Here are our top tips for staying cool indoors when the weather gets a little too warm. *Other than of course, jumping in the pool).

Keep the windows and door closed

So it’s cool inside (thanks to the AC) and way too hot outside, but what happens when you open the door to step out for a few moments? Instant indoor heatwave. Heat is attracted to cold and will continue that way until it is the same temperature. Your best bet? Keep those doors and windows closed.

Move on down

As you probably know, hot air rises. That means, the upstairs of your house is going to be warmer than the bottom floor or basement. When you put on the AC, warm air still leaks through cracks, pipes and gaps. The result? It gets a heck of a lot warmer upstairs, because the air move up… and fast.

Do some air sealing and insulation

In order to be sure that the barrier is beaten, leaving the warm air out of the house, get yourself some air sealing and insulation. Insulation prevents heat leaking through the walls and ceilings, and air sealing prevents heat coming through air movement. By improving insulation and air sealing, it will keep you a lot cooler. Start at the top by sealing the ceiling under the attic, then move toward the garage as the next step.

If you have central air conditioning, air can still leak through a network of supply and return ducts, through the fittings, seams and joints in the ductwork. This air ends up in the basement, walls,  floors and other wasted places.

Get a shady exterior

Use large, shady trees on the outside, along with awnings to keep the heat from reaching the house. You can also use window coverings inside. Shading windows keeps your house cool and energy costs low.

Customize the thermostat

By upgrading to a programmable thermostat, you can program automatic temperature settings to suit your needs. Even better, you don’t have to think about it when you leave for work in the morning, or if you’re going away for a few days. You can also take advantage of “fan only” option, which uses some of the cool basement air and circulates it within the house.

Maintain your AC

Keep your  filters clean, which can improve the system’s efficiency by up to 15 percent. Replace them as needed, checking every three months or so.

Use those ceiling fans

They also benefit us because we do not have to rely on pesticides to keep pests at bay–they do it for us.

Make the Space

To create that inviting space, you can have an environment that attracts these wild creatures. Specific shrubs, trees, and flowers attract bees, birds, and butterflies. Logs and stones call for those lizards and other reptiles, as well as bugs. Small ponds create a homestead for toads and frogs.

Attracting Hummingbirds

Hummingbirds are beautiful with their bright colours and humming wings. Constantly moving, they have a high metabolism, and need to be constantly eating. They are attracted most to red, nectar-producing flowers, such as honeysuckles, morning glories, petunias, sage, delphiniums, hollyhocks and weigelas. Plant these near your house, in sunny, wind-protected areas, or inside hanging baskets or window boxes.

If you don’t have the garden space, attract hummingbirds using a red bird feeder filled with a commercial or homemade nectar mix. Clean it out once a week.

OT add red dye to the solution, hummingbirds are attracted by the red on the hanger itself.

Attracting Small Mammals

From bunnies to bats, to raccoons to deer, creating habitats is a fun project that varies species to species. Here are a few general rules that apply across the board:

• Use tree-stumps, large, flat rocks, and other elevated areas for feeding stations.
• Free-standing birdbaths and homemade ponds are great for mammals to stay satiated.
• Garden with plants that have nuts, berries, seeds, and fruit, and they’ll especially love the ones that fall to the ground.
• Garden sheds and garages are great for winter hibernation.
• Install an elevated light source to seek out nocturnal mammals.

Attracting Pond Dwellers

Toads, frogs, salamanders, and other pond-loving friends love ponds filled with vegetation such as water lilies, pondweeds, duckweed, cattails, and bladderwort. They also love dry places to sit in the sun, so adding rock piles, tree stumps and rotting logs. An added bonus? Build “toad holes” with partially filled with sand so toads have a burrowing place during the day. Garden lights will allow you to see them all during the evening.

Any other ideas? Share them below!

But it’s not just the warmth we want to enjoy… It’s our health, too. This year I urge you: step away from the creamy salads, fried chicken and bags of chips. How to do it? With twists on old stand-by recipes.

Try a variation of the ever-popular broccoli salad, one that delivers a delicious dose of vitamins, thanks to vitamin C-rich broccoli and apples, and vitamin B-abundant tahini and pecans. Broccoli is also a great source of fibre, and high in selenium and diindolylmethane, two cancer-fighting nutrients. Tahini packs a punch of calcium, and, along with pecans, is high in protein and a good source of healthy fats. (Pecans, in fact, are lower in saturated fat than any other nut.) Even red onions shine with their appearance in this salad, as one of the richest sources of chromium, a mineral that helps protect against diabetes.

This nutrition-and taste-packed alternative combines healthy fat, a pile of fresh vegetables and delicious flavour that will keep you going all day.

