2 Tbsp apple cider vinegar
4 Tbsp sugar/maple syrup/brown sugar/honey (choose 1)
1 tsp ground ginger
1 quart water
Put vinegar, spices, sweetener, and water in a container.
Stir or shake vigorously. Drink
directly from container or pour over ice.
Mason Jar Fruit Infused Water
1/2 lemon
1/2 cucumber
Ice cubes
water
Slice lemons and cucumber (Don't worry about peeling)
Put in the bottom of a uart or pint sized clean, mason jar.
Put 8-9 ice cubes on top (DO NOT STIR)
Pour water on top to fill the jar 3/4 of the way.
Put top on.
Refrigerate for at least 40 min. Drink!
(Discard the fruit after 8 hours)
Combinations to try:
Strawberry & Thyme Lime & Cucumber Mango (I just put in the pit)
Blueberry & Lemon Peach & Strawberry Peach & Thyme
Cucumber Mango Salsa
3-4 cucumbers diced (and seeded if large)
1/2 red onion, peeled, and diced
1 mango, peeled and diced
1 bunch of cilantro, finely chopped
1/2 lime juiced
1 tsp of Mrs. Dash )sodium substitute)
**opt** 1 jalapeno chopped (we like the heat!)
Chop and mix all ingredients. Put in a bowl and refrigerate.
Captain Jim's Grilled Cod
2 cod fillets
1 lemon
olive oil (drizzle)
sea salt & pepper
Bunch of fresh dill (chopped)
Preheat grill to 400. Take 2 large sheets of foil. Lay cod on 1 sheet of foil. Drizzle with olive oil. Season with salt and pepper. Sprinkle 1/2 of the dill on one side. Flip the cod over and repeat. Drizzle the olive oil, & season. Fold both sheets of foil up so that they make a pouch and seal the fish completely. Turn the grill down to low. Put fish on rack, close cover, and grill for 7-8 min. Flip the foil pouch and grill for another 7-8 min. Take off the grill and let sit for 2 min. Open and squeeze fresh lemon and remaining dill on top. (You can also serve with cucumber mango salsa)
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