During the summer our bodies are committed to fight off the effects of the heat and the profuse sweating we need to lower our body temperature, and we thus loose a lot water and mineral salts.
With at least 2/3 servings a day of vegetables and 3/4 of fruit we recover these liquids and minerals, as well as any antioxidants useful to combat free radicals and the harmful effects of prolonged sun exposure.
Vegetables should accompany our every meal and fruit for every snack as well, favouring the typical colours of the season: from shades of ORANGE provided by carrots, peaches, melon, apricots to the RED of tomatoes, radishes, watermelons, cherries, PURPLE of aubergines, GREEN of zucchini, cucumbers, arugula and legumes: peas, beans and broad beans.
Let’s prepare a single dish consisting of: tuna or swordfish in a tasty salad mixed with arugula, rich in vitamin C and A, chlorophyll and iron; some satiating cucumbers, which are a source of water and minerals and that inhibit sugar cravings; radishes, with beneficial functions, detoxifying the liver and rich in vitamin C, potassium and phosphorous; extra virgin olive oil and a cascade of aromatic basil and parsley, which will provide a typical summer flavour fit enough to combat muscular and mental fatigue properly.
Let’s exploit the benefits of eating fruit with our mid-morning or mid-afternoon snacks: a fast and handy snack at all times with a sachet of Grok and fruit juice together with SOUR CHERRIES and CHERRIES, which foster the elimination of uric acid, combat high blood pressure and oxidative stress, and which during this season allow us to reduce the stress caused by physical effort after our sporting activities.