I’d like to apologize for not being a super blogger lately. Although off to a good start, with no plans of slowing down, it is difficult for me in these last days of preparing for my next veggie voyage to cook, take notes, photograph food, etc. Or even to find time to write about my favorite thing in the world.
Last weekend we went to a wedding for a dear friend who is very active in the locally sourced, organic, sustainable food movement. His bride is a perfect match for him and the food at their wedding was appropriately delicious, local, organic and free from genetic modification. So was the booze, and the day after the wedding, I had one of my rare once-a-year hangovers. This did not fit into my busy schedule of getting ready. I had to cancel all plans for the day and spend it, instead, nursing a wicked headache and feeling sorry for myself. There is a reason I don’t like getting drunk at all (this is not to be confused with the glass of wine with dinner, which I have regularly). Sometimes you just have to remind yourself why you don’t like something by doing it, right? (Why does this always seem to happen to me at weddings?)
I was on the phone with my friend, lamenting my state of mind and she told me to go and eat a couple of tomatoes, that they are known to replace all the stuff you lose when you get schnockered. I took her advice to heart and promptly went down and prepared my favorite vegetable juice, the recipe of which I will give you shortly. I drank about 3 glasses of the stuff and put myself back to bed. Although the headache didn’t go away until the next day, I did feel better. Tomatoes are a good source of vitamin A and C, beta-carotene, and the antioxidant lycopene. I can’t say whether tomatoes are a cure all for the hung-over…but even if you don’t have this particular problem I wholeheartedly endorse this yummy, nutritious drink.
(makes 2-3 pint glasses)
- wedge of purple cabbage
- 1 cucumber
- 1 red bell pepper
- 1 clove garlic
- 3 tomatoes
- 1 lemon (no need to peel)
- 1 jalapeno
- 3 celery stalks
- 1/2 bunch parsley
- 1/2 bunch kale
- sprinkling of salt or dash of tamari
- squirt of hemp seed oil (optional)
Process through a juicer, adding the tamari and hemp seed oil at the end. If you don’t have a juicer, use a blender and a paint straining bag. Start with the juicy vegetables (tomato, cucumber, lemon). Puree and strain the liquid using the bag as you would make almond milk. Pour the liquid back into the blender and add the rest of the vegetables. Blend well, restrain and add the tamari and hemp seed oil if using.
|that would be the purple cabbage…