Summer Cravings

                             SUMMER CRAVINGS

                            SUMMER CRAVINGS

Cravings can happen for a many different reasons, the important thing is to understand why you crave what you crave.  Most of us associate our cravings with things like cookies, chocolate, candy bars or pizza.  Here are a few things most of us craving during the warmer months of the summer.

The heat of the day can make us reach for cooling foods and icy drinks.  Did you know that eating or drinking something that is very cold or frozen can actually raise your body's internal temperature slightly?  

Salty foods  like potato chips, pickles or French fries might indicate you're dehydrated.  Your craving for these salty foods could be your body's attempt to replace electrolytes lost through sweating.

Some foods are tied to our summer memories; foods like barbecue, ice cream, grilled hot dogs and burgers, strawberry shortcake and corn on the cob.  We associate these foods with warm, beautiful weather and a fun time.  Your craving for a food of this type could be an attempt to re-create a feel-good memory.

Research has found that both men and women tend to eat fewer calories in the summer than in the winter.  Our digestive fire is actually less intense in the summer which is why we do best eating lighter meals like a summer salad, less animal meat and fresh from the garden veggies.

What do you crave in the summer?  Try deconstructing your cravings and let us know what you discover during your next visit to Awaken to Wellness.

Gazpacho is the perfect summertime soup made with fresh local or home-grown tomatoes and served chilled.  Try this wonderful soup to curb your summer cravings and fill your body with healthy nutrition.

WHAT YOU NEED

  • 2 pounds ripe yellow tomatoes
  • 1 large jalapeno chili
  • 2 medium cucumbers, peeled, seeded, coarsely chopped
  • ¼ cup chopped basil
  • 1 clove garlic, crushed with press
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons sea salt
  • ¾ teaspoons freshly ground black pepper
  • 1 pint grape or cherry tomatoes, diced
  • 3 scallions, thinly sliced

WHAT TO DO

  • Preheat a large skillet over medium high heat.  Place yellow tomatoes and jalapeno chilies in hot skillet and turn them with tongs as skins blacken, about 10 minutes, until charred in several spots (you can also place under a broiler to blacken); cool.  Scrape off charred skin from jalapeno, remove seed, and finely chop.  Cut tomatoes (with charred skin) into small chunks.
  • Puree tomatoes in blender until smooth; pour into a 1- ½ quart container.  Puree cucumbers, 2 tablespoons of the basil, and garlic in blender; stir into tomato puree with 2 tablespoons of the olive oil, vinegar, 2 teaspoons of the salt, and ½ teaspoon of the pepper.
  • In a bowl, mix diced tomatoes, remaining 2 tablespoons basil, 1 tablespoon olive oil, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.  Chill, along with soup, for several hours (can be made up to 8 hours ahead of time and refrigerated).
  • To serve, top chilled soup with a dollop of tomato salsa.