Hangover Helpers

Hangover Helpers
What to do when you overdo it.
Lynn Tryba
a terrier with a really nasty champagne hangover

Holidays, celebrations, parties and cookouts may mean potential hangovers for anyone who enjoys great food accompanied by a good cocktail or glass(es) of wine.

We plan our holiday travel. We plan our appetizers and meals. We plan our gift shopping. It's equally worthwhile to plan your hangover recovery.

Mitigating a Hangover

The first rule of thumb: know what actually helps a hangover.

Because alcohol dehydrates you, liquids are usually the first recommendation.

  • Don't Trust Coffee to Work

    Not all purported hangover cures work, however.

    The best example: coffee. Says nutritionist Dana James of FoodCoach NYC, "It won't cure a hangover, it will simply make you more alert that you have a hangover. Plus the acidity of the coffee or an espresso could play havoc with your stomach."

  • Consider Trying Coconut Water

    Coconut water is another beverage associated with curing hangovers. "This one actually works," says James. "Coconut water's high potassium helps accelerate hydration and the liquid is non-acidic, so it won't upset your stomach."

    James recommends a coconut water-based smoothie as her Ultimate Hangover Smoothie.

  • Don't Forget Good Old H2O

    Then there's plain water.

    Says James, "If you're going to use water as your hangover recovery, then make sure you drink it at room temperature."

    "Ice cold water can actually shock a sensitive stomach after a rich meal and a night of drinking, and not in a good way."

Preventing a Hangover

It should go without saying: the easiest way to deal with hangovers, is to not get them.

  • Choose Wine Over Hard Liquor

    If you really want to avoid a hangover, choose wine over cocktails as the sugar syrups used in cocktails are an added burden to the liver when trying to detoxify the alcohol.

    Says James, "Some people are more sensitive to red wine as it contains more tannins than white and are more likely to feel the effects of red wine. But the biggest difference is in the additives in wine."

    "The fewer the additives, the less hungover you are likely to feel. French wines have the most restrictions on additives, followed by Italy."

  • Prepare Yourself with a B-Complex

    Take a B vitamin complex before bed to help metabolize and eliminate the alcohol.

  • You Can Always Abstain

    Drink in moderation, or not at all.

    Nobody will force you to drink—and if they do, it's time to leave that party.

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Contributor
Lynn Tryba
Tags
parties
coconut water
alcohol
vitamin B

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Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
Prep Time
15 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1/4] cup drained oil-packed sun-dried tomatoes
  • [q:1/4] cup chopped drained roasted red peppers
  • [q:1/2] cup chopped walnuts, toasted
  • 1 Tbsp chopped shallot
  • [q:1 1/2] Tbsp red wine vinegar
  • Salt and freshly ground black pepper to taste
  • [q:1/8] cup olive oil
Directions
  1. Place tomatoes, peppers, walnuts, shallot, vinegar, salt, pepper, oil, and 2 tablespoons of water in a high-speed blender or food processor.
  2. Puree until all ingredients are incorporated together. Serve.
Nutrition Info
103 Calories, 2 g Protein, 4 g Carbohydrates, 1 g Fiber, 10 g Total fat (1 g sat, 4 g mono, 4 g poly), 90 mg Sodium, [nutrition:1] Vitamin C, Manganese

Roasted Soybeans

Roasted Soybeans
Number of Servings
About 1½ cups
Ingredients
  • 3 cups whole dried soybeans
  • 1 tsp salt
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp chili powder
  • [q:1/2] tsp black pepper
Directions
  1. Soak the soybeans overnight in water (enough water to completely cover beans).
  2. Spread drained beans over a lightly oiled cookie sheet.
  3. In bowl, mix together salt, garlic powder, chili powder and black pepper.
  4. Sprinkle mixture evenly on beans.
  5. Bake for 35 to 45 minutes at 300°, or until the beans are lightly browned.
  6. Cool completely before serving.

