Spa Waters

A few years ago, my husband treated my daughters and me to a Spa weekend. It was AMAZING! We strolled through the whole spa menu while we were there: manicures, pedicures, facials...this spa had it all. One of our favorite indulgences was the spa water. Every day, there was a different version of the most refreshing and delightful water we ever tasted. Needless to say, this is not a trip we can make every year. It’s a little pricey and we each have life's little obligations that keep us from getting together as often as we would like. But we can spoil ourselves and have spa days--or even weekends--at home almost any time we like.

One way to enjoy the relaxing spa sensation is to create your own spa waters. I started doing this at home and the whole family relishes the delights of this flavorful and healthy way to quench their thirst. My daughter takes a full bottle to work with her every day. It’s the perfect supplement for the hot summer weather. But it’s not just the great taste that keeps us going back for more. It’s the advantages that drinking spa water affords that fills our glasses to the brim time after time.

We all know we’re supposed to drink water to stay healthy. A lot of water, too. What better way than with water that’s full of flavor and good for you. Depending on what you put in your spa water, you will reap a multitude of great healthy benefits.

            * Berries are a wonderful addition with their antioxidant power and abilities to help your body ward off things like heart disease and cancer while adding a wonderful natural sweetness to your drink.

            *Apples have been found in a new study to help keep Alzheimer’s away and fight the effects of aging on the brain. Flavonol-rich apples could even help reduce your risk of developing pancreatic cancer by up to 23 percent. They add a light apple juice crispness and freshness to your waters.

            *Oranges, lemons, limes, grapefruit, and pineapple add an immune system boost of vitamin C and have cancer-fighting limonoids as well. It adds a lovely citrus note to your waters that makes you feel refreshed and rejuvenated.

            *Cucumber has loads of potassium and also vitamin K which helps build bones. It has a mild melon sort of flavor when added to water.

            *Watermelon has tons of vitamin c and beta carotene. It’s heart healthy and filled with nutrients. It adds a light, sweet, delectable flavor to any water you add it to.

            *Mint is not only a perfect summer cooler for your water, it has been used for years to aid in digestive ailments.

            *Ginger has been said to have the ability to aid in digestion, reduce arthritis pain and protect against cancer. It adds a lovely back note of heat to your waters.

I could go on and on because not only is the list of fruits, vegetables and herbs abundant--and their combinations almost limitless--so are the benefits each one provides. Here are just a few of my daughters’ and my favorite recipes.

Cucumber Mint and Watermelon Water

1/2 cucumber, sliced
1 cup watermelon, cubed
1 handful of fresh mint leaves
1 teaspoon agave nectar, optional

Combine all ingredients in a large pitcher or beverage server. Add water and one cup of ice. Chill for 2 hours. Serve with a garnish of mint leaves in each glass.


Pomegranate, Raspberry and Strawberry Iced Tea

1 pint of raspberries, washed
1 pint of strawberries, washed
4 Stash Pomegranate Raspberry Green tea bags
2 cups boiling water
1 pomegranate, seeds only


Steep the tea bags in the boiling water for 3-4 minutes. Remove tea bags and allow water to cool. Add strawberries, raspberries, and tea to large pitcher or beverage server. Top off with cold water and 1 cup of ice cubes. Refrigerate for 2 hours. Serve in a glass with a tsp of pomegranate seeds at the bottom.

Cranberry Orange Ginger Water

1 small bag frozen cranberries
3 oranges, sliced
1 inch of fresh ginger, sliced

Place fruit in a large pitcher or beverage server. Top off with water and one cup of ice. Refrigerate for 2 hours and serve in a glass with and orange slice in it.


Although you refrigerate these waters for two hours, they are actually best served at room temperature. At room temperature the fruits will release their luscious flavors and the water will be filled with all the healthy nutrients you could desire. So once you have chilled them take them out and leave them where you can see them and keep refilling your glass.

These recipes will last for two days at room temperature. After a few hours you will notice a beautiful hue to your water and a change in the taste as the dominant fruits recede and the milder flavors come forward. After the second day, dispose of the water, if there is any left, and start over with a fresh batch.

Don’t be limited by the recipes I’ve included. Be brave, try your own favorite fruit, vegetable, and herb combinations. Indulge in your favorite flavors and make some healthy, refreshing spa water for yourself.

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Trail Mix Granola

I love granola. It is the perfect go to snack-crunchy, sweet and-my favorite-it is always different. Every time I make granola, I change it up. I am that person that has a hard time eating the same thing twice, so this is a huge benefit to me. My kids love eating this as a snack, for breakfast, or even as a topping over their yogurt as an after dinner treat. They love helping me make it too, which is always fun. I think it is the notion that we can just throw in whatever we decide and then call it a recipe works for them. Hey-it works for me too! Check out our latest creation...it was a success! :)


Trail Mix Granola

2 1/2 cups of oats
1 cup cooked quinoa
1 tsp cinnamon
4 tblsp butter, browned
1 cup of honey
2 tsp vanilla extract
3/4 cup walnut pieces
1/2 cup dried cherries
1/2 cup dark chocolate chips
1/2 cup coconut flakes or pieces (sweetened or unsweetened-your preference)

Preheat oven to 325 degrees. In a large bowl, toss together the oats, cooked quinoa and cinnamon. Set aside. In a small saucepan, melt butter until slightly browned and nutty--do not burn! Remove from heat and whisk in honey and vanilla.

