It’s really pretty simple: When it’s hot we want cool foods (Ice cream and fruits anyone?) and when it’s cold out we crave hot. It may not be scientifically proven, but there is truth to needing balance. In everything…but since here we are talking a bit more specific about food and eating, I wanna share a something that I often share with my nutrition and personal training clients. Even if you take the healthiest food on earth, but you eat 17 times more than necessary you will still not loose fat. Balance is the key, and everything in moderation. Same is true for the indulgences in life, for depriving yourself always does not send a healthy message to your brain or body. And as Paracelsus already knew that ‘the dose makes the poison’ But no worries, with this recipe here, you’re pretty safe on the scale of healthfulness. So dig in, have some of this cooling summertime salad!
Since my red currant bushes did not grace me with a whole lotta berries this year, and I won;t have enough to make my grandma’s ‘Trübeli Kueche” I had to find another home for my backyard bounty. And a salad seemed as good a place as any. (I know I could have just eaten them with cream poured over top, like my Mom used to serve berries for desert sometime)
Yup, who wants to cook and heat up the house more when it is blistering outside?
- 5-6 stalks (the individual pieces, not sure on the official term, even googled it) celery, diced small
- 2 cups seedless watermelon, diced into 1/2″ peices
- 1/4 cucumber, cut into small chunks (if using a pickling cucumber, use half)
- 2 limes, fresh juice only
- (optional: 1/2 cup red currants)
- Toss all the ingredients gently in a large bowl and serve.
- Yes, it’s that simple