In Traditional Chinese Medicine (TCM), summer is the season of the Fire element - a time of busy activities, growth, warmth and joy. This season rules the Heart, Pericardium, Small Intestine and San Jiao meridians. Here in Quincy, MA, most everyone looks forward to summer, and relief from our often brutal winters, but sometimes...Summer can be a little TOO...well, summer-y.
We’re in the midst of a heatwave and coming up on the 4th of July holiday right now. This usually means beach time, barbecues, beer, ice cream, fried seafood from our favorite clam shacks, (I’m planning to head over to Wollaston Beach for some fried clams as soon as I finish writing this!) and other indulgences. While we all LOVE these things, sometimes, they can throw us out of balance. Too much time in the sun, alcohol, fried, greasy, sugary or cold foods can leave us overheated, fatigued, and experiencing headaches, indigestion, reflux, or other gastrointestinal issues. In TCM we have a term for this is “Summer-Heat-Damp,” and we use certain herbal medicines and nutritional strategies to combat this!
The Watermelon & Feta Salad recipe below is one of my go-to favorites for summer barbecues and pot-lucks. It’s a perfect dish to serve or bring to a party when you want to have something healthy on hand, but don’t want to seem like the clean eating police.
One of the first foods we think of in TCM for the summer season is watermelon. Watermelon is cooling, hydrating, and naturally sweet. We also add a healthy dose of fresh mint, which is also cooling, and is naturally soothing for any tummy troubles. This is a super simple recipe that you can make in minutes. You can adjust any of the ratios of the ingredients to your personal taste preferences. Try our recipe below and let us know how you like it
Watermelon & Feta Salad
One whole seedless watermelon, chilled, cubed, and drained.
½ a red onion, diced (optional)
½ cup extra virgin olive oil depending on taste
Juice of 2-3 limes
1 cup fresh mint leaves, chopped, save a few full sprigs to use as garnish
1-2 cups crumbled feta cheese, depending on how much cheese you like
Salt & pepper to taste
Remove rind from watermelon and cut into cubes. Drain excess juice so your salad isn’t soupy! You can save the juice to add to sparkling water or summer cocktails, if you wish.
To create your dressing, blend the olive oil, lime juice, salt & pepper in a small bowl or jar.
In a large bowl, combine waterrmelon, feta, mint, red onion (if you use it) and dressing and gently toss. Garnish with a few mint sprigs to make it pretty and serve!
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Allison Blaisdell, MSTOM, Lic.Ac. is a licensed acupuncturist and herbalist in private practice at Fitchburg Acupuncture, and also at Massachusetts General Hospital. She offers Acupuncture, Hypnosis, Nutritional Response Testing, and Frequency Specific Microcurrent, as well as online holistic health coaching and consultation. Her mission is to educate and empower her patients to achieve their best possible health.