With the weather oppressively hot (and dangerous) over much of the country, Washington DC is expected to be one of the hottest places in the US tomorrow. Apparently, there hasn’t been a combination of heat and humidity this intense in years, so we thought it prudent to reprint (originally published 07/10) a few lessons we’ve learned—
In our kitchens, we have learned a bit about eating or combining foods during certain months because they have a “healing” effect or benefit to our bodies. Here is a list of local summer foods that lend themselves to cooling:
–Vegetables that take the shortest time to grow (lettuce, summer squash, radish, cucumber, leafy greens) are usually more cooling than those that take longer (rutabaga, parsnip, cabbage).
–Fruits and vegetables with high water content such as watermelon, cucumbers, rhubarb and tomatoes are cooling because they naturally contain lots of water.
–Sprouted grains and legumes tend to be cooling.
–Seafood and chicken tend to be more cooling than dark meat.
–Fresh ginger, marjoram, cilantro, lemon balm, parsley, basil and mint are known cooling spices.
– Pungent seasonings such as cayenne, paprika, curries, and hot peppers actually draw heat out by helping you sweat then leave you feeling cooler.
–Yogurt is the most cooling of dairy products.
–Herbal teas and vegetable broths are cooling. Fruit and vegetable juices also have cooling properties.
A Cool Drink for a Hot Day: Watermelon-Raspberry-Ginger Cooler
For more about us, 
