Cooling Foods for Summer
5/29/14 — You may have fewer cravings for pot roast and corn casserole now than you did in January.
It’s natural to desire lighter foods during the summer months. On top of that, many people naturally lean warm. If that applies to you, Eastern medicine suggests that you eat cooling foods to bring your body into balance.
Chinese tradition associates excessive heat with irritability, short temper, constipation, red/flushed face and nose bleeds (those who skew cold often feel lethargic or weak—click here for warming foods). When we select foods that facilitate greater balance, these conditions often start to level off too.
Generally, raw or lightly cooked natural foods are more cooling and have a cleansing effect on the body. But there are a number of other subtleties that go into this as well. For example, plants that take less time to grow (lettuce, summer squash, radish, cucumber) are more cooling than their counterparts which stay in the earth longer (carrots, cabbage, rutabaga). Also, foods with blue, green or purple pigment are usually more cooling than similar foods in fiery shades, like red, orange or yellow. A green apple is more cooling than a red one.
This slideshow gets into all that good stuff even more.
Tuning in and honoring our bodies’ intuition means less energy needs to be focused on correcting imbalances. As a result, higher levels of thought, creativity, and wellbeing come within reach. Now that sounds cool.