Cooling Off and Slowing Down

Let’s be honest, it’s hot. I spent many summers of my childhood visiting family in Tucson. As a kid the heat didn’t seem to phase me; in fact, I have many fond memories romping around the desert getting into trouble with my cousins. Having planted my roots in Tucson just under a decade ago I’d like to think I’ve earned my desert stripes. But that doesn’t mean I’m resilient to the heat.

Lately, I’ve found it difficult to keep up with my normal routine. This can be frustrating with a daunting schedule full of life obligations. Whether it’s work demands, nurturing relationships, household chores, fueling creativity, moving the body, expanding the mind or nourishing one’s self with food, the magnitude of this list can become rather taxing. Sometimes after a long day (or week) of over 110 degree heat, preparing a meal over a hot stove or fitting in a quick work-out sounds like the last thing my body wants. At the rate we’re going, our bodies are bound to get burnt out at some point, and they just might, if we let them.

Blaming the heat is one approach to this lack luster attitude and a fairly reasonable one at that. However, another tactic is to take the opportunity to evaluate your mind, body and soul. As the heat forces us to slow down we can use this as a cue to listen in to what our body needs. As you find yourself slowing down this summer, take a moment to tune in and identify what your body is craving. Maybe it needs to get more sleep, eat a nourishing meal, let out suppressed emotion, drink more water, or simply to be still.

Throughout this next week, practice slowing down and going about each movement and thought with intention. Think to yourself, why am I doing this? Is this nurturing me? Is this what my body needs right now? If the answer is no, then seek a change that will better support your needs in that moment.

Looking for some extra help cooling down? Treat yourself to this refreshing, no sugar added, watermelon lime slushy.

Watermelon Lime Slushie


  • 2 small seedless watermelons
  • 2 limes (one for juice and 1 for a garnish)
  • 1/3 cup light coconut milk


  1. Cut one of the watermelons in half. Scoop out rounded tablespoons or cut into cubes with a knife and lay out on a parchment-lined baking sheet. Freeze until firm (about 3-4 hours).
  2. Cut the other watermelon in half and add the fruit to a blender. Blend on high until completely smooth and pureed.
  3. Transfer juice to a jar and refrigerate until your frozen watermelon cubes are ready.
  4. Once watermelon cubes are frozen, add ~ 4 cups frozen watermelon, juice of 1 lime, coconut milk, and ½ cup watermelon juice to a blender. Blend on low until creamy, scraping down the sides of the bowl as needed. If it has trouble blending, add a splash more watermelon juice being careful not to add too much as it will become too thin.
  5. Serve in empty watermelon rinds or chilled serving glasses and garnish with a lime wedge.
  6. Leftover slushie? Put into popsicle molds and freeze.

Nutrition Details


By Katie Lehn, RD


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