It’s February and the slogan to eat seasonally may strike you as hilarious; what really is in season these days? Potatoes and parsnips are coming to an end this season, but we are ushering in rhubarb and pomegranates. It’s that funny time of year where we yearn for spring ingredients, but our bodies are very much in the cozy hibernating mode, still!

According to Ayurveda, this is the Kapha time. Kapha is one of the Dosha constitutions that stands for Water & Earth and “holding things together.” It is also a time for love, compassion, patience and emotional support. So when we “east seasonally”, I really think of what I can do to nourish myself in this time of Kapha.  

Most restaurants still serve cold smoothie bowls or cool salads, which we eat because it’s maybe what we are used to, but can we consider that our bodies still need warmth and foods that are easier on the digestion. We should resort to warming foods like cooked grains and vegetables, and warming spices like cinnamon and cardamom. With the promise of spring around the corner, I am combining these two ideas with warming soups, with a hit of spring greens, like my pistachio pistou.

Pistou is a basil sauce from Southern France, very much like a pesto. In my version here I keep it rougher rather than using a mortar and pestle to make it creamy, as the pistachio is a softer nut and I want to keep that vibrant green in tact. Given that garlic is a warming spice, I think this is a great way to get the best of both Kapha and spring. Let me know what you think!

May you enjoy these last vestiges of winter Kapha time and hold yourself with compassionate support and a bit more patience, until spring finally arrives ❤️

Camilla’s Pistachio Pistou 

Chop a handful of Pistachios and add to a bowl. Hit with a dash of Sea Salt and freshly ground pepper. Add 2-3 crushed Garlic cloves. Finely chop Basil and Flat Leaf Parsley, and add to the bowl. Drizzle with a good quality, organic Olive oil. Add 1 teaspoon of white balsamic vinegar. Mix forcefully. Drizzle this pistou over a plate of toasted quinoa, rice or roasted veggies. It also makes a beautiful topping to soups like Parsnip or Butternut squash. It adds a delightful warming kick!