What To Eat Before, During and After Drinking

What to eat before, during and after drinking


“Drink more water”

“Have pinch of salt”

“Don’t mix drinks”

We’ve all tried to thwart hangovers, but what REALLY works?

But just in case the quick fixes you tried last time didn’t fix anything, and you plan to do some celebrating this year, here are some tips and advice that will help you decide what to eat before, during AND after drinking.


If you have a party to go to soon, spend whatever time you can being incredibly diligent with your diet and choices. Be more aware of your food and drink choices, stick to only water and organic fresh juices and work from there.

Make sure you have a late afternoon preventative tactic. Take vitamin B and C four hours before you go out celebrating.

Eat fried or fatty foods BEFORE drinking. They will stick to the stomach lining longer and slow down the absorption of alcohol into the bloodstream. A Mediterranean folk belief is to take a spoonful of olive oil before indulging. This gives the body more time to process the by products and will increase your chances of feeling decent in the morning.


When you get to the party or wherever you’re going stay hydrated. Drink plenty of water before, during and after. Drink one glass of water between drinks.
Choose the alcohol that will cause the least hangover effects. The common ingredient in all drinks is ethanol. Ethanol has a dehydrating effect and also affects the stomach lining which causes nausea the next day. Other impurities are also added during the distillation process and are more common in sweet drinks and malt liquors.
If you can, drink clear alcoholic drinks like gin, vodka, or Chardonnay. Colored drinks like red wine and bourbon are more likely to cause a hangover because they contain substances produced during fermentation such as acetone, acetaldehyde, fusel oil and tannins, which gives darker drinks their color and part of their flavour. These are called congeners. Bourbon whisky contains 37 times the quantity of congeners as vodka.

Stop drinking at least an hour before you go to bed. Drinking alcohol makes you more likely to wake during the night, leaving you feeling less rested in the morning. The latest study found that alcohol increases slow-wave “deep” sleep during the first half of the night, but then increases sleep disruptions in the second half of the night.


Some effective hangover remedies are:

  • eggs
  • dairy
  • capsicums
  • garlic
  • onions
  • broccoli
  • oats
  • granola
  • sprouted lentils
  • water
  • fruit juices

Water rehydrates the body. Simple.

Fruit juices, high in vitamins B and C, are depleted during and after drinking alcohol so drinking fresh juices and water can put essential electrolytes back. Juice also contains high levels of fructose, and has been proven to “increase the rate at which the body gets rid of toxins such as those left over from alcohol metabolism”.

Eggs, dairy, capsicums, garlic, onions, broccoli, oats, granola, sprouted lentils all contains large amounts of cysteine.

Cysteine blocks the conversion of alcohol into acetaldehyde, while also aiding acetaldehyde metabolism in the liver by providing glutathione.
When we consume too much alcohol, our bodies are overwhelmed and cannot effectively metabolize all the acetaldehyde that is being produced because we don’t have enough glutathione. So acetaldehyde builds up and sweating, nausea, vomiting and flushing are experienced.

What’s that mean? Stick to the bulleted list above the next day, and get that nasty hangover-producing acetaldehyde out of your system.



Survival Guide: Gluten Free, Organic & Vegetarian Holiday Meals

Enjoy Your Holidays without Feeling Tired and Sick

It’s always best to cook your own Organic, Gluten free and vegetarian meals, especially during the holidays, but that isn’t always possible with all the numerous luncheons, dinners and other social events that are happening!

It’s really hard to know what’s in all the food that restaurants will provide so do the best you can, keeping in mind a few tips. Eating out often leads to too much of the food that you don’t eat every day, but as more and more awareness grows and the demand for gluten free and vegetarian health conscious foods continues, menus are changing and healthy options are becoming less a thing of the past and more of a thing of the present.

Enjoy the eating and drinking and make sure that your holiday time is stress free.

Don’t make healthy food a source of anxiety. Make a conscious effort, logical choices, then relax and enjoy your time with family and friends.


