Hangover helpers & lucky foods with Cloverfields Farm & Kitchen - WDRB 41 Louisville News

Hangover helpers and lucky food for New Year with Cloverfields Farm & Kitchen

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A great party can leave us with a life time of memories; a bad hangover can make us want to forget the party ever happened! What can a person do to shake those hangover symptoms? Cloverfields Farm & Kitchen's Janine Washle has some suggestions for helping nurse that hurt. She says the most important thing is to replenish amino acids. Carbohydrates are part of amino acids and amino acids help form protein. It is really a hand in glove approach. The body needs carbohydrates and proteins for energy and amino acids help provide this especially during times of stress. When partying, amino acids are depleted and the brain's neurotransmitters are affected as well. Building up amino acids after a night of partying will help with the morning after hangover symptoms by regulating the neurotransmitters and allowing them to function more smoothly.

The long and short of it: protein and carbohydrates will provide the necessary ingredients to feel better. Eggs, and bacon are protein sources while bread and potatoes can provide the carbohydrates. Combining protein and carbs in an omelet is quick, easy, and not too heavy on the tummy. Peeling a potato may not be in the cards, but keeping a box of potato flakes in the pantry, can be an unconventional helper when a hangover needs a little help. Potato flakes provide the carbs and the eggs plus a little bacon give a protein boost to get the amino acids built up.

When the party was on New Year's Eve, it makes pulling together a nice New Year's Day meal a bit of a challenge. Luckily, the ingredients for a traditional dinner are forgiving and easy to work with. Pork loin cut into steaks, black eyed peas, and greens plus cornbread in some form make a nutritious meal that provides nourishment after a night of partying. If you are going to the grocery New Years Day, you may be out of luck with canned peas, head over to the freezer for the next best thing to fresh and pick up a couple bags of frozen black eyed peas. They actually look and taste better than the mushy canned variety. Greens are traditionally collards, kale, or turnip but really any green leafy vegetable is considered lucky. Fresh may be hard to find on New Year's Day, so head to the freezer again. It is good to know that frozen vegetables are typically of higher quality than canned and frozen greens come together much faster than frozen since they are blanched before freezing. If you are out of luck in the freezer section, head back to Produce and pick up a humble green cabbage. Creamed cabbage is mild and not at all hard on the tummy or smelly. The trick to keep the cabbage from smelling up the house, is to cook it with no lid. The sulphuric compounds can't develop that are responsible for that strong cabbage smell.

Once you get a little energy from a hangover helper breakfast, you may actually decide to pull together an impromptu New Year's dinner. After a night of revelry, a good dinner will help you set a couple of solid New Year's resolutions including not partying so hard--at least until next New Year's eve!


Cloverfields Farm and Kitchen also has a special New Year's/Hangover Cures Recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at cloverfields.farm.ky@gmail.com  

To find Cloverfields Farm & Kitchen on Facebook: CLICK HERE

CloverFields Farm & Kitchen

3720 Mt. Olive Rd.

Hardin Springs Area

Big Clifty, KY 42712



About Cloverfields Farm & Kitchen:

Janine Washle and her family live at the Cloverfields Farm and Kitchen in Big Clifty, Kentucky in Hardin County. CloverFields Farm & Kitchen, part of a century old farmstead, is our home and business. The McGuffin house, the original farmhouse, is a registered state landmark. CloverFields Farm has a prosperous farming history. They are continuing this rural story in their own unique way by the addition of CloverFields Kitchen a place to explore the past through food and merge it with our modern lifestyles.

CloverFields Farm is dedicated to the preservation of southern, especially Kentucky, food traditions. The kitchen is commercially-outfitted compliant with Health Department standards. In this kitchen I develop new recipes based on original ideas, inspirations from my culinary research, and most often according to what is in season.

On the farm, they make many gifts and specialty items. She is currently working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.

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