Hot town, summer in the city. New York, you’re on FIRE right now. It seemed to go from a pretty mild spring to an all-out heat wave in just a matter of days. And while I love nothing more than cutoff denim and failed attempts to find a spot by the pool at Soho House, my body is still adjusting to these blazing heats.
Aside from consuming iced everything—ice cream, iced coffee, just plain ice—spices can play a key role in regulating your internal body temperature. When we think of spices, our mind often goes straight to the warming kind, like ginger, cinnamon, cayenne pepper, clove, but taking a shot of ginger in the heatwave doesn’t really have the same effect as it does during the winter months.
With temperatures on the high, focus on cooling spices that can help you tame that fire, just like the warming ones can light it up. Here are a few of my favorites and how to use them:
- Mint: Add to smoothies and salads.
- Coriander: Excellent in spice rubs for grilled meats and fish.
- Dill: Add to pureed soups and fermented foods, like sauerkraut and pickled onions.
- Cumin: Great for roasting and sautéing, also check out the recipe below!
- Cardamom: Pairs great with sweets. Try adding to your next batch of homemade nut milk.
RECIPE: SPICED CARROT SALAD
This easy to make salad is great with grilled chicken or lamb. If you like to eat mezze style (as in a bunch of small, flavorful dishes), this dish is the perfect addition to your spread.
2 whole carrots, peeled and shredded
2 tablespoons dried goji berries or currants
1 tablespoon cumin (a cooling spice, yo!)
2 tablespoons extra virgin olive oil
1 tablespoon slivered almonds, toasted
½ tablespoon Maldon sea salt
Using a mandolin, shred carrots and place in a bowl. Sprinkle cumin over carrots and mix to combine. Next add olive oil, goji berries and sea salt. Mixing thoroughly and serve.
The salad keeps in the fridge for about 4-5 days. Try incorporating into your weekly meal prep to put in your lunches and serve alongside your favorite protein for dinner.