Summer sweeties and a happy belly

Summer is a yang time, a time of expansion, warmth, outward activity and creativity. It is the season associated with the fire element and the Heart. The Chinese view the Heart as essentially concerned with the relationship to Spirit. When this connection is nurtured then all other relationships will flow smoothly. When our Heart is in harmony with everything then it’s radiance shines throughout our body, energy and mind. When there is imbalance you might experience
insomnia, intense dreaming and palpitations.
To be in harmony with the atmosphere of summer, it is good to eat foods that promote energy and activity and that gently cool summer heat. Take advantage of the beautiful produce available in this abundant season, such as: stone fruit, berries, cucumber, lettuce, rocket, radish, basil, tomato...just to name a few. During summer it is best to cook lightly, stir-frying, sautéing, steaming and simmering foods as quickly as possible.
It is very important to remember in this time of heat that too much cold, raw food can weaken our digestive function. Ice cold drinks, ice cream, too much raw food, juices and tropical fruit actually contract the stomach and slow down digestion. Drink cool (not refrigerated) fluids, make ice cream a special treat, and when eating a salad try to have cooked vegetables in it or eat the salad with a cooked meal. Light soups are an excellent way to keep your fluids nourished (try my Turkish Lentil Soup recipe on my website) while also supporting and warming digestion.

Summer Celebration Sweet

Summer is a time of parties and gatherings. Take this dessert along to your next get-together - it is easy to make, is gluten-free, has no processed sugar and tastes delicious. A long time favourite in my house from one of my long time favourite books - ‘Recipes to the Rescue’.

Berry Slice

Preheat oven to 180C
Base
 
2 cups of brown rice flour or almond meal (or a combination of both)
1/2 cup of raw honey
3/4 cup tahini
Mix ingredients together and press into a tray.

Topping

2 cups of mixed berries - fresh or frozen
1-3 tbsp raw honey
11/2 tbsp arrowroot mixed in 2 tbsp water
Put berries and honey in a small pot and bring to a boil. When boiling, lower heat and stir in arrowroot until mixture is thick. When cool spread over base.
Decorate with desiccated coconut/flaked almonds. Bake at 180C for approximately 15 minutes or until coconut/almonds are brown.