How to have a healthy hangover: sweet potato wedges
You know you’re about to face the hangover of the festive season. But it’s okay – we’re going to get through this, together.
While you’re still upright, pop down to the shops and get some sweet potatoes and eggs and you’ll be all set for the big day. Parchment paper would be good too, if you can find some.
Because I’m a fellow student, I know just how tempting it is to order takeout when you’re hung over. I’ll hazard a guess that the last time you dialled up was when you were hung over, waiting for a film to buffer in a darkened room.
How much do you think you’ve spent on hangover fast food during your academic career? I’m willing to bet that it’s a couple of hundred pounds.
And let’s not even get into the nutritional value of the food you’ve been devouring while avoiding the rest of the world in your grotty pyjamas.
A thought struck me one hungover day this summer – in between binge watching sitcoms online and deliberating on takeaway pizza toppings – why didn’t I just cook something from scratch?
It took a bit of effort to crawl into the kitchen, but my body and my wallet were both extremely grateful.
And since my epiphany, I’ve been blogging about easy recipes that you can follow even in the dark depths of a hangover.
Here’s an incredibly simple recipe to get you started. It’s inspired by the classic greasy-spoon egg and chips, but don’t let that put you off. It’s cheap, healthier, and super easy to make.
Eggs are the perfect hangover food – they contain cysteine, which is used by the body to break down toxins.
And sweet potatoes are a source of complex carbohydrates, which will mean a slow release of energy to help you through your challenging day.
Best of all, this recipe is vegetarian – and gluten free. I have a friend with coeliac disease who swears by these wedges. Here’s how to get cracking.
Source: TheGuardian click for the recipe
Imagination is art too…
The current craze for cocktails includes many drinks that feature raw egg. Is drinking one dangerous?
In drinks like a Pisco Sour, cocktail makers use the white of an egg to give the drink a foamy head. You can also find it in a Pink Lady, Ramos Gin Fizz or Clover Club.
But there’s been years of concern over the presence of salmonella bacteria in eggs.
Infection causes diarrhoea, abdominal pain and cramps, headache, nausea, vomiting and fever. Young people, the elderly, pregnant women and those with compromised immune systems are most susceptible.
But the prevalence of salmonella in eggs has fallen considerably on both sides of the Atlantic.
In the UK, Kevin Coles of the British Egg Information Service says there is never a cast-iron guarantee of safety when it comes to raw eggs in food or drink, but that 98.5% of eggs stamped with the industry’s red lion mark are safe.
“Any egg can contain salmonella but it is more or less a thing of the past in the UK. Eggs with the red lion mark have all come from chickens vaccinated against salmonella.”
Most supermarkets only sell red lion eggs but bars and restaurants can buy eggs from wherever they want – there are no legal requirements. And the Food Standards Agency doesn’t advise against people consuming raw eggs if they so wish.
“However for vulnerable groups (including the elderly) we suggest they should avoid consumption of raw/lightly cooked eggs because of the risk of salmonella,” says the agency.
Many cocktail books would offer the same advice regarding raw egg use. And there are plenty of cocktail mixologists who choose not to use them.
Alessandro Palazzi, head barman at the Dukes Bar in London, says there is no need to use eggs in cocktails at all. Palazzi avoids them, even with classic concoctions.
“Raw eggs were used in the old days to make classics like the whisky sour, but a lot of people don’t use them now, including us. It’s a lazy thing to do – like a chef adding flour to a sauce to make it thicker.”
He says a good barman can create classic cocktails without using eggs at all.
“The only difference is the longevity of the froth. If you know how to shake a cocktail properly and use the right ingredients you can create the same effect.”
In the old days bar staff used more basic ingredients. “They make drinks slimy and too thick. I think some people use them to hide the taste of cheap, bad ingredients.”
And he doesn’t approve of the raw egg substitutes that some bars use. “The smell is awful. I tried it only once then threw it away.”
But eggs have always been a part of cocktails, argues Dale DeGroff, founder and president of The Museum of the American Cocktail.
Cocktails that contain eggs
All except egg nog use the whites only
Many might think that cocktails were an American invention, but DeGroff explains that the roots are in fact in the UK. “Many of those recipes originated from tavern fare in England – flips, nogs and possets.” They’re traditional drinks composed of warm spiced ale, with sugar, spirit and eggs.
DeGroff questions the logic of health fears over raw eggs in drinks when they are frequently used in food. “Shall we do away with eggs Benedict because the hollandaise sauce is prepared without cooking? It is a silly controversy created by nanny states.”
Try this one…
Quick and simple
Most of you will already know that I am a healthy happy carnivore, but even us carnivores eat ‘vegan’ occasionally. It’s not a conscious choice, it’s just a spur of the moment decision. My decision today was spurred by a conversation with my mother last Saturday, she rings me each week from NZ and mentioned that she had been out with the ‘girls’ (I use that term loosely, because my mother is fast approaching 88) and eaten quiche.
Wow, I haven’t eaten quiche for yonks (ill-defined long period of time) and I woke this morning with the thought… “Quiche for lunch.” As I only had toast, marmalade and coffee (*checks for animal content*) for breakfast I am in the running for a vegan day. Now I’ll have to use ‘plastic butter’ (margarine) for the pastry instead of my customary lard.
I just checked, there is no indication that my margarine is free of fish oils or whey… Hmmm, okay, I will go to the shop and get some vegetable based cooking fat.
Hmmmm, does a vegan eat eggs?
I just googled.They don’t. There are egg substitutes like tofu, but that is poison because it’s made from unfermented soy beans, Did you know that tofu is poison? Look it up.
So I am going to use eggs.
Well, that blows that idea.
Oh well…. I tried; and I was even thinking what I could do to make the day complete with a vegan dinner as well.
NB: Posted simultaneously as a Change the World Wednesday challenge on Eco-Crap.
One of the easiest pies to make.
Make pastry, break eggs, chop bacon and put in the oven…
There is no recipe. There are variations of course, you can add veges, or you can make a potato top, glaze, or not, try an onion, bacon and cheese topping. Serve with whatever takes your fancy.