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Infused Water Recipes

Infused Water

Infused Water

Prep Time: 10 minutes
Total Time: 10 minutes

Stay hydrated with these delicious infused water combinations

Ingredients

  • MINT AND WATERMELON: Watermelon, and Mint Leaves (4 cups 1/2 inch-cubed watermelon (about 1 1/4 pounds; lightly smashed) and 6 sprigs mint (lightly crushed)
  • STRAWBERRY, LIME, AND BASIL: Strawberries, Orange, Lime, and Basil
  • STRAWBERRY, LIME, AND CILANTRO: Strawberries, Orange, Lime, and Cilantro
  • PINEAPPLE MINT: Pineapple and Mint Leaves (4 cups 1/2 inch-cubed pineapple (about 1 1/4 pounds) and 6 sprigs mint (lightly crushed)
  • CUCUMBER, LIME, AND CILANTRO: Cucumber sliced thick, lime and lightly crushed cilantro springs
  • BLUEBERRY AND PEACH: Blueberries + Peaches
  • RASPBERRY, GRAPES, AND LIMES: Raspberries, Basil leaves and Lime
  • CANTALOUPE, MINT, AND CUCUMBER: 1/4 Cantaloupe (skin removed and seeded), Mint and Seedless Cucumber (sliced thick)
  • PINEAPPLE AND SHAVED GINGER: One of my favorites! Chunks of Pineapple and peeled shaved or sliced ginger
  • FRUIT SANGRIA: Strawberries, Lemon, Watermelon, Peaches, Pineapple and Oranges- (about one cup of each in ½ inch cubes)
  • KIWI AND WATERMELON - in chunks
  • DETOXIFY: Cucumber, Lemon, Mint Leaves with a splash of apple cider vinegar

Instructions

  1. Wash all fresh fruit and herbs being used then add fruits and herbs.
  2. Quarter the fruit, no need to remove seeds, stems or skin in some fruit-see above for specifics.
  3. Start with a hand full of each fruit (unless otherwise indicated above) and a small handful of herbs
  4. Note: Herbs can have a very strong flavor. Start with a few leaves or sprigs and add as you wish to pump up the taste.
  5. Fill pitcher with ¾ of the way with ice cold filtered water. Add your choice fruits and herbs. Serve chilled.
  6. To infuse- Cover and Chill in the frig. A minimum of 30 minutes.
  7. Depending on the type of fruit, should last for a couple of days. The heartier the fruit the longer it will last.

Notes

Be creative with the shapes of the fruit and how you layer or drop them into the water.
Pick a clear clean container to show off your creations!

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© Carol Takakura
Cuisine: Healthy / Category: Beverages

 

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Pesto Zucchini Caprese Salad

Pesto Zucchini Caprese Salad

Pesto Zucchini Caprese Salad

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Easy and Delicious. The perfect garden fresh summer dish.

Ingredients

  • PESTO SAUCE:
  • 2 tablespoons pine nuts
  • 2 packed cup of organic basil
  • 3-4 tablespoons extra virgin olive oil
  • 2 small garlic cloves minced
  • My Sage Gourmet Tuscan Herb Seasoning
  • Freshly ground black pepper, to taste
  • ZUCCHINI NOODLES:
  • 2 medium zucchini
  • CAPRESE:
  • 4 half-inch thick slices of tomato
  • 4 quarter-inch thick slice of mozzarella cheese (2oz each)
  • 1 Tablespoon Basil or Garlic infused olive oil, to drizzle overtop.
  • My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper- to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 basil leaves, cut chiffonade style (in thin ribbons)

Instructions

PESTO

  1. Place all of the pesto ingredients into a food processor and pulse until creamy. Taste and adjust seasonings if needed.

ZUCCHINI NOODLES (We use a spiral slicer for these. See NOTES below .)

  1. In a big bowl, combine zucchini noodles and pesto sauce. Using hands or rubber spatula, Gently combine until noodles are well coated.
  2. Strain off excess liquid then place zucchini noodles on four small plates, followed by one tomato slice, one slice of mozzarella and a light drizzle of olive oil/balsamic vinegar mixture
  3. Add a pinch My Sage Gourmet Tuscan Herb Seasoning and freshly ground black pepper. Top with basil, evenly distributed.

Notes

Zuke Tips to consider-
Don’t peel your zucchini before spiraling. When you peel the zucchini, moisture leaches out, causing it to become mushy. Keeping the skin also retains nutrients in the skin!
Don’t pre-salt or salt your zucchini once in the pan salting renders the zucchini lifeless and salty.
Don’t overcook. The longer zucchini cooks, the more moisture sneaks out and becomes mushy. A little crunch retains the fresh tasting flavor.

We recommend the VEGETTI SPIRAL SLICER

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 9mgSodium: 131mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 6g

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© Carol Takakura
Cuisine: Healthy,American / Category: Vegetarian
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