Between the summer heat and the hot box we need all the help we can get staying cool. Here are a few foods and recipes to help you stay cool and hydrated.
Our most popular after yoga snack. This food is not only deliciously sweet and light but it is also 90% water!
Cucumber slices help rehydrate and reenergize your body. Cucumbers are a natural anti-inflammatory and yummy.
Yogurt in all forms are a healthy alternative to ice cream in the summer. You can make a parfait with fresh fruit and granola to enjoy a healthy and filling snack.
4. Iced Tea
Iced tea is a wonderful alternative to coffee in the summer. Most iced tea packs have a small amount of caffeine for a pick me up. Tea is also usually packed with anti-oxidants!
5. Fresh salads.
The easiest way to stay cool is simple, eat light. Fresh veggies and fruits make for a much cooler meal than anything you may cook. When is a better time to eat fresh veggies than when they are all in season? Take whatever you can get fresh and locally, chop it up, mix it together and voila! fresh yummy meal.
To help get you started here are a few easy, delicious and cooling recipes!
Rehydrate with delicious Lemon/Cucumber/Mint Water
- 1 Lemon, thinly sliced
- 10-12 Mint Leaves
- 1 Large Cucumber, thinly sliced
- 64 Ounces of water.
In a large container add lemon, cucumber, and mint. Cover with 64 Oz of water and let sit over night. Serve chilled.
This drink packs a delicious punch. the lemon cleanses and alkalizes your body while helping with hydration and digestion. The mint adds yummy sweetness with no sugar while aiding with digestion. The cucumber has natural anti-inflammatory properties and again helps with rehydrating a tired yoga body. Water is what we’re made of, better give back what you sweat!
To fill help fill your hydrated belly try, Candied Beet and Orange Salad
- 4 medium or 8 small beets (about 1 lb.), trimmed
- 2 tsp. plus 2 Tbs. olive oil, divided
- 1 Tbs. orange-juice concentrate
- 1 Tbs. apple-cider vinegar
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 navel orange, peeled and cut into segments
- 1 Granny Smith apple, cored and thinly sliced
- 1/3 cup toasted pecan halves
- Chives (optional)
1. Heat oven to 425F. In small baking pan, combine beets, 2 tsp. olive oil, and 1 Tbs. water. Cover with foil and bake until beets are tender, about 1 hour. Peel beets when cool enough to handle, and then cut into wedges.
2. To make dressing: In small jar with tight-fitting lid, combine remaining oil, orange-juice concentrate, vinegar, salt, and pepper; shake well.
3. In large bowl, toss together beets, orange segments, apple slices, dressing, and pecans. Sprinkle with chives, if desired. Makes 4 servings.