Wednesday, June 8, 2011

Nourishing and Cooling

With our days getting longer as we approach Summer Solstice one questions on my mind is: What shall I eat to beat the heat?

Some of my favorite cooling ingredients are: 
Refreshing Herbs and Spices, like Coriander, Mint, Cumin and Fennel. Grains are turned into Salads. Whole Barley, Brown Basmati Rice and Quinoa being my staples. Greens of all kinds prepared in an abundance of ways!  Kanten (Agar-Agar)  prepared Savory as an  Aspic or Sweet for a Dessert. Chilled Roasted Barley Tea becomes my Beverage of Choice, or a Tea made with Umeboshi Plum which is chilled as well! 

I usually begin a Summer day by preparing most of my cooked ingredients first thing in the morning. Cooking  Beans and Grains while the Kitchen is still cool from a refreshing evening breeze is so much more comfortable. Later in the day I turn these ingredients into a quick salad, or saute.
Never eat any thing too cold as this will slow the  digestive process . Beverages are chilled, never Iced.

Here are three recipes to help you "Keep Your Cool"

Quick Grain Salad:
4 Cups of Cooked and Chilled Whole Barley
3/4 Cup of Fresh or Frozen Corn
1/2  Small Red Onion or  1/2 Cup of finely sliced Scallion
1/2 Cup of finely diced Celery
1/2 Cup of  Red Bell Pepper diced small
1/4 Cup of Fresh Dill and Italian Parsley mixed
1/8 cup of Extra virgin Olive Oil (add more or less or skip the Oil if you like)
1Tbl Umeboshi Vinegar
Zest of 1 Lemon (organic)
Toss all ingredients in a Bowl and serve on individual leaves of Butter Lettuce or Radicchio!

Refreshing Cucumber, Wakame and Kim-Chi Salad
2Tbl of Dry Wakame Flakes Soaked and Drained
2 Cucumbers thinly sliced into rounds or half moons
1/2 Cup of your favorite Kim-Chi or Sauerkraut Drained Well
1Tbl of Rice or Apple Cider Vinegar
Zest of 1 Organic Orange (organic)
Place all ingredients into a bowl and Gently Toss, garnish with fine diagonal cut Scallion slices

Coconut Rose Kanten (inspired by aTurkish dessert)
4 Cups of So Delicious Vanilla Coconut Milk
3Tbl. of Agar Flakes (usually found in the Asian Food section or with other Seaweed)
Place together in a Sauce pan and bring to a Gentle Boil on Medium Heat
Simmer on Low till the Agar has Melted (for approximately10 minutes) 
1Tbl of Agave Nectar or Two Tablespoons of Rice Syrup.
1Tbl Rose Water
2Tbl of UNSWEETENED Shredded  Coconut 
2 level Tbl of Kuzu or Arrowroot Powder diluted 2Tbl COOL Water
Whisk together continuously while cooking for 3 minutes
Pour into Dessert Dishes, I like using a Wine Goblet or clear  or colored glasses
Garnish with Organic Rose Petals and Chopped Pistachios

I hope you can try one or all of these recipes and enjoy this bountiful Season!


  1. The Coconut Rose Kanten sounds amazing! I love cooking and baking with rosewater and So Delicious coconut milk, and I can't wait to try it!

  2. i love basmati rice a lot and all the three recipes seems to be quite interesting.. i would love to make all three of them.

  3. Hey People,
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    Jillian Lauren