Since we’re on the subject of water as of my last post, I want to share with you my own water wisdom. I find that plain water with nothing in it is the best for hydrating the body. Once you add a slice of lemon, or any other thing to the water, it becomes something for your body to digest in a different way than how it handles plain water. It’s my opinion that plain water requires little work for the body to take in compared to other liquids, teas, infusions or beverages.
That said, I want to give you a recipe that I suppose is technically a tea. It is another mix of water and vegetables and it definitely has an effect on your body. This is a beverage that helps you satisfy a craving for sugar and sweets by providing the naturally sweet taste of vegetables. This is really great for anyone who is trying to get off a sugar habit.
Sweet vegetable tea is not my own creation. It is something I learned from studying macrobiotic cooking and I’m using it quite a bit right now to assist my husband and myself with sweet cravings we’re having.
No measurements needed here. Just select four or five or more sweet-tasting vegetables, wash them, chop them up, and simmer them in water for about an hour with a pinch of sea salt. Strain out the cooked veggies (no doubt you can find a use for these) and chill the “tea.”
You’ll be amazed how sweet, delicious and satisfying this is. You can drink some of it whenever you are craving sweets and you’ll get the natural sweetness of vegetables!
This is what I used the other day to make Sweet Vegetable Tea: half a small head of cabbage, several thick slices of butternut squash, two stalks of celery, an onion, and a large carrot. Just a pinch of sea salt—no other flavoring. All of it was simmered in about 2 quarts of water and simmered for about an hour yielding a quart of the tea.
You can use other sweet veggies such as parsnips, cauliflower, the stems from collards or broccoli or whatever you like.