5 TIPS

for Summer

 

by  Anna Mackenzie

5 TIPS

for Summer

 

by  Anna Mackenzie

01-

SUNBATHE WITH CARE

We are coming towards Summer Solstice on Friday 21st June. It is important to remember that the heat of the Sun is stronger than it has been for hundreds of years. Wherever we come from, our skin is not used to such heat and we need to protect ourselves. Not with expensive creams on the skin, simply by covering up with fine cotton or linen; always ensure babies are shaded.

-01

SUNBATHE WITH CARE

We are coming towards Summer Solstice on Friday 21st June. It is important to remember that the heat of the Sun is stronger than it has been for hundreds of years. Wherever we come from, our skin is not used to such heat and we need to protect ourselves. Not with expensive creams on the skin, simply by covering up with fine cotton or linen; always ensure babies are shaded.

-02

TIME OF FIRE AND HEART

Summer is the time of fire and heart energy. There are so many stages of fire: a bright, hot glow inside ashes, an orange, quiet crackle in a carefully made watched-over fire, an out-of-control fire with huge flames. Keep electricity and machinery in excellent working order and don’t leave matches around.

03-

MIND OUT FOR WATER

Caring about our water supply. Drink enough water through the summer and at the same time be very mindful of how much water we use. Together with animals, fruit and vegetable crops and trees we rely on water to survive, as well as on the oxygen from the trees. More than ever, it’s critical to foster new habits for life. Be careful with water – don’t waste it or watch it being wasted. Put bathwater on the garden/plants,wash the car less often, be careful washing up. And don’t let taps run, especially when cleaning your teeth! Help others to be careful too. Research how much water is used to make Coca cola, aluminium, blue denim jeans.

-03

MIND OUT FOR WATER

Caring about our water supply. Drink enough water through the summer and at the same time be very mindful of how much water we use. Together with animals, fruit and vegetable crops and trees we rely on water to survive, as well as on the oxygen from the trees. More than ever, it’s critical to foster new habits for life. Be careful with water – don’t waste it or watch it being wasted. Put bathwater on the garden/plants,wash the car less often, be careful washing up. And don’t let taps run, especially when cleaning your teeth! Help others to be careful too. Research how much water is used to make Coca cola, aluminium, blue denim jeans.

-04

TASTE BITTERNESS

A helpful summer taste is bitterness, good for blood, good for heart and good for the intestines. It’s in many greens, such as watercress, dandelion, mustard and radish greens. Have one or a mixture of these as a green soup or smoothie or blanched to put on your plate where it’s delicious with a blended tofu cream sauce: to tofu, add a teaspoon of white miso, bit of mustard, rice vinegar,a tiny splash of apple juice concentrate. Bitter leaves are easy to find in the open air, organic markets where home-grown is easier to find.

05-

PICKLE YOUR VEGGIES

Make your own quick pickles. Buy a pickle press. Cut the vegetable into small slices, place in a bowl with a generous sprinkle of salt and massage in with the hands. Place in pickle press and tighten the press. If you can’t get a press, sandwich the vegetable slices between two plates and put something heavy on top, such as a kettle full of water. When ready, rinse off the excess salt, pat dry and serve. Radish, cucumber, daikon take a few hours. Carrot, cauliflower, broccoli (cut the last two into tiny florets) take 2 days. Or make a mix of three vegetables together. Serve a dessert spoonful at each meal for freshness and health.

-05

PICKLE YOUR VEGGIES

Make your own quick pickles. Buy a pickle press. Cut the vegetable into small slices, place in a bowl with a generous sprinkle of salt and massage in with the hands. Place in pickle press and tighten the press. If you can’t get a press, sandwich the vegetable slices between two plates and put something heavy on top, such as a kettle full of water. When ready, rinse off the excess salt, pat dry and serve. Radish, cucumber, daikon take a few hours. Carrot, cauliflower, broccoli (cut the last two into tiny florets) take 2 days. Or make a mix of three vegetables together. Serve a dessert spoonful at each meal for freshness and health.