it one step further and actually ADD things into the cocktail that will help nourish the body.”
Shannon argues, that for the average person who enjoys are drink from time to time (but is not dependent on alcohol), it is not necessary to cut out alcohol all-together. While it is becoming increasingly popular to go alcohol free, Shannon says, “if we look at World History, for almost the entire time that humans have been alive we have drunk alcohol”. She says, if people are historically going to drink, “then why can’t we do it a little bit better”.
Shannon says, instead of cutting out alcohol all together, it’s about making small changes to the way that we drink.
“Just like when you go back to the gym after not having exercised for a while – they go back for one class and they feel empowered. They are proud of themselves for going and will consequently make better and more healthier choices throughout the day.
“It’s the same with Conscious Cocktails. People are proud of themselves for putting in that effort and then they are more likely to have more water, choose healthier foods to go with it, not overdo it and still have a healthy day.”
While Shannon highlights that all of these cocktails can be made into mocktails, she is hesitant to tell clients and her followers to cut alcohol out of their life (unless they have other health concerns), because “cutting something out gives us this denial and deprivation and puts it in the category of ‘bad’ so that when we do go for a drink, instead of enjoying the delicious flavour and time spent with friends we feel guilty”.
Not convinced? Try this delicious Conscious Cocktail recipe straight from her book.
Just Peachy Sangria
She’s girly but dangerous—my kind of woman. Throw her together at your next poolside BBQ but don’t be fooled, she packs a powerful punch. She’s a giver too. Succulent peaches are antioxidant rich, heart healthy and gut protective. Don’t ditch the skin, learn to love your peach fuzz (and no I don’t mean facial hair) as its loaded with antioxidants and fibre.
The best drinks are the ones we have with friends, so gather everyone together and feel as bubbly as your cocktail.
You Need:
- 75mls sparkling wine or Champagne
- 15mls peach tea
- 1 rosemary sprig
- ½ peach
- ½ kiwi fruit
- 1 thumb ginger, grated
- 20mls spiced rum or aged rum
- 2 drops liquid stevia (optional)
Let’s Mix:
1. Brew peach tea for 15 minutes in a small cup of water so that the tea is strong. Set aside to cool.
2. Cube the peach and kiwi fruit and place into a jar. Add the grated ginger, peach tea and rum to the jar. Place the jar in the fridge and leave to infuse for at least 2 hours (best results if left overnight).
3. When ready to serve add the sparkling wine and garnish with edible flowers and a sprig of rosemary.
