Lo and behold, the ultimate Detox Water! This is my go to drink for those days where I'm feeling of a particularly sluggish disposition. This infused water is not only the perfect perk me up in the early morning, but is especially great to consume a week before a special event to help flush the body from any vile toxins, as well as to help de-bloat and help get rid of that two-month looking baby belly! As the old saying goes, beauty starts from within so it is important to nurture the body with plenty of nutrients and vitamins, to enjoy the benefits of feeling and looking healthy - naturally good skin, glossy hair and strong nails, all begin with your diet.
Staying hydrated is crucial, 8 glasses of water a day is an absolute must! I am an avid water drinker, but sometimes plain water can tend to get boring. However, by adding a few extra ingredients to your water it will not only add a burst of flavour, but will also provide the all essential vitamins and minerals to help detoxify the body (it can also aid with weight-loss!).
The magic ingredients are:
Lemon- the citric acid promotes healthy digestion, boosts the immune system and helps to cleanse and alkalize the body.
Mint- aids in digestion, and helps to settle the stomach.
Cucumber- helps to hydrate the body and has anti-inflammatory properties.
Add wedges of lemon, slices of cucumber and a handful of mint leaves into a jug/ bottle of water (add more of the ingredients for a more full-bodied flavour, or alternatively more water to weaken the concentration). Finish off with some ice for a refreshing finish! It's super yummy!
Please remember that each time you refill your jug/ bottle, the fruit will dilute and it will subsequently lose a great part of its nutrients and vitamins.I would recommend to refill the container two or three times at most, before disposing of the used ingredients and adding some fresh ones. Also, make sure to keep the water for no longer than 48 hours, and refrigerated at all times.
What are your thoughts on today's post? Will you be trying this recipe?
Lots of love, Ana