2015 – MYO Vitamin Waters_5.2

Make Your Own Summertime Vitamin Waters.
Posted Sunday, April 5, 2015 at 17:08pm PST By reBlogger.

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Keywords: #Health, #NaturalRemedies, #Nutrition, #VitaminWater, #Wellness #Lifestyle
During the summer we love homemade “vitamin waters”. No need for sweeteners or chemicals, just good water and whatever you add into it. These waters are hydrating and delicious, and a wonderful way to wean off bottled drinks towards pure water.

These combinations still have major healing benefits even if you do not have the powdered forms of vitamins as the fruit, vegetable and herb ingredients alone have incredible healing power

The number of people who simply don’t like plain water because their palates have been conditioned towards bottled and flavored beverages often surprises me. This is a great alternative to lemonade or smoothies. The possibilities are almost endless here so don’t hesitate to experiment. Drink a lot of this, so feel free to make double the amount specified below. Make sure you use best quality spring or filtered water and organically grown fruits, vegetables & herbs for these recipes.

Lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight to infuse before serving.

Holy Basil and Rose Water:
1 quart water
½ cup Holy Basil (Tulsi) leaves
½ cup rose petals
Splash of organic rose water OR 1 drop of rose oil

Strawberry/Lime or Raspberry/Lime:
Mix in a pitcher: 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

Digestive:- Fennel/Citrus:
First: infuse 1 to 3 grams (~1/2 tsp) of dried, crushed fennel seeds in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + juice of 1 lemon (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

Antioxidant:- Blackberry/Sage:
Note that a part from the berries, sage leaf is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

Watermelon/Rosemary:
Mix in a pitcher: 10 cups of water + 1 cup of watermelon cut into cubes + 2 fresh rosemary sprigs. Leave in refrigerator overnight before serving.

Pineapple/Mint:
Mix in a pitcher: 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

Apple/cinnamon:
Mix in a pitcher: 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

Ginger/tea:
In advance: heat 1 teaspoon of grated ginger root in 2 cups of tea (green, oolong, black etc.), let cool.
Mix in a pitcher: 8 cups of water with the 2 cups of ginger tea + 4-5 pieces of fresh ginger cut into tiny cubes. Leave in the refrigerator overnight before serving.

Sources:

zainsaraswatijamal.com
macrobiotic.about.com
naturalwellbeing.com
——-20150405tko——reBlogger——–

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