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  • Redwood Naturopathic Medicine

Cooling Summer Recipes


With summer upon us, the warmer weather has arrived! But as the days get longer and warmer, you might start to notice an increase in Pitta dosha energy, the heating and energetic mind-body element that rules digestion, hormones, and metabolic functioning. When Pitta is balanced, you might notice more energy, a brighter disposition, and balanced digestion. Excess Pitta can look like irritability, dehydration, skin inflammation/acne, acidic stomach, excess sweat, and redness. A straightforward way to bring Pitta back into balance is by incorporating more cooling foods into your daily routine and avoiding the spicy and sour flavors. Try out some of the recipes below containing the Pitta pacifying sweet, bitter, and astringent tastes.

Cooling Foods Include:

Watermelon, coconut water, mint, avocado, cucumber, grapes, pears, broccoli, zucchini, asparagus, & mangoes




Watermelon Mint Agua Fresca

Serving Size 2

Ingredients:

2 c Watermelon

2 c Water

1 Lime (juiced)

1 tbsp Maple Syrup

2 tbsp Fresh Mint Leaves


Directions:

  1. Add watermelon, water, lime juice, maple syrup and mint to a blender and blend until smooth.

  2. Refrigerate for 1 hour and served chilled!



Mint & Cilantro Quinoa

Serving Size 4


Ingredients:

1/4 tsp black pepper

1 c Cilantro

2 whole Lime

2 tbsp Mint

1/3 c Olive Oil

1 c Quinoa

1/4 c Red Onion (chopped)

1 tsp Sea Salt


Directions:

  1. Boil quinoa in 2c water 15 minutes or until soft. Do not over stir or over cook, to avoid quinoa turning to mush.

  2. 2. Finely chop mint and onions. Gently mix all ingredients together. Serve immediately or chill in refrigerator for 2 hours before serving.

Sesame Cucumber Salad Serving Size 2


Ingredients 2 tbsps Rice Vinegar 1 tbsp Maple Syrup 1/2 tsp Tamari 1 cucumber 1 tsp Sesame Seeds

Directions: 1. In a bowl which rice vinegar, maple syrup, and Tamara. Add the cucumber and toss until evenly coated. Garnish with sesame seeds!



Rainbow Lettuce Wraps: Serving Size 4

Ingredients:

  • 1 1/2 cups Purple Cabbage (thinly sliced) 1 Red Bell Pepper (thinly sliced) 1 Carrot (medium, grated) 2 stalks Green Onion (thinly sliced) 1 Mango (small, chopped) 3 tbsps Water 2 tbsps Apple Cider Vinegar 1 Garlic (clove, small, minced) 1/2 tsp Red Pepper Flakes 1/8 tsp Sea Salt 1 head Romaine Hearts (large leaves separated, washed and dried) 2 Avocado (diced) 2 tsps Sesame Seeds 1/4 cup Cilantro

Directions

  • In a large mixing bowl combine the cabbage, bell pepper, carrot and green onions. Toss to combine and set aside. Add the mango, water, apple cider vinegar, garlic, red pepper flakes and sea salt to a food processor and blend until smooth. To assemble the lettuce wraps, divide the cabbage mixture between the romaine leaves and garnish with avocado, sesame seeds, cilantro and spicy mango dressing. Serve immediately and enjoy!

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