MSS Live Well Corner: The Benefits of Drinking Infused Water


MSS Live Well Corner at Mustard Seed Sentinel
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The Benefits of Drinking Infused Water

My Recipe for Cucumber, Celery, and Ginger Root Infused Water

by Joanne Troppello


If you’ve been following my MSS Live Well Corner columns, you likely have read that I’ve recently started exercising again in an effort to get back in shape, tone muscle, and lose 10-15 lbs.


I have been researching different home recipes for smoothies and infused water drinks that can be helpful with improving digestive issues and as a result, helping with weight loss.


I was going to make a smoothie each morning. However, then I decided to find the ideal recipe for infused water that would meet my specific health and weight loss needs. I usually drink 3 cups (24 ounces total for all three cups) of alfalfa and peppermint tea, with 1 tbsp of raw organic honey, 1 tbsp spoon of lemon juice, and 1 tbsp of apple cider vinegar (which is added to a large thermos that I pour into a tea cup to drink three times a day.


So, I was drinking water (with steeped organic tea leaves), but I wasn’t drinking any other water in the afternoon or evening—to meet the well-known 8x8 rule which equals 64 ounces of water per day. I knew this was not good, but I just didn’t feel like drinking it.


I also drink orange juice in the morning when I take my vitamins. I drink pomegranate juice and soda (½ and ½) at dinner. Yes, I know, soda isn’t a healthy choice, but I like to indulge a bit. I can’t drink caffeinated drinks (they give me headaches), so I drink either Sprite or Ginger Ale. Sometimes, I opt for the healthier option and add mineral water to my pomegranate drink instead of the soda.


Benefits of Cucumber, Celery, and Ginger Root


Cucumbers are beneficial for helping your digestion and increasing weight loss. They don’t have a lot of calories and they are mostly made up of fiber and water. They also contain important nutrients like manganese, potassium, magnesium, vitamin K, and vitamin C.


Celery has anti-inflammatory properties and is an ideal low-calorie vegetable if you are looking to enhance your digestive health and lose weight. This vegetable also contains invaluable nutrients like magnesium, iron, zinc, calcium, vitamin C, vitamin, A, vitamin K, vitamin B, and potassium. It can be helpful in decreasing blood pressure, lowering cholesterol, improving immune health, and decreasing pain from arthritis.


Ginger root contains gingerol which is integral in the various health benefits that it can offer you. It’s effective in improving digestive health and decreasing nausea. Ginger root can aid in weight loss and boost your immune health.


Benefits of Drinking Infused Water


Drinking infused water can help you to enjoy drinking it, especially if you haven’t wanted to drink enough water each day. It can help to decrease your appetite, so it’s important to drink at least 1- 8 oz glass of infused water about 15 minutes prior to eating all of your three daily meals.


Of course, you can simply drink 8 ounces of plain water before meals too. However, when you infuse it, especially with added flavors from fruit or vegetables, that can satisfy your sweet tooth—and prevent you from overeating, especially regarding desserts.


When you drink infused water, that can improve your metabolism and decrease fat cells. I had been looking for natural metabolic enhancement supplements, but most of them contain green tea, black tea, matcha tea, or other natural ingredients that contain caffeine. Since I can’t drink anything with caffeine, I had to find some other way—in addition to consistent daily exercise (30-40 minutes) at least 5 days a week—to try to lose weight and improve my metabolism.


My Recipe for Infused Water


I will be trying other types of infused water. However, for my personal health and weight loss needs, I decided to make the following recipe for infused water and drink it each day.


Ingredients


  • 1 mini cucumber, chopped

  • 1 celery stalk, chopped

  • 5-6 slices of ginger root

  • 2 tbsp. of lemon juice


Directions


1. Thoroughly clean the cucumber. Cut the ends off of 1 mini cucumber. Leave the skin on and cut the cucumber into thin slices.


2. Thoroughly clean the celery stalk. Cut off the ends. Cut the stalk into small slices.


3. Cut off a 1-inch piece of ginger root from the root piece. Carefully use a peeler to peel the skin off. Be careful since the piece is small and not too easy to cut since it is not flat and easy to peel like a carrot. Rinse the piece of ginger root and then slice it into 5-6 slices.


4. Put these ingredients into a 1-quart (32 oz) pitcher. Add water. I use our tap water since we have well water and also a filtration system. However, you can use bottled water if you prefer.


5. Add 2 tbsp of lemon juice and stir.


6. Put the pitcher in the refrigerator so all the rich nutrients can infuse into the water overnight.


Notes


1. I use a 1-quart pitcher, so we’ll have 32 ounces. That’s enough for me to drink 1- 8 oz glass three times a day, and my husband can have 1- 8 oz glass before bed (which is also helpful to improve digestion while sleeping). He drinks plain water during the day while he’s out working and only wanted to drink 1 glass of the infused water. Feel free to double or triple the recipe if you need more infused water for you and your family members.


2. It’s important to drink all (or at least most of the water) each day—or at least within 2 days. You want to make sure it stays fresh so you can benefit the most from the nutrients.


3. If you’re using the same pitcher for each batch of infused water, make sure to thoroughly wash it and rinse it before adding the new ingredients. One night this week I was really busy and just rinsed the pitcher (we don’t have a dishwasher; I’m the dishwasher in our home). However, I wouldn’t recommend that for more than two times.


4. I take the cucumber and celery (not the ginger root since it’s too spicy for me to eat, but not too spicy to be added to the water) and layer them on paper towels on a plate to air dry for an hour or two. Then I put them in container and add them to our salad for the next day. This way, we get the benefit of the nutrients from them infusing in the water, and can then eat them as well.


5. We recently purchased a Ninja Foodie 5-in-1 Grill that grills, air fries, roasts, bakes, and dehydrates food. I thought about dehydrating the cucumbers and celery today instead of using them in our salad for dinner, but after reading the directions, I realized it takes 6-8 hours to dehydrate and I didn’t have the time this afternoon, since I was going to use the grill to air fry chicken tonight (first time doing that too).


Hope you enjoy! I’ve been drinking the infused water three times a day for a few days now and have been feeling better and more hydrated. I’ll write a follow up blog after a few weeks if I’ve achieved any weight loss success.


Have you ever drunk infused water before? What vegetables or fruit have you infused?


(I am not a nutritionist or weight loss professional. I am only sharing my personal health and wellness and weight loss journey in my columns at the magazine.)

About the Author


Joanne Troppello at Mustard Seed Sentinel

Joanne Troppello is an author, writer, and poet. She is the publisher of the online Christian lifestyle magazine, Mustard Seed Sentinel. Connect with Joanne on Twitter. You can find Joanne on these social media channels—Twitter, Facebook, Parler, Spreely, and Clouthub—with the same username, @JoanneTroppello—and @joannetroppello.mseedsentinel on Instagram. Visit the Mustard Seed Sentinel YouTube Channel. Check out MSS Live Well Corner.



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