Summer Dining

Food changes when the warm weather comes.  Is chicken soup less appealing than it was in February?  You bet!  Whether we transition consciously or not, our bodies know that in addition to all its other facets – energy, taste, pleasure, etc. food is an adaptive mechanism that supports our warming up or cooling down as needed.

Summer is a time of increased activity for most, and with that comes a need for quick energy and lack of heaviness in the food you eat.  When I think of quick energy, I think of foods that are raw or slightly cooked. These include salads, quickly sautéed greens, grilled vegetables and lots of fresh fruit.   These foods will nourish you but not hold you down.

Preparation Techniques

Lots of summer foods can be eaten raw. Simply wash thoroughly to remove any residue and enjoy. Other foods that you prefer cooked can be sautéed, grilled or steamed. I choose whole grains like couscous, bulghur  and quinoa in the warm months because at most they take 15 minutes to cook. With these grains you are not heating up the kitchen, and they can be eaten hot or cold. A scoop of whole grains in your salad makes it a wonderfully good and nutritious meal.

Don’t Forget the Water

Summer activities can lead to sweating and loss of water in the body. Make sure you have water with you at all times. The sense of thirst is less acute than the sense of hunger, so before you eat something, consider whether you might really be thirsty rather than hungry. Staying well hydrated gives you lots of energy and clarity. If you’ve ever been clinically dehydrated, you know that the replenishment of fluids leads to an almost instantaneous return to feeling good. Water is 60-70% of your body; it is essential for survival.