Ask a roomful of people if they enjoy drinking water, and you’re bound to get polar opinions. While some say nothing else quenches their thirst quite like water, others can’t stand the “taste.” But whatever your thoughts on water, hydration is crucial for good health. The human body is made largely of water which keeps it running smoothly, whether it’s helping cells grow, delivering oxygen, regulating body temperature and more. Luckily, there are easy ways to add it to your diet.
Infuse your water.
If water is too bland for your taste, try adding refreshing slices of lemon, cucumber, lime, strawberries, or mint—the possibilities are endless! When you’re on the go, you can even pack an infuser water bottle. Here’s a handy infographic about ways to invigorate your water.
Naturally flavored carbonated water is becoming more and more popular as people cut out sugary sodas, and it’s a great alternative to hydrate yourself if you can’t stand the taste of water. Just keep in mind that some experts say it may erode tooth enamel in large quantities, especially if you’re adding a fresh squeeze of citrus fruit for taste.
Buy a giant water bottle.
For some, drinking water is all about convenience. When you’re too busy to leave your desk (even though you know you should leave your desk regularly to avoid the effects of being sedentary), a large bottle of water can help you stay hydrated.
Eat hydrating foods.
Water is found in many foods that you can add to your diet for extra hydration. Cucumbers, apples and peppers are just a few of the water powerhouses to choose from. Check out Shape.com’s list of top 30 hydrating foods for inspiration. Bonus: Most hydrating foods are packed with vitamins.
Tally how many glasses of water you’re drinking each day. Simply jot it down in a notebook or download a fitness app to help you. After all, you may only think you’re drinking enough water. If you’re the type who forgets to mark your water intake, you can even invest in a bottle that links to your cellphone and automatically records how much water you drink.
Keep a mini fridge nearby.
If you live in a two-storied house, stash some water in a mini fridge upstairs. Likewise, if your office is far from the kitchen, keep a cooler or small fridge nearby. If you simply can’t leave your office on busy days, a standing desk placed near your water-filled mini fridge can keep you hydrated and healthy.
Give water to guests.
Offer visitors a glass of water when they arrive, and pour one for yourself in the process. Although this isn’t a daily habit, it’s particularly useful during the holidays when loved ones are in town. (Plus, it’s polite!) At the office, place a pitcher of water on the table for all to enjoy during meetings.
What are your best tips for drinking more water? Tweet me here @eatwelleathappy
This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.
- 1 1/2 cups frozen green peas
- 1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
- 12 ounces sugar snap peas, trimmed (about 4 cups)
- 3 tablespoons minced shallots
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup torn fresh mint leaves
- 1 firm, ripe avocado, cubed
- Bring a large pot filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
- Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.
Cleanse and protect your liver with this simple juice recipe. Pomegranate juice contains high amounts of vitamin C, antioxidants, and healing properties which make it ideal for cleansing the body.
- 1 red beet
- 3 sticks carrot
- 1/2 cucumber
- 5 stalks celery
- 1 handful spinach
- 2 tablespoons of Pomegranate seeds
- 1 inch slice of ginger
- 1/2 slice of turmeric
- Wash all produce well.
- Peel the beet and carrot. Juice spinach first then add cucumber, carrot, Pom seeds and lastly beet.
If you live a dairy-free lifestyle due to ethical reasons or lactose intolerance, then you may envy people who can easily obtain healthy probiotics by eating yogurt or drinking dairy kefir. You may even be thinking of taking probiotic supplements, but these supplements are often ineffective. Instead, try making affordable, dairy-free water kefir. The basic recipe will give you a base you can then add fruit juice or even a natural flavor extract to in order to customize your flavor.
To make water kefir, you need to purchase a starter culture of water kefir grains. Not only are they super-affordable, but you should only have to purchase them once! Not only can they be re-used, but since they are filled with living bacteria and yeast, they will keep growing and replicating, and you will actually end up with more and more the longer you keep them!
Once you receive them, make your water kefir in any glass jar (an empty jam or pickle bottle is perfect) by following these steps:
- Dissolve two-tablespoons of brown sugar in about one-quarter cup of hot water and then let cool to room temperature. (The kefir grains will “feed” off it, so there will be little to no sugar left in the final beverage.)
- Add 2 cups of room temperature water to the sugar solution.
- Add one tablespoon of water kefir grains.
- Place a clean cloth or coffee filter over the top of the jar and secure it with a rubber-band or string tied tightly around it. Do not top with the metal lid that came with the jar, or you will starve the solution of needed oxygen!
- Place it in warm spot in your home. The solution thrives best at around 75-degrees Fahrenheit, but don’t worry too much about the exact temperature too much. However, if you find a batch does not ferment the first time, you may have to find a warmer spot in your home the second time around. Your unheated oven is the perfect place to store your water kefir if you don’t use it daily.
