A Soulful Reset for Summer: Rituals, Rhythms & Nourishment (+ a recipe!)
Ease into the season with intention, clarity, and a little smoked trout.
Summer often arrives with a rush of energy—longer days, busier calendars, and more invitations to be on than in. While the world speeds up, your body might be asking for a reset—not a ramp-up.
At The Soulful Suite, I believe in seasonal living that honors your unique rhythms. This isn't about overhauling everything. It's about reconnecting with what sustains you through the heat, the hustle, and the shifts in light and energy.
Why Summer Calls for a Reset
Summer can be a powerful time for clarity and expansion—but only if we’re resourced enough to receive it.
You might notice:
Your skin flaring or feeling extra sensitive
Your digestion shifting with heat or travel
Your nervous system feeling more overstimulated
A desire to move outward without losing your center
This is your body’s way of saying: tend to the foundation. Nourish, regulate, simplify, reset.
Soulful Summer Reset Pillars
✨ 1. Rituals to Reground
In a season of movement and spontaneity, rituals become anchors.
Try:
Morning grounding practices before your phone (breathwork, warm tea, journaling)
Weekly time in water—literal or symbolic
A simple skincare ritual with cooling botanicals like aloe, cucumber, or rose
⏳ 2. Rhythms to Restore Energy
Rather than pushing through the long days, build in rhythm that restores.
Eat at consistent times to support blood sugar and mood
Block “cool down” time between clients or projects
Consider seasonally adjusted work hours if you're self-employed
🥗 3. Nourishment That Clears Heat & Supports Flow
Summer calls for foods that are hydrating, mineral-rich, and gently detoxifying. Think:
Bitter greens, fresh herbs, cucumbers
Wild fish, pastured eggs, sprouted legumes
Cooling teas like peppermint, nettle, or hibiscus
Colorful veggies that support skin, lymph, and liver
Which brings me to this: a vibrant, skin-supportive salad that’s perfect for your summer table.
Beet & Fennel Salad with Smoked Trout
This dish is earthy, cooling, and packed with omega-3s and fiber to support digestion, skin clarity, and brain function during the fiery months. Pair with a sparkling herbal spritz mocktail, a dry rose, or some citrus water and enjoy as a main, side or snack.
Ingredients
- 1 fennel bulb, halved & thinly sliced
- 16oz package cooked beets, halved & sliced (see notes)
- 1 medium cucumber, halved lengthwise & thinly sliced
- 2 smoked trout filets (I like the Oak-Smoked Trout from Trader Joe's)
- 2 Tbsp capers
- 6-8 sprigs fresh dill (see notes)
- 1/4 cup red onion, finely chopped (see notes)
- 2 Tbsp plain unsweetened yogurt
- 1/2 Tbsp lemon juice
- 1 Tbsp extra virgin olive oil (get the BEST one below)
- 1-2 tsp apple cider vinegar
- garlic powder, to taste
- salt & pepper, to taste
Instructions
- In a large mixing bowl, combine the sliced fennel, beets and cucumbers. Season lightly with salt.
- Flake the trout off the skin, if it has it, and add to the veggies along with the capers.
- Roughly pick the dill leaves from the stems and add to the trout and veggies. Toss lightly and then add the red onions. Set aside.
- In a small bowl combine the wet ingredients for the dressing. Season generously with the garlic powder, salt, and pepper until the Ancestors tell you to stop ;). Maybe add a little more dill too... dried or fresh- doesn't matter.
- Pour dressing over salad and stir well to combine. Adjust seasoning as needed.
- Ideally, make this ahead so all the flavors can really come together. Let chill in the refrigerator for at least an hour to overnight.
Notes
Beets: I get the peeled and cooked beets from Love Beets at Costco. Each packet is about 16-17oz. You could also use canned beets, or steam and peel 2 medium fresh beets.
Dill: I have not tried this recipe with dried dill weed so I don't know the measurements, if that is what you have on hand. Season to taste and see how you like it. Personally, fresh dill adds such a bright herbaceous flavor, that it is worth getting your hands on some!
Red Onion: if you want a more mellow flavor, try using pickled onions or the greens of fresh scallions instead.
