Hydrating Foods: Straw v. Fork

Hey, so, it's pretty hot out. Not sure if you've noticed. So whether you (like me) have particularly large and generous pores capable of a massive output of sweat before you've even reached the quarter-mile mark on the treadmill, or you're like Aerobics Barbie and wear your sweatband during your mid-day, peak-sun run because "80s workout-ware is so in right now", or, frankly, even if you're just alive and ambulatory -- EVERYONE needs to stay hydrated in hot and humid weather.

Courtesy of Suite101.com

Now, keeping a water bottle -- or the now uber fashionable reusable cup-and-straw deals --within arms reach at all times is a great idea, but you don't need to solely rely on non-stop swinging to stay sufficiently quenched in sweltering temps. Foods, particularly fruits and vegetables with a high water content, can help keep us hydrated, too. Check out some of the most water-logged foods and consider squeezing more of these juicy choices into your daily diet.

Fruits:

• Watermelon, strawberries, grapefruit, papaya, and cantaloupe: 90+% water
• Blueberries, raspberries, peaches, pineapple: 85-89% water
• Bananas, grapes, pears, cherries, avocado: 75%-84% water

Veggies:

• Iceberg lettuce, cucumber, celery, tomato, zucchini, broccoli, radish, eggplant, cauliflower, cabbage, spinach, peppers: 90+% water
• Green peas, white potatoes, olives, carrots: 75-89% water

Thirsty for a water-rich recipe? Try this "Island Refresher Salad" courtesy of "Dynamic Due Wellness" of Chicago:

Courtesy of BigRawBlog.blogspot.com

Ingredients:
- 3 cups watermelon, cut into chunks
2 cups papaya, cut into chunks
- 3 bananas, peeled and sliced
- 2 cucumbers, peeled and diced

- 1/2 cup. fresh cilantro, chopped

- 8 oz. coconut milk

- Juice of 2 limes

- 1/8 tsp. cayenne pepper

- 1 jalapeno pepper, chopped

- Hearty dash of sea salt

Prep:

1. Take watermelon, papaya, two of the bananas, cucumbers, and jalapeno and place into a bowl. Squeeze the fresh lime juice over everything in the bowl and sprinkle with salt, toss lightly, then place in the fridge.
2. In a blender or food processor, pour the coconut milk, cilantro, cayenne, and the remaining banana. Process/blend until you have a smooth and creamy sauce.
3. Drizzle sauce over the salad. Put back in the fridge and cool for 15 minutes.

Pretty cool.