hydrate with these fruits and veggies!
Slather on your SPF, grab your sun hat, and pack your cucumbers, watermelon and peaches - the key to staying hydrated in heat of summer is eating your water. Dehydration not only makes us feel fatigued and sluggish, but also effects our bodies detoxification and organ function and keeps us from maintaining the glowing, fresh skin we’re all after. Staying sufficiently hydrated isn’t just about drinking your eight glasses of water a day. Eating the right hydrating foods allows our bodies to absorb water more slowly because it is trapped in the structure of these foods. That slow absorption means that water in food stays in our bodies longer, with a multitude of additional benefits. When you eat more water-rich foods you’ll be getting all the benefits of hydration right to your cells, plus the nutrients, vitamins, minerals and fiber in the plants themselves. By adding these ingredients to your salads, smoothies and snacks you can enjoy the seasons' most delicious produce while keeping your body hydrated longer. We call that a win-win. So this month try eating your water and reap all the glowing benefits.
Summer is the season of abundance and right now you can find all these hydrating fruits and veggies grown fresh here in the midwest. Take advantage and eat up.
95% water, cucumbers are said to be the most hydrating vegetable there is. They're rich in A, C, B vitamins and folic acid. They’re also rich in caffeic acid, which helps soothe the skin.
94% water, tomatoes are also full of vitamins A and C, potassium, and the powerful cancer-fighting antioxidant lycopene.
92% water, rich in vitamin A, vitamin C, and potassium. Bell peppers also contain a healthy dose of fiber, folate, and iron.
91% water, high in vitamin C and lycopene, contains inflammation-fighting amino acids.
88% water, full of minerals like zinc, copper, and magnesium; high in vitamin C and antioxidants.
- 2 peaches or nectarines, cut into wedges
- 1 medium cucumber, sliced thin
- 2 medium heirloom tomatoes, cut into wedges
- 1 serrano pepper, thinly sllced
- 1/4 c. basil leaves, torn
- 2 t. apple cider vinegar
- 2 t. olive oil
- 1/4 t. salt
Add all prepped produce to a mixing bowl. Drizzle with olive oil, ACV and salt. Toss gently. Sprinkle torn basil on top, serve immediately.