In Chinese medicine, the season of summer signifies expansion, growth, activity and creativity. It is ruled by the Fire element and governed by Heart.

Summer is considered the most Yang time of the year, meaning there is an increase in outdoor activities, our energy moves upward and outward and, the Spirit feels light and joyful. Summer days are about creating joy and laughter with family and friends, soaking in longer daylight to enjoy al fresco dinning or a nice walk in the park after work and, spending a relaxing weekend on the beach or exploring nature. On the contrary, summer can also cause damage and harm. Continuous days of high temperature and sweltering heat can cause heat-strokes and sleepless nights, taking a toll on the body and mind. And the potential of bush fires that threaten wildlife and people living in areas prone to it.

In Chinese medicine, a person’s constitution is governed by both Yin and Yang. Some will tend towards more one or the other or some will have a good balance of both. A person with a Cold constitution (constant cold hands and feet, takes a long time to warm up, dislikes winter), is more Yin in nature. They are the ones that look forward to summer and gravitate towards heat the most, which is Yang in nature. On the other end of the spectrum, a person with a Heat constitution (loves winter, feels the heat instantly, dislikes heat), is more Yang in nature and tends to struggle in summer. They will find the summer heat unpleasant, there will be lack of interest to participate in outdoor activities and have a preference to stay indoor to avoid the heat.

The Heart, the Organ that belongs to the summer season stores the Spirit (Shen). According to Chinese medicine, the Heart is responsible for ‘appropriate behaviour, timely interactions, being respectful, helpful and thoughtful’ (Kaptchuk, T., (2000). The Wed That Has No Weaver, p.88). As the Heart is ruled by the Fire element, it can be easily agitated by heat, generating Heart-Heat resulting in insomnia, anxiety, inappropriate or bizarre behaviour. Joy is the emotion of the Heart. Enjoying summer festivals with abundance of alcohol and food, laughter and gatherings can increase joy to the Heart. However, too much joy can also damage the Heart especially when we overdo it with without having sufficient rest and recovery in between activities. In Chinese medicine, we always advocate moderation and balance to generate a harmony between Yin and Yang, rest and activities and, excitement and calmness in the body and mind.

The warmer months provide us with produce that are vibrant in taste and colour and are cooling in temperature. Eating with the season is important as nature has a way of providing what is essential for the body to function during the season. Lighter meals are appropriate and suitable for the summer season and, prepared and cooked using simple and fresh produce. Food such as meat, eggs, and excesses of nuts, seeds and grains should be reduced in consumption to avoid sluggishness. Bitter, the flavour of summer is recommended to be consumed in small amount to cool the intensity of Fire/Heat in the body and, to nourish and settle the Heart (Spirit) during the warmer months.

Bitter foods:

Bitter - alfalfa, bitter melon, romaine lettuce, rye

Bitter & pungent - citrus peel, radish leaf, spring onion, turnip, white pepper

Bitter & sweet - amaranth, asparagus, celery, lettuce, papaya ,quinoa

Bitter & sour - vinegar

Summer nourishing foods includes:

Grains & seeds - amaranth, rice, quinoa, lotus seed, pearl barley

Beans - mung beans, bean sprouts

Vegetables - cucumber, asparagus, bamboo shoots, bok choy, broccoli, Chinese cabbage, corn, mushrooms, snow peas, spinach, summer squash, watercress, seaweed, romaine lettuce, celery, lettuce, bitter melon, scallion, radish leaf, wax gourd, lotus root

Fruit - apricot, cantaloupe, rock melon, watermelon, strawberries, nectarines, mango, peach, lemon, papaya, tomato

Protein - fish, prawns, crab, mussels, octopus, scallops, pork, chicken, tofu

Species - mint, coriander, dill, anise, basil

A simple Asian inspired salmon ceviche by MG Test Kitchen for those lazy summer days or for canapes/starters on Christmas day. Enjoy!

Serves 4-6 people as a starter.

Ceviche marinade

2 stalks of lemongrass (only the lower bulbous half of the stalk), sliced and chopped finely
2 kaffir lime leaves (available from Asian supermarkets. These leaves may also be frozen for longer storage)
Small to medium bag of coriander leaves and stalks
Fish sauce to taste
Dark brown sugar or palm sugar to taste (palm sugar is available in Asian grocers or in larger supermarkets in a thick liquid format or cylindrical blocks. The latter will need to be grated until you yield the desired amount of sugar)
Garlic powder and pepper to taste
1 tbsp sesame oil
Juice and finely grated rind of 1 - 2 limes (depending on how juicy the fruit is)

Salmon

800gm fresh salmon
2 ripe avocados
Small bag of fresh coriander leaves
Small bag of fresh mint leaves
2 tablespoons sesame seeds

To serve:

2 baby gem lettuce
20gm short or long grain white rice for the Toasted rice (optional)
Fried shallots (available at most supermarkets or Asian supermarkets)
Toasted peanuts, fine chopped

Method:

Separate the baby gem lettuce into individual "cups" and rinse well. Leave aside to dry
Make the toasted rice (if using) by dry frying the rice over a medium heat (no oil required). Remove the rice from the pan once it is a light brown colour and has a nutty aroma. Transfer the toasted rice to a mortar and pestle and crush until the rice grains look like grains of table salt.
Make the ceviche marinade by crushing the lemongrass, lime leaves, coriander leaves and stalks, and pepper in a mortar and pestle. You may need to divide this into two portions, depending on the size of your mortar and pestle. You may also use a food processor or a blender if you don't own a mortar and pestle, however you will get a much better flavour and aroma if you use a mortar and pestle as it releases the aromatic oils from the lemongrass and kaffir Iime leaves.
Once crushed to a fine paste, add the sesame oil, lime rind and juice.
Add the garlic powder, dark brown sugar OR palm sugar and fish suace, all to taste (note: fish sauce is very salty so add a little at a time). The marinade should be a balanced mix of savoury, sweet and sour flavours, and have viscous consistency. Set the marinade aside.
With a sharp knife, gently cut the salmon into 0.5 - 1cm cubes.
Transfer the raw cubed salmon to a large non-reactive mixing bowl (glass, stainless steel or ceramic) and gently mix in the ceviche marinade. Cover with cling film and leave to marinade in the fridge for 20 - 30 minutes (this is longer than a traditional ceviche would call for, but I find that this is necessary for the fish to take on the flavours of this marinade).
While the fish is marinating, warm a small pan on a medium heat. Once the pan has warmed, toast the sesame seeds gently (no oil required), ensuring to toss the seeds every few minutes. Toast until fragrant and the seeds turn a light golden colour. Do keep an eye on the seeds as different stove tops will have varying heat. Sesame seeds can burn easily and taste acrid.
Clean and remove the remaining coriander leaves from the stalks. Chop finely and set aside. Reserve a small bowl to garnish the dish.
Repeat step 9 with the mint.
Separate the avocado flesh from the skin and remove the stone. Gently cut the avocado into 0.5-1cm cubes (same size as the salmon).
Gently mix the toasted sesame seeds, chopped coriander, mint and avocado into the bowl of marinated salmon ceviche. Careful not to crush the avocado or salmon whilst mixing. Cover the bowl with cling film and store in the fridge if not serving immediately (it is preferably to serve this within the hour).
Arrange the baby gem lettuce cups on a large serving plate or on individual serving plates if serving a la carte. Spoon enough salmon ceviche into each lettuce cup and garnish with chopped mint, coriander, toasted rice (if using), fried shallots and finely chopped toasted peanuts.