Summer recipes to keep your internal climate sweet & sustainable
Last month we talked about how certain foods have been traditionally used, both in the diet and as a medicinal food-herb, to protect us from the dry, harsh effects of high temperature environments. This time, we show some recipes highlighting these cool summer foods.
Sweet & sour cucumber
1 large cucumber
1 tablespoon maple or rice syrup
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
¼ cup vegetable broth
Cucumbers are 90% water and stay cooler than their surroundings. They help clear bladder infections and will help keep you cool.
Peel cucumber. Slice lengthwise in 4-6 sections. Remove seeds. Cut into bite-size lengths. Steam for 10 minutes or until done. Let marinate in the other ingredients at least 20 minutes before serving.
Grapefruit quinoa salad
1 medium pink grapefruit chopped
1 cup cooked quinoa
2 tablespoon dry-toasted sunflower seeds
3 tablespoons chopped radish
1 tablespoon finely chopped red onion
1 small to medium head of lettuce
1 small handful of chopped mint leaves
3 parts olive oil
2 parts mustard
1 part balsamic vinegar
Salt & pepper to taste
The grapefruit is nearly as refreshing as lemon; the mint aids you to sweat releasing environmental heat.
Mix all ingredients but lettuce in a bowl. Spread over arranged lettuce leaves and serve.
Summer Silver Noodles
1 fistful of bean thread (mung bean) noodles
½ red bell pepper chopped (remove all seeds and white parts)
½ cup chopped Chinese cabbage
½ cup soy sprouts
¼ cup tofu – cut in small cubes
1-2 chopped scallions
1-2 tablespoons dry-toasted peanuts, chopped
½ bunch of cilantro leaf, chopped
2 teaspoons toasted sesame oil
1 teaspoon ginger juice (optional)
Juice of ½ lime
Soy sauce to taste
Bean thread (glass or cellophane) noodles are common to the warm countries of South-East Asia. They cook very quickly, becoming translucent and can be often found in summer rolls and wraps. Their moist and cool nature tastes just right with the heat.
Steam the bell pepper, tofu and cabbage until nearly done, and then add sprouts for the last couple of minutes. Mix all other ingredients before combining with the cooked & strained noodles.