While May was a clear transition between two seasons, June is when summer really kicks in. The temperatures are higher, the humidity is higher, and our heart rates naturally rise right along with them. That means no matter what your main dosha is, this weather will no doubt provoke the fiery Pitta within you. To combat this, stick to cooling, watery foods and avoid heavy and fatty ones. Salads, smoothies, cilantro, cabbage, fennel, and cucumber are great; fried foods and excess carbs, not so much. Most of all, be sure to stay hydrated! Your skin, your digestion, and your yoga practice will all thank you. With that said, here are five of our favorite hydrating summer recipes to help you have your healthiest June ever.
Asian Slaw with Sesame Ginger Dressing—Whether it’s for a weekday lunch or a weekend picnic, this crunchy slaw recipe is sure to please. It’s dressed in zesty sesame ginger in place of the heavy, mayo-based dressing you’re used to. Go ahead and make this one ahead of time—it tastes better the next day!
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Feta and Watermelon Salad with Cucumber and Mint—This feta and watermelon salad is deliciously hydrating to help you boost your water intake without feeling like you’re drowning. Chunks of feta cheese (or the vegan alternative the author suggests), watermelon, and cucumber dressed with a little oil and lemon juice makes the perfect summer recipe.
Vegan Mediterranean Artichoke Quinoa Paella—Looking for a hot weather recipe that isn’t a salad? This one’s for you. Instead of rice, the base of this paella is quinoa, giving it a fun texture and a protein-packed twist. Loaded with lots of veggies including artichokes, tomatoes, and carrots, this colorful dish looks impressive but only takes about 30 minute to whip up.
Creamy Vegan Pea Salad—As veggies go, did you know that peas have a good amount of protein? Perfect for hot weather when other, heavier protein sources don’t sound as yummy as they do in winter. This versatile and unique salad combines peas, homemade vegan ranch dressing, and a smoky protein source of your choice (the author recommends tempeh bacon or blackened chickpeas).
10-Minute Chopped Thai Satay Salad—Craving colors on your plate? With brilliant purples, oranges, reds, and greens, this dish will definitely satisfy you. It’s easy to prep—just chop up your veggies, whisk together the dressing, and toss to combine. No muss, no fuss, all yum.
Want More Yogic Recipies?
Each month we hunt through the best vegetarian foodie blogs to bring you the most appetizing recipes that are aligned with the current Ayurvedic season. Check out our previous months’ collections for even more cooking inspiration!
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