Little did we realize that keeping cool in a heat wave isn’t just about hydration—it’s equally contingent on the foods we eat. So when summer barbequed meats try to lure us in with their savory smells, we should actually be opting for cool, refreshing meals in smaller quantities to keep our body temperatures in check, says Sarit Packer, a chef who touts light summer meals based on her experiences growing up in Israel.
The reason? Light meals don’t require as much blood flow to digest as large meals do, so the blood can remain close to the skin’s surface where aids in cooling the body. Cold vine leaves with yogurt and mint “is the best midsummer snack ever”, Packer told the Guardian.
To make it, you need the following ingredients:
- 150g Greek yogurt
- 2 Tablespoons extra virgin olive oil
- ½ a lemon, juiced
- Small bunch of fresh mint, finely chopped
- ½ clove garlic, crushed
- Sea salt and pepper, to season
- 1 teaspoon sumac
Packer’s recipe calls for you to mix all the ingredients except the sumac. Just before serving, drizzle with more olive oil and sprinkle with sumac. Serve with stuffed vine leaves.
Do you have some other body-cooling recipes?