Keeping Cool

Island Epicure

99

As I write, on the eve of Mother’s Day,  the hall thermostat set at 69 degrees, the actual temperature is 80. Yet I don’t feel uncomfortable. We adjust. We keep well hydrated and wear loose clothes or shorts. I have a glass of cool electrolyte water on hand. Think Gatorade if you are making a grocery list. You can get those little tubes of NUNN disks at Thriftway. Each disk you put into a pint of water  gives you vitamins A, B6, C, D, and E plus a little calcium, magnesium, and sodium chloride (salt).  These fill in after your morning multi vitamin-mineral has been digested.

Pour yourself a pitcher of lemonade, or water with a few lemon slices in it.  Sip often, especially if it gets hot enough that you sweat. To keep sufficiently hydrated to have energy for the tasks  you must accomplish or the fun you look forward to enjoying, the liquid going into your body must equal or surpass liquid going out.  It can come from beverages, water melon, orange juice or other juicy vegetables and fruits, or  soup, or salad of juicy fruits or vegetables.

Son Steve has become the chef at our house. Occasionally I, erstwhile gourmet cook, have enjoyed slipping into the sous-chef and advisor roles. Here is an example of a salad Steve invented. It makes a meal that features juicy vegetables plus protein, and iodine to energize that master gland, your thyroid.  But mainly it’s delicious, non fattening, and nourishing. The only cooking necessary is medium low, just long enough to poach the fish.

Steve’s Cold Fish Salad
Serves 3 to 4
3 or 4 dark green lettuce leaves
2 or 3  tilapia filets, depending on their size
Juice of ½ lemon
1 or 2 firm ripe tomatoes
2 washed and sliced green onions

Wash the lettuce leaves and pat them dry between paper towels ore clean tea towels. Arrange them on a latter or on individual salad plates. Top them with lightly poached tilapia. Drizzle the fish with lemon juice.  Garnish with tomato wedges and green onion. Dress with Ranch or Avocado dressing, or even give it a Greek touch with Tzatziki.

TZATZIKI
Makes 1 ¼ cups
½ medium cucumber, unpeeled
1 cup plain yogurt
2 cloves garlic, peeled and minced
½ teaspoon salt
½ medium size onion, finely chopped
½ Tablespoon virgin cold-pressed olive oil
½ Tablespoon white vinegar
½ teaspoon dried dill or 1 ½ teaspoons fresh dill

Quarter cucumber lengthwise. Remove any large seeds. Finely chop cucumber. Blot to remove excess moisture. Combine with remaining ingredients. Chill at least 2 hours. Enjoy as a salad or as a salad dressing.   Or have it as a snack with chips or crackers.