Escaping the heat
Wednesday, August 4th, 2010
For someone who complains about winter weather all the time, I know that I probably shouldn’t bring up the subject, but damn its warm. No actually, it’s hot, swelteringly so.
We’re talking muggy, sweat dripping down your legs humid. Walk-with-your-deodorant-and-actually-re-apply-it hot and sticky. Its-a-chore-to-breathe, hot.
Water
It’s important to rehydrate but seriously, how much water can one drink without drinking yourself into a bore, so much so that you are tempted to reach for the ‘flavoured’ water. Just the thought of commercially flavoured water alone makes me wonder. Who’s grand idea was that? Commercialism at it’s simplest. Have you seen the amount of added calories there are in flavoured water?
Pick out a strawberry, or a wedge of pineapple from the fruit bowl you picked up at lunch and just throw it in your glass and fill it with water. Save yourself the additional cost, the brain killing ‘no calorie’ artificial sweetener, if not the artificial ‘fruit’ juice. Alternatively, you can squeeze a bit of lime or even get unsweetened cranberry juice concentrate and add a dash to your water to make it interesting. Lots of options. The best part? you leave room for your dessert.
I find peppermint tea that has been cooled to just above room temperature quite refreshing, but I’d understand if that’s only me.
Cold soups
The master of all cold summer soups must be gazpacho. Of Spanish origin, the most popular ones are tomato based but they can also be made with tropical fruits, corn and even watermelon.
Zucchini or cucumber soup, green pea and mint soup, chilled tomato and avocado soup, chilled beet soup - If cold soups are your thing you can check out these recipes and many more here. (Source: allrecipies.com)
Cold Salads
Bring out your ‘water-heavy’ veges – cucumber, celery, sweet peppers, tomatoes, watercress, cabbages… stuff like that.
Vegetables such as these have a very high water content with very little calories so they assist in re-hydrating your body while at the same time not
I understand the value of salads, but no matter how huge the mound of bush, salads don’t really do it for me. Stuff it with too many croutons, meat, bacon, eggs, honey dipped pecans and walnuts, red/ black beans, chickpeas, and topping it with ranch dressing might do the trick but then it becomes a caloric bomb.
Typically if you are looking for a cold yet hearty salad, pasta or potato based are the first draw. However, if you would like to try something different or new, my aunt Lise sent me this wonderful recipe for Spicy Quinoa, Cucumber and Tomato Salad that was featured in the NY Times which I tried. I really should have taken a picture of it to prove that I did, but I didn’t and so you’ll have to believe me when I say that it is indeed as yummy.
My tips? Don’t over boil the quinoa like I did the first time, the 15 minutes they suggested is good enough, as while it’s sitting there covered it will cook some more. Something that I also forgot to do was to seed the tomatoes. They didn’t say to do so probably because it was supposed to be obvious, but, much like putting tomatoes in anything, including an omelette, it resulted in the salad becoming really runny after it sat there for a bit. See full recipe here.
I’m not a fan of cold foods, but if you are, the salad lasts in the refrigerator for up to 2 days after making.
Find more recipes here.
Fruits
Melons come to mind. Well, fruit melons. Honey dew, cantaloupe, water melons… melons, melons. I love melons. Not-too-sweet fruits. Less ‘sweet’… less ‘calories’.
The thing with fruit is that it goes bad really quickly, especially on a warm kitchen counter. Got too many grapes? Why not freeze them. They make refreshing fruit balls that you can pop in your mouth and enjoy.
Half of a watermelon that’s one day away from spoiling? You can either cut it up to create melon cubes, or if you really want fancy, use the spoon measures (they’re rounded, like a very small ice cream scoops) to create melon balls, then freeze. Kinda like freezies and popsicles, just the adult versions.
You can also drop them in refreshing cold drinks and use them instead of ice. It may not serve the same purpose but it looks exotic and then there is the option of eating the fruit after. You can do that with ice but your ‘broughtupsy’ will most certainly be questioned. Plus, I bet your guests will be impressed. 10 points.
Breakfast Smoothies
Breakfast is important. It sets the tone for what you eat for the rest of the day. Skipping breakfast only to stuff your face for lunch and pig out for dinner and *cough* after dinner snack, just in an effort to rebalance your sugar levels isn’t the best idea. Save yourself the extra cals and just eat a healthy, hearty breakfast already. No, doughnuts and coffee qualifies neither as either hearty nor healthy.
For those of use who have normally have hot cereals and find that you just can’t deal with being drenched in sweat before even leaving the house to head to your office, why not try a quickie summer smoothie? Nutrient packed just like your hot oats cereal, it takes 5 minutes to create and you can have it on the go. You can also stock up on your antioxidants by adding berries. Fanstastic.
Check out some healthy recipes for smoothies from the ‘ABS Diet’ here. (source: Women’s Health)
Freakin’Fabulous
Photo: Wesley Williams/ My one thousand words
POSSIBLY RELATED GC POSTS
Don’t drink your calories
Health Tip: Smart Start
Nutrition | Gluten free breakfast
Health | Best foods
Natural vs. Organic
Regarding the smoothies, I use boiled quinoa instead of oats – gives a nice ‘nutty’ flavour almost. It also packs more protein for those interested in that type of thing.
Almond or rice milk can be used instead of skim milk for those with lactose intolerances, and if you like your smoothies sweeter, add a spoon or two of honey or agave nectar (lower glycemic index). Alternatively you can add a mango or a banana to increase the sweetness.
The fruits for the smoothies don’t have to be ‘fresh’ either. If you find it difficult keeping fruits around the house, no worries freeze them. Freeze berries as is, or cut up fruits like mangoes before freezing and place them in serving sizes in bags, then just blend them frozen in the smoothies.
I find that mangoes that have gone past their prime work well in smoothies since they are mushed up anyways. That way I can take advantage of the 4 for $2 past-prime mango bin and use them in smoothies, instead of paying near $2 for one! #Home-economics.
[Reply]