It’s a blustery day outside.
Every time I think that Spring is just around the corner, the temperature plummets again – a clear reminder that it is indeed still Winter.
This makes me want to do little more than curl up in front of a roaring fire with a hot cup of tea.
It’s the perfect thing, this time of year – a hot meal, or a bowl of soup, to warm us from the inside out.
What’s interesting to me is that while food can be literally hot or cold, according to how it’s been prepared, many foods also have inherent qualities of warmth or coolness – without going anywhere near a stove.
Take the cucumber, for example.
I don’t know about you, but cucumbers don’t tempt me in the least on a wintry day. Maybe that’s because they’re usually eaten raw, but it’s also because they have an inherently cooling effect.
Herbs and spices are also known to be either warm or cool.
A ‘warm’ herb, for example, can increase blood flow and create a warming sensation in the body. Such herbs and spices are often used for improved circulation, reduced joint pain or to stimulate the immune system.
The list includes ginger, cinnamon, and cardamom all of which remind me of warm gingerbread, fresh from the oven.
Dark chocolate and peppermint are wonderful as well, either used separately or paired together in drinks and desserts.
On the spicier side, we have hot peppers, garlic and cayenne – perfect in hot soups or stews.
Notice that such a meal, while heated and literally served hot, also contains ingredients that are considered hot by their very nature.
Colors do the same thing – and there is a rainbow of colors in our food!
But let’s go back to that fireplace for a moment.
