Two Easy Ways to Liven Up Your Water: Make Your Own Spa Water and Cold-Brewed Tea

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By Jeff Taraday

We all know by now that water is a critical component of staying healthy, fit, and energetic. Trading in sugary pasteurized fruit juices, sodas, and sports drinks in favor of water can cut hundreds of calories from your diet, clear up your skin, aid digestion, and boost your immune system, amongst many other benefits. But one of the most common topics I end up discussing with my coaching clients on a daily basis is helping them figure out ways to drink more water.  So why is it so hard for some of us to drink enough water throughout the day? Probably because drinking water is boooooring! Compared to all the flavored drinks and sodas available everywhere, water doesn’t stand a chance…or does it?  

I work within the wellness program of a large company, and we recently added coolers of fruit-infused “spa water” to the main cafeteria. Water consumption has skyrocketed in the building – in fact the spa water might be the single most popular item in the entire café! But don’t worry, you don’t need to figure out a way to convince your office cafeteria (if you even work in an office) to start providing spa water. You can easily start making delicious and healthy flavored water at home right now. Here’s how.

How to Make Spa Water

Making spa water is an insanely simple process. Find a big pitcher or cooler, slice up your fruit and/or herbs of choice and add to the container, and pour in filtered or mineral water. It’s amazing how much more appealing water becomes when it’s got a hint of flavor in it, and rather than buying flavored water from the store that likely contains harmful chemicals, you’re doing it in a completely natural way. It’s also a fantastic way to get kids to drink more water…they will love this, especially if they help you make it themselves! Here are some of my favorite combinations.

  • Sliced lemon
  • Sliced Lime and Mint
  • Sliced Orange
  • Chopped watermelon (you can add mint too for an extra kick)
  • Sliced lemon and cucumber
  • Mixed Berries (you can even use frozen berries and let them melt into the water
  • Sliced Apples

How to Make Cold-Brewed Tea

Another great way to liven-up water is by making cold brewed tea, which carries some significant health benefits along with it. Studies have shown that cold brewing tea is actually healthier than steeping in hot water, and if you use some of the healthiest teas like green tea, white tea, or hibiscus tea, you’ll be adding an enormous amount of antioxidants to your water. But cold-brewing sounds complicated, doesn’t it? Good news is it’s not whatsoever – in fact, it’s just as easy as making spa water – just add teabags to a pitcher of water and let it steep for a few hours! You can do this with any kind of tea, but my personal favorite is hibiscus tea – hibiscus is the main ingredient in any of the “zinger” tea varieties, not only because it tastes like fruit punch, but because hibiscus tea contains the most antioxidants out of any other tea variety. Try this recipe for size:

Hibiscus Punch
 
Author:
Ingredients
  • 8 cups water
  • 10 hibiscus tea bags (or Red Zinger tea bags)
  • 1 lemon, sliced
  • 1 handful fresh mint leaves
  • Stevia or erythritol (sold as z-sweet) to taste if necessary
Instructions
  1. Add all ingredients to pitcher and let it steep in the refrigerator for at least an hour. Then enjoy throughout the day.

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Jeff Taraday

Jeff Taraday

Certified Health Coach and Nutritional Education Trainer at The Plant Eater
Jeff Taraday is a reformed junk food addict, barbecue junkie, and beer-swilling frat guy who discovered the power of a whole foods, plant-based diet in in 2010. Switching to a plant-based diet has helped him lose over 40 pounds, clear up his mind, and transform him into a fitness and exercise junkie and a plant-based nutrition advocate.

Jeff is a certified Health Coach through the Institute for Integrative Nutrition and a Nutritional Education Trainer through the Nutritional Education Institute. He has also completed a certification in plant-based nutrition from the T. Colin Campbell Foundation. He is the author of the blog The Plant Eater, and coaches individuals and families how to easily and deliciously incorporate nutrient-dense, plant-centric meals into their daily lives. He currently works as a wellness coach for a corporate wellness consulting firm to improve the lives of the employee populations of companies around the country.

He is also a member of the board of Groceryships, a non-profit that provides grocery scholarships, nutritional education, and emotional support to low-income families in South Los Angeles, California.

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Jeff Taraday

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