What to eat, what to avoid and the indication of the perfect lunch with the advice of the famous macrobiotic foodblogger Dealma Franceschetti
Salads, many good raw or grilled vegetables, delicious ice creams and a desire for ice water: it is no coincidence that in summer our bodies want fresh food. "With the arrival of spring – explained Dealma Franceschetti, foodblogger, author, cooking teacher and macrobiotic consultant graduated from the Sana Gola vegan cooking school in Milan in a course entitled 'How to enjoy summer without suffering from the heat' – our body carries out transformations to try to get rid of all the heating energy it has accumulated in winter to defend itself from the cold. In this way it will be able to reach the lighter, fresher summer. We can help our body make this 'change of season' by favoring refreshing foods and reducing warming ones and adopting the right cooking methods. "
An excess of foods that create too cold such as ice cream, slush or ice lollies and frozen drinks, in fact, can weaken the energy of the kidneys and, in the long run, produce tiredness. If the cold that we carry in the body is too much, it has a weakening effect, especially on the digestive tract and the immune system. "Even if the temptation is strong, therefore – suggests the expert – these foods should not be used every day, but only occasionally, so as not to introduce too cold".
What to bring to the table?
- Of the cereals, hulled barley is the most refreshing of all, used in its semi-wholegrain (hulled) or wholemeal (world barley) form. Brown rice is good all year round. But for the summer, the elongated, thin variety is better, because from the macrobiotic point of view it will create less heat. Ok also with brown or basmati red rice. Also good amaranth and quinoa, spelled or couscous. Maybe in the form of colorful cold salads seasoned with quickly sautéed vegetables, raw vegetables, olives, capers, pine nuts …
- Ok for legumes, which we can eat in a fresher form. An excellent example is the chickpea hummus, which we can combine with a crudité of refreshing vegetables such as carrots, also fantastic as a savory snack.
- Raw vegetables have a marked cooling effect. That's why we want the classic salad especially in hot weather. Excellent all raw or just blanched green leaves or watery vegetables such as zucchini and cucumber, rich in precious organic water.
- Yellow light instead for solanaceae such as tomatoes, potatoes, aubergines and peppers, rich in solanine. You can eat them without abusing them, advises Dealma Franceschetti.
- Raw fruit
- Fruit kanten. These are sweet jellies based on agar agar, very light and refreshing. "Agar agar refreshes the body – writes the foodblogger – but not only. It is lubricant on the intestine, slows down the absorption of glucose, protects the mucous membrane of your digestive system and helps you lose weight. So in summer it is better to use these jellies as sweets after meals or snacks, rather than baked goods, with a strong heating power ".
- Fresh water (but not cold in the fridge!)
Juices and extracts deserve a separate note, useful drinks, but they are not suitable for everyone, especially if consumed every day. "Those who have problems with digestive tract weakness such as colitis or reflux, or problems with frequent colds or sinusitis or even more important ailments such as asthma, psoriasis and autoimmune diseases – explains Franceschetti on its website – juices and extracts are not recommended".
What to avoid
On the contrary, food of animal origin, which has a heating power, should be reduced as much as possible. "Cold cuts, meat, eggs and aged cheeses should be used very sparingly from spring onwards," advises the expert. Fish, crustaceans and molluscs, baked goods (such as bread, pizza, focaccia, rusks, sweets …) and buckwheat, on the other hand, heat less than the previous ones, but if we abuse them they bring an excess of heat.
Cooking style also affects the heat
There are cookings that bring a lot of heat to the body, others that heat less and are therefore more suitable for summer. "In the summer – explains the expert – it is better to choose steaming, scald quickly or sauté for a few minutes in a pan. We do not recommend cooking in the oven and especially grilling. Grilling food that is very warm in itself is really problematic, especially if you already suffer a lot from the heat. If we really want to grill … because maybe we can't do without the mid-August barbecue … we choose the vegetables and if we decide to use the meat, let's accompany it with a lot of raw vegetables ". Then there are cooking methods that allow us to transform vegetables without using heat, such as fermented vegetables. We talked about it in this article, in which we also provide the whole process step by step to prepare them in the correct and healthiest way possible.
So the perfect summer lunch? Dealma Franceschetti in her blog recommends a warm miso soup; fresh hulled barley salad or world (therefore whole); chickpea hummus; raw vegetables. And finally … a delicious fruit mousse.