I’m back from a brief blogging hiatus and a plethora of new seasonal recipes! Spring is in the air and I can’t help but crave fresh and cold drinks. In the hospital, I talk to patients about weaning off the sweet stuff (soda, that is). It’s difficult for some and not so difficult for others but I’ve got a few flavor hacks that tend to make it a lot easier for both parties.
Enter: spring infused water. Using seasonal fruits and fresh veggies in ice cold water is a simple and elegant way to meet your H2O requirements daily. Not to mention little bits of vitamins and minerals that infuse into the water with each sip. Get creative with what you choose and pick with the seasons!
Nutrition:
Cucumber: Though the flesh of cucumber is most palatable to most, the skin is where most of the nutrition lies. Because of this fact, it is best to purchase organic varieties when you intend to consume the skin.
Lemon: Lemons have powerful antioxidant capacity due to the the citric acid that neutralizes free radicals linked to aging and disease. They also aid in the absorption of nutrients by dissociating them from anti-nutrients like phytates and increasing their bioavailbility in the body.
- 2 cups cucumber, peeled and sliced
- 1 large lemon, cut into 8 pieces
- 2 pints of water
- Place cucumber and lemon in a large pitcher.
- Pour in 2 pints of water.
- Refridgerate for 2-3 hours.
- Serve cold
