Hot Days and Cool Grinds

I hate eating heavy meals when it's hot. Temperatures of 109 especially make me furious and I tend to lay on the floor naked cursing the Sun and crunching down popcicles. Refreshing food is important when temperatures are soaring during the summer and early fall months. Melons, shaved ice, popcicles, grapes are a must in my house. There's nothing more refreshing than a slice of cool cantaloupe on a sweltering day! I typically forgo hearty breakfasts of eggs and potatoes when its hot outside and instead settle for a cup of cool creamy yogurt. For hot summer dinners, I like to chow down on cool baby greens, lush red tomatoes and tuna salad. Or if I feel like something a bit more heartier, I will make a pot of rice and a simple stir fry of vegetables and tofu. I use fresh ingredients and keep the flavors light and fresh. Ginger, sesame oil, and lemon grass are nice cool flavors for summer and fall. Try this menu the next time there is a heat wave in your area:

Breakfast:

Cubed Thai water melon, chilled grapes and blended ice water with a mint leaf and a slice of lemon.

Snack:

baby carrots and cup of yogurt

Lunch:

Large salad of mixed greens, diced tomato, diced celery, diced green apple, can tuna, diced green pepper and a light salad dressing and fresh lemon juice.

Dinner:

Jasmine rice with toasted sesame seeds sprinkled on top.
Tofu Vegetable Stir fry (see recipe below)
Cup of mango juice with ice

Stir Fry Recipe:

Dice two cloves garlic
Grate one tablespoon ginger
Dice one table spoon fresh lemon grass
Dice two table spoons cilantro or Chinese parsley
Cube two cups tofu
Two cups snap peas
Cube one zucchini
Slice one cup button mushrooms
One teaspoon red chili pepper flakes
One tablespoon sesame oil
One tablespoon sesame seeds
3/4 cup sweet onion
Soy sauce to taste

Heat a wok and coat it with oil. Once the oil is heated, add the chili pepper flakes, garlic, ginger and lemon grass. Add a pinch of salt. Add onion, and cook for a few minutes. Add the rest of the ingredients except for the cilantro. Stir. Add soy sauce to taste and a pinch of sugar. Cook until vegetable glisten and there is broth in the wok. Add cilantro and remove from stove. Serve immediately with rice and diced avocado.

Stir fry for a warm night!

Yum!