27 August 2013

Are you not bouncing back after a celebratory night out?

A bottle of wine and weekend partying becoming a thing of the past as the body system can’t take the strain?

Well we can’t promise you the world when it comes to a hangover cure, but we can definitely help lighten the load with these tips:

Water, water, water

A pint before bed, and at least your regular 2litres intake the day after.

Alcohol causes dehydration, which causes headaches, lost of concentration, general grogginess and irritability.

Get munching on the ‘good’ stuff

Alcohol depletes the body of nutrients, so you’ve got to put them back in to get your system functioning as normal.

Here’s a list of the nutrients that suffer when alcohol hits the system, and what foods to eat to put them back in (there’s even some recipes)

Decreased absorption of:

Vitamin B1 (Thiamin)                      Tuna, Spinach, Asparagus, Lentils

Vitamin B2 (Riboflavin)                   Yoghurt, Mushrooms, Eggs, Almonds, Milk

Vitamin B9 (Folic Acid)                     Marmite, Bean Sprouts, Spinach, Asparagus

Vitamin B12 (Cobalamins)              Fish (shell), Beef, Lamb, Cheese, Eggs

Increased urinary loss of:

Zinc                                                     Shellfish, Meat, Milk, Dairy

Magnesium                                        Tea, Bread, Green Veg, Cereals

Calcium                                              Dairy products, Green Veg, Soya Products

Vitamin B12 (Cobalamins)              See above

Acetaldehyde is produced by the breakdown of alcohol, which destroys:

Vitamin C                                           Oranges

Vitamin B6                                         Poultry, Fish, Pork, Eggs, Vegetables

Amino acids

L-Cysteine and Glutathiane             Meat, Eggs, Dairy Products, Beans

Vitamin B1 (Thiamin)                      See Above

Vitamin B5 (Pantothenate)             Meat, Wholegrains, Broccoli, Avocado

So here are a couple of recipes to help you through your hangover hell.

Vegetarian quesadillas, stuffed with mushrooms, spinach and creamy avocado.

Ingredients Serves 4

• 1 tablespoon olive oil


• 1/2 red onion, chopped


• Salt


• 8 to 10 ounces mushrooms, thinly sliced


• 6 ounces baby spinach, roughly chopped


• 1/2 small lime, juiced


• 2 1/2 cups shredded cheddar cheese,


• 2 Avocados, cut into thin slices


• 4 medium whole wheat tortillas


• Salsa

How to make it

•          In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.


•          Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.


• Heat a medium to large skillet on the stove over medium heat. Place one quesadilla into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Serve with salsa.

Garlic Tuna Pasta with Asparagus

Ingredients

•                     2 tablespoons olive oil


•                     6 medium garlic cloves, minced


•                     1/2 teaspoon red pepper flakes


•                     3/4 cup chicken stock/broth


•                     6-ounce/2 cans solid white tuna in water (or fresh tuna steak)


•                     1 teaspoon salt


•                     1/4 cup chopped fresh parsley leaves


•                     1 tablespoon butter, cut into fourths


•                     1 bunch asparagus (or substitute broccoli, peas) steamed


•                     1 pound penne pasta or other similar tube pasta

How to make it

• Cook Pasta
  
  
  
  • In a 12-inch non-stick skillet, heat oil, garlic, and red pepper flakes over medium heat, stirring frequently, until fragrant, about 1 to 2 minutes. Add chicken stock and bring to a simmer. Add tuna, and salt and cook, stirring frequently, until tuna is heated through, about 1 minute. Toss tuna mixture, parsley, butter, asparagus (or other vegetable), and cooked pasta together in the skillet.
  
  
  • Salt and pepper to taste and serve immediately.
  
  
  
  

Alternatively, head down to one of the many eateries in our Taste Charts and allow someone else to prepare your perfect hangover cure-just remember the key ingredients.