It’s hot? Discover 6 recipes that will help you stay hydrated

Summer officially ends on March 20, but the end of the season doesn’t necessarily mean the heat is over. And in this attempt to stay calm throughout the season, it’s possible that many people are forgetting something very important: hydration. Drinking water is essential to keep the body well hydrated!

Besides drinking water, there are other ways to help your body stay hydrated. Consume foods that contain water in the composition such as watermelon, pineapple, cucumber, zucchini and tomatofor example, it will give you freshness on the hottest days.

But there are also recipes that can help keep your body cool. We at Guia da Cozinha have separated six options for today. Let’s check?

Orange flavored water

Orange and Cucumber Flavored Water – Photo: Shutterstock

Time: 15 min (2 hours in the fridge)

Performance: 1 litre

Difficulty: easy

Ingredients:

• 2 oranges with peel
• 1 liter of filtered water
• 1 cucumber

Method of preparation:

1. Wash the oranges well and cut them, keeping the peel in some parts, into slices (without seeds).
2. Cut the cucumber into very thin slices.
3. Put it in a jar and pour water into it.
4. Mix lightly.
5. Refrigerate with ice cubes.
6. Serve cold.

Sunomono

Oriental Cucumber Salad – Photo: Shutterstock

Time: 30 minutes

Performance: 5 portions

Difficulty: easy

Ingredients:

• 1 teaspoon of salt
• 3 tablespoons of rice vinegar
• Sesame seeds to taste

Method of preparation:

1. Cut the cucumbers into very thin slices.
2. Mix with the salt and leave to rest for 10 minutes.
3. The cucumber will release a lot of water.
4. Squeeze them to remove the water and drain them.
5. Mix the rice vinegar and sugar.
6. Add the cucumbers.
7. Spread the sesame in the amount you prefer.

Watermelon mousse

Watermelon Mousse – Photo: Reproduction

Time: 30min (+5h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 1/2 envelopes of unflavored gelatin
• 1/2 cup (tea) of water
• 1/2 liter of watermelon pulp
• 2 tablespoons of lemon juice
• 2 egg whites
• 1 cup powdered sugar (pastry)

Method of preparation:

1. Hydrate the gelatin in cold water and dissolve it in a water bath.
2. Leave to cool, add the watermelon pulp beaten in the blender and the lemon juice.
3. Add the whipped egg whites together with the icing sugar and mix lightly.
4. Place in bowls and refrigerate for 5 hours.

iced pineapple jam

Iced pineapple jam – Photo: Guia da Cozinha

Time: 30min (+2h of fridge)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 ripe pineapple
• 2 packets of vanilla flavored pudding powder
• 1 cup (tea) of sugar
• 2 jars of cream

Way of preparation:

1. Cut the pineapple into small pieces.
2. Put the pineapple and sugar in a pan, cover with water and boil until a syrup is formed.
3. Add the pudding powder and mix well.
4. Turn off the stove, place it in a refractory and when it is lukewarm, combine the milk cream with the whey and mix well.
5. Place in the fridge for 2 hours and, if desired, decorate with ready-made whipped cream.

mini zucchini quiches

Mini courgette quiche – Photo: Guia da Cozinha

Time: 1h (+30min of fridge)

Performance: 12 portions

Difficulty: easy

Ingredients:

• 4 cups wheat flour (tea)
• 1 teaspoon of salt
• 1 cup cold butter (diced)
• 4 tablespoons ice water (approximately)
• 1 egg
• Butter for greasing

Filling

• 2 grated courgettes
• 1 chopped tomato
• 1 jar of cream
• 4 eggs
• 2 tablespoons of chopped basil
• salt to taste
• 1 cup mozzarella (grated)

Method of preparation:

1. In a bowl mix the flour and salt.
2. Add the butter and work with your fingertips until you get a wet farofa.
3. Add the eggs and mix.
4. Pour in the water, little by little, stirring lightly until it lights up, add more water if necessary.
5. Wrap in a plastic bag and refrigerate for 30 minutes.
6. For the filling, mix the courgettes, tomatoes, cream, eggs, basil, salt and half of the mozzarella in a bowl. Reserve.
7. Remove the dough from the refrigerator.
8. Coat the bottom and sides of individual greased ramekins with the paste, pressing with your fingers.
9. Divide the filling between them and place them in a large skillet next to each other.
10. Sprinkle with the remaining mozzarella and place in a preheated medium oven for 20 minutes or until firm and golden.
11. Remove from the oven, let it cool and unmold.
12. Serve immediately.

Stuffed tomato

Stuffed tomato – Photo: Guia da Cozinha

Time: 25 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 cups cottage cheese (mashed)
• 2/3 cup drained solid tuna (tea)
• 3 tablespoons of olive oil
• 1 minced garlic clove
• Salt and oregano to taste
• 1 cup Parmesan (grated)
• Basil leaves to decorate

Method of preparation:

1. With a knife carve a cap on the tomatoes and, with a spoon, remove the core.
2. In a bowl mix the ricotta, tuna, olive oil, garlic, salt and oregano. Reserve.
3. Be careful not to pierce the tomato, remove a small slice on the bottom so that it rises more easily.
4. Divide the reserved mixture among the tomatoes, sprinkle with the Parmesan and arrange in a mold, side by side.
5. Place in a medium preheated oven (180°C) for 10 minutes to brown.
6. Remove from the oven, decorate with basil leaves and serve.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.