Healthy with Jodi

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Holiday Drinks and Natural Remedies for Hangovers

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    Holiday drinks!! What to do if you drink to little water and become dehydrated and have a hangover the following day?

    If you are going to drink this holiday season, please be responsible and smart.  Always choose good quality ingredients and ORGANIC where you can.  Good rule of thumb is drink a glass of water after each mixed drink. This will not affect your “Buzz” It allows your body to metabolize the alcohol content.

    Following the “fun” recipes I have listed a few tips to help sooth your guts.  Remember: if you are a coffee/caffeine person or drinker, those two deplete your B vitamins and fatigue/stress your adrenals out.  Supplements are strongly recommended to help keep levels normal.

    I’d be more than happy to help create a meal plan for you to keep you on track during the holidays.  Happy creating!!

    I found Bailey’s Almond cream, it’s gluten free and vegan.  Was a total hit at class.  The salted Caramel Kaula was a second win!  The Staff at Total Wine was so helpful in answering my questions since my knowledge lacks in this department.  Don’t be afraid to ask….remember you are the consumer and you vote with your dollars so do so wisely.

    Vegan Eggnog Chai Latte
    Dairy Free, Vegan
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    8 oz So Delicious Eggnog
    2 Chai Tea bags
    1/2 cup espresso or Cold Brew
    Optional: 2oz Kahula

    Heat eggnog and 2 tea bags over medium heat, never allowing it to come to a boil. Stir often.
    As soon as eggnog begins to form little bubbles remove from the heat.
    Remove tea bags from eggnog.
    Pour coffee in a mug and top with the chai spiced eggnog.
    Serve immediately.

    Peppermint White Russian Cocktail
    Dairy Free
    Happily serves 2

    1/2 cup Kahlúa coffee liqueur
    1/4 cup Peppermint flavored vodka (2 oz)
    1/2 cup Coconut Cream or coconut egg nog
    6-8 Ice cubes

    Top of Glass:
    1/8 cup vanilla frosting
    1/4 cup peppermint candy bits

    Apply a thin layer of vanilla frosting around the rims of both glasses.
    Add the peppermint bits to a shallow bowl. Dip the rims of each glass into the candy, covering the frosting entirely. Chill for 10 minutes.

    In a cocktail shaker, add the Kahlúa, vodka and coconut cream.
    Shake it!
    Pour into the peppermint-rimmed serving glasses filled with ice.

    Hot Caramel Apple Cider
    Vegan, Gluten Free (Use Tito’s vodka or Towers-it’s Gluten Free)
    Happily serves 4

    ALL ORGANIC INGREDIENTS
    32 oz apple cider (Four 8 oz servings)
    8 oz Caramel vodka
    1 TBSP Cinnamon

    OPTIONAL: 1/4 cup Coconut brown sugar (for rimming your glasses)

    Mix all of the ingredients in a large pot.
    Heat over medium-low heat, stirring occasionally until liquid just begins to steam

    TIP: Heat to your desired temperature and then add the vodka to ensure the alcohol doesn’t burn off.
    Optional: While cider is warming up rim the mugs with brown sugar

    BAILEYS Spiced Iced Cold Brew
    Gluten Free, Dairy Free, Vegan
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    2 oz Baileys Almond Milk Liqueur
    15 oz Cold brew
    Cinnamon essential oil or cinnamon stevia
    Nutmeg
    Ice if desired

    Combine Baileys with cinnamon oil/stevia, cold brew over ice.
    Top with grated nutmeg.

     

    Golden Milk
    Dairy Free, Soy free, Gluten Free, Vegan, Yeast Free
    Happily serves 1

    ALL ORGANIC INGREDIENTS
    1 Cup Almond or non dairy nut milk
    1 TBSP Coconut oil
    1 tsp Turmeric
    1/4 tsp ground ginger
    1/2 tsp ground cinnamon
    1/8 tsp white pepper (or black)
    1 scoop of collagen

    Hangover Remedies:

    1 scoop Can’t Beet this (Purium)
    8 oz Organic Coconut water
    Optional but strongly recommended:
    1 scoop Green Spectrum or “More Greens” (Purium)

    8oz Bone Broth before bed

    8oz Bone Broth first thing in the morning.

    Avocado and sea salt for your first meal.

    Golden Milk: Fight Inflammation Naturally

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      Golden Milk
      Dairy Free, Soy free, Gluten Free, 
      Happily serves 1

      ALL ORGANIC INGREDIENTS

      1 Cup Almond or non dairy nut milk
      1 TBSP Coconut oil
      1 tsp Turmeric
      1/4 tsp ground ginger
      1/2 tsp ground cinnamon
      1/8 tsp white pepper (or black)

      Optional: scoop of Collagen

      Mix all ingredients together, whisk, or nutria bullet or shaker bottle. You can drink warm or cold. Great for inflammation, muscle, and immune support if you add the collagen.

      Overnight Oats (or sub Quinoa)

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        Over Night Oats

        Gluten Free, Dairy Free

        Happily serves 2

        ALL ORGANIC INGREDIENTS

        1/2 cup rinsed gluten free organic steel cut oats or buckwheat (can sub Quinoa)
        1/2 cup almond, oat, or hemp milk
        2 tbsp Nut butter of choice
        1 tbsp maple syrup or honey

        *If you are watching your sugar or calories, use stevia
        Cinnamon to taste.

