Vitamin Water
Vitamin Water
Description
Hydration is key to good health. This refreshing infused vitamin water offers a tasty alternative to plain water, using kitchen scraps for natural sweetness and sustainability. Made by steeping fruit peels overnight, it's rich in vitamins from lemon, pineapple, and carrot peels. The peels' nutrients create a slightly alkaline drink that supports hydration, immunity, and digestion.
Ingredients
34 oz (1 L) MAKES
- 34 oz (1 L) water
- 1 juiced lemon or lime (peel and flesh saved after juicing)
- 5 to 6 mint leaves, or mint stem after using leaves
- 1 inch of ginger with peel (use the typically discarded ginger ends)
- ¼ cup to ½ cup mixed pineapple and carrot peels, washed
Directions
-
Step 1
In a non-reactive glass or ceramic jug, add the water, the juiced lemon, mint, ginger, and the fruit and vegetable peels. Cover and let the mixture sit in a cool place in your kitchen for 12 to 24 hours. If you live in a hotter climate, you can also let it steep in the refrigerator. -
Step 2
Using a fine mesh sieve, strain the infused water into a bottle. Discard or compost the scraps. Store your vitamin water in the fridge for up to two days.
Level up: Make a cleansing Spiced Subja Flush
Substitutions: You can use almost any fruit or vegetable peel to suit the season and your mood. Instead of pineapple and carrot, try guava peel, mango seed, the hulled edges of strawberries, celery, and herbs such as basil or parsley. Every ingredient will add its own flavor and distinct nutrient profile. Keep in mind that harder peels work better, as softer peels break down too fast.
About the author
Mariam Begg
Mariam Begg is a certified health and nutrition coach who focuses on integrative nutrition. She views good health as the coming together of food, interpersonal relationships, spirituality, and the mental and emotional spheres. An advocate of plant-based diets and raw foods, she hosts workshops on nutrition and health.
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