three recipes for hot days

We haven’t even had lunch, and the thermometer outside proudly claims 37º C ( 99º F). We’re off to another full week of 40ºC (104º F), and August isn’t here yet.

The recent heatwave here in Europe has been at the forefront of the news recently, though here in Western Iberia the current summer temperatures have unfortunately been the new normal for the past decade. I’m heartbroken seeing the avoidable life losses and the failure of public infrastructure across Europe due to the sweltering temperatures and the life-threatening risks they pose to humans and other-than-humans alike. It’s important to remember that folks outside of Europe (and, more specifically, not in the Western world) have been experiencing severe heat and heat-induced natural disasters due to climate change for much longer. I wonder if it takes the heat knocking on Europe’s door in this way for climate action to finally (finally) become a central point in political discourse. This is my hope.

I’ve been finding the heat especially challenging with a newborn, as we are homebound every day because of it. Last year, for the first time in my life, we installed AC at home, and it has changed our summers, even though usage must be mindful so we avoid draining our solar-powered batteries. And just a couple of years before that, we got a fridge after a decade without one. So, as the soil outside burns the soles of our feet, staying inside is the second-best option to hanging out by the river or the lake. I don’t love staying inside with the AC on, which creates an odd layer of separation from the world outside my door and makes me feel especially worried for my brown, thankfully already shorn, sheep. This reminds me of the latest Weekly Planet newsletter, dwelling on how different the approaches to AC are between the United States and Europe (resulting in “far too much air-conditioning on one side and not remotely enough on the other”, as the author puts it).

Staying hydrated, finding (safe) bodies of water to plunge into, running among sprinklers, staying indoors / in the shade, finding crafts and activities to keep kids entertained inside, spending time in cool third spaces, opening windows at night if it’s cooler outside, staying hydrated (yes, wrote that twice)… I believe we’re all doing those things already. And yet, if you’re currently grappling with keeping cool during these hot days and need some more oomph, you’re not alone. Here are some easy recipes that have been on rotation in our home when nothing else seems to do the trick.

Instant Herbal Lemonade

We’re big fans of herbal lemonades, which are something between a traditional lemonade and a cooling herbal infusion. However, often we don’t make them because it needs waiting for the herbal infusion to cool down before stirring it together with lemon juice to make a cool drink. And when you want something fresh and need it quick, that’s a bit of a turn-off. Now cue my a-ah moment as I nursed baby F at 2:30 am. What if the lemon juice and the herbal infusion are already prepared as ice cubes, so they only need to be added to a large glass of water? No more excuses to postpone a glass of my favorite type of hydration.

I like using lemon balm, but feel free to experiment with any other cooling herbs, such as rose, linden, or other herbs in the mint family. Adjust quantities as you see fit, as the goal is to make a strong and sweet herbal infusion that will later be diluted as you prepare the herbal lemonade.

ingredients

• 1 cup freshly squeezed lemon juice

• ½ cup loosely packed fresh lemon balm (Melissa officinalis) leaves, or 4 tbsp dry

• 1 cup water

• 5 tbsp honey (or vegan sweetener), to taste

directions

• Prepare the lemon juice cubes by juicing and straining the lemons. Freeze in an ice cube tray.

• Make your strong herbal infusion by placing the herbs in a large heat-proof jar. Cover with boiling water, place a lid on, and infuse for 15 minutes. Strain, add honey (or vegan sweetener), and mix well. This will be quite sweet, which is the goal since it will later be diluted. However, adjust sweetness as desired. Allow to cool to room temperature before transferring to an ice cube tray and placing in the freezer.

• To prepare your instant herbal lemonade, simply pop two cubes of herbal infusion and one of lemon in a glass and top with water (or, if you’re feeling fancy, sparkling water!). Put your feet up and enjoy.
  

Golden Milk Popsicles

Creamy, sugar-free, and oh-so-refreshing, packed with antioxidant and anti-inflammatory magic. If the idea of popsicles at breakfast sounds outrageous to you, it’s because you’ve never had these, if I do say so myself!

Note that using fresh turmeric will stain your fingers and surfaces. Opt for the powdered version if you prefer — or go all in as I do and embrace the yellow fingertips as a statement.

(makes 6)

ingredients

• 2 tbsp freshly grated turmeric (Curcuma longa) rhizome (or 2 tsp powdered)

• 1 tbsp freshly grated ginger (Zingiber officinale) (or 1 tsp powdered)

• 1 ½ cups full-fat coconut milk

• 1 cup full-fat milk (or vegan alternative)

• 1 banana

• a dash of vanilla extract

• 1 tbsp honey or maple syrup (optional, to taste)

directions

• Place all ingredients except for honey in a blender and process until smooth.

• Strain through a fine-mesh sieve, pressing well to extract all liquid. You can skip this step if you’re using powdered herbs.

• Taste and add honey if needed.

• Distribute between popsicle molds and place in the freezer for at least 6 hours.

🌞 If you’re looking for more popsicle recipes, I’ve shared A Very Good Nettle Popsicle here.

LAVENDER MIST

Not a kitchen recipe, but very refreshing and easily overlooked due to its simplicity. Throughout the day, mist yourself and your loved ones with this aromatic plant ally. Lavender has a soothing action upon the skin and not only that, but it’s been long used to tend to the nervous system — something we could use more of as we navigate climate anxiety.

ingredients

• 2 cups water

• 3 tsp dried (or several sprigs fresh) lavender (Lavandula spp.) buds

directions

• Place the herbs in a heat-proof jar and cover with boiling water.

• Allow to cool to room temperature, strain, and transfer to a clean spray bottle. Keep it in the fridge.

While herbal infusions should be kept in the fridge only for 24 hours, since you won’t be consuming this preparation, you can store it for a little longer. It will last 2 to 4 days in the fridge, and you should discard it and make a new one after that (or if you notice any off smells in the meantime!).

Stray links pollinating the internets

🌞 A very good interview with Solar Punk Farms, a queer-run regenerative hub, on making a solar punk future irresistible ~ I want to be clear that, as someone who lives on territory threatened by the development of mega solar farms to power cities, I can be very critical of certain portraits of solar punk that seem to me like city-dwellers’ wet dreams. Mostly AI-generated images of fields covered in solar panels behind happy AI people in dreadlocks? Solar punk needs to be decentralized and socially and environmentally fair, which is embodied beautifully in this farm linked here (and, of course, in the Solar Punk manifesto itself ).

🌞 Wild Clocks, on Emergence Magazine podcast

🌞 Honoring nomadic, pastoral, and communal land relations, with Joseph Oleshangay

🌞 Not a link, but if you’re looking for a new TV show to watch during the hottest hours of the day, may I recommend We Are Lady Parts? It’s about an all-female Muslim punk band, two seasons, short ones. We don’t have a TV or streaming services, but it happens to be available through our public television channel website and I believe it’s fairly easy to find it elsewhere. Villain Era has been living rent-free in my head for months!

How is summer treating you in your neck of the woods, friends? I hope you’re all keeping cool and hydrated!