3 Healthy Chilled Recipes to Keep You Cool

I have three healthy chilled recipes for you to keep cool at this tail end of summer. This season has been a scorcher with record setting temps and humidity levels across the country and on the East Coast. With just a few weeks left, there’s nothing better than spending every moment of these hot days soaking up the sun. No matter where you live, beating the heat can be tough – especially when you’re relishing the last few weeks of summer fun.

When the sun goes down and it’s still hot, finding dinner ideas can be tough. So how about beating the heat with some chilled good-for-you recipes that the whole family will love? For a better way to stay cool and healthy, here’s a roundup of chilled recipes by Chef Anthony Stewart of the Pritkin Longevity Center + Spa. Chef Stewart has been hard at work, whipping up a few must-try recipes for beating the summer heat and keeping it healthy too.

3 Healthy Chilled Recipes to Keep You Cool

Read ahead for step-by-step instructions from Chef Anthony Stewart at Pritkin Longevity Center + Spa. His chilled recipes will keep you healthy and cool this summer, including a delicious banana dessert for those of you with a sweet tooth!

#1. Chilled Tomato, Watermelon, and Basil Soup.This sounds like the perfect weeknight solution for a hot and humid night at home. Whip up this tomato soup for the whole family to enjoy.

Serves 4

Ingredients:

• 1 cup canned low-sodium plum tomatoes
• ¼ cup low-sodium tomato puree
• 1 cup chopped watermelon (seedless)
• ½ teaspoon chopped garlic
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon orange zest *
• 1 tablespoon basil, chiffonade (cut into thin strips)
• Garnish:  Four sprigs of fresh basil

Procedure:

1. Using a grater or microplane, shave off the peel of an orange to make ½ teaspoon of shavings
2. The shavings are your zest, which add strong, wonderfully citrus flavor to foods
3. Use only the colored part of the peel, not the bitter white pith beneath

Preparation:

1. Combine all ingredients in a blender.  Blend well.
2. Before serving, garnish each bowl with a sprig of fresh basil.

Nutrition Information (per serving):

35 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 1g protein, 2g fiber, 15mg sodium.

#2. Citrus Fennel Mango Salad. Next time I need the perfect salad for a hot afternoon or when I am having the girls over for lunch, I am definitely making this. Light and fresh, it sounds absolutely delicious and just what I’d want when I am spending the afternoon poolside.

Yield:      8

Ingredients:

• 2 Bulbs fennel julienne
• 1 Grapefruit (supreme)
• 2 Oranges (Supreme)
• 3 Mangoes (peeled & julienne)
• ¼ Bu Cilantro chopped
• 1 t chopped garlic
• 1 Red onion julienne
• 1 Red pepper julienne
• 1 Green pepper julienne
• 1 carrot julienne
• 1 # Lettuce (chopped)

Dressing:

• 1 T Low sodium stone ground mustard
• ¼ C Rice wine vinegar
• 2 T Apple juice concentrate

Procedures:

1. Combine all Vegetables in a bowl
2. In a separate bowl combine all ingredients for dressing and mix well
3. Add dressing to vegetables and let stand for 15 minutes
4. Serve on a bed of chopped lettuce

#3. Banana Ricotta Ice Cream. This recipe sounds so delicious (and easy!), I cannot wait to get in the kitchen to give it a try – and I bet the grandkids will love it too. Naturally sweet and creamy, this sounds like the perfect solution for a treat on a warm summer evening.

4 servings

Ingredients:

• 1 pound very ripe bananas (peeled, vacuum sealed, and frozen)
• 1 cup fat-free ricotta cheese
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• ¼ teaspoon nutmeg, ground
• 1 teaspoon vanilla extract

Procedure:

1. Remove bananas from freezer and let sit for 5 minutes (until they begin to defrost around the edges).
2. Place ricotta cheese in a food processor and pulse.
3. Chop the bananas and add to the food processor along with all remaining ingredients.
4. Puree until smooth and creamy.
5. Scoop mixture into a plastic bowl and cover with food-grade plastic wrap, making sure the plastic wrap touches the top of the mixture. Place in the freezer for 15 to 20 minutes.

What do you think? Will you give Chef Anthony’s recipes a try?