Have you noticed the shear volume of summer cleanses going on this time of year? Raw food cleanses, smoothie cleanses, sugar-free cleanses… oh my! Perhaps you’ve even tried one yourself.
Though my plant-strong diet varies with the seasons and how my body feels, I like to keep a pretty clean diet year-round – with occasional indulgences, of course! Even then, it feels great to re-calibrate in summer by eating more fresh fruits and veggies.
Since we typically dress lighter and show more skin during this time of year, body-consciousness is inevitable. But it’s more than that.
Summer is a time for high, bubbly energy and feeling light and cool.
What’s a great way to boost your summer energy and cool down at the same time? Eat more fresh fruits and veggies! Have salads ever made you feel like taking a nap afterwards? How about green smoothies? I’m guessing not. 😉
Raw foods such as these are easier on digestion, meaning more energy left for you to hike, bike, swim, star-gaze, or whatever your summertime pleasure is. But there’s no need to go 100% raw to get these awesome energy benefits.
As more fruits and veggies come available (hooray for farmers markets!), it’s easier to increase the proportion of raw foods in your diet. Remember, raw doesn’t have to be complicated – it really just means eating fresh produce!
Vegas is now consistently over 100 degrees F, and I’m feeling lighter and cooler eating this way. Especially on hot summer nights. Over the winter, I ate more cooked, grounding foods, but now I often eat a dinner salad in addition to my lunch salad.
In fact, one of the easiest ways to eat “raw” is to have a salad. I shared some basic “pre-made” dressings in a past post, and you’ll find one of my favorite summer dressings later in this post.
Here’s an unbelievably easy but gourmet salad dressing recipe.
Using just fresh seasonal produce, this 2-ingredient blend combines healthfulness with indulgence. It will definitely make you want to eat more greens!
Sweet and Tangy Salad Dressing
- 1 ½ red bell peppers, coarsely chopped
- 1 ½ cups mango flesh (peeled and pitted)
- Small handful chives (optional)
- Blend the bell pepper, mango, and optional chives until creamy. Add water (or lemon juice) as needed if you desire a thinner dressing. Done!
To make it even easier, thaw out frozen mango in advance and use pre-washed packaged salad greens.
Now Your Turn.
How does your diet change in the summer? What’s your go-to meal of fresh fruits or veggies? Share in the comments. I LOVE hearing from you!
P.S. This is a favorite from customers who purchase my Feed Your Hustle Meal Plan!