Infused Waters by Chef Marco Zapien

Posted 05/05/2015 | By HealthCorps

Our recent Highway to Health Los Angeles festival featured a Teen Battle Chef competition, with fruits and vegetable ingredients provided by Melissa’s Produce. The company also brought their corporate chef, Chef Marco Zapien, to the event.  He showcased some wonderful infused water recipes.  If you’re looking to reduce sugary beverages from your daily diet, then infused waters are a great swap out.  The following are his three favorites:

Strawberry & Mint Infused Water

  • 1 small basket of strawberries (stemmed and halved)
  • 1/3 bunch of fresh mint, leaves only
  • ½ gallon (2 quarts) drinking water

Lemon & Cucumber Infused Water

  • 2 lemons (1 thinly sliced and 1 juiced)
  • 1 large cucumber (peeled and thinly sliced)
  • ½ gallon (2 quarts) of drinking water

Orange & Lime Infused Water

  • 2 oranges (1 thinly sliced and 1 juiced)
  • 2 lims (1 thinly sliced and 1 juiced)
  • ½ gallon (2 quarts) of drinking water

For each preparation add the fruit to the water, and allow each infusion to steep in your refrigerator in separate large jugs, for 24 hours.

Serve chilled.

med

-Amy Hendel, PA/HealthCoach

Join the conversation! Leave a comment
0 Comments

Leave a Comment

Your email address will not be published. All fields are required.

Close

Subscribe to the HealthCorps Newsletter