Broccoli Salad with Tahini Dressing

If you make it the night before, double the dressing and toss it again it right before you leave. If you’re serving it right away, this step isn’t necessary.

2 bunches of broccoli (4 to 6 stalks), cut in florets
1 small red onion, thinly sliced
1/2 cup pecan pieces
1 Empire apple, cut in bite-sized pieces

For the dressing:
2 garlic cloves
Sea salt
3 Tbsp.  tahini*
1/2 large lemon, juice
1 tsp. agave nectar
Water as needed

Put broccoli in a large bowl. Set aside.

With a mortar and pestle, or the back of your knife, mash garlic with a few sprinkles of sea salt, working it together until it becomes a paste.

Transfer to a bowl and add remaining ingredients, stirring until a creamy dressing texture is achieved. Add water as needed, and salt to taste.

Make sure your hands are washed. Pour dressing over broccoli, and using your hands, massage into the broccoli, getting into all the crevasses.

Add onion, pecan and apple, then mix to combine.

*Note: I use a raw tahini — a roasted tahini gives a more toasty flavour. Either one will work, although I recommend the raw variation.

Recipe (c)Laurie Sadowski

Whether you favor a crumble topping, an easy-to-make icebox pie, or a traditional crust with not-so-traditional filling, nothing beats a pasty adorned with the natural sweetness of local farmers’ fruits.These three pies are guaranteed to have your mouth watering, and beg to be topped by a scoop (or two) of your favorite vanilla ice cream (check out our non-dairy/vegan favorites!).

Ginger Plum Pie

1 Easy Pastry (recipe follows)
5 cups plums, quartered and stoned
1 cup sugar or Sucanat, plus more for sprinkling
1/4 cup flour
1 tablespoon freshly squeezed lemon juice
2 to 3 teaspoons ground ginger (to taste)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter or non-dairy margarine

Preheat oven to 425F.

Line a 9-inch pie plate with your pastry. Place plums, sugar, flour, lemon, ginger, cinnamon and nutmeg in a large bowl. Combine well. Pour into the pastry shell, and dot the filling with butter or margarine.

Moisten the edges of the bottom crust and cover with the top crust. Finish the edges and use a sharp knife to create a few slits in the top. Sprinkle with additional sugar.

Bake in preheated oven for 15 minutes, then reduce heat to 350F and bake for an additional 45 to 60 minutes until plums are tender and crust is golden. Let stand at least 2 hours before serving.

Fruit Crumble Pie

for the crumble:
3/4 cup flour
6 tablespoons brown sugar
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch salt
6 tablespoons butter or non-dairy margarine, chilled and cut into pieces

for the rest of the pie:
1/2 Easy Pastry
5 cups fruit (blueberries and peaches make a good mix)
3/4 cup sugar or Sucanat
3 tablespoons flour
1 tablespoon lemon juice
Pinch salt

Start with the crumble. Mix all ingredients except for the butter/margarine into a small bowl. Use your fingers to distribute the butter/margarine throughout the mixture until large clumps form. Place in refrigerator until needed.

For the rest of the pie, preheat the oven to 400F. Mix the fruit with the sugar, flour, lemon juice and salt. Pour into prepared pastry and sprinkle with the crumble topping.

Place in oven and bake for 10 minutes, then reduce heat to 350F and bake until fruit bubbles and crust is golden brown, about 1 hour longer. Let cool at least 2 hours before serving.

Easy Pastry

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar or Sucanat
2 sticks unsalted butter or 1 cup non-dairy margarine, chilled and cut into pieces
4 tablespoons ice cold water, plus more as needed

Mix flour with salt and sugar in a medium bowl. Using a pastry cutter or two knives, cut in the butter/margarine until  the mixture resembles a coarse meal.

Add water and mix until the dough comes together, adding just enough water until no longer crumble. Do not overhandle the dough.

Divide the dough in half, flatten into disks, wrap individually in plastic and refrigerate until needed, at least 1 hour.

Before using, roll the dough on a floured surface into a 14-inch round, then transfer carefully to your pie plate, proceeding as the recipe indicates.

Strawberry Refrigerator Pie

10 graham crackers, crushed
3/4 cup sugar or Sucanat, divided
5 tablespoons melted butter or non-dairy margarine
1/2 cup tart cherry juice
2 quarts fresh strawberries, hulled and thinly sliced
1/4 cup tapioca starch
Pinch salt
Whipped cream, for topping
Whole strawberries to garnish

Preheat oven to 350F. Whizz graham crackers and 2 tablespoons sugar in the food processor until crushed. Add butter/non-dairy margarine and pulse until crumbles are sticky. Scrape the mixture into a 9-inch pie plate and press evenly. Place in oven and bake for about 12 minutes until lightly browned, then transfer to a wire rack to cool.

