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4 tasty ways to stay hydrated

Was your New Year’s resolution to drink more water? If the answer is yes, you may be hitting your wall. After all, water tends to taste like…well nothing. It’s just a wet liquid that you consume out of necessity. But, it has so many benefits that it’s hard to ignore. It helps with digestion, weight loss, and fatigue — not to mention its actually necessary for your body to function (we are made of 50-60 per cent water after all).

But, how do you get over that darn taste hurdle. How do you make water more bearable? The answer, my dear readers, is the following: infuse it! This is the best health trend of 2017, in my opinion.

Infusion is made of a combination of fruit, vegetables, and herbs in cold water. As the chosen water addition “brews”, it releases nutrients and flavours. There are special infuser water bottles that you can purchase, but it works just as well if you put the add-ons directly in the water.

Still confused? Here are four combinations for infused water that will help you keep your hydration goals:

Cucumbers and Mint: Yes, cucumbers are basically water with a crunch, but they have a distinct refreshing and hydrating taste —just ask all of the spas that include cucumber water as a treat in their lobby. Cucumber also has anti-inflammatory properties so it can help your digestion. Already feeling a bit bloated? Add some mint to your water. It adds a natural sweetness while easing and calming an upset stomach. Not to mention it will make you feel like you are drinking a mojito – minus the alcohol.

Berries and Fruit: There aren’t a lot of medicinal benefits to infusing your water with berries. Sure, there may be a few anti-oxidants released, but not enough to make a difference in your health. However, berries and fruit can add a natural sweetness to your water that you can’t get with vegetables. Fruits like pineapple or cantaloupe will make you feel like you are drinking water on the beach. Just make sure to take off the skins. Have your heart set on berries? Try a mixture of Strawberries and blackberries.

Lemon and Lime: Adding lemon or lime to your water creates a powerful detox effect. It also helps activate your metabolism in the morning if you drink it before breakfast. Try freezing slices of lemons and limes to use as ice cubes. Lay them flat on a cookie sheet and freeze overnight. Then put them in a freezer bag so you can quickly grab them for your water bottle. Just make sure to put a piece of parchment paper underneath so the citrus doesn’t absorb the metallic taste of the cookie sheet.

Herbs and Tea: Not interested in sweet-tasting water? Maybe it’s time to try something a little unconventional — the savoury water. Add a hint of rosemary, basil, or lemongrass into your water for a unique taste. These herbs don’t have a lot of nutritional value, but they can be a nice refreshing change from the citrus water you get at health stores. If you want to get really fancy, combine a herb with your lemon or fruit water. Rosemary goes well with lemon and basil adds another level of flavour when combined with berries.

Do you infuse your water? Tell us what you use in the comments below!

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Recipe

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!

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