summer strawberry soup

There is something so magical and intoxicating about summer heat waves. The world slows down, we move more gently, and learn to appreciate the sound of a quiet evening breeze blowing through an air-condition-less window. I have been noticing the silence more and more lately, turning off the radio, the cell phone ringer, the sound of chatter in my ear-budded ears. Learning to be still and present, seeking solace and finding lucidity in the solitude.

This "soup" is the perfect remedy to those slow and sticky summer evenings, when you crave something nourishing yet light (and simply cannot bear to turn on the stove). Inspired by this traditional Danish dish, it is filled with nourishing fat, a marvelous dose of probiotic-rich digestive supporters, and the freshest summer berries you can find. Slurp it is slowly as you listen to the hums of the world around you, as you await that gentle breeze passing over the windowsill. Witness yourself cooling down, a newfound clarity and stillness taking over both body and mind. 

• 1/2 cup unsweetened goat's milk kefir
• 1/2 cup plant-based milk (almond, coconut, etc)
• 2 tbsp. coconut manna (or coconut butter)
• 1 large vanilla bean, scraped of all its juicy bits 
• 1 tbsp. maple syrup (more or less for your preferred sweetness)
• 1/4 tsp. freshly ground cardamom
• 1 heaping tbsp. gelatin 
• 1-2 cups strawberries, cored and halved
• Roasted, salted pistachios, coarsely chopped
• Fresh mint leaves, torn into small pieces

In a high speed blender (or using an immersion blender), combine kefir, milk, coconut manna, vanilla bean bits, maple syrup, cardamom, and gelatin until mixture is smooth and frothy. Mound berries into a shallow bowl, and slowly pour the creamy mixture over the top. Sprinkle generously with pistachios and mint. Enjoy immediately (serves 1).