• Julie Johns

Summer Heat Cool Down Menu


Had the pleasure of spending time at the YMCA of Boulder Valley Kids Triathlon on Saturday. Kids and adults cheered each other on as kids gave it a go and challenged themselves on a hot summer day. In keeping with the Chinese Tradition of combining cooling foods with a hint of heat to help the body cool down and recover, I've created a menu (with recipes) that allows you to keep your cool on the hottest of summer days with fresh food. All recipes are gluten free and can be adapted for vegans.

 

Thai Peanut Noodles topped with protein of choice

--Grilled Chicken, Shrimp, Tofu or Egg

Watermelon

Watermelon Peel Salad (that’s right, don’t throw out the rind!)

Sliced Cucumbers dipped in Balsamic Vinaigrette

Tossed Salad

Green Tea or Lemon & Mint infused Water

Almond Cookies

Thai Peanut Noodles (Gluten Free)

Serves 4-6

Gently Cools & Disperses Heat

Add: Protein of Choice for Muscle Recovery--Grilled Chicken, Tofu, Shrimp, or Egg

INGREDIENTS:

• 12 oz brown rice linguine or pad thai rice noodles

• 1 Tbsp sesame oil

• 1 clove garlic, minced

• 3 cups mixed fresh vegetables-carrots, cabbage, broccoli, tomatoes, etc.

• 2 cups bean sprouts

• ½ cup sliced scallions

SAUCE:

1/3-1/2 cup peanut butter

¼ cup water

3 Tbsp soy sauce

2 Tbsp rice vinegar

1 Tbsp freshly grated gingerroot

1 Tbsp sugar

¼ tsp crushed red pepper flakes

One: Cook pasta until al dente.

Two: In a small saucepan, whisk together the sauce ingredients and bring to a simmer over medium-low heat. Remove from heat.

Three: Sauté garlic in sesame oil, then stir-fry garlic, mixed vegetables & 1 tsp vinegar.

Four: Toss noodles, vegetables, & scallions w/sauce. Top with bean sprouts & serve warm or chilled.

 

Watermelon Peel Salad

Serves 4

Clears Summer Heat & Stomach Heat; Generates Body Fluids & Relieves Thirst

INGREDIENTS:

• 1 lb watermelon peel

• 1 tsp salt

DRESSING:

• 1 clove garlic, minced

• ½ tsp sugar

• ¼ tsp salt, to taste

• 2 Tbsp sesame oil

• 3 tsp vinegar

One: Cut the white portion of the watermelon peel into 2 X ½ inch strips. Discard the green part.

Two: Combine the strips & salt in a glass bowl, Mix & let sit for 5 minutes. Rinse to remove salt. Place peels on towels to dry.

Three: Whisk together dressing & toss watermelon peel. Marinate 1 hour before serving.

 

Almond Cookies (Gluten Free)

• 1 cup sugar

• ½ cup butter or coconut oil

• 1 egg (or 1/4 cup almond milk)

• 1 tsp. vanilla

• ¾ cup brown rice flour

• 1/3 cup coconut flour

• 2 Tbsp tapioca starch

• ½ tsp baking soda

• ½ cup sliced almonds

One: Cream sugar, butter, egg, & vanilla for 2 minutes.

Two: Mix dry ingredients & stir into creamed mixture. Drop by spoonful onto cookie trays.

Three: Bake 10-12 minutes in an oven preheated to 350°

#ThaiPeanutNoodles #WatermelonPeelSalad #AlmondCookies

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