In a previous post, we discussed some tips on eating seasonally for spring. In that season, the main focus is lightening up our diets and detox. According to Delicious Living Magazine’s “Beginner’s Guide to Seasonal Eating,” Summer’s health focus is on hydration and cooling. This is based on ideas of holistic methods and traditional Chinese Medicine, which draws the conclusion that the body naturally needs certain foods that protect based on the time of year.

image courtesy of Sense and Serendipity

According to the article, your body is hot and dry now; balance it with cool, moist foods like seasonal melons, nectarines, and cucumbers.  Try cayenne pepper sprinkled over food to increase circulation. Tofu, mung beans, and mint tea are cooling. Nina Kapfer, LAc, DOM advises to eat lighter, use less meat and fat, and avoid stimulants like coffee and black tea, which dehydrate the body and raise internal temperature.

Produce to include in your diet: berries, eggplant, avocados, figs, fennel, green beans, tomatoes, peaches, apricots, plums, lettuce peppers.

Try this Salad of Cantaloupe Melon being served right now as a appetizer special at Accomac Inn:

Salad of Cantaloupe Melon: avocado, orange segments, jumbo lumb crabmeat, garden hearts, spiced nuts, orange jalapeno vinaigrette.

image courtesy of thedailygreen.com

Here is a summer salad recipe to try at home:

Avocado Citrus Salad with Marinated Onion ~ Serves 4 to 6

Marinated Onions:

1 Medium Red Onion

¼ Cup Rice Vinegar

¼ Cup Honey

¼ Cup Water

Salad:

2 oranges

½ Cup olive oil

¼ Cup rice vinegar

1 Tbsp. Honey

1 pink grapefruit, peeled and sliced, seeds removed

1 Avocado, peeled and sliced

Endive and Romaine Spears

For marinated onions: Peel and thinly slice 1 medium red onion. Combine rice vinegar, honey, and water in jar with tight lid. Shake well until well blended. Add onions to the jar. Shake the jar to coat onions in liquid, then refrigerate overnight. Shake every 6 hours.

For Salad: Grate 2 tsp orange peel, oil, vinegar and honey in a mall jar with a lid. Pare and slice oranges, remove seeds. Slice avocado.

For each serving: Arrange endive and romaine leaves in a spoke fashion on individual plates. Portion oranges, avocado and grapefruit pieces onto center spokes of endive and romaine. Lift marinade onions from marinade with a fork and transfer to top of each salad. Drizzle with dressing before serving.

We have a strong commitment to offering you the best and freshest seasonal produce available. With the beginning of our own Accomac Garden and our commitment to supporting local agriculture, fresh, nutritional ingredients that help sustain our regional economy is of utmost importance.  Read about our commitment to the Pennsylvania Association for Sustainable Agriculture (PASA) and our partners.