Star-Spangled Blueberry Parfaits

Star-Spangled Blueberry Parfaits
Prep Time
25 minutes
Number of Servings
4
Ingredients
  • 1 loaf ([q:10 3/4] oz) frozen low-fat pound cake
  • [q:1/4] cup red currant jelly or other red fruit jam
  • 2 containers (6 oz each) low-fat vanilla yogurt
  • 2 cups fresh blueberries
Directions
  1. Using a serrated knife, cut 14 slices ([q:1/4]-inch thick) from the pound cake. Return the remaining cake to the freezer for another use. Spread 7 of the slices with jelly. Top with plain slices. Trim off and discard crusts.
  2. Using a [q:1 1/4]-inch star cookie cutter, cut a star from four of the pound cake sandwiches. Set stars aside.
  3. Cut sandwich trimmings and remaining whole sandwiches into [q:3/4]-inch squares.
  4. Into four 8-ounce parfait or wine glasses, place half the cake squares, half the blueberries, and [q:1 1/2] containers yogurt, dividing equally. Top with the remaining cake squares and blueberries.
  5. Spoon dollops of the remaining yogurt on top of each parfait. Top each with a star and serve.
Nutrition Info
393 Calories, 8 g Protein, 4 mg Cholesterol, 78 g Carbohydrates, 48 g Total sugars (10 g Added sugars), 3 g Fiber, 6 g Total fat (3 g sat), 294 mg Sodium, [nutrition:2] Calcium, [nutrition:1] Vitamin C, Vitamin K, Iron

Chocolate Sunbutter Birthday Cake

Chocolate Sunbutter Birthday Cake
Number of Servings
One 8" three-layer cake (serves 10)
Ingredients

  • Cake

    • [q:1/4] cup coconut flour
    • [q:1/4] cup cocoa powder
    • 1 Tbsp instant espresso powder
    • [q:1/4] tsp baking soda
    • [q:1/4] tsp salt
    • 4 large eggs (at room temperature)
    • [q:1/4] cup coconut oil, melted
    • [q:1/4] cup honey
    • 2 Tbsp almond milk (plain or vanilla)
    • [q:1 1/2] Tbsp vanilla extract
    • 1 tsp lemon juice

  • Caramel Filling

    • 1 cup medjool dates, pitted and soaked in water for about 1 hour
    • 3 Tbsp raw agave nectar
    • 2 Tbsp cashew butter
    • [q:1/2] tsp salt
    • 2 Tbsp coconut oil melted
    • [q:1 1/2] tsp vanilla extract

  • Sunbutter Frosting

    • 1 cup sunflower seed butter
    • [q:1/4] cup palm oil shortening
    • [q:1/4] cup coconut manna, melted
    • [q:1/2] tsp vanilla extract
    • [q:1/2] tsp salt
    • 1 tsp maple syrup
Directions

  1. Cake

    1. Preheat oven to 350F
    2. Combine the coconut flour, cocoa powder, espresso powder, baking soda, salt and salt in a medium mixing bowl. Whisk to combine.
    3. In a separate bowl, combine the eggs, coconut oil, honey, almond milk, vanilla extract and lemon juice.
    4. Add the dry ingredient to the wet and mix to combine into a smooth batter.
    5. Fill each of three round cake pans half way up, distributing the batter equally among the pans.
    6. Place pans on a cookie sheet in the oven and bake for 18-20 minutes or until a toothpick inserted into the center of each cake comes out clean.
    7. Allow to cool until ready to fill and layer. Once cool, invert cakes on a wire baking rack to release the pans.

  2. Caramel Filling

    1. Place all ingredients into the bowl of your food processor and blend until smooth, stopping to scrape down the sides.
    2. Using an offset spatula, spread filling to about [q:1/4]” thickness onto the flat side of 2 cakes, leaving about [q:1/4]” from the outer edge of cake all around. Stack one on top of the other, and top with the last cake.

