June 10th, 2014 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Anti-Candida, Estrogen Dominance, Menopause, PCOS, Recipes, Teas, Drinks & Tonics, Thyroid

Water Infusions for Hot Summer Days

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Drinking plenty of water is not an option if you want to be well. It is a mystery to me how many people do not drink enough water even though they feel better when they drink it and yet they do not do it. Some people don’t like water and other forget to drink it.

Today, as I was foraging through our garden here in California, I started picking various herbs and fruit we have growing around the property – like calendula, oregano, rosemary, lavender, parsley and peaches and oranges. I then went to buy all the other fruit and vegetables from the local organic store.

Water infusions are a fantastic way to get you to drink more, have fun with the water and gets the kids to switch from sodas and packaged juices.

There is nothing better than drinking pure water. And lots of it.

Yes, coconut water might be the latest and hippest thing to drink but let’s not forget that an 8oz (240 ml) can of coconut water contains 22 grams of sugar which translates to nearly 6 teaspoons of sugar. Yes, it’s natural sugar but it is still the sugar that your body needs to deal with. So, drink some infused water, it’s good for you :-).

I’ve created some recipes here for you, I hope you will love and enjoy them as much as I have been loving getting back into cooking, food-making and some food photography.

OrangeWaterInfusion

 

CalendulaWaterInfusion

LavenderWaterInfusion

PeachWaterInfusion

PineappleWaterInfusion

StawberryWaterInfusion

AppleWaterInfusion

CantaloupeWaterInfusion

LemonWaterInfusion

4 Comments to Water Infusions for Hot Summer Days

  1. These look lovely. Can you just throw stuff into water, let it sit for awhile and then it is infused? Should you refrigerate the water and add-ins while infusing or let them sit out?

    • I don’t really know that answer when using fresh fruit. But for herbs, I bring one cup of water to a boil, Then pour it over the herbs. Cover and infuse for 6-8 hours. Then discard herbs and drink or refrigerate the infusion.

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