This Morning's Healthy Hangover

Published Tuesday, 10 December 2013
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With the party season in full swing, Sally Bee has some fantastic foodie alternatives to fix a hangover with a healthy version of fish, chips & mushy peas and a simple beetroot and pomegranate smoothie.

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Beetroot and Pomegranate Smoothie

Packed with anti-oxidants , this is a delicious addition to a healthy breakfast - a great way to start the day.

Ingredients:

  • 4 raw beetroot, peeled
  • 4 apples, cored and peeled
  • 1 pomegranate, seeds only
  • ½ lemon, peeled
  • 1 banana, peeled
  • 1 tsp honey

Method:

  1. Start by cutting the pomegranate in half and knocking the seeds out by banging it on the back! Use a large bowl as the seeds tend to fly around a bit. Once all the seeds are out, pick out the bits of pith.
  2. Next put the beetroot, apples, pomegranate seeds and peeled lemon through a blender until you get a smooth paste (Keep a few pomegranate seeds back for garnish). If you want a smooth mix you can pass this through a sieve.
  3. Add the banana and honey and whiz until smooth. Taste and add a little more honey if you like it sweeter.
  4. Pour into a glass and serve, garnished with the reserved pomegranate seeds if desired.

Healthy Fish, Chips and Mushy Peas

Potatoes cooked in this way are full of nutrients and peas are a wonderful source of vitamin C, protein, fibre and foliate.

Ingredients:

  • 450g/1 lb Rooster potatoes, washed with the skin on and cut into slim wedges
  • 3 tablespoons olive oil
  • 2 x 7oz thick cod or haddock fillets
  • Freshly ground black pepper
  • 2-3 sprigs lemon thyme
  • 12 oz frozen peas
  • 2 tablespoons half fat crème fraiche
  • 2 tablespoons chopped mint
  • Lemon wedges to serve

Method:

  1. Preheat oven to 180°C Gas Mk 6.
  2. Put the prepared potato wedges into a large bowl and add 2 tablespoons of olive oil. Mix up well so that all the potatoes are glistening in the oil.
  3. If you have one, put a wire rack over a roasting tin and arrange the potato wedges on top.
  4. Pop into the preheated oven and cook for 30 - 35 minutes
  5. Meanwhile season the fish fillets with the lemon thyme and black pepper.
  6. In a large frying pan, heat the remaining oil over a medium heat and cook the cod, skin side down for 2-3 minutes until the skin is crisp.
  7. Transfer to a baking tray and cook in the oven for 15-20 minutes until the fish is tender and flaking.
  8. Cook the peas in boiling water for 8-10 minutes until very tender. Drain well and return to the pan then add the crème fraiche and the mint and mash with a potato masher or puree with a stick blender until you get your desired consistancy
  9. Season the wedges and fish with Black Pepper and a squeeze of lemon and serve on top of the mushy peas.
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