The mad rush of spring harvest eventually gives way to slower summer days… I think?! Harvesting is still a daily occurrence here, but the plants seemed to have aligned themselves in a way in which one harvests leads into the next, where spring is one wild one on top of the other. I suffer a bit of overload during this time! I find I need and want to take moments to rest and resonate with the botanical nourishment of the summer season. It’s a time for  enjoying colour therapy, nutrient thrills and cleansing, water-dense food. This is a chill-out recipe is timed perfectly with the season and the abundance of wild raspberries. If you can’t find wild raspberries, cultivated red raspberries work just as well. The addition of ashwagandha gives this smoothie an adaptogenic boost, delivering some calming vibes to the adrenal glands and chilled out adrenals are a great way to start the summer!