Over the past few months, I have had the privilege of getting to know a vibrant and faithful couple from Nairobi, Kenya, who joined my small group during the short time they stayed in the United States. As my friendship developed with this impassioned couple, especially the fashion designer wife, Shiru, I learned several cultural differences between the U.S. and Kenya, including their take on hospitality. Most of this learning occurred when Shiru and her husband hosted a traditional Kenyan dinner for our small group.

Upon arriving, I learned that Shiru had spent the entire day cooking, starting with soaking beans the previous night. She presented us with a gorgeous spread of fresh githeri, a traditional Kenyan dish of corn, beans, vegetables, and bacon, served with jasmine rice and cooked kale.

She allowed only 2 contributions to her meal, one of which I quickly jumped at the honor of bringing: a bag of avocados. Shiru had purchased only one avocado her entire time in the U.S. (and had prayed over it for days to ensure its ripeness!) because she just couldn’t bring herself to pay $2.50 for a fruit she only pays pennies for in her home town. I didn’t blame her one bit!

After her husband blessed the meal, we served ourselves and sat together around their living room. As everyone went back for seconds and exclaimed over how much food (and how delicious) it was, Shiru explained, “My mother taught me that if the food runs out, I was a bad hostess. That means I let someone go hungry.”

I loved gaining this particular insight into her background. I, on the other hand, grew up with the notion that if there are no leftovers, your event was a success because it meant that everyone loved the food. I realize that both philosophies are equally acceptable, but in fact, leftovers can be an additional bonus for both the hosts and guests, which proved true that very night: she sent Mr. O&O home with leftovers for his lunch the next day, which he greatly appreciated, and she still had leftovers for her own lunch!

I recently tried this notion at my own dinner party by grilling several extra pieces of meat, sending some home with the guests, and eating the rest for lunch the next day. It worked beautifully; no one went hungry, yet I knew they liked the food because they accepted the leftovers. Thanks for the Kenyan hospitality tip, Shiru!

Did you know that drinking water is excellent for your health? Water is great for weight loss, organ function, skin and hair, digestion, and so much more! However, plain old water can get a little boring. Here are a few tips on spicing up your water without adding any unhealthy sugar or calories:

Whenever I indulge in a slice of doughy pizza or a turkey burger hot off the grill, I crave a soda to go with it. However, sodas are full of sugar and calories, and, even worse, diet sodas are full of cancer-linked artificial sweeteners like aspartame and saccharin. To fulfill this craving without all of the sugary repercussions, I swap out soda for sparkling water. I still feel fulfilled because I get the carbonation I am craving, but I am simultaneously hydrating and keeping any extra sugar and empty calories out of my body. La Croix, Perrier, San Pellegrino, and even Kroger-brand sparkling water are available at your local grocery store, and they come in different natural flavors. But beware: Always check the label to ensure that the water has 0 calories, 0 fat, and 0 sugar, and that there are only 2 (or fewer) ingredients: carbonated water and natural flavor.

Adding natural flavors to my water makes the difference between only drinking when I’m thirsty and drinking water throughout the whole day. A great way to do this at home is to add fruits or vegetables to a whole pitcher and let it sit throughout the day, refilling your glass as needed. My favorite things to add are sliced cucumbers and lemon (try this Sassy Water) or strawberry pieces and lime. Just remember to throw away what you don’t drink at the end of the day; if you leave it overnight, mold will grow quickly!

Essential oils are natural, concentrated oils distilled from plants that people have used for thousands of years to improve their physical, mental, emotional, and spiritual health. This is my favorite way to enhance the taste of water with very little effort! The most common oils to add to your daily intake of water include lemon, grapefruit, lime, and orange. You only need 1-2 drops of oil to flavor 16 ounces of water. There are two caveats to this:

• You can only add essential oils to water that is in a glass container — not plastic, polystyrene, or anything else. The oils are so concentrated that they can eat away at any non-glass container.

• Some essential oils are not 100% pure therapeutic grade, so they are not safe to consume. Read the labels carefully. I use only Young Living brand essential oils, which you can order online (use Sponsor and Enroller ID: 185491). If you are new to essential oils and want to learn more, email me!

I don’t know about your office, but I know mine can reach near-arctic temperatures, which many times necessitates the need for a hot beverage, even in summer! To stay warm and hydrated, swap out that coffee for a naturally decaffeinated herbal tea or an only slightly caffeinated green tea. The healthiest way to drink tea is plain, but if you really need a sweetener, try all-natural honey, or Truvia or Stevia, naturally calorie-free sugars.