Do you ever get tired of drinking good old water? I certainly do! But I also think it is very important to keep your body hydrated. I have a daily routine so I can accomplish the dreaded 8 glasses of water a day. First thing in the morning I drink a large mug of Oolong Tea (great for weight loss), then I drink a large mug of ginger tea (antibiotic and anti-inflammatory), then I drink a large mug of half coconut water (low in calories, naturally fat and cholesterol free, more potassium than four bananas, and super hydrating) and half spring water. I drink these three through-out the day and I finish off just before bed with a large glass of water. All this totals my eight glasses of hydration.

Now, comes the Luscious part. You can use Coconut water in an assorted different ways. If you are on a weight loss spree, coconut water should be a must-have in your diet chart. Low in fat, drinking this beverage can help one feel full and reduce cravings. You will love:


This refreshing tropical coconut sangria made with white wine, tropical fruits and juices and coconut water to help you get a nice summer buzz on, the healthy way. This recipe is a real crowd pleaser and you’ll find yourself wondering why you ever drank sugar-laden sangrias in the past!

  • 1 cup pineapple, chopped
  • 1 cup mango, chopped
  • 1 orange, sliced
  • ½ cup vodka
  • 1 bottle of white wine
  • 2 cups coconut water
  • Combine all in a large pitcher or bowl.
  • Let sit for at least 2 hours (longer is better).
  • Serve on ice.



This coconut water iced coffee recipe is easy to make, and naturally sweetened with the delicious flavor (and hydrating benefits) of coconut water. It is also naturally vegan and gluten-free.

  • 1 cup coconut water
  • 1/3-1/2 cup strong coffee
  • ice

Put coconut water and coffee together in a glass with ice.  Stir to combine.  Add more/less of either ingredient if needed until you reach your desired flavor ratio.  Drink cold.


A sweet basil dressing to add to your favorite mixed greens. It goes beautifully with spicy arugula or fennel.

  • 1 cup fresh basil
  • 2 garlic cloves, chopped
  • ½ cup olive oil
  • ¼ cup of fresh lemon juice
  • ½ cup of coconut water
  • 1 tablespoon gluten free tamari sauce
  • ½ teaspoon of Celtic sea salt (or to taste)
  • Simply add all ingredients into a high-speed blender and blend until smooth. Foam may rise to the top, you can gently remove this with a spoon or shake it up (like I do!).



  • 1 cup coconut water
  • 1/2 cup frozen fruit (bananas, strawberries, or blueberries)
  • In a high-speed blender, combine the coconut water and frozen fruit of your choice.
  • Blend and serve.



  • The juice and zest of 1 orange
  • The juice and zest of 1 lime
  • 4 oz. fresh pineapple
  • 2 tbsp. rice wine vinegar
  • ¾ tsp salt
  • ½ tsp pepper
  • 2 large cloves garlic, chopped
  • 1 tsp sesame oil
  • 1/4 cup canned coconut milk
  • ¼ cup pure coconut water
  • 2 Tbsp. fresh ginger, grated
  • 3-4 large chicken breasts, each cut into 3-4 pieces
  • 2-3 tbsp. extra virgin olive oil or melted coconut oil

Add all the ingredients except the chicken in the bowl of your food processor and process into a liquid puree. Place the chicken in a shallow container with fitted lid (or re-sealable plastic bags) and pour the pineapple marinade all over it. Move the pieces of chicken around to ensure that they get completely covered. Place in the fridge and set to rest overnight. Preheat your outdoor grill to high. Rinse the pieces of chicken under running water and pat them dry. Rub them well with the oil until every piece is coated all over. Place the pieces of chicken on the grill, smooth side down and lower the heat to medium. Close the lid and let the chicken cook for about 4-5 minutes, or until it gets nicely marked and starts to turn opaque on the side opposite to the grill. Flip the pieces of chicken and continue cooking until cooked through, about 3-4 minutes. 8. Serve immediately.



  • 1.5 liters coconut water
  • 10 mint sprigs
  • 3 limes, quartered into wedges
  • ½ cucumber, cut into thin strips ice cubes

Muddle 4 mint sprigs and the juice of ½ lime in a pestle and mortar. Place remaining mint, cucumber and lime wedges into a large jug or pitcher. You can squeeze the juice from the limes before adding them for an added citrus kick. Top up with coconut water, and stir in the muddled mint and lime mixture. Finally add the ice cubes to serve. Note: For a stronger flavour, leave the pitcher in the fridge for at least 2 hours to let the water infuse. Add the ice cubes upon serving.

This summer live a little and instead of your old standby, try these amazing coconut water recipes and use your imagination, you could add coconut water to any of your favorite cocktails. And your added incentives for using coconut water are: It boosts hydration, better than sports or energy drinks, regulates blood pressure, blood sugar and cholesterol, aids weight loss, facilitates digestion, improves skin appearance and ageing, is rich in nutrients, particularly electrolytes AND can be an effective hangover remedy.

Happy Summer

Kathryn Hartwell

http://www.wellandgood.com, webmd.com


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