Late summer eating: Grounding meals from the garden.

As August unfolds and the buzz of early summer fades, we enter the season of late summer — a time of abundance, nourishment, and transition. In Traditional Chinese Medicine, this period is governed by the Earth element, and it’s all about grounding, digestion, and stability.

Eating with the seasons is one of the most natural ways to support our bodies. In late summer, our gardens and markets are overflowing with in-season product like squash, tomatoes, corn, cucumbers, zucchini, and fresh herbs. These foods not only taste better, but they also align with our bodies’ needs, offering hydration, fiber, minerals, and grounding energy.

Here are a few easy, nourishing recipes to help you create late summer meals that satisfy and support digestion:

Cooling Cucumber & Tomato Salad with Fresh Herbs

Why It’s Grounding: Hydrating cucumbers and juicy tomatoes help reduce internal heat while fresh herbs like basil and parsley offer digestive support.

Ingredients:

• 2 cups cherry tomatoes, halved

• 1 large cucumber, diced

• 1/4 red onion, thinly sliced

• handful of chopped fresh basil or parsley

• juice of 1 lemon or a splash of red wine vinegar

• 1-2 tbsp olive oil

• sea salt and black pepper, to taste

Instructions:

1. Toss everything together in a bowl and let sit for 10-15 minutes to allow the flavors to blend. Serve chilled.

Creamy Corn and Zucchini Soup

Why It’s Grounding: Corn is naturally sweet and starchy, making it ideal for the Earth element. Zucchini adds fiber and hydration, while the warm soup is calming to the digestive system.

Ingredients:

• 1 tbsp olive oil or ghee

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 cups fresh corn kernels (about 3 ears)

• 1 medium zucchini, diced

• 3 cups vegetable or bone broth

• 1/2 tsp turmeric (optional)

• salt and pepper, to taste

• splash of plant-based milk or cream (optional)

• fresh thyme or dill to finish

Instructions:

1. Sauté onions and garlic in oil until soft. Add corn, zucchini, turmeric, and broth. Simmer for 15-20 minutes, then blend partially or fully, depending on your texture preference. Stir in cream and top with herbs.

Roasted Squash & Quinoa Bowl

Why It’s Grounding: Squash is a classic late-summer-to-fall transition food — sweet, nourishing, and packed with fiber. Pairing it with a whole grain like quinoa creates a balanced, comforting meal.

Ingredients:

• 1 small butternut or delicata squash, cubed

• 1 tbsp olive oil

• 1 tsp cinnamon or smoked paprika

• 1 cup cooked quinoa

• handful of arugula or baby spinach

• goat cheese or avocado (optional)

• balsamic glaze or tahini dressing

Instructions:

1. Toss squash with oil and seasoning, then roast at 400°F for 25-30 minutes until tender. Layer over quinoa and greens, top with your favorite add-ons, and drizzle with dressing.

As we move toward fall, our bodies crave foods that are warm, nourishing, and slightly sweet, and late summer produce provides exactly that. By choosing meals that are easy to digest and full of natural color, you support not just your physical body, but also your emotional balance and energy levels.