I completely forgot to mention on my THC HeartBytes podcast the aperitif I served before the fancy dinner I did for a potential client on Saturday, April 14th.
Nope not booze (the idea was to serve a healthy but tasty meal and introduce the diners to lighter versions of familiar foods in surprising ways) but actually vegetable-infused waters.
The bright orange one was made with orange carrots, the palest one with cucumber and the pinkish one with red winter carrots.
Easy enough for a child to make, chilled infused waters are a great way to stay hydrated when plain water is just too boring.
Grate, slice, strip veggies and let them soak in a litre of drinking water in the fridge. Strain, chill further and you may add a twist of lime, a few mint leaves or even sweet basil seeds to up the flavour and nutritional value.
Don't throw the veg out...pat them dry in a clean dish towel and throw them into salads, soups or chaat-like snacks. Their fibre, vitamins and assorted goodness are still intact despite infusing the water.
How wonderful is that!
These are awesome for healthy skin, strong hair and good digestion. Give yourself a few minutes after drinking these before you tuck into your food.
Needless to say, #vegetarian, #vegan, #sugarfree
#infusedwater #vegetables #eathealthy #cleaneating #stayhydrated #drinkup #carrots #cucumber #coolers #fresh #nosugardrinks #healthycanbetasty
#theheartchef #aperitif #infusion #easyrecipe #chilledtreats #hydrate #skincare #refreshing
Pics courtesy: @rayoffunshine