 Pour over oat mixture and stir until coated and sticky. Do not over mix. You just want it coated, stirring it too much can cause it to break apart.

I had to add this pic of my little guy "helping". Believe it or not, this is his good picture taking smile (his opinion).

Spread out evenly on a cookie sheet in a single layer. Bake for 10 minutes. Take out and toss gently. Add walnuts to mixture and toss again. Place back into the oven and back for another 10 minutes. Stir again. Reduce oven temp to 300 degrees and bake for another 10 minutes. Granola should be lightly brown and toasty. Let cool on cookie sheet for 30 minutes. Pour into a bowl and add cherries, chocolate and coconut. Toss well. Serve with yogurt, mik, or eat by the handful. Store in sealed container at room temperature for up to a week.

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Farfalle and Avocado Salad

It’s time for summer, beaches, water parks, family reunions and--by extension--delicious lighter, faster, more travel-friendly foods. And what’s more travel harmonious than the salad? It is perfect for those snap-lidded, travel-ready Tupperware bowls. It can all be done ahead so it’s a breeze to make and store. And it’s ready to hit the road whenever you are.

I don’t know about you, but I like to have a lot of summer salad recipes on hand so I have something new and different to bring to each food centric event. After a while, the same oil and vinegar recipes get, well, a little soggy in attribute and popularity. It seems to be the salad of choice for so many that I try to avoid it, if possible, to afford the edibles table a little variety.

Here’s a recipe that fits the bill perfectly: It’s creamy and fresh and it offers something new and different. Plus it’s a vegetarian dish for all those looking at the grilled meat selections with tears in their eyes. This dish will show your meat-opposed friends you thought enough of them to make something especially for their palate, and yet, it will satisfy all of your diners.

This recipe also includes tons of health benefits as well:

 ·         Jicama, which is filled with fiber, magnesium, potassium, vitamin C, vitamin A and beta-carotene. And, it’s low in fat and calories.

 ·         Avocado, which is filled with beneficial monosaturated fats which aid in reduction of cancer and diabetes. It’s also filled with natural antioxidants that help give you a healthier heart, stronger eyes, and beautiful skin.

 ·         Garlic, which lowers cholesterol and helps to prevent blood clots. It also has anticancer properties and helps with weight control according to recent studies.

More good reasons to add it to your summer salad quiver.

Farfalle and Avocado Salad

4 Tbs. olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 Tbs. dry white wine
1/2 pound Farfalle (bow tie) noodles, cooked according to directions
1 ripe avocado
1/2 fresh lemon
1 cup sour cream or plain yogurt
salt and pepper to taste
1 red chili pepper, seeds removed and diced finely
1 small Jicama, julienne (cut into small matchsticks)
2 Tbs. salt cured capers, (found in the pickles aisle)
1 Tbs. fresh parsley, finely chopped

Heat 2 Tbs. of the oil in a pan. Add the onions, garlic and half of the diced red chili pepper and sauté for 3-4 minutes. (if you don’t like your food spicy you can skip the red chilies in the sauté) Add the wine and simmer until mostly evaporated. Set aside.

Peel and dice the avocado and squeeze lemon over the diced pieces to keep them fresh and green. Whisk the sour cream (or plain yogurt) with the remaining 2 Tbs. of oil, salt, pepper, jicama, capers, and remaining chili pepper.

In a bowl stir together pasta and sour cream mixture. Add in avocado, mixing gently. Sprinkle with parsley and serve.

It’s delicious cold too. The avocado gets a little homely after an overnight in the fridge, but the taste is still delicious. I hope this brings some new life to your picnic season. Ah, summer; I love it.

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Shaved Brussel Sprout Salad with Beets

Um....
Have I introduced you to my new favorite salad?
Okay, I know if you were under the age of say...fourteen, you probably clicked away from this post already. But as an adult, you should be okay with eating some foods you maybe avoided when you were a kid.
Brussel sprouts? Beets? If you would have asked me say...many years ago to try these, I would have given you a resounding NO!
But, I am an adult now. Putting them together in this salad with the addition of creamy feta, crunchy pine nuts and a delicious cider vinaigrette is nothing but pure genius! Delicious taste, hearty crunch and the sweet taste from the beets makes this salad my new favorite! Not to mention it is incredibly filling and good for you. It is honestly the best salad I have had in a long time! :)


Shaved Brussel Sprout Salad with Beets

Serves 2 generously, Serves 4 as a side dish

2 cups of mixed green
6 raw brussel sprouts, shaved with a grater or chopped
4 beets, diced
1/4 cup pine nuts, toasted
1/2 cup feta, crumbled
1 batch of Cider Vinaigrette

Place brussel sprouts in a bowl, and toss with desired amount of vinaigrette. Top with beets, cheese, pine nuts and more dressing if desired. Serve immediately.

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Cider Vinaigrette

 

My absolute favorite dressing! I love this on anything! Keep this in your recipe box and save forever. You will get a lot of use out of it. :)


Cider Vinaigrette

1 tblsp finely chopped shallot
2 tsp apple cider vinegar
2 tsp dijon mustard
2 tsp maple syrup
3 tblsp extra virgin olive oil
sea salt
fresh ground black pepper

Combine all ingredients in a salad dressing cruet or jar. Shake well. Add your desired amount of dressing to the salad and toss. A little of this dressing goes a long way! 

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