It may be hot outside, but it doesn’t mean you have to lose your cool! Stocking your kitchen with the right foods will keep you chilled out all summer long. In addition to eating these fresh picks, be sure to drink plenty of water and eat lightly! Nutritional expert Amanda Skrip shares her five foods to eat to stay cool below:
1. Eat Your Water
Water rich produce like watermelon, cucumbers, radishes, and even leafy greens, will quench your thirst and keep you hydrated. They are low in calories, easy to digest, and rich in anti-oxidants. Add cucumber or melon to a pitcher of water for extra flavor. Use fresh cut crudité to dip into spreads and salsas rather than salty, fatty, and dehydrating chips. Spend extra time in the produce section and at green markets this summer, and you’ll be fresh and glowing through the fall.
2. Get Zesty
Lemons, limes, oranges, and grapefruits are some of the most cooling fruits around. They are also great at aiding in digestion and breaking down fatty foods. Keep citrus on hand to make salad dressings or to squeeze onto plain veggies. Adding lemon or lime to plain water is a great way to liven up the flavor – and to get a giant dose of Vitamin C. Your strengthened immunity will keep summertime colds at bay.
3. Stay Fresh
Herbs like mint, basil, cilantro, and parsley have naturally cooling and soothing properties. Their fresh flavor will liven your spirit as well as your plate! Get in the habit of adding fresh herbs to your cooking. They are also great tossed into salads and blended into smoothies.
4. Spice it Up
Spicing it up will cool you down! Adding heat to your plate with ginger, chilies, cayenne pepper, and black pepper might make your mouth a little fiery, but will help cool your body’s internal flame. Grate fresh ginger into marinades or sprinkle chili flakes on bland chicken or vegetables.
AVOID: Oily, fatty, and salty foods, soda and sugary beverages, they make it difficult to digest (wheat, dairy, fried foods, etc)
Beat the Heat: Recipes That Will Keep You – And Your Kitchen – Cool
Watermelon + Basil Salad
- 3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- 4 cups seedless watermelon, cut into 1-inch chunks
- ½ red onion, thinly sliced
- ½ cup fresh basil leaves, thinly chopped
- ¼ – ½ teaspoon crushed red pepper flakes
- 3 tablespoons toasted pine nuts
- ¼ teaspoon sea salt
Procedure: In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt;
set aside. Add watermelon, onion, basil, and crushed red pepper flakes to a large bowl.
Pour dressing over the salad, and gently toss together. Let marinate for 2-3 hours.
Before serving, top with pine nuts and sea salt.
- ½ cup coconut water
- ½ cup ice
- 1 cucumber, peeled, seeded + chopped
- ½ lime
- 3 mint leaves
Procedure: Place all ingredients in blender; blend until smooth.
- ½ red onion, rough chopped
- ½ jalapeño, seeded and chopped
- 2 cups cherry tomato
- 1 mango, peeled and chopped
- ½ cup fresh cilantro
- ½ teaspoon salt
- ½ lime
Procedure: Place onion and jalapeño in food processor; pulse until chopped. Add
tomato and mango; pulse 3-5 times. Add cilantro, salt, and lime juice; pulse another 3-5
About Amanda Skrip: Amanda is a natural foods educator, chef, health coach, and wellness expert. Amanda received her culinary training at the Natural Gourmet Institute and continued her nutrition education at the Institute for Integrative Nutrition. Amanda works with a variety of clients to create small shifts that have a big impact on health, weight and energy. Amanda teaches public cooking classes at Whole Foods Market in Chicago, is the resident chef of Bump Club and Beyond, and is a nutritional coach for Ruth’s Hemp Foods. She has been featured in DailyCandy, Vital Juice, Mindful Metropolis and has appeared on I Am Healthy Radio and NBC Chicago. For more information, please visit: www.amandaskrip.com