How to Infuse Water and Stay Hydrated

Water infusions are so easy to prepare it’s hard to believe how special they make a gathering feel. Infusions have been used for thousands of years in virtually every culture to treat ailments, lose weight, and add a punch of vibrant color and flavor to a pitcher of everyday water.

The options are endless when it comes to infused water recipes. Herbs and citrus are always a good choice, but thinking outside the box is also a fun and excellent way to use up ingredients in your refrigerator that haven’t yet found a home.

A chilled pitcher of infused water is so simple to prepare but virtually always elicits delight when it’s served because of its elegance and its flavor. Here are eight recipes to get you started. Once you’ve infused a few pitchers you’ll realize the options are only limited to your imagination.

Lavender Lemon Water

Houseful of Handmade

This recipe is as gorgeous as it is flavorful. Lavender perks up the senses and adds elegance to this easy infusion containing only dried lavender, lemon, and water. But lavender’s virtues don’t stop at its beauty. It also decreases nervous anxiety, improves blood circulation, is a powerful disinfectant, and is a pain reliever. Get the recipe.

Cucumber Basil Infused Water

Sunny Sweet Days

Basil is an unexpected ingredient for infused water that pairs perfectly with virtually any meal. Serve it at your next pizza party, with roasted chicken, or alongside a bowl of pasta. Basil is thought to help fight depression, improves cardiovascular health, is an anti-inflammatory, and contains high levels of antioxidants. The addition of lemon to this easy recipe detoxifies and amps up its flavor virtues. Get the recipe.

Apple Cinnamon Detox Water

Sugar + Soul

Cinnamon has been used for centuries to improve alertness and help with concentration. It also contains anti-inflammatory properties, improves heart health, increases metabolism, and even acts as a breath freshener. This recipe also contains star anise and apples which makes it perfect for colder months. It’s considered a detoxifying combination that’s both healthful and flavorful. Get the recipe.

Grapefruit and Rosemary Infused Water

Christy Vega

Grapefruit and rosemary might not seem like infused water dancing partners but they pair surprisingly well together. The combination in a pitcher of water is also beautiful to serve at your next winter gathering. Grapefruit has long been appreciated for its detoxifying properties. When it’s combined with the antifungal, antiseptic, and anti-inflammatory properties of rosemary, it makes this infused water recipe as nutritious as it is flavorful and eye-catching. Get the recipe.

Lemony Herb Cucumber Water

A Couple Cooks

Even the name of this water infusion is energetic and the good news is that it tastes as lively as it sounds. Cucumber and lemon are powerful detoxifiers that pair so well together. Their contrasting vibrant colors are also aesthetically pleasing in a large pitcher of water, especially when combined with a medley of herbs including rosemary, mint, and thyme. Get the recipe.

Strawberry Mint Water

Nutrition by Mia

The combination of strawberry and mint have long been appreciated in countless dessert recipes but they also pair well together in a pitcher of infused water. The lively color combination entices the eyes and the invigorating flavor enlivens the palate. Make a double batch for your next gathering because it’s sure to go fast. Get the recipe.

Sage, Fig, and Juniper Infused Water

Samia’s Alchemy

If the word beguiling was ever going to be used to describe an infused water recipe, this is the one it would be attributed to. The unexpected combination of sage, juniper, and figs make this recipe as flavorful as it is extraordinarily beautiful. It’s a festive way to serve water at your next dinner party but also a way to treat yourself on a quiet winter day at home when you need to perk yourself up and lift your spirits. Get the recipe.

Pomegranate Tarragon Detox Water

Scaling Back

This recipe really will transport you to summer in the middle of a bitter cold winter. It’s also the perfect place to use the pomegranate seeds from the fruit you used to decorate your holiday table. It’s festive enough for a winter party but also a lovely everyday go-to when you need a pick-me-up. Get the recipe.

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The Ultimate Chicken Noodle Soup

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America’s Going to Eat More Meat in 2018 Than Ever Before

Living up to our global reputation as gluttonous carnivores, Americans are poised to eat a record amount of meat this year. The USDA estimates the average person will eat  222.2 pounds of red meat and poultry in 2018, beating out a record set in 2004.  If you do the math, that works out to about 10 ounces of meat a day, nearly double the recommended serving of 5 to 6.5 ounces. That’s a lot of meat!

At the same time, we’ll be farming over 100 million pounds of meat products in the United States alone, another record-setting number. Eggs and dairy will also be in high demand.

So what’s to blame for these stratospheric projections? Falling meat prices are one factor, as are the rise of trendy, high-protein diets.  Though be forewarned: Carb-cutting can certainly be beneficial, but when consuming meat in such high volume, some of which are pretty fatty to begin with, the health benefits are essentially negated.

If you’re a vegetarian, or just looking for a more compassionate and environmentally conscious alternative to your standard burger, never fear. The sale of products that mimic meat are also expected to reach all-time highs. High-tech innovations and experimentation with plant-based proteins have led to more faux meat options than ever before. Items like The Impossible Burger and Beyond Meat even “bleed” when you cut them, something your basic tofu could never achieve. Market research from Euromonitor International confirms this trend with the retail value of meat substitutes likely to surpass 700 million this year. Fast food restaurants and casual dining options like McDonald’s and TGI Fridays are even expanding their offerings, as these innovations go mainstream.

While these projections are high, they’re still unlikely to make a dent in the sales of actual meat. And yet it’s still an important food development to watch (especially with all those New Year’s resolutions to cut back on the real stuff) even if classic steak and milkshakes never go out of style.

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