Home-crafted Vitamin Water

I don't know where these vitamin water recipes originated from, as they came from a post that went viral on Facebook. I'm sharing them, because it makes sense that we make our own "vitamin water", which is far more refreshing and nutritious than anything we could buy off the grocer's shelf.

Just as important as eating healthy foods, it's absolutely critical to stay hydrated, especially when exercising. How do we know when we are dehydrated?

• Confusion
• Dry Mouth
• Extreme Thirst
• Feeling Dizzy or Lightheaded
• Headache
• Little or No Urine (or urine that is darker than usual)
• No Tears (when crying)
• Sleepiness or Fatigue

I've experienced all of these symptoms. You? Let's not wait until we notice symptoms, which are often hard to recognize at the time, often masking as other problems. 

Let's hydrated, drinking plenty of water, enhancing our enjoyment of staying hydrated with vitamin rich, home-crafted flavors made from organic fruits and herbs. Here are eight recipes:

1) The Classical : Lemon/Cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The Granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The Digestive : Fennel/Citrus
First: infuse 1/4-3/4 teaspoon of dried and crushed fennel in 2/3 cup of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The Anti-OX : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) WATER-melon : Watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The Exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The Traditional : Apple/Cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The Zingiber : Ginger/Tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Rawsome! Vegetable Kabobs

So, I'm experimenting with our new dehydrator and recipes from Rawsome! - Maximzing Health, Energy, and Culinary Delight with the Raw Foods Diet by Brigitte Mars.

Twenty Vegetable Kebobs and twelve hours later, we successfully marinated and dehydrated our entree for lunch for three this afternoon, this evening's meal for two with leftovers for another lunch for one. The cookbook author claims that her kebobs are " So delicious - the mushrooms will satisfy even a meat-eater's cravings" (page 210). I have to agree. The marinated, dehydrated kebobs, especially the mushrooms, are "meaty," tasty and filling.

Ingredients:

1 eggplant, peeled and cubed
2 small zucchini, cubed (I sliced into rounds)
1 box of 36 cherry tomatoes (I cut up red bell peppers)
24 shiitake mushrooms
1/2 cup extra-virgin olive oil
1/2 cup Nama Shoyu (I used gluten-free tamarind)
3 dates, soaked for 20 minutes
1 tablespoon chopped, fresh rosemary

Directions:

1. Place the vegetables in a shallow glass pan.
2. Combine the oil, tamari and dates in a blender until mixed.
3. Stir the rosemary into the mixture.
4. Pour the sauce over the medley of vegetables and let marinate in the refrigerator for 1 hour.
5. Thread the vegetables on skewers and set them on solid dehydrator sheets.
6. Pour the leftover marinade over the skewered vegetables and dehydrate for 12 hours at 125-degrees (according to dehydrator directions).

Yields: 20 Kebobs

Serve with rice.

Despite the fact that we didn't have solid dehydrator sheets on hand, therefore unable to pour the extra marinade over the skewered vegetables, the kebobs were chewy and flavorful. I think they would have turned out even better if we had been able to use the extra marinade. Next time. To serve the kebobs right away, I would suggest only dehydrating for 8-10 hours, so they are more plump.

New Year's Day-After South African Dried Fruit Curry

Looking forward to the new year? I am mostly filled with high expectations seasoned with bit of fear and trepidation... probably a healthy mix.

I don't know about you, but I had a lot of thoughts rumbling about in my head, right from the get go. So, I began the first day of 2010 writing New Year's resolutions, before I got out of bed. Done. Next, I hit the scales for the harsh reality check - gained 5 pounds during the holiday-months. Ouch! I already had the solution to that problem worked into my list. I will have to take another stickK contract out on my self.

We enjoyed having family with us most the day, but didn't fit in the walk we planned. However, my backup plan is to get in some yoga and stretches before returning to the comfort of my bed to review my outline of resolutions for the year and add a few more that came to mind as the day progressed. I'm determined to hold myself accountable by scheduling time slots on my Google calendar, but that's tomorrow's task.

Anyway, this evening we dined on Himalayan red rice, lightly-steamed brocollini and pan-seared halibut with fresh-squeezed lemon, dill and capers... a simple but delicious meal prepared by my husband, who happens to be an excellent cook! Notice the missing wine glass. One of my New Year's resolutions: No Wining = fewer calories = svelte figure. Right?

What about the South African Dried Fruit Curry? Thank you for your patience. Keep reading.

But, first let me digress. Our Christmas present to each other was the Excalibur 9-Tray Dehydrator. It arrived a few days ago, and this weekend we are putting it to use. I will be posting the outcomes of some of our forays into the world of dried foods this year.


This past fall we began incorporating more raw foods into our meals. I quickly discovered while perusing raw foods cookbooks that many of the best and most interesting dishes involved dehydrating certain raw foods and dishes anywhere from 4 t0 12 between 95 and 155 degrees.

Our first, test batch of kiwi, pear, apple and banana was dehydrated for 12 hours at 130-degrees with out any pretreatment, dipping or blanching. Loaded with flavor and chewy.

I will be using home-dehydrated foods in cooked dishes, as well.

A few weeks ago, while attending a house concert, I reconnected with a friend I haven't spoken to or seen since 1976. Neither of us could believe it! While catching up, I reminded Pamela of the amazing recipes she shared with me. I came across one of her recipes just today while looking through a recipe album of mine from the early '80's with my youngest daughter. South African Dried Fruit Curry. I'm going to make this dish tomorrow with store-bought dried fruits, but the next time I make it, I will be using my own dehydrated fruits. I'm excited about the possibilities and the added nutritional benefits of adding a dehydrator as a kitchen appliance.


South African Dried Fruit Curry

Ingredients:

1 cup dried apples
1/2 cup dried pitted prunes
1/2 cup raisins
1-1/2 cups water
1-1/2 pounds cubed lamb or beef (I am making this dish with tofu (prefer tempeh)
1 teaspoon salt
2 tablespoons oil
1 cup onions, minced
2 tablespoons Madras curry
2 tablespoons wine vinegar
1 tablespoon fresh-squeezed lemon juice
1/4 cup salted peanuts, chopped
2 bananas, sliced

Directions:

1. Combine dried fruits and soak in water for 1 hour or so.
2. Pat meat dry and sprinkle with salt. Brown evenly in hot oil, then set aside.
3. Brown onions in 2 tablespoons of meat fat or oil.
4. Reduce heat to low and add the curry. Stir 2 minutes.
5. Add the meat with accumulated juices (or add tempeh later).
6. Stir in the fruit and its water, vinegar and lemon juice.
7. Bring to a boil over high heat, then reduce to low.
8. Partially cover and let simmer for about 1 hour or until meat is tender when pierced OR when cooked through, add the tofu or tempeh.
9. Add water, if necessary. When done, most of the liquid should be cooked away.
10. Mound the curry on a platter on a bed of steamed rice.
    
11. Sprinkle with chopped peanuts and arrange the bananas around the curry.

Enjoy! Serves 4-6.