Summer has arrived which means many of us will be trading in our warm cups of tea for iced water and hearty stews for salads. But the benefits of bone broth can be felt all year round and it definitely remains part of our diet regardless of the season.
While light and refreshing foods help cool down the body and still have their place in a balanced diet, however, both Chinese medicine and the traditional Indian system Ayurveda advocate for eating warm foods year-round.
To avoid shocking our system, both practices recommend to avoid ice-cold drinks or food, even in the summer. Unlike the seasons, our internal temperature does not fluctuate. Eating cooked, warm foods nourish our adrenal, nervous, and digestive systems and are imperative for overall health.
So how can you keep up your nourishing bone broth habit as the weather warms?
TIP NUMBER ONE:
Have a cup of bone broth first thing in the morning or right before bed. The early mornings and late nights are always the coolest times of the day.
Starting your day with a warm cup of bone broth gently wakes up your digestive system and will support your digestion for the day ahead. Alternatively or in addition to your morning cuppa, ending your night with a cup of bone broth can soothe your stomach, help your cells repair, and support hormone production as you sleep.
Our concentrated bone broth powders come everywhere with us, even our summer camping trips!
TIP NUMBER TWO:
Use bone broth over salads and raw vegetables!
Let's call it a “make shift” pho- inspired meal. Try pouring bone broth over raw vegetables like spiralized zucchini, shredded carrots, shredded cabbage, finely chopped greens, celery, peas and capsicum.
You could also add some avocado and your choice of a protein and you have a complete meal.
And it's an especially warm day, allow the broth to cool to room temperature before consuming.
Yum!
A “make shift” pho- inspired summer meal - Pour bone broth over raw vegetables
TIP NUMBER THREE:
Add COOLING ELEMENTS to warm meals!
Adding fresh herbs like dill, coriander or basil to a light bone broth soup or perhaps a stew is a great way to add a cooling and fresh element to your spring and summer meals.
Using citrus fruits (lime, lemon, grapefruit and orange) or pomegranate, melon and cucumber to lighten and brighten up cooked meals is another great way to bring in a cooling element.
And another fave that I have often shared is to cook grains such as brown rice and quinoa in bone broth rather than just water to add ample flavour and to receive its nourishing benefits. Then, allow the grains to cool and toss through whatever salad combo is gracing your table.
