Cooling Foods for Summer Heat: A TCM Approach
In Traditional Chinese Medicine (TCM), the heat of summer — and the lingering warmth of late summer — can tax the body, leading to symptoms like irritability, thirst, restlessness, headaches, and even digestive upset. This time of year is associated with the Fire and Earth elements, and the key to balance is clearing excess heat while supporting the digestive system (the Spleen and Stomach in TCM). Cooling foods help to gently lower internal heat, calm inflammation, and restore your body’s natural equilibrium.
Nature provides exactly what we need in the warmest months.
Water-rich fruits such as watermelon, cantaloupe, pears, peaches ,honeydew, citrus fruits and berries help hydrate and cool from within.
Crisp vegetables like cucumber, lettuce, leafy greens, zucchini, eggplant, seaweed and mung bean sprouts are also refreshing and easy on the digestion.
Fresh herbs like mint and cilantro can be added to meals or teas for a light, cooling lift. Crysanthemum tea is another great cooling option.
Grains and Legumes such as barley, soybeans, mung beans and tofu are cooling and nourishing to the body.
Meats that are cooling include crab and duck meat, and white fish such as cod or flounder.
For late summer, when dampness can mix with lingering heat, TCM recommends combining cooling foods with those that gently support the Spleen — such as corn, adzuki beans, and barley — to prevent digestive sluggishness.
Balancing your summer meals with these seasonal foods can help you feel lighter, calmer, and more energized despite the heat. Try starting your day with a chilled watermelon-mint smoothie, adding cucumber slices to your lunch salad, or simmering a barley and mung bean soup for dinner. By aligning your diet with the season, you not only beat the heat but also nurture your body’s harmony for the transition into autumn.
For more guidance on how to eat seasonally and for your constitution, book your appointment today!
