It’s a hot one this summer! The high temperatures are really making up for this frigid winter we had here in Philadelphia. Looking for some other ways to beat the heat besides hogging the closest AC units? We have some helpful tips and recipes to help keep you feeling cool from the inside out.
First, if you are filling up your glasses with more ice cubes than water, stop there! Although it’s tempting, consuming ice cold drinks will make your body work harder in the digestion process. Working harder = more heat. Room temperature water is the best choice for cooling yourself down while hydrating (add cucumbers and fresh mint for extra benefits and cooling properties!)
There are many foods that can help cool our bodies down through the summer months. You may or may not be familiar with Ayurvedic practices – in short Ayurveda focuses on balancing the body’s systems through diet, herbs, yoga and breathing techniques. The dosha Pitta is associated with heat (among other properties) and its effects are greatly felt throughout the hot summer months. If you tend to experience heartburn, excess stomach acid, irritableness and/or skin breakouts you may be experiencing an aggravated Pitta. Be sure to incorporate the cooling foods listed below to help balance and cool your body from within.
Seasons play a large role in Ayuvedic practices as well, during which the foods we consume help to balance our doshas through out the year. The following Ayurvedic cooling foods will help to lower our body temperature and help correct any Pitta related discomforts.
Ayurvedic Cooling Foods
Avocado Cherries Plums Grapes Pineapples Peaches Mangoes Cilantro Mint Asparagus Cucumbers Sweet potatoes Broccoli Green leafy vegetables Zucchini Green beans Almonds Sunflower seeds Coconut Melons Pomegranate Apples Pears Dates Figs
All of these foods are perfect for snacking alone or get creative and try them in a fun summer recipe. We provided a few of our favorites below. Enjoy 🙂
Hibiscus Tea with Lime
• 1 tablespoon dried hibiscus flowers
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lime juice
• Lime slices, for serving
Bring 2 cups water and the hibiscus to a boil in a small saucepan. Reduce heat and simmer, covered, 5 minutes. Strain and discard flowers. Let cool to room temperature. Before serving, stir in honey and lime juice and garnish with lime.
Melon, Mint + Cucumber Smoothie
• 1 cucumber, peeled and seeded
• 2 cups cantaloupe chunks (from about 1/4 large cantaloupe)
• 1 cup finely chopped kale or baby spinach leaves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh mint leaves
• 3/4 cup plain unsweetened almondmilk
• 1 teaspoon honey (optional)
Blend until smooth.
Cool As A Cucumber Raita
• 1 cup fresh yogurt or coconut milk yogurt for dairy free version
• 1/4 cup cucumber, peeled and finely diced
• 1 tablespoon fresh ginger root, peeled and finely grated
• 1/8 teaspoon turmeric
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1/4 cup fresh chopped coriander leaves
Simply combine all ingredients in a medium mixing bowl.
Sinfully Delicious Rice Pudding
• ¾ cup basmati rice, uncooked
• 3 cups cow’s milk
• 1/8 teaspoon saffron
• 15 cardamom seeds
• 3-5 tablespoons brown rice syrup, honey or maple syrup (adjust for sweetness)
• Garnish: 2 teaspoons organic lemon peel, grated and 2 tablespoons toasted unsweetened shredded coconut
Wash the rice until the water is clear. Combine the rice, milk, saffron, and cardamom seeds in the top of a double boiler. Cover and cook (with water in the bottom or your double boiler) over low heat for 1 hour. While it is simmering, you can toast the coconut in a dry skillet if you like, unless you have happened upon a source of pre-toasted unsweetened coconut. It just takes a few minutes, stirring occasionally so it does not get too brown. Let it cool. When the rice is done, stir in the sweetener and top with lemon and coconut. Serve hot or cold.
• 1/2 fresh ripe cantaloupe (feel free to add or combine any of your favorite melons)
• 1/2 cup water or almond milk
• 1/4 teaspoon coriander powder
Blend all ingredients together well in a blender.
Sivananda Yoga Cookie Recipe
• 2 cups rolled oats
• 1 cup wholewheat (or spelt flour)
• 1/3 c brown sugar
• 1/3 c raisins
• 1/3 c nuts/ seeds/ dessicated coconut
• 1 1/2 tsp each of ground cinnamon and ginger
• 1/2 tsp nutmeg grated
• 1/2 tsp baking powder
• 6 oz oil or ghee
• 6 oz water
Preheat oven to 400F. Oil 2 baking sheets or use greaseproof paper. Combine dry ingredients in a bowl, add oil and mix. stir in enough water to make a firm texture. Take a ping pong ball sized amount and shape into cookie shape (about 10cm in diameter). Repeate with rest. Bake in oven for around 15 minutes until golden at edges. Cool on a wire rack. Try experimenting with adding goji berries, raw cocoa nibs etc.