4 Kumquats, halved through the equator
1/2 teaspoon sugar (or turbinado sugar)
1/2 teaspoon grated fresh ginger
1 1/2 ounces dark rum
Toothpicks for garnish
To rocks glass, add 6 kumquat halves and sugar. With a toothpick, skewer remaining 2 halves of kumquat for garnish. Using spoon or muddler, mash kumquat with sugar until juices are released. Add ginger, rum, and ice, then stir to mix. Top up with club soda, and garnish with kumquat skewer.
Smash kumquat with sugar, and top off with a non-alcoholic ginger beer like Bundaberg.
Easy way to dress up plain ol’ rice and add extra antioxidant boost. Serve with curry, or simply add any cooked protein to make a one-pot meal.
1 cup basmati or jasmine brown rice
1 tablespoon extra virgin olive oil or coconut oil
2 large cloves garlic, minced
1 tablespoon peeled and grated fresh ginger (about 1-inch piece)
1 teaspoon peeled and grated fresh turmeric root (about 1-inch piece)
2 cups water
1 bay leaf
1 2-inch piece cinnamon stick
3 whole cloves
1/2 teaspoon salt, or to taste
Optional garnish: 1/4 cup chopped cilantro leaves and/or toasted pine nuts
Caution: Turmeric stains skin, surfaces, and clothing. Use gloves and cover surfaces with plastic wrap. Check out our stain removal tips.
In bowl, rinse rice and drain.
In saucepan, heat olive oil on medium heat, then sauté garlic and ginger until fragrant. Add rice, water, turmeric, bay leaf, cinnamon stick, cloves, and salt. Stir and bring to a boil over medium-high heat. Cover, then reduce heat and simmer until water is absorbed and rice is cooked through, about 20-25 minutes.
Fluff rice with fork.
Remove bay leaf, cinnamon stick, and cloves before serving. Garnish with cilantro and/or toasted pine nuts. Serve as side to curry, grilled meat, or as meatless entrée.
Keys to a great New Year celebration are preventing a hangover from happening, while also preparing to “cure” it after the fact. Many of the well-known and well-tested methods can be found right in your produce department. All of these “cures” can be prepared a few days before—or even on—New Year’s Eve, so you don’t have to stumble around the kitchen too much on New Year’s Day.
Staying hydrated is the number one hangover prevention and “cure.” Coconut water is a great alternative to water to keep you hydrated before and after New Year’s Eve celebrations. Since ideally you’ll hydrate pre-party with one or two, I highly recommend also opening two or more for after the party. Cover them with plastic wrap and store in the refrigerator for easy access in the morning. I don’t know about you, but I wouldn’t attempt to crack open a young coconut with bleary eyes and a pounding headache.
Ginger and Turmeric
Ginger has been used for centuries to aid indigestion and settle nausea. Turmeric, the “It” spice of 2016, is known for its anti-inflammatory properties. Fortunately, both of them taste wonderful together in a tea that will sooth your stomach while helping you hydrate like this recipe here, or simply steep slices of both roots in boiling water, then add a bit of brown sugar or honey to taste. This “magic” elixir can be made ahead and kept in the fridge so you can just nuke it on New Year’s morning.
Stokes Purple® Sweet Potatoes
Any starch can help alleviate nausea and general queasiness. Stokes Purple® Sweet Potatoes are a source of complex carbs and fiber that will help keep your stomach calm. They also have the added benefits of vitamin C to help you bounce back faster. Bake a few sweet potatoes on New Year’s Eve and leave them in the fridge. They can be eaten hot or cold, hashed with eggs, or even mashed and added to pancake batter (with bacon).
As a testament, yours truly had once rolled off the couch the morning after overindulging, nibbled on some purple sweet potatoes on the way to a 5K race, and completed the run without any, um, incident. So, there you go.
Enjoy your celebration responsibly, and we’ll see you in 2016!