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These super chill-recipes cool things down a notch

It’s been the hottest summer I can remember in my thirty-five (ahem) years as a Torontonian. I have spent much time indoors with my face near the AC vents, dreaming about September and its cool, delicious air.

This year, for the first time in my thirty-five (ahem) years, I actually grew some food in the garden. I can’t believe how easy it was to just get some great plants, stick them in the earth, water them, and then enjoy the harvest. We’ve had kale, baby lettuces, zucchini, cucumber, and now cherry tomatoes. Cedar calls them “bay-toes” and has insisted on carrying a couple around with him at all times. I suppose he’s pretty happy about the magic in the garden this year as well. I can safely say it’s the best food I’ve ever had – not because it’s the best-tasting per se, but because of the ritual and the pride and that we just go outside in the morning and pick a few things to eat. I love that.

The recipes for this week are incredibly simple, and not because I’m lazy or because I haven’t peeled my face away from the AC, but because in this heat, simple is just about all my body can handle.

The cucumber salad features our homegrown cukes and cherry “bay-toes.” Cedar loved it; I also learned that if I put enough vinegar on something he’ll eat it.

The watermelon juice is the most refreshing thing you could possibly consume, and it’s dedicated to our time in Costa Rica, where people know how to beat the heat. They also have the ocean, but we have Lake Ontario, and that’s pretty darn close, right?

Cucumber, Tomato, and Avocado Salad
*This salad was great on its own, but would also be yummy on some flatbread to make it more of a meal. The key was in refrigerating everything beforehand so it was nice and cool when we ate it.

You’ll Need:

  • 2 medium field cucumbers, peeled, seeded and chopped
  • 1 pint cherry tomatoes, halved
  • 1 ripe avocado, cored and cut into chunks
  • Dressing:
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste
Assemble all ingredients in a bowl and serve.

Watermelon Juice (or Jugo de Sandia if you want to be all Costa Rica-y)

  • 6 cups chopped chilled watermelon
  • 1 tbsp agave nectar
  • 2 cups cold water
  • 4 ice cubes
  • Juice of 1 lime

Throw it all in a blender and blend until smooth.

Previously on Cravings, Eden’s making curry fit for a toddler king

Eden Hertzog is the Baker Babe and mom behind New Moon Kitchen. Find more delicious and healthy recipes at her blog.

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