AND the wild garlic is back, still in small amounts, but soon there will be masses of it.
?Nature gives us just what we need throughout the seasons. We are moving through Kapha season which runs from late winter through spring when it’s cold, wet and muddy, all the cold wet earthy qualities of kapha. The pungent quality of wild garlic is just what we need to clear out any excess kapha in our system – maintaining balance in your system ensures good health.
?This is equinox weekend, the time when people often begin an Ayurvedic cleanse. I don’t know about you, but it’s been a tough, long, Covid winter in the U.K. this year, so I’m going to spend the next few days sharing how to support your health, with a few dietary and lifestyle changes for kapha season.
?I’ll also be spending next week explaining how to carry out the three different parts of an Ayurvedic cleanse.
?But for today, here’s a recipe for WILD GARLIC PESTO. Once made you can pop it in the fridge and use it to make pretty much instant yummy food like above – quick risotto made with lots of ghee and a couple of spoonfuls of wild garlic pesto – yum ?
?INGREDIENTS
1 cup wild garlic
1/2 cup olive oil
1/2 cup pumpkin seeds or sunflower seeds or pine nuts
1/4 cup grated Parmesan cheese
Zest of 1 lemon and juice to your taste
Rock salt to your taste
Black pepper to your taste
?METHOD
Blitz the seeds in a food processor then add everything else and blitz again. Or pummel with a pestle & mortar – start with the seeds, add the wild garlic, then the oil, then the cheese, then the lemon and seasonings – great to do with kids ?
