Although it seems to have gone far too quickly, summer has vanished and welcome week is back. For many of us we’ve been here before, the late nights, headaches, excessive quantities of just about everything we shouldn’t consume in excess, and of course the hangovers. Whether this is your first week of university or you’re a veteran, these hangovers never get easier, if anything they become worse. That slightly concerning ‘have I actually sobered up yet’ thought you get in the first official week of lectures will remain. However, these hangover cures packed with tasty and reviving ingredients might help ease the strain, if you can leave the bed!
Poppy’s Chunky Monkey Toast
Peanut butter. Coconut. Banana. Maple syrup. Four of the most scrumptious foods in the world, if I may say so myself. Not only are these just plain yummy, but each have great nutritional value too. Maple syrup is an antioxidant and good for heart health, while peanut butter and coconut are high in natural saturated fats to help convert bad cholesterol into good – when consumed sensibly of course! Bananas are high in potassium, loaded with natural sugars and are 75% water, which makes them an ideal ingredient to help replenish your body after a few too many drinks.
This breakfast is my go-to hangover cure and also ideal for pre workout or when you know you won’t be eating again for a good few hours.
Firstly, slice a banana length ways and place it on a lined baking tray. Drizzle it with a tablespoon of coconut oil and another of maple syrup, making sure it is entirely covered. Place the tray under the grill for about 15 minutes at 200 degrees C. Keep an eye on them, ensuring the syrup doesn’t begin to burn.
In the meantime, pop two slices of bread into the toaster for as long as you like. I prefer to use denser breads for this recipe, such as sourdough or rye — they give a good contrast to the soft, mushy goodness of the banana.
Once toasted, thickly spread your peanut butter on top (the purer the better – I like Meridian or Pic’s) and layer with the banana. For extra sweetness I tend to drizzle with more maple syrup and sprinkle coconut flakes.
Rhys’ please help me tapas
As I don’t typically drink enough to be hungover, when it does happen I am a bit of a wreck. Consequently I don’t really make a meal to cure it. What I usually do is go for a walk and stop off at the supermarket on my way home with a little list of foods that I know will aid my overindulgences. This is the typical ‘tapas’ that I slouch over for a couple of hours, they could all be used as snacks and are effective for helping ease the hangover.
A Banana and 2 tbs Peanut Butter — fats, fructose, magnesium and potassium are all essential for helping to reline the stomach, providing energy and minimizing that foggy-mind feeling.
½ Watermelon – along with being 90% water, watermelon contains great doses of vitamins B and C, essential for the immune system and cell metabolism.
1” Ginger Root— ginger is known for it’s stomach-easing properties, which is very welcome if it’s been a very messy night; the spiced-citrus punch of ginger is also very refreshing, so I actually just cut up an inch of peeled ginger and chew it for a good twenty minutes.
1 Cup Matcha— I could likely write an article on the benefits of matcha, perhaps I will sometime. With a focus on the post-Ocean resurrection though, Matcha brings exceptional levels of antioxidants along with kick starting the metabolism to wash out the regrets.
Baby potatoes in marmite? this combo is delicious and shouldn’t just be spared for the hangover. Marmite has great levels of aforementioned magnesium and B vitamins along with a good sodium content, which is essential for replenishing the sodium lost through dehydration. Combined with the starchiness of baby potatoes the stomach will feel nourished and energy will start to come to you.
A litre of water- three litres should be consumed daily anyway, but when hungover water is especially important so ensure you go through a good amount with your food.
Sibohan’s Simple Hangover Brunch
You’ve just woken up at 11am after a crazy night at Crisis. The thought of lunch is daunting and milk on your cereal is making your stomach curdle; cheers Jaeger bombs! You need energy a.s.a.p. to get through the day, without waking the chunder dragon. In these delicate times, here’s my recipe to lighten the load.
Ingredients
1 avocado
2-3 rashers of bacon (depending on your fat cravings)
2 slices of bread (malt grain really hits the spot!)
2 fresh eggs
Salt
Pepper
Method
- Put bread in toaster and cook for desired length of time.
- Halve avocado and remove seed. Scoop avocado flesh from skin and mash.
- Fry or grill bacon as desired.
- Fill kettle with 200-300 ml of water and boil.
- Pour boiling water into saucepan and put on hob at high heat.
- Poach eggs- there are several techniques people use to poach eggs. Two simple ways are as follows:
a) crack each egg into individual poaching bags and place in saucepan. Leave until white is no longer runny. - b) swirl boiling water with a spoon and crack one egg directly into the swirl. Leave until white is no longer runny, remove and repeat with second egg.
- Assemble masterpiece: spread mashed avocado onto toast, layer toast with bacon and top with poached eggs. Add salt and pepper to taste.
- Enjoy your food as your hangover fizzles away.
Elle’s Welsh Rarebit Toastie with Bacon
As students we all know the importance of waste not, want not. In this recipe, you don’t have to waste last night’s leftover beers but can do so in a little bit more civilised manner.
Ingredients
225g grated, strong cheddar.
1 tablespoon butter
English Mustard or Dijon to taste.
2 teaspoons Worcestershire sauce
2 teaspoons flour
Shake of pepper
4 tablespoons beer, or sweet white wine or milk.
2 slices of bread
4 Rashers of Bacon
Method
- To start, put the grated cheese, butter, Worcestershire sauce, mustard, flour and pepper into a saucepan.
- Mix well and then add in last night’s beer, or wine.
- Stir over a gentle heat until all has melted into a thickish paste.
- While you grill the bacon and toast (only on one side) leave the cheese mixture to cool down.
- Spread the rarebit over the untoasted side and place under a hot grill, until it is golden brown.
- Add your bacon to the toastie.
Bon Appetite!
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Poppy Anne Malby, Rhys Thomas, Siobhan Lauren Davis and Elle Magill
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Image courtesy of ‘Christian Cable’ via flickr. License here.
