I’ve suddenly found myself at an age where the eating and drinking habits of my friends are slowly changing. It seems like only last year we were drinking Labatt 50, closing bars and eating burgers and wings with reckless abandon. Now, the same friends eat salads and drink copious amounts of water, opting for coffee dates rather than bar crawls.
In part two of my post with TO bassist, Rich Brown, he spoke about cutting out coffee and pop and always carrying bottles of lemon water. I took a page from Rich’s Fakebook (music humour), and have started toting flavoured waters in an effort to steer clear of some of the more decadent and tempting refreshments.
At this very moment I am sitting in the beautiful Branch Yoga space on break at their aerial yoga teacher training seminar. Surrounded by amazing teachers that move like silk – Ariel, Juan, Marlene and Karey – there’s something about immersing yourself in an environment of health. Doing all this kind work on the body, I feel a responsibility to nourish myself purely and properly.
Being obsessed with Jamie Oliver and his beautiful new book, Everyday Super Food, I felt inspired to try one his flavoured waters. With pomegranates in season, I chose his recipe and threw in some mint.
Completely switching your diet is overwhelming, so this shift from pop and juice to a more natural way of hydrating is going to be my first step.
POMEGRANATE FLAVOURED WATER
There are always great little snack, drink and condiment recipes in Jamie’s books. His newest venture is no exception. He has a series of teas and flavoured waters that are so simple and tasty.
I have been making a lot of iced teas – like this Peach and Ginger one – since trying to cut out pop and juice. These flavoured waters are great to have on hand and chic enough to serve to guests. So pretty! There are endless combinations and you can even change it up seasonally. It’s the time for pomegranates and I happened to have ginger and lime on hand, I made the addition of some mint leaves – our mint plants are hanging on in this mild autumn – and chose to slice the ginger instead of grating it like Jamie does in his version.
Make sure to bash up your pomegranate seeds well – they are the most subtle in flavour of all your ingredients and you really want them to shine.
1 lime, washed and sliced
a thumb sized length of ginger, peeled and sliced
a few sprigs of mint
Hold the pomegranate cut side down over a pitcher or mason jar. Whack the back of it with a spoon so the seeds fall out. Pick out any white pith. Use a long spoon to bash the seeds a little to release some juices. Add the limes, ginger and mint and stir.
Top with lots of ice and fill the rest of the way with water. Stir about and allow to sit a while so the flavours mingle.
For a little fancy shmanzy touch substitute mineral water.
Other things you can infuse your water with: cucumber, strawberries or raspberries, basil, sliced citrus – use your imagination!