Water is best for you, and it doesn’t have to be boring

By Kay MacInnis

Water! Water! Water! Ever get tired of having the same old beverage? Then try infused water!

It’s a great way to have a change in the taste of water, but not add calories or anything else. There are so many different combinations to make using a wide variety of fruits, veggies and herbs. Make your signature infused water regularly with your favorite blend, or try a different blend each time. It will keep you from getting bored with water, giving each batch a different taste.

One thing to remember about an infused water is that it is not juice – it’s still water, but infused with flavor and nutrients from the fruits, veggies and herbs. The calories and sugar are negligible, with the added benefit of some vitamins.

This recipe is one of my favorite combinations. It’s also great with a slight twist of using fresh basil in place of the mint. Give it a swig – you might like it!

Cucumber Lime Mint Agua Fresca

Ingredients:

• 1 lb. of cucumbers (about 2 good sized cucumbers), ends trimmed, but peel still on, coarsely chopped
• 1/2 cup lime juice from fresh limes (from about 1 pound of limes, or 5 to 10 limes, depending on how juicy they are)
• 1 1/4 cup packed (spearmint) mint leaves (about a large handful), woody stems removed
• 1/2 cup sugar
• Approximately 1 1/4 cup of water

Preparation:

• Put ingredients in blender, add enough water to fill 3/4 of blender.
• Hold the lid on the blender and purée until smooth.
• Place a fine mesh sieve over a bowl and pour the purée through it, pressing against the sieve with a rubber spatula or the back of a spoon to extract as much liquid out as possible.
• Fill a large pitcher halfway with ice cubes.
• Add the juice.
• Serve with sprigs of mint and slices of lime.

Yield: Makes about 1 quart (not including ice).

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This is another in a weekly series of healthy recipes from Kay MacInnis, registered dietitian at Providence Hospitals in Columbia.

Kay works in Health and Wellness at Providence, helping cardiac and diabetes patients eat their way to healthier lives. She’s not a chef herself, but in consultation with the actual chefs at Providence, she’s learned a lot over the years as she has worked to help patients help themselves after they leave the hospital.

She also conducts a number of health and wellness events for the public, including the monthly Providence Cooks! classes.