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Today I bring you this recipe to alleviate the effects of a hangover. If you overindulged with alcohol last night, and woke up with a headache, fatigue, and nausea, this is the perfect solution for you.
Oatmeal is a slow-absorbing cereal, with a higher number of nutrients compared to other cereals. It also neutralizes the acids in the body, regulates the levels of iron, and contains calcium and magnesium to deal with fatigue.
In addition, it is a natural diuretic, facilitates intestinal transit (rich in soluble fiber and mucilage) and has a satiating effect, which provides long-lasting energy avoiding constant snacking throughout your hangover.
More than a breakfast
Eating porridge or oatmeal for breakfast has become the preferred option for everyone looking for an energetic, healthy, nutritious and delicious breakfast.
The famous healthy oatmeal or porridge bowls are made up of a simple base of oat flakes, water (you can substitute milk or vegetable drink) and a pinch of salt to enhance the flavors. You can leave this mixture to soak overnight or you can heat it directly over the fire when you wake up. The trick is to stir well and create a silky smooth texture. Afterwards, all kinds of complements can be added, from fresh fruit, to cocoa creams or nuts, peanut butter, seeds or a touch of cinnamon (one of the most viewed options in the foodie universe).
But why leave the porridge only for breakfast? The versatility of this cereal makes it also compatible with salty ingredients, so keep reading which toppings you should choose for your lunch or dinner.
Add a serving of sauteed vegetables:
The most recommended options are mushrooms, kale, garlic and leek.
Add a serving of baked vegetables:
Roasted squash and yucca add a very comforting sweet touch.
Add a protein:
Salmon fillet, tuna, tofu, falafel, hummus, edamame or egg (the poached option is the most recommended since breaking the yolk achieves an extra creamy consistency on the plate).
Choose a healthy fat:
Ghee (clarified butter), grated cheese, nuts, seeds, avocado or a tablespoon of coconut oil.
Choose a sauce:
Tamari or miso go perfectly with oatmeal.
Seaweed, sprouts, nutritional yeast, chopped chives … Let your imagination run wild and experiment!
I would like to recommend my favorite version of Salted Oatmeal: made with Kale and Egg.
- 100 gr oat flakes
- 500 ml vegetable broth
- 1 pinch salt
- 1 tsp butter or ghee
- 1 finely minced 1 garlic clove
- 5-6 kale leaves
- 2 handfuls fermented red cabbage
- 1 tbsp tamari sauce
- 2 eggs
- 2 tsp chives, finely chopped
- olive oil (or sesame)
Elaboración paso a paso
Put the oats and water in a saucepan (for the salty version you can substitute broth). Ideally pour three cups of water for each one of oats. Add a pinch of salt and heat.
Once it boils, leave on low heat for 10 - 15 minutes until a kind of mushy texture is left.
In the meantime sauté the garlic in a pan with a little butter. After two minutes, add the chopped kale and tamari sauce and leave it for about three minutes.
To make the poached egg, fill a pot with water and add a splash of vinegar. When it starts to boil, remove the pot from the heat and carefully add the egg. Cover the pot and let the egg poach for two to three minutes. After that, remove the egg with the help of a slotted spoon.
Serve the oatmeal in a bowl, add a drizzle of oil, a little kale mixture, the egg, sauerkraut and the chopped chives.