What to Eat to Stay Hydrated This Summer

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Summer is all about tan lines, warm nights and spending time outdoors with friends and family. During these warmer months, it’s particularly important to ensure you stay super hydrated, so whether you’re going to the beach or an outdoor concert, bringing easy-to-pack snacks that are light and refreshing is an absolute must. Try these three thirst quenching dishes at your next outing—they taste great and will keep you feeling great all summer long!

 

Summertime Watermelon Salad

What You Need
2 cups arugula
1 medium watermelon, cubed
½ medium cantaloupe, use melon ball or cube
6 oz. cherry tomatoes, halved
1 tbsp. basil, minced
1 tbsp. mint, minced
4 oz. feta cheese in brine (make sure it is a block not pre-crumbled)

Dressing:
1/4 cup olive oil
2 tbsp. champagne vinegar
2 tbsp. lime juice
½ tsp. honey
salt and pepper to taste

What You Do
1. Lay a foundation of arugula on the bottom of a serving dish.
2. Whisk together all ingredients for dressing.
3. Combine watermelon, cantaloupe and cherry tomatoes. Top with dressing, fresh herbs and toss. Let sit for 5 minutes.
4. Place marinated fruit on top of arugula and crumble feta cheese on top. Serve chilled or at room temperature.

 

Hydrating Beet Chia Drink

What You Need
1 cup coconut water
3 tbsp. chia seeds
1 cup juice of choice (beet, carrot, lemon, ginger is what I used)
Top off with a touch more coconut water to reach amount wanted

What You Do
1. Place chia seeds and coconut water in a sealable container. Stir until well combined and put in the refrigerator for at least 4 hours. You want to see that the chia seeds have created a gelatinous mixture.
2. Once the chia seeds are hydrated, place half a cup of chia mixture with half a cup of juice of choice. Mix well and top with extra coconut water until desired amount is reached.

 

Almond Butter Cucumber Cold Noodles

What You Need
1/3 cup nut butter (I use almond, but you could really use any)
2-3 tbsp. coconut aminos
1 tbsp. rice vinegar
A dash of fish sauce
1 tsp. grated ginger
½-1 tsp. aleppo pepper (or chili flakes)
Water, 1 tbsp. at a time until desired consistency is reached
2 English cucumbers, spiralized
2 large carrots, julienned or spiralized
Toppings:
¼ cup green onion, sliced
¼ cup cilantro/mint, minced
¼ cup slivered almonds (or any nut of choice)

What You Do
Make almond butter sauce:
1. Pour almond butter, coconut aminos, rice vinegar, fish sauce, and grated ginger in a bowl. Using a whisk, start to combine all ingredients. At first this mixture will be very thick and may stick to the whisk.
2. 1 tbsp. at a time, add water until the sauce is at desired consistency.
3. Add in aleppo pepper, stir again and set aside.

Assembly:
1. Place cucumbers and carrots in a mixing bowl and top with almond butter sauce.
2. Toss with tongs until well combined.
3. Put the vegetables on a serving plate and top with green onion, herbs, and slivered almonds.

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