The Center for Mind-Body Medicine
Stefanie Sacks, MS, CNS, CDN

About Stefanie Sacks, MS, CNS, CDN

Stefanie Sacks, MS, CNS, CDN is a culinary nutrition educator who is a Cooks on Call Chef at Food As Medicine. Listen to her Stirring the Pot show on Hamptons NPR and watch for her new book, What The Fork Are You Eating: An Action Plan for Your Pantry and Plate December 2014.

Spa in a Pitcher

Spa in a Pitcher - Stefanie Sacks

Makes 8 cups

INGREDIENTS

1 orange, thinly sliced into rounds
1 Meyer lemon, thinly sliced into rounds
1 unpeeled English cucumber, thinly sliced into rounds
3 sprigs fresh thyme, tarragon, or mint or fennel fronds, or a combination
1 tablespoon freshly squeezed Meyer lemon juice or Eureka Lemon Juice
8 cups water or sparkling water

METHOD

Put the orange, lemon, cucumber, herbs, and lemon juice in a large pitcher. Press the fruit, cucumber, and herbs against the bottom of the pitcher with a wooden spoon, pushing down and twisting slightly to release their juices and volatile oils.Add the water and stir to combine. Refrigerate for 1 hour before serving.

Variation: In place of the water, use a weak tea made with 8 cups of boiling water and 4 chamomile, ginger, or green tea bags. Let the tea cool to room temperature before adding it to the pitcher.

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

(Photo Credit: Leo Gong)

Author: Stefanie Sacks, MS, CNS, CDN

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