Beating the Heat Part I--Chilling

Watermelon Margaritas

Heat is a strong word. Unbearable, especially when one is engulfed in it. The temperature reached 105 degrees Fahrenheit the other day. Global warming sure is showing its sign. The question is how do you take the heat and transform it into coolness or simply being content with smoldering.

In the tropics, water symbolizes coolness and calmness. Living in hot climate, one walks slowly, stays under the shade and eats food that requires little heating. However much I would like to sink in a body of water all day and chill, I prefer taking the Thai approach to cool down.
Here are a few steps:

1. Eat less meat, less dairy products and more often. I love grilled meat, but with this  kind of heat, my digestive system can take a little break. Eating 5 times per day in small portion will also help.
2. Drink a lot of liquid, especially water to keep your body hydrated.

3. Take the heat "outdoor" and avoid cooking with heat indoor at all cause.

Below are some starter recipes that will help cool you down and save some energy bill. They require no heat, no meat and no sweat just a food processor and a thirsty appetite.

Watermelon Margaritas (2 servings)
2 cups watermelon
Juice of 1 lime and its zest
1/2 cup Tequila
1/4 cup Cointreau
1/2 cup simple syrup (I infused vanilla in mine)
Salt for around the rim of the glass

In the food processor, blend until smooth. Serve with crushed ice.
Our children first fell in love with the watermelon drink at a Thailand street market. This is how the Thais make them: Omit the alcohol and add the crushed ice to blend.

Hummus with Smoked Paprika

Hummus
1-15 oz can chick peas, drained
1/2 cup Tahini or ground white sesame seeds (add a drop of sesame oil if Tahini is not being used)
Juice if 1 lime
1 garlic clove
1 tbspn smoked, sweet paprika

Blend all ingredients in a blender. Drizzle with olive oil and paprika. Serve with pita chips or bread.

Gazapacho

Gazpacho (4 servings)
6 very ripe plum tomatoes
1 English cucumber
1/2 red bell pepper
1 small Vidalia onion
1 cloves of garlic
3 tbspn of sherry vinegar
1/4 cups of olive oil
Salt and pepper to taste

Blend all ingredients in a blender. Pour the mixture through a strainer. Chill in the refrigerator for at least 2 hours. Serve chilled with hard boil eggs and a drizzle of olive oil.

Summer Roll

  

Summer rolls
Vietnamese fresh spring roll sheets (rice flour)
Lettuce
Cooked Mung bean noodles
Julienned carrot and cucumber
Thai basil
Hoisin sauce and Thai peanut sauce (from your local supermarket)
Another alternative is to combine peanut butter, Thai Sriracha sauce, and Hoisin sauce together and you will have your dip.

Wet the spring roll sheet with warm water. Spread Lettuce leave and basil as the first layer. Add the rest of the ingredients and roll them up. Serve with peanut and Hoisin sauce.

If you can try this first cooling down step for a week, your body will feel lighter and cooler. Trust me. Wear your linen sarong, flip flop and sit in a cool place. With a drink in your hand, let's get the summer party started.

Cheers!
Teera