You can discuss, debate, and decry what’s causing the hotter weather we faced this year. Records have been broken, more heat is predicted to come, but a simple change at mealtimes might help you weather (see what I did there?) the heat until winter cools the climate where we live.
The fact of the matter is, not surprisingly, that to beat the heat you should eat cold. Cold food (not room temperature – cold!) helps support your body’s fight against the heat attacks of sunny days and lack of rain and rising outdoor temperatures.
Easy to make and tasty to enjoy, the recipes below cover a food for meals, as we revisit the nutrition-packed vegan gazpacho recipe, a fridge-cold soup notable for its ability to cool your own self down from the inside.
There is also a dessert popsicle the kids will especially have fun making, and eating, once it’s out of the freezer; plus an easy-to-make frozen fruit drink that’s exceptionally healthy, delicious, and sure to vanish the sweat from your brow whether it’s a snack or the finish to a supper or lunch.
Stay well and stay cool.
Cucumber with Greens Gazpacho
Gazpacho is a vegetable soup served cold
1 large cucumber
½ an avocado, cut into chunks
juice of ½ lime
1 Tbsp. olive oil
1 leek, green top only
2 Tbsp. yogurt, plant-based or regular
Cold water (see recipe for amount)
2 sprigs of basil, with stems
Salt and black pepper to taste
Place the entire cucumber into the blender. There is no need to peel or remove seeds. Blend with the remaining ingredients. Slowly and carefully pour the water through the top of the blender, using only enough water until the consistency is smooth and creamy when stirred. If too thick, add more water.
Chill in the fridge for up to 1 hour or overnight. Garnish with extra slices of cucumber, toasted seeds, or a small handful of chopped greens such as baby spinach, broccoli florets, or Romaine lettuce. Makes two to four servings.
Frozen Fruit Smoothie
Full of nutrition, delicious, and best of all, very cold
1 1/2 Cs apple juice
2 C assorted frozen fruit I used cherries, raspberries, blueberries and mango
3/4 C vanilla Greek yogurt
Additional fruit and/or mint sprigs for garnish (optional)
Place the juice, fruit and yogurt in a blender. Blend until completely smooth. Pour into 2 glasses. Garnish with additional fruit and mint sprigs if desired. Makes two servings.
Popsicles and Jelly Beans
A homemade dessert to make ahead
Popsicle molds, one for each person
1 to 2 boxes of Jelly Beans
1 large bottle of Sprite or carbonated water
Pour a handful of jelly beans into each popsicle mold, enough to fill about 1/3 of the mold. Gently pour the Sprite or carbonated water into the molds, filling to just below the top. Cap the mold and freeze for about 4-5 hours or until fully frozen.
To detach popsicles from a mold, hold under warm water, turning now and then until popsicle can be removed from mold. Makes about 4 treats.
By Jean Redstone