Best cool foods for the heat

When the hot weather strikes we all react differently but many of us find ourselves overheating and constantly reaching for an ice pack for cooling relief. We’ve all heard of the cold shower trick and many of us reach for the electric fans at this time of year but surely what we eat can’t affect our body temperature too?!

Well it turns out that there are some delicious foods that really can keep you cool during those toasty days. Bonus for any new and expecting mamas who are dealing with hot flashes – cooling foods can help you too!

Originally an Ayurvedic tradition, this trend has now gained popularity in the Western Hemisphere. In traditional Ayurveda the emphasis is on staying in balance all year round, that means emotionally, physically and mentally, so when it’s hot outside it’s time to focus on foods that will cool you down and keep your body in balance.

Sweet, bitter, astringent foods are best at keeping our body temperature low and in fact our bodies often naturally turn to these types of foods in the summer heat, just as we can crave winter stews and hearty meals in the winter! Our metabolism changes with the seasons so it makes sense to adjust our diet accordingly.

Here’s a rundown of some of the best foods out there to keep you cool in the heat:

– Cucumber

– Lemon

– Watermelon

– Coconut Water

– Avocados

– Cilantro and Mint

– Asparagus

– Zucchini

– Green leafy vegetables

– Pineapple

– Mango

We hope that lineup sounds as delicious to you as it does to us! So, why not try an Ayurvedic cooling summer salad? Here’s a quick recipe that’s a favorite here at Baby2Body:

What you’ll need:

– 1/2-cup Bulgur wheat.

– 1/2 Avocado

– 1/2 Cucumber, diced

– 1 Apple, diced

– 1 Celery stalk, diced

– Olive oil, as needed

– Squeeze lemon

– Pink Himalayan sea salt

– Dill and Mint to season

How to make it: 

Add 1/2 cup of bulgur wheat to 1 cup of cold water. Bring to a boil, then remove from the heat and cover. Let sit for 15 minutes until fluffy.

Dice the apple, cucumber, celery and avocado and mix in with the cooked bulgur. Then chop some dill and mint, sprinkling over the top with a drizzle of olive oil, a squeeze of lemon and some pink Himalayan sea salt to taste. Enjoy!

Baby2Body

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