Published on March 15th, 2011 | by The Healthy Voyager0
St. Patrick’s Day Recipes: Hangover Fighting Foods
St. Patrick’s Day: it’s the second drinking holiday of the year (the 1st is Super bowl Sunday, of course)! We celebrate with wearing green, decorating with four leaf clovers and leprechauns but most of all green colored booze and food. In the spirit of the liquored up day, I compiled a collection of St. Patrick’s Day recipes that are yummy treats that also will help prevent or help a hangover.
Start your morning with these:
* 1 cup white flour
* 4 ounces vegan butter — softened
* 1/4 cup soymilk or soy creamer
* 1/2 teaspoon baking powder
* 1 egg replacer
* 2 ounces sugar
* 2 ounces white raisins
* Walnut halves (optional)
Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the egg replacer and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of the egg replacer. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.
To chow on before your big night out so that you fill up on some tasty starches. Starches slow down alcohol absorption ; ) This is also good to fight off your bludgeoning headache the morning after!:
IRISH POTATO SOUP
* 9 potatoes, peeled and diced
* 6 stalks of celery, sliced
* 4 large carrots, sliced
* 2 small onions, chopped
* 3 cups water
* 2 teaspoons salt
* 3 better then chicken bullion cubes (or any vegan chicken bullion brand you like), dissolved in 1/2 cup boiling water
* 6 cups unsweetened soymilk
* 1/2 cup flour
* 1 stick of vegan butter
Combine the potatoes, celery, carrots, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens.
Use the buttons to connect with EDB on some of your favorite social networks!