Here are a few tips to keep in your pocket that will help you survive the holidays and a few holiday suggestions for gluten free and vegetarian food to cook at home when you have the time to relax and enjoy with family and friends during the festive season.

  1. Drink water before you eat. This will cut down your appetite when you are going out to eat.
  2. If you have Gluten or other intolerances be sure to let the restaurant or your friends know before you go.
  3. Eat a bit before you go.
  4. Milk thistle protects the liver cells from alcohol by preventing toxins from entering them and helps to remove existing toxins.  Take two capsules before you drink and then 2 capsules for the next 5 days.
  5. In Chinese medicine, kuzu is credited with reducing high blood pressure, lowering cholesterol, preventing blood clots, and relieving chronic migraine. Recent research from China and the US indicates that kudzu can reduce the craving for and effects of alcohol.
  6. Before Breakfast or Brunch have a glass of hot water with lemon to get your metabolism going and clean out your liver.

Recipes for Gluten Free, Organic & Vegetarian Holiday Meals - All ingredients should be Organic whenever possible

Brunch – Olive, Walnut and Basil

Gluten Free, Organic & Vegetarian Holiday Meals: Olive, walnut, basil


  • 2 Tablepoons Tamari soy sauce
  • 1 1/2 Tablepoons Mirin rice wine
  • 1 teaspoon toasted whole black peppercorns
  • 1 teaspoon kudzu or arrowroot
  • 2 teaspoons water
  • 1 tablespoon roasted sesame oil
  • 1 cup chopped carrots
  • 1 cup bok choy
  • ½ cup pitted black olives
  • 1 cup chopped zucchini
  • 1/4 cup water
  • sea salt to taste
  • 1-2 Tablespoons fresh chopped basil
  • 1/2 cup chopped walnuts
  • Toast, Quinoa or Pasta


  1. In a small bowl, combine the water, Tamari and Mirin. Toast and crush black peppercorns and add to mixture.
  2. In a separate small bowl, stir the Kudzu or arrowroot into the water. Keep both bowls near the stove.
  3. Heat wok or skillet, add the oil and quickly stir-fry the vegetables 4-5 minutes. Once the vegetables are stir-fried, push the vegetables to the sides of the wok.
  4. Give the sauce a quick re-stir and pour into the middle of the skillet or wok. Bring to a boil.
  5. Mix together the kudzu and water and pour into the skillet, stirring quickly to thicken.
  6. Stir to combine the vegetables with the kudzu sauce.
  7. Remove the wok from the heat and stir in the sesame oil. Serve sprinkled with walnuts and basil on top of toast, quinoa or pasta or just on it’s own.


Crack an egg on top of the vegetables and walnuts. Cover and steam until egg is set. Serve sprinkled with shallots and sprinkle with Dulse sea vegetables for extra minerals and protein.

Egg & walnut, olive and Basil

Brunch – Italian Tofu Frittata

tofu frittata


  • 1 cup chopped spring onions or shallots
  • 4 cloves minced garlic
  • 1 cup diced zucchini
  • 1 cup finely chopped capsicum
  • 2 cups finely chopped bok choy
  • 1 cup finely chopped tomato
  • 1/4 cup stock or water
  • 2 TBS red wine vinegar or mirin
  • 125 gr. light tofu, drained
  • 4 eggs
  • 1 TBS dried Basil or 2-3 T. fresh chopped
  • 1/4 tsp turmeric
  • salt and white pepper to taste
  • 2 T. fresh coriander


  1. Prepare all the vegetables.
  2. Purée tofu with eggs , basil and turmeric until creamy and smooth (add more liquid if needed)
  3. In 10-inch stainless steel pan, heat 2 TBS. water or stock
  4. When broth begins to steam add onion, garlic, zucchini, bell pepper, bok-choy and tomato and sauté for about 1 minute over medium low heat, stirring often
  5. Add 1/4 cup stock and red wine vinegar or mirin
  6. Pour tofu mixture over vegetables, cover and cook over low heat until mixture is completely firm and cooked, about 8-10 minutes
  7. Serve with fresh chopped coriander. 

