Newsletters

China Program

 

Five Tips on How to Fight Jet Lag

Jet lag affects most travelers, and includes symptoms like sleepiness during the day, insomnia at night, poor concentration, irritability, headaches, and hunger at off hours. Whether you’re planning a long vacation or 48-hours on the opposite coast these tips will help you adapt to the time difference and enjoy your travels!

Adjust Your Habits
Try to gradually adjust your bedtime by going to sleep earlier or later for at least four days before you travel. If it helps prepare you mentally, you can also add your destination to your world clock on your phone and check it frequently to remind yourself of the new local time. Another great thing you could add to adjust better to the time difference is taking jet lag homeopathic pills such as No Jet Lag Tablets which help relieve some of the symptoms.

Don’t Drift Off Too Early
If you’re traveling somewhere that is a few hours behind your local time, it’s important that you keep yourself awake until a normal hour that first night after you land. Be sure to avoid caffeine so that when you do fall asleep, you’ll sleep soundly.

Use an App to Nap
A great way to stay on track with your new sleeping schedule is to get Apps like Jet Lag Genie or Jet Lag Rescue which make things easy by creating a schedule of when to eat, sleep, nap, and take your pills in order to adjust to the new time zone.

Drink Up
Many of jet lag’s symptoms can be further aggravated by dehydration. So be sure to drink plenty of water! It’s also a good idea to avoid alcohol and caffeine for those first couple of days since both can dehydrate you.

Get Outside
Sunlight is a powerful stimulant. Spend as much time outdoors as you can on your first day in a new time zone. And when it comes time to go to bed, use a sleeping mask so that you can sleep uninterrupted.

Vegetable Chow Mein

Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min

INGREDIENTS
8 ounces dried Chinese egg noodles
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
2 cloves garlic, minced
4 cups mixed fresh mushrooms sliced
Pinch Chinese five-spice powder
One 6-ounce bag baby spinach
1 to 2 tablespoons light soy sauce
Pinch salt
2 scallions, thinly sliced on the diagonal
1/2 tablespoon toasted white sesame seeds
1/2 tablespoon toasted black sesame seeds

DIRECTIONS
Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes.

Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside. Heat a wok over high heat and add the vegetable oil.

When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder.

Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary).

Toss in the cooked egg noodles, season with the light soy sauce and salt.
Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.
njoy!

Facebook

Facebook recently converted our old Globe Aware Volunteers page.
The new format doesn’t allow an easy way to post and share photos.
To keep up to date with our projects and fun, be sure to like us at https://www.facebook.com/globeaware
To share photos, friend and then post to “Shanti Shahani GlobeAware”.

Globe Aware in the News

World People Making a Difference

International Day of the African Child

Student Becomes Teacher