While the crust is cooling, place the rest of the sugar, cherry juice, 2 cups strawberries, tapioca starch and salt into a saucepan. Bring to a boil and gently mash strawberries with the back of a fork. Reduce to a simmer and cook, stirring often, until thick, about 1 minute. Remove from heat and let cool for 10 minutes, then stir in remaining strawberries.

Pour strawberry mixture into cooled crust and refrigerate until set, about 5 hours.

Before serving, prepare whipped cream, top the pie, and garnish with whole strawberries.

Image courtesy of wikimedia

Varieties

Those fuzzy-skinned peaches are a member of the stone fruit family. There are loads of peach varieties, but we we’re more accustomed to referring to them by their main categories: freestone and clingstone.

Freestone peaches have pits that are easily removed from the fruit. These are the peaches that you can break in half and remove the pit, then munch away.

Clingstone peaches are firmly adhered to the pit; that it, you have to eat it like an apple. They come a little earlier in the season.

How to Buy

When buying peaches during FPT, select those that are free of bruising and have a deep, fruit aroma. They should be yellow or creamy white, free of any green undertones. If they are green, they were picked too early and won’t ripen very well. They also won’t be very sweet.

Often we look for that signature red blush on the fruit for ripeness, but that isn’t the case. Instead, this just indicates a certain variety.

When they are at their peak, peaches will yield to gentle pressure along the seams. They should be slightly soft; avoid those that are very soft.

If they aren’t quite ripe yet, but you plan to ripe them at home, choose peaches that are

firm, but not too hard. They will soften and become juicier as they ripen, but will not become sweeter. Place peaches in a paper bag, close it, and keep it at room temperature for 1 to 2 days, checking daily for ripeness.

Once they are ripe, store them in the refrigerator and use them within the next couple of days. Do not put unripe peaches in the refrigerator–they’ll become mealy.

How to Prepare

You can eat peaches with the skin or without… That’s a taste preference. They are often pealed when used in desserts, such as pies.

Always wash them before serving, and they are best served at room temperature.

If you are enjoying a freestone peach, you can pit it before eating it. To pit it, cut it lengthwise into halves around the pit, then twist the halves in opposite directions to separate them. Clingstone peaches cannot be pitted, but can be sliced into chunks around the pit or eaten out of hand.

What They’re Good For

One medium peach has only 40 calories, and is a good source of vitamin A, as well as vitamin C. They also pack in some fibre, are relatively low in sugar, and are naturally sodium free.

How to Enjoy Them

• Smoothies: add peaches, yogurt, spinach and your other favourite ingredients into a blender, and process until smooth.
• Top your creamy snacks, like yogurt, cottage cheese, and pudding.
• Puree with a little agave nectar, cinnamon and nutmeg, and pour over your favourite ice cream (try these vegan varieties).
• Use in savory dishes, like salads and stirfries.
• Mix with tomatoes, jalapeno, onion, cilantro and garlic for a quick sweet and spicy salsa.
• Grill halves of freestone peaches to enjoy alongside your dinner.

Tell us… How do you love your peaches? Link your recipes here or tell us about them!

Image courtesy of rubbahslippahsinitaly.blogspot.com

Grilled Herb Corn

1/3 cup vegan margarine or butter, softened
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons minced fresh chives
1 tablespoons minced fresh thyme
sea salt and fresh ground pepper to taste
8 ears of corn, shucked

Mix all ingredients together except for the corn. Spread mixture over each ear of corn, wrap in heavy-duty aluminum foil. Grill, covered, over medium heat for 10-15 minutes, turning frequently, until corn is tender.

Smokey Grilled Corn with Roasted Red Peppers

2 large roasted red pepper
1/3 cup vegan margarine or butter, softened
1 teaspoon smoked paprika

sea salt and fresh ground pepper to taste
8 ears of corn, shucked

In a food processor, blend red peppers, margarine/butter and paprika until smooth, adding salt and pepper taste.

Transfer to a bowl and place in fridge to set.

Lightly oil and salt corn, then grill over medium heat for 4-5 minutes, turning frequently, until corn is tender. Serve with pepper spread.

Parmesan Grilled Corn on the Cob

(with vegan option)

1/4 cup butter or vegan margarine, melted
1/4 cup freshly grated Parmesan cheese OR nutritional yeast
2 tablespoons fresh herbs, such as basil, thyme, and oregano
8 ears of corn, shucked
salt and fresh ground pepper to taste

Mix together margarine/butter, cheese/yeast and herbs. Set aside.

Grill corn over medium heat for 4-5 minutes, turning frequently, until corn is tender. Brush with butter mix and add salt and fresh ground pepper to taste.

