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Saratoga Spring Water Blog

The Importance of Drinking Water

Kelly McCombs - Saturday, May 27, 2017



We already know that water should be an important part of our everyday life. It makes up 60% of our bodies and is vital to both our physical and mental health. If you’re feeling dizzy, thirsty, and have a headache, it could be that you are dealing with a mild case of dehydration. Unfortunately, those are only a few of the minor symptoms. Other, more serious symptoms can include:


·      Confusion

·      Weakness

·      Irritability

·      Constipation

·      Decreased urine output

·      Fainting

·      Fever



There are many benefits to drinking water, besides avoiding all of the scary dehydration symptoms listed above. Did you know that water can assist with weight loss? A glass of water 30 minutes before each meal can trick your body into being “full”, thus controlling your appetite and the calories you consume. Also, cutting out a sugary soda habit and replacing it with water helps reduces the risk of obesity, stroke, and other heart problems.


Water can also help you to feel refreshed, revitalized, and happy. Water wakes you up, will keep you going, and when you’re feeling energized and on the move, chances are you’re in a good mood. A lack of fluids can lead to muscle fatigue, and result in exhaustion. Drinking more, especially before and after exercise, replenishes the fluids lost from sweating and will keep you moving the remainder of the day.


Are you having some trouble with your skin? Without water, our skin becomes dry, dull, and wrinkled…but drinking the right amount each day allows the body to lock in the moisture it needs to create stronger, more radiant skin. Also, a sufficient amount of water maintains the many functions within your body, such as: digestion, absorption, circulation, body temperature, bowel movement, and the transportation of nutrients.


One thing to consider when drinking water is what type of container it is in. Do you drink water only from plastic bottles? If so, you might be interested to know that many plastic bottles can leach harmful chemicals straight in to the water that you're drinking. You can avoid this by drinking out of glass bottles, such as our recognizable blue bottles! 


As you can see, there are so many great benefits of getting the appropriate amount of water for your body! It can sometimes be hard to focus on drinking enough, so to make it easier, I will always have a glass of water as soon as I wake up, before my coffee. Then, I bring a large bottle of water with me to work every day and keep it on my desk in eyesight. This helps me to remember to drink up! Hopefully, these tips and important information will help you to keep your body hydrated!


Mother's Day Breakfast Recipes

Kelly McCombs - Saturday, May 13, 2017

(Hallmark ECards-Giphy.com)



Mother’s Day is tomorrow and what better way to pamper the most important woman in your life than breakfast in bed! We have put together a short list of some of our favorite delectable recipes for you to treat her with!



Banana Bread Pancakes

Ingredients:

2 c. all-purpose flour, spooned and leveled

1/2 c. finely chopped toasted pecans, plus more for serving

3 tbsp. packed brown sugar

1 1/2 tsp. baking powder

1 1/2 tsp. Kosher salt

1 tsp. baking soda

1 1/4 c. Buttermilk

1 c. mashed ripe banana (about 3 medium), plus slices for serving

2 large eggs

1/4 c. unsalted butter, melted, plus more for griddle

pure maple syrup, for serving



Directions:

  1. Stir together flour, pecans, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk, banana, eggs, and butter in a separate bowl. Add flour mixture to buttermilk mixture and stir until just combined.
  2. Heat griddle or large nonstick skillet over medium heat; butter. Pour about 1/4 cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 3 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.
  3. Serve with maple syrup, toasted pecans, and sliced bananas.


Spinach Ricotta Brunch Bake

Ingredients:

2 sheets puff pastry thawed

6 eggs beaten

1 cup ricotta cheese

A dash hot sauce

1 cup spinach chopped

6 slices bacon cooked, chopped

1 1/2 cups cheddar cheese shredded

1 medium red bell pepper chopped



Directions:

  1. Preheat oven to 400°F. Spray a 9-inch spring form pan with cooking spray.
  2. Unfold pastry sheets and roll out one sheet to 11-inch square; set aside. Roll out remaining sheet to 12-inch square; use to line the bottom and side of the prepared spring form pan.
  3. Reserve 1 tbsp. eggs. Mix remaining eggs with ricotta, hot sauce and spinach. Layer half each of the bacon, cheddar, ricotta mixture and peppers in crust. Repeat layers.
  4. Cover with remaining pastry sheet; fold under edges of pastry, then tuck inside pan. Brush pastry with reserved egg. Cut slits in top crust.
  5. Bake 1 hour to 1 hour and 20 minutes or until golden brown. Cool 10 min. Run small knife around edge of pan to loosen crust before removing rim.


Easy Eggs in Clouds

Ingredients:

4 eggs

1/4 cup grated pecorino-romano

1/4 cup chopped chives

1/4 cup crumbled bacon

Pepper



Directions:

  1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
  2. Whip whites until stiff peaks form.
  3. Fold in cheese, chives and bacon.
  4. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
  5. Bake at 450 degrees for 3 minutes, then and 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.


