Carb Solutions: Shamrock Bloody Mary
Over half of the U.S. adult population, some 154 million, qualify as overweight or obese. Another 29 million of us have Diabetes, many as a direct result of being overweight. Then there are the 23.9 million overweight children dutifully following the example of their XXL adult role models. Diabetes and these extra pounds cost this country billions annually in both medical and economic resources, not to mention the effect these weight-related maladies have on a person’s overall mental well-being and happiness. However, both diabetes and being overweight are very manageable, even preventable, with a few lifestyle tweaks. By maintaining a sensible diet in conjunction with some consistent exercise, no matter how minimal, we can all be in total control of our own weight. One easy way to start taking that control is to make decisions about the foods we eat based on the glycemic index [GI] and glycemic load [GL].
Simply put, our bodies convert all foods into sugar calories that provide energy to the body via the bloodstream. The Glycemic Index assigns a score of 1 to 100 to all foods based on how quickly the body converts that food into sugar. Foods that break down slowly enable the body to assimilate these calories of energy more efficiently without overwhelming the body with more sugar than it can process. While this is especially important for people with diabetes who process sugars much slower than others, everyone can benefit from foods with low glycemic scores since they also reduce appetite and encourage the metabolism to burn body fat. Conversely, a diet of foods high on the glycemic charts has been proven to increase appetite and impede effective fat oxidation.
A QUICKIE GLYCEMIC PRIMER:
- The glycemic index of a food compares its effect on blood sugar level to that of pure glucose, which has a score of 100. White breads, which are made of processed white flour, are at the top of this scale, scoring a “perfect” 100 on the glycemic index. For perspective, a score of 55 or below denotes a low glycemic index food; 70 or above is considered very high. Serving size is not a consideration in arriving at a food’s Glycemic Index number.
- The glycemic load, on the other hand, focuses on how much digestible carbohydrates (sugars) a food contains in a typical single serving, which is defined as approximately 3.5 ounces. For glycemic load, a score of 20 or more is high, while 10 or less is low.
Here’s a tasty way to kick off your St. Patrick’s Day celebrations or help recover from them the morning after the night before with a “bit of the hair of the dog” (or not). While the recurring theme of this blog is providing low-carb alternative recipes for those who have been told to limit carbohydrate intake, it would be a stretch to say there is much of a “solution” here to solve. Technically, tomatoes, being much sweeter, do have more sugars [carbs] than tart tomatillos, but both fruits have very low GI scores. Retail Bloody Mary Mix has added sugars, salt and other additives, so it should be avoided no matter the color of the fruit used. But who cares about that – it’s St. Patty’s Day – think GREEN with a kick, as is the tradition of the Irish. So, the excuse for sharing this delicious libation is that it’s a much lower-carb solution to the traditional Green Beer enjoyed on this day!
First, let’s dispel a myth – that alcohol is super high in carbohydrates. Wrong, depending on alcohol. Beer contains 10–15 grams of carbohydrates per pint with a very high GI score of 89 that will spike blood-sugar content with each green sip. On the other hand, clear, distilled alcohols such gin or vodka contain NO sugar and have a GI of “0”. Of course, there are many other negative effects associated with this drug for those suspectable; spiking blood sugar count is just not one of them. Still, though curable, the disease is the cause of an alcohol-related death rate in this country that continues to grow. Enjoy responsibly and know your limits.
The real truth that swirls around the myths of this cocktail’s origins is not as easily answered. Some say it was named after Queen Mary Tudor, who was known for her bloody approach to problem-solving. The cocktail has also been claimed by a Chicago bar called The Bloody Pot and named Mary after a server there. Most credible to me is a post-war Paris bartender who took the two most prevalent ingredients of the day: Vodka left by the Russian Army and an abundant supply of American tomato juice. Naming it after a notorious English Queen might have been just a bit of French satirical humor directed at those perennial foes across the channel.
Unless it’s a mid-summer heirloom tomato, I personally prefer the complex taste that the tomatillo offers over the bred-for-appearance regular red tomato found at retail today. As different as a Red Delicious apple’s flavor (or lack thereof) compared to, say, the sweetness of a Gala. Researchers have dated a native tomatillo plant fossil to 52 million years ago. However, it was those foodie Aztecs who coined the name tomatillo from the word “tomal” in Nahuatl—the language of the Aztecs. Though known for their ferocity as warriors, these ancient peoples were also master chefs who gave us many of the staples dishes we enjoy today. They were the first to figure out how to tame the plant for culinary use. The original inhabitants of the Americas cultivated the tomatillo for centuries. If the Aztecs had survived their Spanish conquers, it’s a good bet that some would be hosting their own cable cooking shows today!
So why a few yellow cherry tomatoes if the tomatillo is such a perfect ingredient? They add a vibrant hew to the drink’s green color focus as well as just a pinch of sweetness to the mix. All the other ingredients also contribute their own unique touch of flavor that evoked a culinary double-take as well as a few spontaneous WOW’s out loud with that first sip! Quickly followed by a second that was even more enhanced by the salt and chili powder rim now on the palate.
While the tomatillo is not native to Ireland, on March 17th it seems that the whole world finds a sliver of Irish blarney to celebrate. BTW: no Irish origins in green beer or red tomatoes for that matter, either. This one is a keeper beyond St. Patty’s Day – in moderation or mock. Enjoy!
Shamrock Blood Mary
Makes 4 cocktails
Ingredients
6 ounces vodka (optional)
5 tomatillos, husks removed, rough chopped
6 yellow cherry tomatoes, rough chopped
2 celery stalks, rough chopped
1 jalapeño, seeded, rough chopped
3 tablespoons cilantro, chopped
1½ teaspoons horseradish
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon pepper
1½ cups water
Garnish
Lemon juice
Salt & Hatch chili powder combo
Small whole Jalapeño or Serrano
½ Celery stalk
Preparation
Cut the tomatoes, tomatillos, celery and jalapeno into large chunks. Add to a blender along with chopped cilantro, horseradish, water and spices. Process until smooth. Chill for at least one hour.
In a small dish, combine a mixture of half salt and half Green Hatch Powder. In another small dish add a few ounces of lemon juice. Coat the lip of a glass in lemon juice then dip it into the salt & chili.
Add 1½ ounces vodka to a glass (or not), then top with the chilled Mary mix. To Serve: Garnish with a celery stick, skewered cherry tomato and pepper.