Chili-Lime Corn

1/3 cup vegan margarine or butter, softened
1 tablespoon chili powder
1 lime, zested (we recommend Microplane)

1 lime, cut into wedges

Mix together margarine/butter, chili powder and lime zest. Set aside.

Grill corn over medium heat for 4-5 minutes, turning frequently, until corn is tender. Brush with chili/lime butter and serve with an additional wedge.

Image courtesy of infobarrel.com

Mango-Strawberry Limeade Smoothie

Mangoes, strawberries and limes are all excellent sources of vitamin C (all more than oranges, in fact), which is a powerful antioxidant that aids in keeping our bones, gums and teeth healthy, and our immune system optimal. If it’s just the adults, feel free to add a few splashes of a fruity white wine.

3 ripe mangoes, cut into chunks
3 limes, juiced
8 large strawberries
water
agave nectar to taste

In your blender, combine the mangoes, lime juice, strawberries. Puree until smooth, adding water to desired consistency.
Give it a taste — depending on how you like it and how fresh and ripe the fruits are, add agave nectar to taste. Store in a Thermos on ice.

Iced Coffee

Adding a few splashes (okay, maybe more than that) of Kahlua is a great addition to this creamy cold drink, perfect for a hot day. With just a few simple ingredients, it’s a killer, cooling combination.

4 cups strongly brewed coffee, cooled
4 cups milk/dairy-free milk of choice (Almond Breeze is delicious in this)
agave nectar to taste
about 10 ice cubes

Shake all ingredients together in a large Thermos, and take along!

Agave Mojito

Using agave nectar instead of sugar is a variation on this refreshing favourite. Use an all-natural ginger ale (such as Whole Foods’ 365 Brand)to replace the alcohol for a virgin version. It’s also really easy to make your own ginger ale; check out this easy recipe from the NY Times.

10 limes, juiced and pulped
30 fresh mint leaves
1/3 cup agave nectar (add a little more to taste)
1 cup white rum
club soda, chilled

In a pitcher, place lime juice, mint and agave nectar. Using a muddle stick, mash to release mint oils, and mix the agave into the juice. Add rum, plenty of ice, and top with club soda.

Garnish with additional mint and lime, unless you’re taking it along, then store in a Thermos.

Try our recipe for Sun Tea, too!

Images courtesy of naturecenter.org and ginews.blogspot.com

As reported by The Rainforest Alliance:

Summer brings the promise of days spent puttering in the garden and evenings relaxing on the porch or patio with friends and family. You can enhance these satisfying moments by making sure your wooden garden furniture and tools come from responsibly managed, FSC-certified forests.

FSC-certified forests meet strict environmental and social criteria, and FSC-certified wood products can be traced all the way along the supply chain, giving consumers the reassurance that they are helping to conserve biodiversity and protect the rights and welfare of workers and communities.  Here are some FSC-certified options for an eco-conscious backyard:

1. Jensen Leisure Furniture, a high-end outdoor furniture manufacturer, is introducing a complete line of furniture made from the tropical hardwood Ipé that comes from forestlands in Bolivia certified by the Rainforest Alliance’s SmartWood program to FSC standards.  Learn more about their Wood for a World of Difference.

2. Nothing brightens a garden like the melodic sounds of song birds.  Birdwatchers can now buy bird houses made from FSC-certified wood.  Modern Birdhouses (www.modernbirdhouses.com) tout sleek architectural designs and are hand-made from teak that is FSC-certified by the Rainforest Alliance.

3. For teak furniture lovers who want to do right by the environment, Forest World (www.forestworld.com) offers a variety of quality hardwood garden furniture certified by the Rainforest Alliance’s SmartWood program. They also offer indoor furniture and FSC-certified wood for decking and flooring.

4. Savvy gardeners dig FSC-certified garden forks and spades at Smith & Hawken (www.smithandhawken.com).  They offer over 14 different gardening tools, which are rust-resistant and made with carbon steel heads.

5. In addition to planting a lush landscape, home gardeners should consider planting trees, which not only help to shade and beautify a yard, but capture carbon dioxide, control soil erosion and provide habitat for wildlife.

The Rainforest Alliance, a nonprofit international conservation organization, was instrumental in the founding of the FSC in 1993.  It is the world’s leading certifier of forestlands to FSC standards, which is considered the gold standard of well-managed forest certification.  The Rainforest Alliance has certified over 123,668,660 acres (50,027,673 ha) in 63 countries worldwide.

The Rainforest Alliance works to conserve biodiversity and ensure sustainable livelihoods by transforming land-use practices, business practices and consumer behavior. For more information, visit www.rainforest-alliance.org.

Image: Marabol Forest Concession, Santa Cruz, Bolivia; courtesy of Brave Duck Productions