Seasonal Recipe: Summer

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The elements fully present during summertime are fire + water, affecting Pitta dosha in big ways. Depending where you live, summer can feel sharp and heavy!! Balancing these qualities asks us to think cool and dry thoughts - and foods!

Enjoy this recipe which includes all six tastes to help wring out seasonal heaviness and promote sattva. Serves 1-2 depending on how hungry you are!

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1 medium cucumber, diced
• 1 radish thinly sliced (optional)
• 1 large handful of arugula or 6–8 spears lightly steamed asparagus (or both!)
• 2 tbsp pumpkin seeds
• Grilled chicken breast (diced) - optional 
• 3 tbsp chick peas, drained and rinsed - optional

• 2 tbsp fresh mint, chopped
• 1 tbsp fresh dill, chopped

• 3 Tbsp extra virgin olive oil
• Juice of 1 lemon
• ¼ tsp pink sea salt
• Pinch black pepper
• ¼ tsp ground cumin
• 1 Tbsp maple syrup  

1. Cook quinoa and allow it to cool slightly.
2. Prepare vegetables and herbs.
3. Whisk together all dressing ingredients in a small bowl.
4. Combine quinoa, cucumber, avocado, radish, greens, herbs, and optional chicken/chick peas in a large bowl.
5. Pour dressing over top and gently toss.
6. Finish with pumpkin seeds and an extra squeeze of lemon if desired.

• Mint, cucumber and dill help cool excess heat and support digestion gently.
• Avocado and olive oil provide grounding, unctuous nourishment.
• Radish, black pepper and cumin stimulate agni without making the meal too fiery.
• Quinoa and pumpkin seeds (and optional chick peas) add satisfying astringency and stability.

This meal is especially supportive during warm weather, after yoga, or anytime you want something hydrating, calming, and energizing without heaviness.