by Peggy Kingery, from the July 2000 Newsletter

Like a parched plant, I wilt in the heat. As soon as the mercury creeps up over that 80° mark, my desire to spend a lot of time in the kitchen plummets. Fortunately, summertime is when all those enticing seasonal vegetables and fruits inspire my culinary creativity. Rather than let the heat make me want to take a leave of absence from my kitchen duties, I instead change my cooking techniques and focus on using foods that produce a bit of internal air conditioning.

In my article last month, I introduced the concept of the five transformations. These are cyclic energy changes that are generated by the interplay of yin and yang tendencies in our universe. Summertime corresponds to the state of fire which is the most yin or actively expanding transformation. Because of this, the most appropriate foods to eat in the summer are those possessing yin characteristics: leafy, juicy, soft, high in potassium, fast-growing. It's also in this season that many foods reach their most yin or expanded peak of growth, especially broad leafy greens such as collards and mustard, summer squash, green beans, and sweet corn. Creating summertime meals that center around foods at their peak of freshness helps us keep cool when the temperature rises.

When I think of grains, summer means corn. Take full advantage of its availability by serving it on the cob, boiled, in salads, and mixed with other grains. Don't forget corn in the form of masa, polenta, and cornmeal too. Summer is the time to cut back on short-grain and prepare more medium- and long-grain rice dishes. Especially yummy are black japonica (now stocked in bulk at the Co-op!) and brown jasmine rices. Try them mixed with short-grain rice or with fresh herbs added to the cooking water. I'm convinced that using a pressure cooker is THE way to make perfect rice time after time, but I generally boil my rice in the summer because it has a greater cooling affect on the body. Quick-cooking grains such as quinoa and amaranth are light and refreshing and minimize time spent in a hot kitchen. Partially-refined grains such as couscous, bulgur, and noodles also make quick and nutritious summer meals.

The colorful array of seasonal summer vegetables, especially the leafy greens and vining types, is truly my cooking inspiration when it's hot out. But it's important to include some root and ground vegetables at meals as well. And don't forget those sea vegetables! Lightly steamed, sautéed, or prepared as salads, vegetables provide color, crunch, variety, and vitamins and minerals to keep us cool and healthy. Be careful of using too many vegetables in the nightshade family, as tempting as those red juicy tomatoes may be, and ones that are high in oxalic acid (e.g. spinach, beets). Many fruits are also in season now. Melons, berries, peaches, apricots, and plums satisfy my taste for something sweet and juicy whether I cook them as a dessert or eat them au natural.

Sautéed tofu dishes, tofu salads, tempeh dishes, and bean salads can all help balance summer's heat while at the same time provide the protein we need in our diet. Seitan should be eaten only occasionally because it possesses more yang than yin qualities a lot like meat. Feeling a need to light up the barbecue? Marinated tempeh cubes and chunks of vegetables make tasty shish kebobs. Firm white fish such as halibut is delicious grilled.

The amount of salt and spices used in summer cooking should be light. Because we lose needed minerals through perspiration, traditional macrobiotic condiments such as gomashio and tekka can be used in small amounts. Umeboshi plums are particularly good for cooling the body and can be used in beverages and dressings. For a real treat, try spreading a little pureed umeboshi on corn-on-the-cob. For seasoning salads, try umeboshi or brown rice vinegar, chopped shiso leaves, or freshly squeezed lemon juice.

Summertime is traditionally the time of the year to nourish our heart and small intestine. Not surprising, the foods which nourish these organs are also ones that help us keep cool: boiled brown rice; corn or cornmeal; wheat or corn noodles; tofu; pinto, kidney, black or garbanzo beans; summer vegetables and salads; nori and sea palm; and desserts made with cooked fruit, amasake, or rice syrup. Eating these foods during summer's heat may make us feel lighter, more playful, celebrative, inspired, and less stressed. At the same time, our bodies may show signs that our heart and small intestine are being strengthened such as lower cholesterol levels, muscle relaxation, and a healthy complexion.

I'll probably never like hot weather, but I sure love the taste of summer's bounty. The next time the heat causes your cooking ambitions to wither, but your stomach urges you into the kitchen, toss together a garden-fresh green salad and serve it with this light and easy grain dish.

Quinoa with Corn and Scallions
(serves 4)

3 ears of corn (1 1/2 cups kernels)
2 cups water
1 cup quinoa
pinch of sea salt
1 tsp sesame oil
1/2 cup sliced scallions

Peggy Kingerydoesn't miss the heat and humidity of her childhood summers in New Jersey. She, husband Jim, and canine buddy Hannah divide their time between their home in Moscow and farm in Deary.

 

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