Kebabs Tofu Blog 2014

Lunch – Moroccan Tofu and Vegetable Kebabs with Sesame Summer Stir Fry


  • 350 Grams tofu cut into cubes
  • 1 cup chopped capsicum
  • 4 bamboo skewers soaked in cold water for 30 minutes


  • 180 gr. Organic Pasta sauce
  • 1 teaspoon ground coriander
  • 2 teaspoons ground paprika
  • 2 finely chopped garlic cloves
  • 1 Tablespoon lime juice
  • few tablespoons water
  • sea salt to taste or tamari to taste


  • ½ cup Goji berries
  • 1-2 teaspoons paprika
  • 1-2 T. kudzu  or arrowroot+ 1 cup water or stock

Stir Fry

  • 1-2 Tablespoons toasted sesame oil
  • 1 cup chopped zucchini or yellow squash
  • 1 cup chopped carrot
  • 1 cup chopped bok-choy
  • ½ cup pitted black olives
  • 1 T. flax seeds
  • 2 T. black toasted* sesame seeds


  • 1-2 T. lightly toasted* sesame seeds


  1. Cut  tofu into cubes and thread onto soaked skewers alternating with the capsicum. Combine the marinade ingredients and soak the tofu skewers in it. Add more water or pasta sauce as needed
  2.  Set aside for a few hours or overnight
  3. Heat skillet, add the oil and sauté the vegetables with the olives till tender. Toss in the flax seeds and sesame seeds. Remove from heat and cover to keep warm.
  4. Place the tofu and vegetable skewers into a medium hot skillet or grill 4-5 minutes on each side.
  5. For sauce combine the ingredients together. Place in a saucepan   and keep stirring until mixture thickens adjusting liquid until the desired texture is reached. Season with Tamari soy sauce or salt.
  6. Spoon over the kebabs and sprinkle with the white sesame seeds.

*To Toast sesame seeds place in dry skillet and move around the pan with a wooden spoon until they begin to pop.

Raspberry Jelly blog

Dessert – Raspberry Delight

  • 1- 1/2  tbsp. agar flakes*
  • 2  cups Organic Raspberry and Apple juice
  • 2 cup Organic blueberries, raspberries, strawberries or cherries; sliced or slightly mashed
  • 1/2  cup Organic coconut sugar
  • 1/2 cup Organic Goji Berries (optional)
  • 2 teaspoons  Organic Chia seeds
  • 1/4 cup Organic dessicated coconut
  • 1 tsp. vanilla

Blueberry Sauce

  • 2 cups fresh or frozen Organic Blueberries
  • 1/4 cup water or Organic juice
  • 2 teaspoons arrowroot or kudzu powder
  • 1 Tablespoons water or juice
  • 2 Tablespoons Organic coconut sugar or syrup


  1. Place the berries and 1/4 cup water or juice in a small saucepan cook 4-5 minutes and slightly smash some of the blueberries.
  2. In a small bowl stir together the arrowroot or kudzu and water and sweetener.  Stir into saucepan with blueberries and cook till thickened.
  3. Pour the agar flakes into a medium saucepan and pour the juice over the flakes.
  4. Cover the pot and bring  to a boil over medium-high heat without stirring.
  5. Stir the mixture and reduce the heat to low. Simmer, covered for 5 minutes or until the flakes dissolve.
  6. Add the fruit, sugar, chia seeds to the mixture and bring to a boil
  7. Lower heat,cover and simmer the mixture 5 minutes
  8. Remove from heat, add the coconut and the vanilla
  9. Pour the mixture into a mould  and set aside to set.
  10. Spoon blueberry sauce over the set jelly

* Agar comes from seaweed that grows on the rocky areas of tidal waters of Japan, China and Sri Lanka. It is used as a thickener for soups, jelly and ice cream, a binder in puddings and custards and as an appetite suppressant that promotes weight loss.