Embrace Ayurvedic Summer Eating

Now that the sun is starting to show itself a little more and the weather is finally warming up Ayurveda invites us to align our diets with the energies of Summer. Although we have just come past the longest day of the year let’s hope we are in for an Indian Summer!

This Summer season is characterised by the Pitta dosha, associated with heat and intensity. To stay balanced and energised during these months, here are some Ayurvedic summer eating tips and recipes that will nourish your body and support your overall well-being.

Ayurvedic Principles for Summer Eating

• Pitta-Pacifying Foods:

  • Emphasize cooling, hydrating foods to balance the heat of summer. Opt for sweet, bitter, and astringent tastes.

  • Include plenty of fresh fruits like melons, berries, and pears, which are naturally cooling and hydrating.

  • Choose vegetables such as cucumber, zucchini, leafy greens, and bitter greens like kale and arugula.

• Light and Refreshing Meals:

  • Favor lighter meals that are easy to digest. This includes salads, raw or lightly steamed vegetables, and fresh juices.

  • Incorporate grains like quinoa, basmati rice, and barley, which are cooling and provide sustained energy.

• Herbal Teas and Refreshing Drinks:

  • Stay hydrated with herbal teas like peppermint, chamomile, and fennel. These help cool the body and support digestion.

  • Infuse water with cucumber slices, mint leaves, or a splash of lime for a refreshing twist.

• Cooling activities:

  Evening walks by a river or lake.

  Wild swimming if you are wild enough!

  Wear cooling colours such as pale blues, greens, silver.

  Coconut oil massage to cool the skin

Summer Recipes

1. Cucumber Mint Salad

Ingredients:

• 2 cucumbers, thinly sliced

• 1/4 cup fresh mint leaves, chopped

• 1/4 cup fresh cilantro leaves, chopped

• 1/4 cup lime juice

• 1 tablespoon honey or maple syrup (optional)

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumbers, mint, and cilantro.

2. In a small bowl, whisk together lime juice, honey or maple syrup (if using), salt, and pepper.

3. Pour the dressing over the cucumber mixture and toss gently to combine.

4. Chill in the refrigerator for 30 minutes before serving.

Sweet Potato and Chickpea Buddha Bowl

Ingredients:

• 1 sweet potato, peeled and cubed

• 1 cup cooked chickpeas

• 2 cups baby spinach or mixed greens

• 1/4 cup red onion, thinly sliced

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lemon

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly browned.

2. In a large bowl, combine roasted sweet potatoes, chickpeas, baby spinach, red onion, and cilantro.

3. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss gently to combine.

4. Serve warm or at room temperature.