Let’s Get Hydrated

During this summer I’ve felt, tasted, and realized the importance of good hydration. Two weeks ago I spent some time in a lovely Bio Vitalhotel Falkenhof, located in Bad Fussing, Germany. There they serve St. Leonhard well water, and I drank so much of this water after every sauna session, swimming, gymming, or even just after resting in salt therapy. Not only was it delicious and effortless to drink, it also cleared up my skin in just a few days. My metabolism quickened, and I just felt so much better. I wanted to adapt this way of drinking water in my everyday life, so I started testing different ways to make infused water and found a couple of really good recipes.

Most of us benefit from drinking more water. Especially if you are a heavy coffee, soda, or juice drinker, making infused water helps you reduce your intake of sugar and artificial sweeteners. So please, give it a try for three days. Drink at least 2–3 liters of water and share your experience.

Kivi Lemon Water

Ingredients:

• 1 liter of filtered water
• 2 large kiwi fruits, cut into slices and then halved
• 1 lemon, cut into slices
• 1 handful of buckthorn

Directions:

1. Combine all ingredients in a pitcher and put in the fridge for 2-24 hours to allow the water to infuse. You can also squeeze some of the lemon juice into the water to intensify the flavor a bit.

2. Serve cold.

Raspberry Melon Water

Ingredients:

• 1 liter of filtered water
• 1 handful of raspberries
• 1/2 of honey melon, cut into pieces
• A small handful of mint leaves or lemon balm

Directions:

1. Combine all ingredients in a pitcher and put in the fridge for 2-24 hours to allow the water to infuse.

2. Serve cold.
--> Organic fruits and vegetables are better, but if you don’t have any, make sure to wash all fruits thoroughly before adding them to the water. You can even soak fruits and vegetables in vinegar water for 30 minutes to get pesticides and preservatives off.