Beat the heat

I read an article the other day that said to eat Thai food when it was hot to get your sweat reflex going. Much as I love Thai food I have a hard time eating it when it's hot.

The other school of thought is to eat cooling foods: cucumbers, watermelon anything light on the stomach. One of my favorite salads is from The Pioneer Woman web site. If you want to see the photos and step by step instructions. Go to http://www.thepioneerwoman.com/ and search for :Asian Noodle Salad.


Asian Noodle Salad
Ingredients
SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
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FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapenos, Chopped
Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.


Also if you go to the www.pioneerwoman.com/tasty-kitchen/ you can find a nice selection of vegan and vegetarian recipes. Just look under the special dietary needs section.