As I write this it is August and usually the hottest month of the year. We have not been let down! Still…. we are enjoying blue skies, fawns in the courtyard, and squirrels running everywhere preparing for the winter to come. All of this is held in the backdrop of the beautiful Monastic silence.
When the days turn hot like this the schedule is altered to accommodate the temperature change. When one lives close to the elements like we do the body learns to adjust to the flows of nature. There is not the convenience of flipping the AC switch and carrying on. We adjust by working outside during the cooler hours of morning and evening. The hottest part of the day is a time to spend in the cool Monastery rammed-earth buildings.
During this time of summer it is a great and welcome treat to find a cold Basil Melon Cooler waiting in the fridge. It is a delicious, hydrating, and cooling drink. We like to use watermelon but honeydew or cantaloupe work as well.
In gratitude for all the seasons and the opportunity to eat beautiful food, we share this recipe with you.
In gassho,
Sequoia
Basil Melon Cooler
From The Everyday Ayurveda Cookbook by Kate O’Donnell
Serves 4
Ingredients
4 cups chopped, deseeded watermelon, honeydew, or cantaloupe
4 large basil leaves
¼ tsp. ginger powder
Juice of 1 lime
¼- ½ cup water
3-4 ice cubes (optional)
Basil leaves and lime wedges for garnish
Instructions
Put the chopped melon, 4 basil leaves, ginger powder, and lime juice in a blender carafe along with ¼ cup of the water. Blend on high until the basil has become green flecks. For a smoothies texture, add the ice cubes. If you prefer it more liquid, omit the ice and add up to ¼ cup more of water. Blend again until smooth.
Serve in 4 glasses, each garnished with 1 fresh basil leaf and 1 lime wedge.