Homemade Vitamin Water

Drinking water is a serious issue for me. I don't much care for water, unless it's really cold and I'm really thirsty I don't enjoy drinking it. Drinking flavored waters is expensive, and they almost always add corn syrup and shit that I don't really want either. So for the next month I'm going to be doing my own flavored water.

One thing I would like to mention is I don't think these need to be left overnight, but you do need to let them sit at least a couple of hours. I also think that you can re-use stuff at least one time. For instance this week I'm doing Lemon, Cucumber and Mint, and I've refilled the pitcher, without changing the ingredients twiee. The flavor tends to change (the lemon looses a little oomph and the mint get's stronger), if you're on a budget I would recommend this. Also, I tend to just crush herbs like mint, basil and sage. It brings out the flavor and you don't end up with a bunch of green things stuck to the sides of your pitcher.

1) The classical : lemon/cucumber:
Mix in a pitcher: 

8 cups of water  

0.5 cucumber and a lemon, thinly sliced  

1/4 cup fresh crushed basil leaf or 1/3 of crushed fresh mint leaves. 

Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 8-10 cups of water  

6 strawberries  or Raspberries 

one thinly sliced lime  

12 crushed fresh mint leaves. 

Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
Infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher 8-10 cups of water 

lemon juice (put the leftover lemon in the mix) 

1 small thinly sliced orange 

12 fresh crushed mint leaves 

The infusion of fennel seeds. 

Leave in refrigerator overnight before serving.

4) The antiOX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 8-10 cups of water  

1 cup of blackberries that have been very slightly crushed  

3-4 sage crushed leaves. 

Leave in refrigerator overnight before serving.

5) WATERmelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 8-10 cups of water  

1 cup of pineapple cut into cubes 

12 crushed fresh mint leaves

 Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 8-10 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.

8) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
Mix in a pitcher: 10 cups of water with two cups of the ginger tea 

4-5 pieces of fresh ginger cut into cubes. 

Leave in the refrigerator overnight before serving.

Revival!

Chris and I have decided to start a 30 day Juice fast. Since I've finally settled into my new job's schedule, and work from home now which definitely makes blogging easier, it seemed like a good time to revive my food blog. My makeup blog will follow shortly.

So! Today is day one, and I'm feeling pretty alright. Although I did an hour of kickboxing this morning and I think that's going to have to stop for a while. I'm feeling a little light headed and a little headache-y which I'm hoping will go away when I have a protein shake (water, whey protein, strawberries and banana) on my lunch break. I'm also cold. Which is not surprising considering it's chilly and my metabolism is probably freaking out a little.

Juice today was the original Mean Green Juice
6 Kale Leaves

1 handful of spinach (added not from original recipe)
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

It definitely tastes leafy, but good, I'm going to increase the ginger next time since we used a piece about as big as my thumb for a doubled version of this recipe. I think doubling that amount of ginger would be perfect. Chris and I decided that we wanted some plant matter in rather than just juice. So we actually blended the spinach and the leaves from the kale (we juiced the stalks). 

Lunch! Blood Orange, red onion and cucumber salad

Lunch today was pretty simple. Tuna and egg salad open face on a whole grain english muffin and a green salad. I packed the tuna and egg on because it was going to be a long day with no snacks, so no judgement please!

The salad was made with stuff from my box: I used red and green leaf lettuce, cucumber red onion and segments from 2 small blood oranges. I used a modified version of the dressing from the Grapefruit, Avocado and Arugula salad. The only modifications I made were that I used just lemon juice, more dry mustard and white wine vinegar. I substituted garlic for shallots. It turned out pretty well and didn't overpower the blood oranges which I segmented and added to the salad.