This late-summer recipe takes a plant-based approach to a classical Ayurvedic digestion remedy – the lassi. Traditionally made with yogurt, this version uses coconut yogurt, pitted sweet cherries, a splash of rosewater and a pinch of cardamom for an easy-to-make cooling treat to reduce the excess of pitta that arrives this time of year. Invoking the senses is essential in the sacred act of nourishment, so as you prepare this sweet cherry lassi, take time to admire the vibrant colors, feel the softness of the fruit, smell the aromas of the spices and sip slowly as you take in the subtle tastes of the this drink. Notice how this process of slowing down and creating a relationship with our food through the senses has a peaceful and harmonious effect on body & mind. This is the heart of Ayurvedic cooking.