Now, you’re probably wondering how a nutritionist ended up in a beer magazine… Don’t worry, I come with good news. Even us health freaks enjoy a glass (or five) of the moonshine. We have all heard that beer has some health benefits, which is absolutely correct. Beer does contain a small number of B-vitamins which are essential for energy metabolism. It also has a fair bit of potassium too, which keeps your heart happy. Although, these health benefits are only a fact when the beer is enjoyed in moderation, if you can…
However, enjoying alcohol and having a happy, healthy body at the same time is a lot easier than most people think. The biggest mistake people make is that they think more about the calories and macronutrients (carbs, fats and protein) and not about the micronutrients which are what matters to have a healthy body. Micronutrients are the vitamins and minerals we get from whole foods; although these little guys are sadly underestimated. Consuming foods that are nutrient dense such as fruits, vegetables, eggs, legumes and lean protein makes a huge difference to one’s health and helps with eliminating alcohol from the body a lot quicker. Make sure you consume a lot of greens every day, and especially on the days when alcohol is on the menu – and the following day, skip the takeaway, cook up some eggs, eat greens, fruits and drink a glass of coconut water or two to replenish your electrolyte stores.
With this month’s beer selection, I’ve got two tasty, healthy recipes for you that will pair excellently with two of the beers from BAD Co. – Comfortably Numb and Dazed & Confused.
Fiery Grilled Chicken with Creamy Green Parsnip Puree Serves 2
This recipe is high in protein, which is good to eat when you are having a few. Protein needs a lot of energy to digest, meaning it requires a lot of power from the body to break it down – which will slow down the absorption of alcohol. The same goes for healthy fats and fibre. Chicken is always a great choice of lean protein and making parsnip puree is an excellent choice if you want to lower the carbohydrate intake, and increase the nutrient and fibre intake. Serve with an avocado salad, drizzled with extra virgin olive oil and you are all set.
2 chicken breasts
1 tbsp. chilli sauce (+ more for serving)
2 stalks parsley
1 tsp butter
1 tbsp. milk or cream
1 clove garlic
Sea salt and pepper to taste
Marinate the chicken with chilli sauce and pepper, and set aside. Peel and chop the parsnip into small cubes, add to a saucepan, cover with water and add a pinch of salt. Bring to boil and let it simmer for about 10 minutes until the parsnips are soft.
Heat up a griddle pan and let the chicken grill for about 8-10 minutes on each side, until cooked thoroughly. While the chicken is cooking, drain the water from the parsnips and add them to a food blender, add in the rest of ingredients and mix until you get a creamy smooth consistency. Season with sea salt and pepper.
Plate up the chicken and parsnip puree, serve with more chilli sauce for an extra kick along with a leafy green salad or vegetables of choice, and an ice cold bottle of Comfortably Numb.
DC’s Truffles Delight Makes – approx 10-12 truffles
Having a sweet treat is something most of us like. However, going for the high sugary processed options isn’t the best for one’s health and wellbeing. Making your own sweet treats is actually super easy and quick – and this recipe goes wonderfully with BAD’s Dazed & Confused. With hints of toffee and coffee from the beer, these chocolate truffles make a cracking combo.
12 dates, small
1 large tbsp. raw cocoa
1 large tbsp. peanut butter
30 g coconut flour (oats work too)
1-2 tbsp. set honey – preferably raw organic Dash of milk of choice
*Optional – ½ tsp fresh grated ginger for a kick
For coating: 1-2 tbsp. Desiccated coconut
1-2 tbsp. Flax seeds
Directions: Add all ingredients to a food processor and blend until you get a smooth dough (this can take a bit of time).
Divide the dough into balls to the desired size. Dip them in desiccated coconut and flax seeds and serve with a bottle of Dazed & Confused.
(Can be stored in the fridge in an airtight container up to 1 week)
Originally published in Issue 2 of our Flavourly magazine. Photography and words by Dina Celina.