Just like a sweet song can transport you to a happy place, this soothing Mint and Watermelon infused Kombucha will invoke a cool, calm feeling as things heat up for summer.
In Ayurvedic medicine, seasonal eating is one of the practices to balance the body from excess qualities that may present themselves during hot weather. Summer increases the qualities of ‘Pitta’; Hot, Light, and Dry conditions in our environments, and therefore may increase ‘Pitta’ qualities within the body. Pitta imbalances may manifest in a number of health ailments such as rashes or breakouts, heartburn or reflux, ulcers, poor sleep, irritability or ‘hot temperedness’, low blood sugar, fatigue, or heat stroke. By incorporating more cooling and hydrating foods into our seasonal diet, we can balance some of the effects of the changing environment.
Sweet, Cool and Astringent are the balancing qualities to look for when planning a seasonal diet. If you think about what is seasonally available during summer, many foods fall into these categories. For example; Sweet seasonal fruits, Cooling herbs and melons, and Astringent fresh greens. Eating what’s in season throughout the year allows you to get the most out of what you consume because of its peak freshness, digestive benefits (think enzymes, cleansing properties, and microbial health) and the harmonizing effects it has on balancing our systems.
Some of the best foods to eat over the summer include:
- Aduzki bean
- Bitter Greens (Dandelion, Kale, Watercress)
- Cilantro & Coriander
- Coconut (meat, milk, oil, water)
- Fava bean
- Fennel (bulb)
- Garbanzo bean
- Ghee (clarified butter)
- Hibiscus (tea)
- Melons (all)
- Mung bean
- Olive Oil
- Peas (snap, snow)
- Sunflower seeds, oil
- Squash (acorn, summer)
- Rice (unprocessed)
For an instant chill down on those blistering afternoons, try our Watermelon Mint Melody kombucha blend. Just one sip will have you feeling like you stepped into a shade garden of calming herbaceous botanicals.
You will need:
- 1 – 500ml flip top bottle
- 250mls brewed mint tea, cooled
- 1/2 cup chopped watermelon chunks
- Brewed kombucha to top up (approx 250mls)
- Remove any seeds from your watermelon chunks.
- Place in the blender with the cooled mint tea.
- Blend on high for 30 seconds to liquify the watermelon pieces.
- Funnel fruit and tea mixture into your flip-top bottle.
- Top with kombucha until you fill to the base of the bottleneck.
- Seal and let ferment for approx 3 days at room temp.
- Chill and enjoy!
- Best served garnished with a fresh sprig of mint for an added bouquet of cooling scents.