        Add everything but oats to a mason jar.
        Stir in oats, and cover tight.
        Set in fridge, needs to sit for at least 6 hours.
        Enjoy the next day. It will last up to 2 days in the fridge.
        Best within first 12-24 hours

        Sugar Cookies

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          Vegan, Gluten Free
          Happily Serves 24

          ALL ORGANIC INGREDIENTS

          COOKIES
          1/2 Cup Vegan butter or butter
          2/3 Cup Monk Fruit
          1 tsp Vanilla extract
          3 Tbsp Chickpea brine or flax egg, or 1 egg
          3/4 tsp baking powder
          1/4 tsp Himalayan Sea salt
          1 2/3 Cups gluten free flour
          2/3 Cup Almond flour
          1/3 Cup Arrowroot
          1 TBSP Almond or nut milk

          FROSTING (optional)
          1/2 Cup vegan butter
          1 1/2 – 2 cups sifted powdered sugar
          1/4 tsp vanilla extract
          1-2 TBSP Almond or nut milk

          Preheat oven to 375 and line baking sheets with parchment paper OR spray with coconut oil spray.
          Add softened vegan butter (not melted or cold) to a mixing bowl and beat/whisk until creamy and smooth.
          Add monk fruit and mix on medium speed until fluffy
          Then add chickpea brine (or other egg substitute) and vanilla and mix again.
          Add baking powder and sea salt and blend well
          Then add gluten free flour blend, almond flour, and arrowroot and mix on low until the ingredients are combined.
          Add almond milk and stir.

          The dough should be thick, moldable and a little difficult to mix at this point. If too soft, continue adding a mixture of gluten free flour blend, almond flour, and arrowroot until a thick, moldable dough is formed. If too thick, thin with a bit more almond milk.

          Transfer dough to the refrigerator and chill for 15 minutes. Once chilled, use a spoonful of about 11/2 TBSP of dough and roll into balls – the dough will still be soft. Place on parchment-lined baking sheets and press down gently with the back or your spoon to smash slightly.
          Or you may roll out the dough on a well-floured surface until about 1/4-inch thick and use cookie cutters dipped in flour before pressing into the dough. Use a floured spatula to gently scoop onto baking sheets.

          Let the dough rest at room temperature for 30 minutes before scooping and baking

          Bake cookies for about 10-12 minutes or until the cookies appear fluffy.
          Cool on baking sheet for 10 minutes.

          To make frosting, add softened vegan butter to a mixing bowl and whisk/beat until soft.
          Sift in powdered sugar in small amounts and mix, add the vanilla and whisk.
          Continue adding powdered sugar until you have spreadable frosting.

          Let the dough rest at room temperature for 30 minutes before scooping and baking.

          Pumpkin Cornbread

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            PUMPKIN CORNBREAD

            Vegan, GF, Dairy Free

            Happily Serves 8

            ALL ORGANIC INGREDIENTS

            ¾ cup almond or coconut milk, room temperature

            ¼ cup Coconut vinegar

            1 cup cornmeal

            1 cup GF All purpose flour (can sub quinoa flour)

            ½ teaspoon Himalayan Sea salt

            ½ teaspoon cinnamon

            ½ teaspoon baking soda

            ½ cup softened coconut oil

            ⅓ cup brown sugar, packed (can sub coconut sugar)

            1 can pumpkin puree or 2 cups fresh pumpkin

            Preheat oven to 375 degrees F and prepare a 9 in cast iron skillet (or square pan) with cooking spray.

            Stir together nut milk and vinegar. Let sit for 10 minutes while you prep the rest of the ingredients.

            Whisk together your dry ingredients: cornmeal, whole wheat pastry flour, salt, cinnamon, and baking soda and set aside.

            Whisk together coconut oil and granulated sugar until well combined.

            Whisk in pumpkin puree.

            Stir in almond milk/vinegar mixture.

            Now stir in your dry ingredients.

            Mix until just combined.

            Don’t over mix, or you’ll end up with tough bread!

            Bake for about 25-35 minutes, or until an inserted toothpick comes out clean.

            Remove from the oven, let cool slightly and then serve immediately 

            More Cornbread Recipes

            Easiest Pumpkin Soup

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              Easiest Pumpkin Soup

              Vegan, GF, Dairy free

              Happily Serves 4 

              ALL ORGANIC INGREDIENTS 

              1/2 medium onion, finely chopped 

              2 TBSP Avocado oil

              1 Large can pure pumpkin or fresh pumpkin

              4 Cups bone broth (or vegetable broth if a Vegan)

              1/2 cup Coconut Milk or 3/4 cup soaked cashews

              2 tsp Pumpkin pie spice

              3/4 tsp Sea salt

              1 garlic clove

              Black pepper

              Optional: Add Curry powder and Coconut milk to desired texture

              Heat Avocado oil over medium-high heat. 

              Add the onion and cook, stirring, 3 minutes

              Cream cashews in food processor.

              Stir in the pure pumpkin, bone (or chicken) broth, milk or cashews, pumpkin pie spice, and sea salt.  

              Cook, stir occasionally for 3 minutes or until soup simmers.

              Soup can be stored in the refrigerator for up to 3 days.  

              More Soup Recipes