It is now officially summer. Making small adjustments to your to diet and daily routine can help your body adapt to the change in season. Summer is a great time to incorporate more produce and raw foods into your diet. Our bodies naturally crave more cooling, lighter foods like salad and fresh-picked fruit in the warmer months. Enjoying locally grown produce is also a great way to honor the natural environment in which you live. It helps you feel at home where you are, reduces your carbon footprint and supports your local community.
Also consider how your lifestyle reflects seasonal changes. In the summer, many people play outdoor sports, go on vacation and engage in high-energy activities. Make the most of these longer days and take your exercise outdoors. And don't forget to schedule some relaxation time for yourself. Summer is a great time to recharge your battery!
Kick off summer with a tasty recipe incorporating in-season produce. This sweet soup is a perfect appetizer at summer parties and barbeques.
Carrot Fruit Soup
Recipe from IIN grad Terry Walter's Clean Food cookbook
Prep Time: 10 minutes
Cooking Time: 5 minutes
Yields: 6 servings
Ingredients:
1 cantaloupe
2 peaches, peeled and cut into chunks
1 mango, peeled and cut into chunks
1 ½ cups carrot juice
1 tablespoon fresh lemon juice
¼ teaspoon ground cloves
Pinch of salt
Blueberries for garnish
Directions:
1. Halve cantaloupe, scoop out seeds, remove outer skin and cut melon into chunks
2. Place in large pot and add peaches, mango, carrot juice, lemon juice, cloves and salt.
3. Bring to a simmer and cook 3 minutes to soften fruit.
4. Puree with handheld blender and refrigerate for 1 hour or longer.
5. Garnish with blueberries and serve.
The Integrative Nutrition team
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