- After about 36-hours, you should notice that the water is cloudy, and this is when you can strain the mixture to remove the grains.
- Once the water kefir is fully prepared and the grains taken out, you can chill it before you drink it and add a splash of fruit juice for a delicious, healthy beverage. Enjoy!
Since the process of making a batch of water kefir does take a few days, you may want begin your next batch using the same grains again as soon as you strain them from the first batch. However, you can store them in the refrigerator between uses if you don’t plan to make a new batch right away.
This article was previously published on Huffington Post.
Try this savory, refreshing and guilt free Asian-inspired salad. A one-cup serving clocks in at only 80 calories! A spiralizer is a handy kitchen tool for creating low carb veggie noodles.
- 2 cucumbers, spiraled (using a vegetable spiralizer)
- 1 bunch cilantro, chopped
- 1 cup shredded carrot
- 1 cup snap peas, cut in half
- 1 bell pepper, julienned
- 1 green onion, minced
- Sesame seeds for garnish, optional
- 1/3 cup cashew butter
- 1/3 cup water
- 1/4 cup tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- pinch of chili flakes (optional)
- 1 teaspoon toasted sesame oil
- 2 garlic cloves
- 1 inch piece of ginger, grated
- Combine all pasta ingredients together, place in the fridge. In a high speed blender combine all dressing ingredients until smooth. Pour over noodles, garnish with sesame seeds. Enjoy immediately!
We often use cranberries during the holiday season and forget they can be juiced. You can benefit from the power of cranberries by drinking a detox juice the day after you’ve over indulged in food or drink. Cranberries contain arbutin, a diuretic that helps flush toxic fluids from the body that contribute to bloating. Also the antioxidants present in cranberry juice support the liver and aid in protecting against heart disease and certain cancers.
- 32 oz water
- 1/2 lemon
- 1/2 cup parsley
- 1 inch ginger root
- 1/2 cup fresh cranberries
- Blend until smooth. Sip on over an hour to truly flush the system.
1. Natural health is not alternative medicine. Natural health is traditional medicine.
2. Nature’s way is hundreds of thousands of years old. Chemical medicine is only 125 years old.
3. Since the advent of chemical medicine, disease has skyrocketed.
4. Medicine should only consist of natural remedies that alkalize, clean and regenerate the body.
Author: Robert Morse, N.D.
Disease loves a toxic body, but feels the opposite about an alkaline body. This list will help you choose alkaline fruits and vegetables.
Apples, apricots, avocados, bananas, berries, cantaloupe, carob, cherries, currants, dates, figs, grapes, grapefruit, guavas, kumquats, lemons, limes, loquats, mangos, nectarines, olives, oranges, papayas, passion fruit, peaches, pears, persimmons, pineapple, pomegranates, all melons, raisins, sapotes, tamarind, tangerines, and tomatoes.?
Alfalfa sprouts, artichokes, asparagus, bamboo shoots, green, lima, wax, string beans, beets, broccoli, cabbages, carrots, celery, cauliflower, chard, chicory, corn, ?cucumber, dill, dulse, eggplant, endive, escarole, garlic, horseradish, Jerusalem artichokes, kale, leeks, lettuce, mushrooms, okra, onions, parsley, parsnips, peas, ?bell peppers, potatoes, pumpkin, radish, romaine lettuce, rutabagas, sauerkraut ?spinach, sprouts, squash, sweet potatoes, turnips, watercress, and yams.
Amaranth, Quinoa, Buckwheat, and Millet.
If we aren’t eating enough alkaline-forming foods to make this process happen naturally, then the body needs to locate and use those minerals from elsewhere in the body. So it looks to our bones, teeth, and organs and finds and utilizes the minerals found there, which may result in a compromised immune system and decrease in energy levels.
Eating an alkaline diet will help keep your body and pH levels in balance. In your body, blood pH levels need to maintain a slightly alkaline level in order to keep you strong and healthy. Just stay hydrated, add a few foods a day and you’ll be on your way to alkalinity!
Alkaline List Source: Mimi Kirk
This healthful smoothie is packed with vitamin A, potassium and fiber. Top each serving with some ground flaxseeds or a pinch of nutmeg.
- ½ banana
- ½ cup pumpkin puree
- 1 cup almond milk
- 1 scoop vanilla protein powder
- 1 teaspoon pumpkin pie spice
- 1 Tablespoon ground chia seed
- 3-6 ice cubes
- *Add a shot of cold brew coffee or espresso for a little boost
- Place all ingredients in a blender. Blend until smooth. Sprinkle with extra spice on top. Enjoy!