“Spa water” is my pregnancy secret. When I was pregnant with my now 3-year-old I retained water like a cactus after a desert rainstorm. My feet resembled those of elephants and I had no ankles, definitely “cankles” though. It wasn’t pretty. Anytime I think back to how my feet looked I shake my head like it’s an “Etch A Sketch” trying to erase the picture from my mind.
This water doesn’t just hold health benefits; it’s pretty darn tasty, too. I plan on continuing to drink it even after pregnancy.
To make life easier, I use my OXO Chef’s Mandoline Slicer that I won last month at Camp Blogaway to slice my cucumber and lemons. It precisely cuts each slice to the exact dimensions I set, and does it in a flash. The mandoline comes with 3 blades that make straight, crinkle cut and waffle cut slices in a wide range of thicknesses.
I would recommend reusing the lemon, cucumber, and mint no more than 3 days. After the third day the flavor diminishes and the produce starts to lose its detoxing properties.
- 1 Gallon water
- 2 large lemons
- ½ large cucumber
- 10 mint leaves
- Wash the lemons, cucumber, and mint. Slice the lemons and cucumber into uniform slices, ¼"-1/2" in thickness.
- Tear off 10 mint leaves from their stem.
- Place the mint, and sliced lemons and cucumbers in a gallon-sized pitcher.
- Fill the pitcher with water and chill in the refrigerator overnight, at least 8 hours.
Disclosure: I won the OXO Mandoline Slicer and used it to make the recipe in this post. All opinions are my own.