This refreshing salad is not only delicious but beautiful.
Low in calories, high in fiber, nutrition, and very hydrating.
Considering tomatoes and cucumbers are actually fruits, this recipe is technically a fruit salad. Besides being nutritional, salads truly make for low carbon foodprint meals, especially when you buy local produce. The added benefit is the only energy you use to prepare them is your own. Not having to cook a great meal saves you time and money. Raw foods also help you to stay hydrated. If you read my blog on Water Consumption, you know why I‘m so passionate about water. You can see by the chart below, the average fruits and vegetable are about 90% water. Here is a link to a great article that gives you the health benefits of 19 fruits and vegetable that will help keep you hydrated.
- 2 cups Cucumbers cubed 96% water
- 2 cups Tomatoes cubed 94% water
- 1 cup Mango or peach cubed 83% water
- 1 cup of Avacado cubed 70% water
- 1 cup Sprouts 90% water
- ¼ cup white or red onion 89% water
- 2 TB of fresh Lime or Lemon Juice
- ½ cup diced Fresh Basil
- 1 TB Ginger grated 80% water
- Pinch of salt and pepper
Option: add a 4 oz piece of fresh grilled salmon or another protein source
Put all ingredients in a beautiful bowl, toss and serve chilled. Garnish with fresh basil leaves. Enjoy while you hydrate and nourish your beautiful body and soul.
Refreshing Infused Water
Since this week’s blog was on the consumption of water, I decided it would be a good idea to share some of my favorite hydrating Infused Beverage Combinations
Infusing water with fruits, berries, and herbs is a great way to hydrate and it is easy and affordable. In 4-6 hours you have a refreshingly delicious beverage that cost you pennies to make. You can store the infused water in the fridge for days. Some people recommend taking out the ingredients after 12 hours, but I usually drink mine up long before that. When I have let fruit linger in my infused beverage for days, it ferments and tastes more like wine. Super yummy! Especially when I use pineapple.
To Make any combination of Infused Water:
Cut up about 1 cup of fruit and veggies of your choice, sized to fit into a pitcher or ½ gallon canning jar. You can also use berries and herbs. Depending on your flavor preference, and the size of your vessel determines how much fruit, veggies or herbs you add.
I usually make mine in a ½ gallon canning jar or if I am having guest, I sometimes make individual pint jars. First, add the combination of ingredients you wish to infuse and then fill the rest of your vessel with purified or filtered water. Chill in your refrigerator for at least 4 hours, the longer it sits the more flavorful it will be.
Be sure to always wash your fruits and veggies, especially if you are not eating organic food, even if you peel them. Pesticides have a way of getting beyond the skin. Check out the Dirty Dozen list which informs you are the fruits and veggies that are most important to buy organic. I was all my veggies using baking soda and organic apple cider vinegar. Studies have been done on both of these ingredients that have proven to eliminate most pesticides. I hope they are right 🙂 More on that in a future post.
Some of my favorite combinations
- Pineapple Ginger Spearmint
- Orange Mint
- Lemon Ginger
- Watermelon Keifer Lime Leaves
- Strawberry Apple
- Tangerine Rosemary
- Watermelon Lemon Balm
- Cucumber Basil
This list goes on… I love cucumbers, so when I have fresh organic cucumbers I will add to most of my infused beverages.
Enjoy this Great Reference Chart that takes you to the water content in many favorite fruits and veggies.
As always, thank you for reading and sharing my content with your friends and loved ones. I deeply appreciate all the wonderful comments and respond to them all. If you have a recipe you wish to share, please let me know. Also, let me know if you would like me to provide you a recipe of any kind. I most likely have a good one to share with you.
To your health ~ Big Love, Mama D