It may be a new year, but the hangovers are the same. Luckily, I have something for that! After self-resuscitating with noodles/fried food/bagel, a nutrient-packed juice is the knockout punch for even the worst of booze-related ailments.
Alcohol irritates the lining of the stomach, blocking the body’s absorption of minerals and vitamins, including potassium, B1, B12 and C, all crucial players in proper brain function and regeneration. This recipe is a healthy balance of natural sugars and vitamins, making for a less aggressive, more approachable juice that will hydrate and replenish after a night of overimbibing.
Nausea is a personal nemesis of mine, so the ginger in this recipe helps take the edge off. The sugars from the carrots and apples give the body a blood-sugar boost and simple carbohydrates to work on (instead of gnawing away at the empty, tumbling void that is your day-after stomach.) Carrots and apples are also loaded with vitamins A and C to jump-start your immune system.
I like this juice with flavorful greens like chard. Sometimes I substitute or add red beets, which are loaded with potassium and marry nicely with the flavors of the carrots and apples, so I recommend using beets if you’re still not fully convinced about drinking your greens. They are higher in sugar, however, so use greens instead if you’re looking to reduce the sugar content.
As I write this, it is 18 degrees in New York, but everything in this recipe is resilient to winter temperatures, so finding fresh ingredients shouldn’t be too challenging — good news for future hungover you.
- 4-5 carrots
- 1-2 honeycrisp apples
- 1/4 medium-size ginger root (about 4 tablespoons chopped)
- 5 large leaves of swiss chard or 2-3 red beets
For the juice
Rinse all produce, and scrub the carrots and ginger to remove any excess dirt; cut into large chunks. Do not stem or peel (although I prefer to core the apples).
Working in pieces, feed all produce through the food tube, starting with leafy greens, if using.