Tag Archives: summer recipes

Yogapuncture Summer Foods

Like we discussed in the last post, summer yogapuncture the flavor of summer is bitter. Check back there for some examples of bitter foods to add to your diet in the summer.

Spinach salad with grapes, almonds avocado and chicken salad

Summer is the season of variety! Go to the farmers market throughout the season and each week you will see more and more delicious foods to eat. Bright colored, beautiful foods are the best to eat right now. This nourishes us deeply and fills up our energetic savings account especially for the winter months. Cook light on high heat (or not at all) and steam veggies lightly. Add spicy regularly to help regulate body temperatures. As you eat spicy foods it warms the body which signals to turn on the internal A/C. (it also helps rev up your metabolism) The summer is also a time of eating less and lighter especially on hot days. Eating in season and local is best especially in the summer because the foods you are eating have adapted to the same environment that you have giving you the best nutrition possible.

Sourdough sandwich with fried egg, lentil sprouts, cucumber, carrots, sunflower sprouts and lettuce

The color of summer is red and foods that “bleed” red are especially nourishing to the blood of our bodies energetically. The summer is also the time of adding more fresh, in season fruit to the diet. Think cherries, strawberries, watermelon, raspberries and beets. Watermelon is especially nourishing in the summer as it is hydrating and cooling and is actually considered an herb in Chinese Medicine. It is often recommended to eat watermelon when losing weight or if there is danger of heat stroke. Here is the recipe for Watermelon Juice. You can add cucumber slices for added cooling effects. Drink strained or straight both ways are good.

I’ll end with a few summer recipes to try.

Summer Zucchini Lasagna.

Blueberry Lemon Banana Bread

Creamed Kale with Scapes (the farmers market has scapes now and if you’ve never had them you really should try them they are so good. If you are wondering what in the heck it is, its a young tender garlic)

Zucchini Squash Caserole

Kale Walnut Pesto with Zucchini Meatballs

Cucumber Lemon Water

Share your favorite summer recipes and beautiful meals on our facebook group.

 

Zucchini Squash Caserole

I was a little skeptical that this would be good. I’m glad I was wrong. This is an awesome side dish and it is also awesome on a sandwich with some bacon and avocado!

What You Need:

2 medium crooked neck squashes (or whatever you have in your garden/kitchen)

1 zucchini ( or a quarter of a giant one)

1/4 cup olive oil

Juice if one lemon

3 cloves of garlic

Salt and pepper to taste

Parsley

6 oz feta cheese ( I used one mixed with Mediterranean herbs)

2 cups tomato sauce

What You Do:

Slice zucchini and squash lengthwise.

Marinate zucchini and squash with oil, lemon, garlic, herbs, salt and pepper in a bowl or ziplock bag in fridge for one hour or so.

Place a layer of squash, then zucchini, then cheese. Continue until all your ingredients are gone. (I had enough for 2 layers of each)

Top with tomato sauce.

Cook at 350F for 30 minutes covered until veggies are tender.

Enjoy! 20140811-135322-50002854.jpg