On hot days, our appetite usually decreases, although our energy requirements actually increase because the body needs to regulate its temperature.
When the heat accumulates in the body in summer, and it is already stressed, the digestion of fatty foods takes a lot of energy. Such food is more debilitating than energising. Light, low-calorie dishes that put less strain on the body and provide it with plenty of liquid and essential nutrients are healthy, tasty and keep you fit even on hot days.
Salad is the most popular lunch in the summer heat, and I eat it nearly every day. The fresh ingredients of vegetables provide the body with many vital substances and can be put together as you wish. You can add raw and steamed vegetables, fruit, nuts, lentils, quinoa, bulgur, noodles, and more to salads. I use vegetables and fruits that contain a lot of water to keep the body hydrated. This recipe is easy to prepare, and you can do more and store it in the fridge for the next day or take it to work.
Ingredients
- 1 cup bulgur
- ½ courgette
- 1 carrot
- ¼ radicchio (Italian Chicory) salad
- 2 cloves of garlic
- Rocket salad
- Almonds or other nuts
Preparation
Cut the courgette and carrots, chop the garlic and cut the radicchio salad into strips.
Cooking
Cook the bulgur; bring a pot with two cups of water to a boil. Add one cup of bulgur, lower the heat, and cook for five minutes with a closed lid. Let it cool down.
Put the ingredients in a wok with olive oil, adding the carrots first, then the garlic, the radicchio salad, the courgette and lastly, the cooked bulgur. Add salt and pepper, let it cool down and add to the rocket salad.
You can add olive oil and lemon juice, almonds or other nuts.
Did you know
Radicchio is a leafy vegetable with dark reddish-purple leaves and white veins. It’s sometimes called red chicory, Italian chicory, or red endive.
Lita cooks for events, for private celebrations and she offers cooking courses.
Lalitana Vegan Kitchen
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