What to eat and what not to eat in hot weather?!
Answers:
eat lots of fruit! its refreshing and it hydrates your body!.
do not eat heavy meat or dairy as it will make you feel sick!.!.Www@FoodAQ@Com
do not eat heavy meat or dairy as it will make you feel sick!.!.Www@FoodAQ@Com
I eat pure fruit, I can't really do hot food, unless my sweet tooth is getting carried away!. I'll have a lot of home made ice slushies and ice pops or yogurt (frozen, too) with maybe some cookies to fill me up!. I just cannot do a plate of hot, warm food, especially today, it's hot!.
On the plus side, you lose weight (not that you need to)Www@FoodAQ@Com
On the plus side, you lose weight (not that you need to)Www@FoodAQ@Com
don't eat hot stuff in hot weather; it raises the body's temperature!Www@FoodAQ@Com
don't drink coffee or hot water in hot weather!.Www@FoodAQ@Com
dont drink milk when its hot thats a BIGG noWww@FoodAQ@Com
To beat the heat, we have to retrieve some of the logic of Southern food, as our foreparents cooked it!. Our traditional foodways make sense in our climate, given our land, given the ethnic blend that makes us who we are!.
The traditional Southern table was vegetable laden, and the vegetables came either fresh from the garden or fresh from vendors or the market -- or from country cousins who brought care packages to city ones!. It was not only picked fresh: it was cooked fresh!.
The tired old cliche of over-cooked fat-laden vegetables misses the point of our traditional cuisine!. Those "overcooked" vegetables were hundreds of times fresher than anything we can buy in supermarkets today!. They were raised with a minimum of chemicals!. Their inbuilt nutritional value was higher than anything we get in our lightly cooked "fresh" vegetables today!.
Whether our foreparents knew of Jefferson's famous dictum that meat should be eaten as a condiment, they practiced it, especially in summertime!. With the abundance of fresh things from the garden, meat made its appearance on their tables mostly as a seasoning for the vegetables -- the crowders, purple hulls, Kentucky wonders!. A little pork sliced into the beans or field peas gave them the taste and mouthfeel of a meaty dish!.
The eggplant and summer squash breaded with cornmeal was fried in meat drippings, adding more of a meat flavor to a meal revolving around vegetables!. The cornbread and fried corn, the okra and tomatoes served with rice -- all were seasoned with enough bacon grease to give them the flavor of bacon, without actually including meat!.
When meat is not the main dish around which everything else revolves, it makes sense to add meat or grease as a seasoning!. It's also not as unhealthy as eating huge portions of meat at each meal!.
And such meals are easier to digest in a hot climate than are heavy meat-based ones!. With platters of fresh sliced tomatoes, cucumbers, cantaloupe, and onions to accompany the cooked food, our foreparents had meals ideally suited to the hot climate of the South in summertime!.
Relishes like chowchow or piccalilli played an important role not just in preserving the last of the fall garden, but in perking up the taste buds when one's desire to eat flags in hot weather!. They're perfect accompaniments to a plate of crowders and cornbread!.
Our foreparents also knew how to beat the heat by cooking these meals in the cool of the morning!. At both of my grandmother's houses, the noonday meal (dinner) was started as soon as the breakfast dishes were washed!. The food then sat on the stove until noon arrived!.
Granted, this way of eating is designed not only to beat the heat, but to provide a filling hot meal for people laboring outdoors on a farm, and our lives and schedules have changed!. But it makes sense in a hot climate: it's much more logical to eat the large meal at noon, snooze a little afterwards, and then return to work, than our current living pattern!. Almost all hot-weather societies in the world have a pattern of this sort!.
And, with the large meal eaten hot in the middle of the day, it also makes sense to eat light and cool dishes in the evening!. Our foreparents often kept dinner on the stove all day long, and what was left was there for the taking, lukewarm, in the evening!.
Or it was combined with some cooked tomatoes into a nourishing soup for the evening!. Nothing went to waste!.
Ot for those who had no appetite for cooked food at all, there was always cold buttermilk and cornbread, the latter crumbled into the glass of buttermilk and spooned out for supper!.
There was a logic to the way we used to eat, and it fit our land, our lifestyles, and our climate!. We're forgetting that logic, and in the process, forgetting much of the wisdom our elders had about beating the heat!.Www@FoodAQ@Com
The traditional Southern table was vegetable laden, and the vegetables came either fresh from the garden or fresh from vendors or the market -- or from country cousins who brought care packages to city ones!. It was not only picked fresh: it was cooked fresh!.
The tired old cliche of over-cooked fat-laden vegetables misses the point of our traditional cuisine!. Those "overcooked" vegetables were hundreds of times fresher than anything we can buy in supermarkets today!. They were raised with a minimum of chemicals!. Their inbuilt nutritional value was higher than anything we get in our lightly cooked "fresh" vegetables today!.
Whether our foreparents knew of Jefferson's famous dictum that meat should be eaten as a condiment, they practiced it, especially in summertime!. With the abundance of fresh things from the garden, meat made its appearance on their tables mostly as a seasoning for the vegetables -- the crowders, purple hulls, Kentucky wonders!. A little pork sliced into the beans or field peas gave them the taste and mouthfeel of a meaty dish!.
The eggplant and summer squash breaded with cornmeal was fried in meat drippings, adding more of a meat flavor to a meal revolving around vegetables!. The cornbread and fried corn, the okra and tomatoes served with rice -- all were seasoned with enough bacon grease to give them the flavor of bacon, without actually including meat!.
When meat is not the main dish around which everything else revolves, it makes sense to add meat or grease as a seasoning!. It's also not as unhealthy as eating huge portions of meat at each meal!.
And such meals are easier to digest in a hot climate than are heavy meat-based ones!. With platters of fresh sliced tomatoes, cucumbers, cantaloupe, and onions to accompany the cooked food, our foreparents had meals ideally suited to the hot climate of the South in summertime!.
Relishes like chowchow or piccalilli played an important role not just in preserving the last of the fall garden, but in perking up the taste buds when one's desire to eat flags in hot weather!. They're perfect accompaniments to a plate of crowders and cornbread!.
Our foreparents also knew how to beat the heat by cooking these meals in the cool of the morning!. At both of my grandmother's houses, the noonday meal (dinner) was started as soon as the breakfast dishes were washed!. The food then sat on the stove until noon arrived!.
Granted, this way of eating is designed not only to beat the heat, but to provide a filling hot meal for people laboring outdoors on a farm, and our lives and schedules have changed!. But it makes sense in a hot climate: it's much more logical to eat the large meal at noon, snooze a little afterwards, and then return to work, than our current living pattern!. Almost all hot-weather societies in the world have a pattern of this sort!.
And, with the large meal eaten hot in the middle of the day, it also makes sense to eat light and cool dishes in the evening!. Our foreparents often kept dinner on the stove all day long, and what was left was there for the taking, lukewarm, in the evening!.
Or it was combined with some cooked tomatoes into a nourishing soup for the evening!. Nothing went to waste!.
Ot for those who had no appetite for cooked food at all, there was always cold buttermilk and cornbread, the latter crumbled into the glass of buttermilk and spooned out for supper!.
There was a logic to the way we used to eat, and it fit our land, our lifestyles, and our climate!. We're forgetting that logic, and in the process, forgetting much of the wisdom our elders had about beating the heat!.Www@FoodAQ@Com