  3. Sunbutter Frosting

    1. Whip all ingredients in a mixing bowl with a hand blender until fluffy.
    2. Chill in refrigerator until ready to use.
    3. Whip frosting again before frosting the cake.
Nutrition Info
430 Calories, 10 g Protein, 64 mg Cholesterol, 44 g Carbohydrates, 30 g Total sugars (12 g Added sugars), 8 g Fiber, 28 g Total fat (8 g sat), 265 mg Sodium, [nut:4] Vitamin E, Phosphorus, [nut:3] Magnesium, [nut:2] Folate, Zinc, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Iron, Potassium

Very Green Avocado-Tahini Dip

Very Green Avocado-Tahini Dip
Ingredients
  • 3 to 4 oz baby spinach or arugula, or a combination
  • 1 large, ripe avocado, peeled and diced
  • [q:1/2] cup tahini (sesame paste)
  • Juice of 1 lemon
  • [q:1/2] tsp ground cumin
  • 2 Tbsp minced fresh parsley, cilantro, or dill
  • Salt and freshly ground black pepper to taste
Directions
  1. Rinse greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook greens until just wilted down. Remove from heat.
  2. Place all ingredients in the container of a food processor. Process until smooth. Add [q:1/4] cup water, as needed, to achieve a medium-thick consistency.
  3. Transfer to a serving bowl. Serve as suggested above. Store any leftovers in an airtight container in the refrigerator for up to two days.

Savory Gluten-Free Party Mix

Savory Gluten-Free Party Mix
Prep Time
10 minutes
Number of Servings
Approx. [q:5 1/2] cups
Ingredients
  • 4 cups gluten-free cereal squares
  • 1 cup gluten-free, dairy-free pretzels
  • [q:1/4] cup pumpkin seeds
  • 4 Tbsp vegan margarine
  • [q:1 1/2] Tbsp gluten-free Worcestershire sauce
  • [q:1/4] tsp garlic powder
  • [q:1/2] tsp onion powder
  • Salt and freshly ground black pepper to taste
  • [q:1/2] cup gluten-free cornflakes cereal
Directions
  1. Preheat oven to 250°.
  2. In a large bowl, combine cereal squares, pretzels, and pumpkin seeds.
  3. Melt margarine in a microwave-safe bowl in a microwave. Whisk together margarine, Worcestershire sauce, garlic and onion powders, and salt and pepper to taste.
  4. Toss cereal mixture with margarine and spice mixture until well combined.
  5. Spread in an even layer on a baking sheet.
  6. Bake for 25 minutes, stirring every 10 minutes or so.
  7. Let cool. Add cornflakes.
Nutrition Info
107 Calories, 1 g Protein, 15 g Carbohydrates, 5 g Total fat (1 g sat, 2 g mono, 1 g poly), 129 mg Sodium

Spooky Spider Crackers

Spooky Spider Crackers
Prep Time
20 minutes
Number of Servings
12 spiders
Ingredients
  • [q:1/2] cup low-fat cream cheese, softened
  • 24 round crackers
  • 96 small carrot sticks, cut thinly
  • 48 currants
Directions
  • Spread 1 teaspoon of cream cheese evenly over each of 12 crackers.
  • Place 12 remaining crackers over to form sandwich. This will be spider’s body.
  • To make spider legs, carefully place 8 carrot sticks into each cracker sandwich—four on each side.
  • Top each cracker sandwich with 1 teaspoon of cream cheese.
  • To make spider eyes, place 4 currants on top of each spider body. Chill until served.

Mango Peach Salsa

Mango Peach Salsa
Ingredients
  • 1 cup diced mango
  • 1 cup diced peach
  • 1 clove garlic, minced
  • 1 Tbsp fresh cilantro, minced
  • [q:1/4] cup diced red onion
  • 1 jalapeno, deseeded, deveined and diced
  • 2 Tbsp lime juice
  • Salt and pepper to taste
Directions
  1. Blend ingredients together.
  2. Refrigerate overnight in a tightly sealed glass jar. 
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