Homemade Heat Buster Recipe

It’s been a terribly hot summer in this country so far. Everywhere people are trying to stay cool and hydrated. I have a little recipe that helps me. It’s better than store bought. It isn’t as sweet and it’s 100% natural.

I kind of slid into this recipe by accident. It was built on what I’ve been drinking for years for leg cramps. I am older and as time has gone by I started getting leg cramps at night. I have an active life and a few years back I’d come in, lie down and start to get leg cramps right away so I did a little internet research and concluded that I was sweating out potassium salts and other vital nutrients and that’s what was causing the cramps. I read that bananas were a good source of potassium but that coconut water was even better. I apologize but I am not a big fan of bananas. Except for red Jamaican bananas but that’s another story. So, coconut water for me!

Prior to the onset of the leg cramps I’d been drinking a large glass of sweet tea with water soluble fiber added to help with my cholesterol and with regularity. Years ago my doctor said this was a very good practice. So I started adding coconut water to my fiber drink, too, and, lo and behold, my leg cramps just up and disappeared. I am not a pill popper. I am from the old school of “food is your best medicine.”

Now that I live in an area that gets over 100 degrees on a regular basis during the summer I find that when I make a few modifications to my little fiber coconut water drink I then have a very nice electrolyte balancer.

Renee’s Summer Heat Buster Recipe

• 1 4-inch piece of ginger, peeled, grated
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh lime juice
• 2 teaspoons honey, local if possible
• A pinch of salt (I use pink Himalayan)
• 2-3/4 cups coconut water, unsweetened, unflavored

1. Grate the ginger. I have this wizard little tool a friend gave me that makes it so easy to grate so you don’t skin your knuckles.

2. Combine the ginger gratings, lemon juice, lime juice, honey and salt in a large glass jar, bottle or pitcher and let it set for a few minutes for the ginger to infuse. Strain through a fine mesh to remove the ginger fiber. Then add the coconut water and stir or shake. You can dilute it to taste with filtered water. Pour over ice or refrigerate.

Photos by Renee Benoit

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