加夏至已至，谨记“食4物、避1事”，平稳度夏承传统

当夏至像个热情似火的使者，风风火火地赶来，太阳直直地拥抱北回归线，白昼被拉得老长老长，仿佛大自然在扯着嗓子宣告：一年中最热烈的时光闪亮登场啦！老话说得好，“夏至三庚数头伏”，从这天起往后三十天，湿和热就像两个甩不掉的小尾巴，紧紧跟着咱们，这便是让人又爱又愁的“苦夏”。

小时候，每到夏至，天还没大亮，奶奶就像个勤劳的小蜜蜂，早早钻进厨房忙活起来。她精心挑拣着绿豆，就像在挑选最珍贵的宝贝，仔仔细细淘洗干净后放进锅里，添上水，然后稳稳地坐在灶前，不紧不慢地拉动风箱。炉火欢快地跳跃着，锅里的水咕噜咕噜地唱着歌，雾气袅袅娜娜地升腾，和窗外那没完没了的蝉鸣交织在一起，奏响了夏至独有的乐章。奶奶一边搅拌着锅里的绿豆，一边念叨着：“夏至不喝绿，苦夏没人替。”那时的我呀，就像个懵懂的小迷糊，只觉得绿豆汤是夏至必须得有的仪式，哪懂得这背后藏着老祖宗顺应时节、以食养生的智慧哟。

苦瓜，那可是我儿时记忆里的一抹“小苦涩”。每次妈妈做苦瓜，我就像只受惊的小兔子，躲得远远的。妈妈把苦瓜切成薄片，仔仔细细地刮去白瓤，我却在一旁皱着鼻子，满脸嫌弃。妈妈笑着打趣我：“苦味进了肚，暑气才肯出。”在中医的智慧宝库里，苦瓜性寒，就像个厉害的灭火器，能泻心肝之火，解夏日烦渴。如今我也学会了做苦瓜酿肉，把苦瓜切成小段，挖去中间的瓤，焯水后填入调好的肉馅，上锅蒸熟，再勾个芡淋上汁。一口咬下去，肉香和苦瓜的微苦完美融合，回甘生津，就像在暑天里喝到了一口清泉，成了我暑天里的美味救星。

夏至的菜市场，热闹得像个大集会，白霜冬瓜格外引人注目，就像一个个白白胖胖的小娃娃。小时候，谁家要是煮冬瓜汤，那香味能飘满整个巷子，邻居们都会打趣说：“哟，这是请了‘祛湿大师’来坐镇啦！”冬瓜性味甘淡，利水消肿的功效就像一把神奇的钥匙，能打开身体里湿气的枷锁。《本草再新》里说它能“清心火，泻脾火”。冬瓜薏米老鸭汤可是夏至餐桌上的经典，老鸭焯水后和薏米一起炖煮，再加入冬瓜块，炖出来的汤清亮亮的，鸭肉酥烂，冬瓜入口即化，喝上一碗，就像给身体做了一场清爽的SPA，暑气一下子就跑得无影无踪啦。

绿豆可是夏至的消暑大明星，奶奶总是文火慢熬，说这样能熬出“解毒”的精华。陈皮绿豆沙更是美味得让人直流口水，绿豆和陈皮一起煮，再加上冰糖熬到起沙，冷藏后撒上桂花，一口下去，就像在嘴里开了一场甜蜜的派对，暑气全消。

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不过呢，夏至养生可不能贪凉。小时候我贪凉睡石板，结果被爷爷用艾草煮水狠狠擦背，还一本正经地告诫我：“寒气会从督脉钻进去，秋冬可就容易咳嗽啦！”所以呀，咱们得护住后颈的大椎穴和肚脐的神阙穴，就像给身体穿上了一层隐形的铠甲。凉菜从冰箱拿出来放至常温再吃，空调房里搭条薄披肩，这样才能舒舒服服地度过夏天。