IT’S the night after the All-Blacks big win at the Rugby World Cup and I’m feeling a little bit under the weather – one too many celebratory drinks. Dehydrated, hungry and with aches and pains, I’m just not used to those big nights anymore. These happen on fairly rare occasions now, and the first thing that I want to do, like most people, is ease the pain. The only thing to do is to refuel your body with food and liquid, but what kinds are most effective?
Water seems like the obvious cure, however not all water is the same. The control of hydration is in the hands of electrolytes, which are minerals found in water. For your best chance of beating that hangover, choose mineral-rich water or add in some extra electrolytes that are designed for athletes and sports people. The water will also help to flush out the toxins, speeding up the detoxification process. Drink a large glass before going to bed and be sure to drink plenty in the morning. You can also try coconut water, which is naturally packed in electrolytes and minerals.
There is an enzyme in pears that scientists are currently investigating for its ability to help us metabolise alcohol, and prevent us from having a hangover. Vitamin C, such as that found in oranges, will help your body recover from the ingested toxins as it speeds up metabolism of alcohol by the liver.
Having a cooked breakfast will help to replace some of the lost nutrients that your body used to detoxify the alcohol. Ideally choose eggs, because they are rich in cysteine. But try a healthier cooked breakfast of poached eggs, green leafy vegetables, grilled tomatoes and wholegrain bread.
It’s best to avoid sugary foods and drinks, as alcohol consumption tends to play havoc with energy and blood sugar control. Caffeine and spicy food will only worsen the dehydration and they also can irritate your stomach.
Most importantly, don’t use more alcohol to try and combat the ill effects.
Carrot, ginger and orange soup
1 lb raw carrots, chopped
3 cups vegetable stock
3 cups of water
1 whole orange (about 1 cup)
cup onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 inch fresh ginger root
2 tablespoons oil
1 tablespoon orange zest
1 teaspoon salt (to taste)
1. In a large soup pot, on medium heat add oil, garlic, onions, salt, and celery to soften.
2. Cook for about 5-8 minutes.
3. Add chopped carrots and cook for about 10 minutes allowing the vegetables to slightly caramelize.
4. Add vegetable stock and filtered water and cook until the carrots are fork tender for about 15 minutes.
5. Carefully pour the hot liquids with vegetables in a high-speed blender (or if you have an emersion blender you may use this as well) with all remaining ingredients and blend until smooth.
6. Add the orange and fresh ginger and blend again until smooth. You can adjust the liquid at this point, if you like a thinner soup just add more water or leave it be and the soup will be thicker.
7. Serve in a bowl and add some chopped coriander if you like
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