Strawberry Sweet Rolls

Ingredients for Rolls:

1 tube crescent rolls

1 c. strawberry preserves

1 c. chopped strawberries

1 tbsp. melted butter

sugar (for sprinkling)

Ingredients for Glaze:

4 oz. cream cheese, softened

4 tbsp. butter, softened

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tbsp. lemon juice



Directions:

  1. Preheat oven to 375° and grease an 8"-x-8" baking pan with cooking spray.
  2. On a lightly floured surface, unroll dough and separate the sheet into 4 rectangles. Pinch the perforations to seal. Spread strawberry preserves onto each rectangle, then top with chopped strawberries. Starting with one short side, roll up each rectangle and pinch edges to seal. Cut each roll into 4 to 5 slices. Place side by side, cut side up in baking pan.
  3. Brush the tops with melted butter and sprinkle with sugar. Bake until golden, about 15 minutes.
  4. For the glaze: In a small bowl, combine cream cheese, butter, powdered sugar, vanilla and lemon juice. Whisk until smooth.
  1. Drizzle baked rolls with cream cheese glaze. Serve warm.


Blueberry Breakfast Braid

Ingredients:

6 tbsp. cream cheese, divided

1/4 c. sugar, divided (plus more for sprinkling)

1 tsp. pure vanilla extract, divided

2 c. (1 pt.) fresh or frozen blueberries

2 tbsp. cornstarch

Juice of 1/2 a lemon

1 8-oz. tube crescent dough

All-purpose flour, for work surface

Egg wash (1 beaten egg plus 1 tsp. milk)

1/4 c. sliced almonds

1/2 c. powdered sugar

2 tbsp. heavy cream



Directions:

  1. Preheat oven to 375°.
  2. Combine 4 tablespoons cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Mix well and set aside. In a separate bowl, combine blueberries, 2 tablespoons sugar, cornstarch, and lemon juice. Stir to combine.
  3. Unroll the refrigerated crescent roll dough. If there are perforated edges, pinch the lines together to get rid of the cutouts. Lightly flour the dough, then roll it out slightly with a rolling pin to create a large rectangle.
  4. Spread the cream cheese mixture in the center of the dough, leaving about a 3” border on each side. Spread the blueberries over the cream cheese mixture. With a sharp paring knife (or kitchen shears), cut diagonal 1" strips along both sides of the dough border. Starting at the top of the dough, fold the strips over the blueberries, alternating sides to fold the left and right strips over one another. Brush the top of the pastry with egg wash, then sprinkle with sugar and almonds. Bake for 15 minutes, then let cool slightly.
  5. Combine remaining 2 tablespoons cream cheese, powdered sugar, heavy cream, and remaining 1/2 teaspoon vanilla in a small bowl. Stir until the sugar is evenly incorporated into the cream cheese. Whisk in the cream, adding more to loosen the glaze if necessary.
  6. Drizzle glaze over the pastry. Cut crosswise to serve.


Lemon Poppy Seed Donuts

Ingredients for Donuts:

1 and 1/4 cups all-purpose flour

1 and 1/4 teaspoons baking powder

1/2 teaspoon salt

2 and 1/2 tablespoons poppy seeds

1/2 cup granulated sugar

2 teaspoons freshly grated lemon zest

2 and 1/2 tablespoons unsalted butter, melted

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon lemon extract

1/2 cup milk

Ingredients for Glaze:

1 and 1/4 cups sifted confectioners' sugar

1 tablespoon milk

1/4 teaspoon salt

1 tablespoon lemon juice, more if needed

1 teaspoon freshly grated lemon zest



Directions for Donuts:

  1. Preheat oven to 350 degrees. Grease a doughnut pan; set aside.
  2. In a small bowl whisk together flour, baking powder, salt, and poppy seeds; set aside.
  3. In a large bowl combine the granulated sugar and lemon zest; mix together with your fingers until zest is evenly distributed in the sugar. Add in the melted butter and beat until combined. Add in the egg, vanilla extract, and lemon extract; beat well. Stir in milk.
  4. Add in the dry ingredients and gently fold the mixture together using a rubber spatula, stirring only until mixture is evenly combined.
  5. Spoon or pipe the thick batter into the molds of your prepared pan, filling each mold up 2/3 of the way. Bake for 10-11 minutes, or until firm and lightly golden on the tops.
  6. Remove pan from oven and allow doughnuts to cool for at least 10 minutes in the tray before transferring to a cooling rack to cool completely.
  7. Once cool, dip each doughnut in glaze.

Directions for Glaze:

  1. In a wide, shallow dish combine the sifted confectioners' sugar and milk; whisk to combine - the mixture will be a little clumpy at this point. Stir in the salt, lemon juice, and lemon zest; whisk smooth.

 



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