WATER IS ALREADY A POWER DRINK. BUT INFUSED WITH FRUIT, HERBS, AND VEGGIES, IT’S A WHOLE NEW LEVEL OF HEALTH AND FLAVOR. THERIGHT FORMULA 6cups water 3cups Fruit 1 /3 cupherbs + Some herbs, such as rosemary, should be mashed with a spoon or muddler in the glass bottom to release the oils and flavors. Others, such as mint, infuse without assistance. Cut fruit into small pieces. Slicing exposes raw fruit to the water. Fill a pitcher with 6 cups cool water. It’s best to use filtered water. OUR DIETITIAN’S DISH: “Think of water as the ultimate drink. It will help your productivity and give you more energy. It aids in digestion and you’ll even have more focus!” —Meghan Daw, RD, LDN, Fresh Thyme Registered Dietitian All the systems in your body need water. It shuttles nutrients to your cells. It flushes out toxins, helps you digest food, regulates your body temperature, increases joint mobility, and supports brain function. That’s right. Water even helps you think. “Most of us should probably be drinking a little bit more than eight glasses of water a day,” says Fresh Thyme dietitian Meghan Daw. If that sounds like a lot, check out Fresh Thyme’s infused versions that blend the flavors of healthy produce into the water— what better way to hydrate after workouts or while at your desk than a beautiful bottle of blackberry-sage or pineapple-mint H2O. Or make your own, right. Simply add the fruit, herbs, or veggies to a pitcher or Mason jar, fill with water, and chill for an hour or overnight. You can even make it easier by buying an infused-water bottle with an insert for the produce. Be creative with your leftover berries or that cucumber half. Your total water intake is the amount from all sources, including water from vegetables, fruits, and drinks other than water. So mix it up, and let infused waters add nutrition and fun on your way to eight or more a day. + Raspberry, Watermelon & Basil Grapefruit, Lime & Thyme Blueberry, Cucumber & Lemongrass f r u i t - i n f u s e d f r e s h - s queezed i c e - c o l d freshthyme.com | May/June 2017 29