Not a big drinker? Me neither. That’s why I started The Hydration Project. Read about it here.
Did you know that many fruits and vegetables contain upwards of 90% water, making them a great way to add vital water to your diet and keep you properly hydrated?
As if there weren’t already enough good reasons to eat your fruits and veggies!
It’s the water content that makes it possible for many fruits and veggies, such as salad greens, to deliver so few calories per serving.
Consider one of my favorites: cucumbers!
Composed primarily of water, cucumbers also have a fiber-rich skin. What’s the one thing you need when consuming more fiber? Water! See…it’s perfect! Isn’t Ma Nature’s food amazing when we don’t mess with it!
Watermelon is another good hydrator, but given that it’s called a watermelon, I’ll just leave that as ‘nuff said.
Oranges, strawberries, cantaloupe, broccoli, bok choy, tomatoes…the list of foods that can help keep you from shriveling up like a raisin is a long one.
(I found a really helpful list of hydrating foods and the amount of water they contain on Shape Magazine’s website. Some meats are even on there…interesting….)
Raw fruits and veggies are highest in water content, but if it’s a hot meal you’re after, soups can also contribute to your daily fluid intake. Watch sodium, though. Start with either a low-sodium broth, or an easy homemade chicken or vegetable stock (a great way to use up odds and ends before they end up in the compost!) and season to taste with herbs, spices and salt controlled by you, not a manufacturer. Fill your soup full of vegetables for lots of flavor, nutrients and a burst of hydration! Your body will thank you on so many levels.
Here’s a soup I recently made based on suggestions from many of my helpful readers! (See my original post here.) It’s an adaptation of one of my favorites: Stuffed Pepper Soup. Thanks to everyone for their healthy tweak ideas—I combined many of them and came up with a soup that, in my opinion, is way better than the original! And, with more veggies and less salt, I’d be willing to bet it’s a good bit more hydrating, too….
ABCGP Stuffed Pepper Soup
- 1 pound lean ground beef (or turkey or meatless crumbles)
- 2 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 stalks celery, diced
- 5 large fresh tomatoes (ours were Brandywine)
- 3 large green bell peppers, diced (for extra flavor, roast pepper first, then dice)
- 2 cups brown rice, cooked
- 1 packet low-sodium beef bouillon (or your favorite soup base)
- 1 T oregano (or season to taste with thyme, sage, or other favorite herbs)
- 1 ½ cups water
- salt and freshly ground pepper to taste
Brown ground beef in a skillet with onion and garlic. Drain.
Put tomatoes in food processor and puree. Add to crock pot. Add green peppers and beef mixture. Add seasonings and water; mix. Let cook on low for 6 hours or high for 3 hours, adding precooked rice about 20 minutes before end of cooking time.
Not the prettiest photo, but a darned bangin’ soup. It’s a good thing, too, because our peppers are taking over the joint!
Do you think of foods as being part of your daily water intake?
What’s your favorite hydrating meal/snack?