Cooking for Summer — Macrobiotic diet

I took some photographs and did a layout for an article "Cooking for Summer", that was published in The International Women’s Association of Prague (IWAP) glossy magazine The Bridge. 

Microbiotic foods for hot weather

[Grains] Use the most refreshing, corn and polenta are easy and quick to prepare. Take advantage of quick-cooking couscous or bulgur to prepare refreshing salads.

[Beans] You might not feel like eating beans in summer, but there are great salads and pates that you can prepare with them. Use especially chickpeas, they have a more expansive and cooling effect than other beans. Try recipes like hummus or falafel.

[Vegetables] You should increase the consumption of vegetables both raw and lightly cooked. The ones with a slightly bitter taste are very interesting in this season; they activate the digestion and circulation: radishes, arugula, watercress, lettuce, give variety to your salads. Enjoy cucumbers or zucchinis now for their cooling energy.

[Sprouts] The expansive energy of the sprouts and their high amount of minerals and vitamins make them suitable for summer. You can use bean sprouts, alfalfa, watercress, and lentils in your salads or sandwiches.

[Seaweed] It provides minerals that help replace the ones that we lose in swimming pools and through sweating. Preparing gelatine with agar-agar will help cleanse and regenerate the intestinal mucosa, as well as refresh you. Nori flakes are easy to add to salads or vegetable purees, very practical for this season.

[Fruits] Enjoy all that nature gives you this season: melons, peaches, apricots, cherries, watermelons.

[Pickles] They will help your digestion and improve your intestinal flora. They are also excellent at mobilizing fat deposits. You can buy sauerkraut already prepared which is a simple way to have them always on your plate.

Have fun this summer trying some new seasonal foods and enjoy!