16 May Basil & Tomato Salad
Summer and it’s recipes
Summer is a yang season, a time for expansion with energy moving up and out with a lively brightness. We can make the most of the warm weather and long days by going with the flow of the seasonal conditions. This can be done by eating foods that promote energy and activity and by balancing summer heat with cooling foods. Foods that strengthen and support the heart, cool the symptoms of summer heat, nourish the kidneys, boost the spleen and dry damp are the best choices for summer.
The heat of summer makes hard work for the digestive system so there should be a predominance of light and easy-to-digest foods. Heat producing foods should be eaten only in small amounts and ice cream and ice cold drinks kept to a minimum unless eaten after a warm meal. There is a big difference between foods that are cool in nature and clear heat (such as watermelon, pears, salads and the cooling nature of teas etc.) and foods which are cold and damp producing which block the digestion and cause more heat to rise.
A perfect drink in summer is a rosehip and hibiscus tea as it is cooling in nature and clears the heat from the body leaving it refreshed. Cold, sugary drinks block the digestion and actually increase the internal heat, leaving you feeling tired and sluggish. If you would like to try some Rosehip and Hibiscus tea, this can be purchased from the clinic.
Take advantage of all the different foods that are available in summer. It’s the time to get as much variety into the diet as possible because that is what nature encourages in summer, the perfect time for spices, flowers and leaves that have floating or outward energy.
Basil & Tomato Salad
Basil is both cooling and drying. Its drying quality counteracts the dampening effect of the bocconcini. There are several sour tastes here, including the tomatoes, olives and vinegar, which encourages energy down and enhances the cooling effect. People with damp can lightly grill the tomatoes and use less cheese and more basil.
Serves 4 People
3 cups basil leaves, torn in half
1/2 cup cold-pressed extra virgin olive oil
500g cherry tomatoes, halved
1/2 cup black olives, pitted and sliced
6 bocconcini (small white cheeses), sliced
2 teaspoons red-wine vinegar
- Put basil, pepper, most of the oil, tomatoes and olives in a large bowl.
- Put cheese and remaining oil in another bowl.
- Add a couple more twists of pepper.
- Let everything sit for half an hour.
- Drain the cheese and place in a bowl.
- Add vinegar to the basil and tomato mix, then tip over the bocconcini.
- Serve with warm, wholemeal toast. Enjoy!