Looking for ways to survive a brutally hot Texas summer? Start by looking at the foods and drinks you’re consuming!

Sometimes it seems like the natural thing to do during summer is grill meats, reach for the chips and salsa, and have a beer or cocktail. But did you know that all of these options tend to heat up the body, instead of cooling it down? Certain foods can naturally cool the body down, but they aren’t always the ones you’d think of.

Cooling foods include cucumbers, avocados, citrus, leafy greens, onions, and water-filled fruits like apples, pineapples, and melons. Leafy greens and herbs like cilantro, dill, and mint can also naturally reduce your body heat. Try to avoid heavy meals like fried foods, dairy, and spicy dishes as these will build heat in your body, making it difficult to stay cool. Things that dehydrate you like alcohol and salty snacks are also best to avoid during summer months.

The best thing you can do for your body all summer long is to stay hydrated! Drinking water flushes toxins out of the body, naturally cooling it off. Iced tea is a nice replacement for alcohol or sodas, like the hibiscus tea below! Hibiscus is a natural refrigerant and pairs nicely with mint, lemon, and lime.

Check out these recipes for your next backyard BBQ party – all cooling, hydrating, and delicious! Despite being vegan, they’re sure to impress even your most meat-loving friends.
 
 
Grilled Portobello and Pepper Tacos
Ingredients
9 corn tortillas
2 large portobello mushrooms
2 large red bell peppers
1 large yellow bell pepper
1 avocado

Marinade
2 tbsp olive oil
¼ tsp Himalayan pink salt
¼ tsp ground black pepper
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground cumin powder
½ tsp dried Mexican oregano

Directions
Wash and dry portobello caps. Rub them in the marinade and set aside for 60 minutes or overnight. Wash and cut bell peppers in half, lightly drizzle with olive oil. Grill mushrooms and peppers for 5 minutes on each side or until tender. Once they are done cooking and have cooled to touch, cut into thin slices and assemble on corn tortillas with avocado slices. Garnish tacos with cashew cilantro cream sauce.
 
Cashew Cilantro Cream Sauce
Ingredients
1 cup raw cashews
2 tsp olive oil
⅔ cup water
1 tsp pink Himalayan sea salt
½ tsp onion powder
½ tsp garlic powder
Handful of cilantro
Juice of 1 lime
Pinch of cayenne

Directions
Rinse cashews and soak in water overnight. After they are done soaking, rinse again and put in a high-power blender or food processor. Add the rest of the ingredients and blend until smooth and creamy, like a dressing consistency.
 
Cucumber Salad
Ingredients
3 Persian cucumbers, sliced
¼ red onion, sliced
3 garlic cloves, chopped
¾ cup rice wine vinegar
⅛ cup coconut aminos
1 tsp pink Himalayan sea salt
1 tsp sugar
½ tsp ground black pepper
1 tbsp fresh dill

Directions
Combine all ingredients and add water until cucumbers are onions are just covered. Store in refrigerator for at least 6 hours before serving.
 
Jicama Mango Fruit Salad
Ingredients
⅙ of a jicama, thinly sliced
1 mango, sliced
4 mint leaves, whole or chiffonade
1 tsp lime juice
Lime zest
Cayenne to taste (optional)

Directions
Combine all ingredients and chill in fridge until serving.
 
Avocado Lime Pudding
Ingredients
1 large avocado
½ cup canned coconut milk (with cream)
2-3 tbsp light maple syrup
Lime zest
Juice of 1 lime
Pinch of salt

Directions
Combine all ingredients in a high power blender or food processor. You can use more or less maple syrup to taste. Place in fridge to chill until ready to serve. You can serve alone, with coconut whipped cream or alongside the mango jicama fruit salad. Garnish with toasted coconut, hemp seeds, and/ or almond slices.
 
Refreshing Hibiscus Tea
Directions
Prepare as much Nile Valley hibiscus mint tea as you need. In a glass combine hibiscus tea and lemonade in a 1:1 ratio. Add 1 tsp of elderberry syrup for a special treat, and garnish with a lime or lemon slice and a sprig of fresh mint.

 
If you have comments and/or questions about this blog, email us at blog@peoplesrx.com.

 
 
Lauren Sanchez, ND* received her Naturopathic Doctorate at the Southwest College of Naturopathic Medicine in Tempe, AZ. Her natural approach to medicine facilitates healing by respecting the mind, body and spirit connection. She also specializes in helping individuals reach optimal wellness through a plant-based regimen.

 
*Naturopathic doctors are not currently licensed in the state of Texas.