Healthy Living

Infused Water Recipes

By Holly Byerly

Gearing up for an active and eventful season — working out more or traveling the globe —it is vital that we keep hydrated with water. The recommended eight glasses a day (closer to nine 8 oz. glasses for women, thirteen glasses for men and even more for children) can sometimes leave us wanting something more. For variety, we often reach for sugary, artificial flavor-ridden alternatives. Below are some healthy hydrating alternatives (any of these infused waters easily keeps for 2 days; just add more filtered water as needed) that I keep stocked in my fridge all year long. Enjoy!



Sweet Basil & Strawberry Refresher

1 Full Pitcher of Filtered Water

3 Large Strawberries – Sliced

10 Large Basil Leaves – Torn in half



Citrus Wakeup Water

1 Full Pitcher of Filtered Water

1 Lime – Sliced

1 Lemon – Sliced

1 Orange – Sliced

2-4 Sprigs of Fresh Rosemary



Cucumber-Ginger Cooler

1 Full Pitcher of Filtered Water

1 Small Cucumber – Sliced

10 Thin Slices of Fresh Ginger



Pear-Mint Hydrating Chill

1 Full Pitcher of Filtered Water

1 Crisp Pear – Sliced

4-5 Sprigs of Fresh Mint – Crushed in hand

Try it as a hot tea, too!

Note: Citruses, strawberries and mint can be allergenic (both as foods and on skin, which can manifest as acne, rashes or darkening around the mouth and chin). If you’re allergic to any of these ingredients, swap out for alternatives! The wonderful thing about these infused waters is how many ingredients work well with them, and how little fruit or vegetables you need to subtle, deliciously, flavor your water.

Got a recipe to share? Tell us about it below!

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Family Blog Featured Healthy Living

Spiced Coconut Cups

Happy-Happy-Joy-Joy in a Bowl

Thanks to all my mom’s research into this drupe, we’re loco for coconuts. Almost every part of the coconut is tremendously healthy. Virgin coconut oil’s fatty acids are native to skin, it’s excellent at helping to repair the skin’s barrier layer and for replacing lost lipids — making it an unrivaled moisturizer. It’s rich in anti-inflammatories, heart healthy and cholesterol-free. Its excellent as a sport drink (with none of the dyes or preservatives of many typical energy drinks) and more potassium than bananas. At VMV HYPOALLERGENICS, we use my mother’s clinically-published virgin coconut oil in almost all our products — and we use it in cooking, too! This recipe for Spiced Coconut Cups was created by Luis Terry, one of our dearest friends and one of VMV’s most popular (scrumptious) faces :). He’s also an executive chef and culinary R&D consultant, sought after for his insanely delicious and highly imaginative Spanish-Middle Eastern-Southeast Asian cuisine. This dessert is comfort, warmth and fun. Creamy custard is traditional enough to be comfort food…but add the unexpected cheer of coconut and cheek of spices, and it’s happy-happy-joy-joy in a bowl.



  • 1 3-inch piece of cassia bark or 2 cinnamon sticks 1 tsp. ground nutmeg
  • 120 g. muscovado (raw brown sugar) or brown sugar; my family uses coconut sugar instead
  • 1/3 cup + 1 tbsp. (100 ml.) water
  • 4 eggs
  • 2 tsp. whole cloves
  • 2 tbs. Know-It-Oil virgin coconut oil
  • 10 oz. (300ml) half-and-half 13.5 oz. (400 ml.) coconut milk 2 egg yolks


Combine spices, half-and-half and water in a medium pan. Bring to a light simmer then reduce heat to a minimum for approximately 5 minutes allowing the spices to infuse their flavors. Add coconut milk and sugar to the pan and heat until sugar is fully dissolved. Set aside to cool.

Whisk whole eggs, yolks and Know-It-Oil until smooth and pour slowly, but in a steady stream, into the cooled milk mixture. Once combined, strain custard through a fine sieve into a pitcher and discard spices.

Preheat oven to 325. Pour the custard mixture into 8 individual ramekins and place them in a deep baking dish filled with boiling water. Make sure the water level reaches 3⁄4 up the sides. Bake for 40-45 minutes.

Poke the center of one of the custards with a toothpick or a knife to check if it has set. The custards should only be slightly wobbly in the middle. Serve hot or very chilled, with a dab of clotted cream or kaymak and a sprinkle of toasted grated coconut.