PINE NUT AND TURMERIC RICE
OK, so pine nuts aren’t strictly seasonal in the UK, but because of their heating quality and their moist, heavy, oiliness, they are a bit of a must for this cold weather and for maintaining or increasing ojas (basically your innate lustre, potency or life force). This is especially the case if you have a lot of Vata in you, and therefore tend towards the colder, drier, more mobile type of body and mind. I love the intense flavour of these tiny nuts, and the fact that they are soft enough to add to any cooked meal without there being an unwelcome tooth-cracking surprise. When cooked with rice and spices, pine nuts blend in like a big seed, but the umami flavour they create leaves a long-lasting impression on the tongue.
At this time of year in particular, basmati rice cooked in just a little bit too much water creates a soupy, stewy kind of texture that makes you want to eat it out of a bowl with a spoon, but which unlike other comfort foods is super easy for the gut to digest. One reason for this is because basmati rice has already been partly cooked, and as a result your body has less work to do. Sautee cumin, coriander and fennel seeds (the infamous ‘CCF’ trio in Ayurveda) in a raw oil which balances your dosha (perhaps sesame or linseed for Vatas and Kaphas, and coconut for Pittas) before adding the rice, turmeric powder, a little black pepper and some vegetable stock. If you’re a Pitta type, add more fennel and coriander but less turmeric as this is too heating. Also, don’t be too heavy handed with the pine nuts! If you’re a Kapha type, add lots of turmeric and pepper, go easy on the nuts and the stock (especially if you love salt), and keep the rice on the drier, less oily side. If you’re a Vata type prone to bloating and stomach upset, then feel free to add in extra cumin and to make the rice extra soupy.
Those with seasonal coughs and colds (or the dreaded Omicron) would do well to up the sprinkling of fennel which is great for alleviating persistent coughs and clearing phlegm. I think I just invented this recipe, although I haven’t Googled for fear of finding out that I’m last to the party, but the main thing is that it’s a great tummy-filler whilst keeping all of our channels clear. It’s also super yummy and a brilliant colour which is definitely what dark January days need. On top of this, children love yellow rice, especially when they can play hide and seek with the pine nuts! Pair it with root veggies like carrots if you’re Vata-y or Pitta-y, and balance it out with cabbage, brussel sprouts, garlic and onion if you’re Kapha-y.