It’s too bloody hot to cook!

I am melting.

 

Growing up, I was the kid who would be outside sunbathing when it was ninety degrees. This only happened on the rare occasion we were out of Alaska in the summer. I thrived in the heat and when I moved to Washington I’d hop on my bike the 1-2 days of the year we reached triple digits and ride the Burke Gilman trail for fun.
One day in 2007 I went to an Ayurvedic Doctor in NYC to have my doshas balanced. He prescribed some herbs that so radically changed my chemistry that I no longer enjoy the heat. Quite the opposite.

Now, heat throws me out of balance – and quickly. My Pitta dosha gets all fired up and I get cranky, lethargic, and antisocial. My body and brains hut down just as they used to do in the extreme cold of Alaska. The last thing I want to do is cook. I’d rather drink root beer floats all day and sit in a tub of ice.

That said, I’m pretty committed to eating well, and I can’t let these two weeks of hellfire slow me down. I’ve enjoyed a lovely Kale Caesar and a delicious Hibiscus Cooler the last few days and wanted to share them here.


Kale Caesar Salad

  • 10 oz. chopped Lacinato kale (I used a pre-cut, washed bag from Trader Joe’s)
  • 2 TB Nutritional Yeast
  • 1/4 cup tahini
  • 1 large clove garlic, crushed
  • 2 tsp. dijon
  • 1/4 tsp. sea salt
  • 2 TB apple cider vinegar
  • 1 TB lemon juice
  • 1 tsp. coconut aminos (or tamari if not soy sensitive)
  • 1 tsp. vegan worchestershire sauce
  • 1/2 tsp. sesame oil

Remove stems from washed kale and chop or tear into bite sized pieces. Place all remaining ingredients into a blender or food process and puree until smooth. Thin with water to desired consistency. Pour dressing onto salad and massage roughly with your hands. This will bruise the kale leaves and soften them a bit. Add additional ingredients (referenced above) if desired. Serves 4 as a side, 2 as an entree salad.

Hibiscus Cooler

  • 1/2 cup dried Hibiscus Flowers (or 4 hibiscus tea bags)
  • 1/2 cup fresh mint leaves
  • 4 cups boiling water
  • 2 cups apple juice
  • 2 cups cold water
  • Ice cubes, for serving
  • Mint sprigs (optional)
  1. In a large heatproof pitcher, combine hibiscus flowers, mint leaves, and boiling water; steep 10 minutes. Discard tea bags and mint. Add apple juice and cold water; refrigerate until cold. Serve over ice with sprigs of fresh mint. Serves 4.

     

 

 

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