Although we are in the middle of winter, an Ayurvedic season change is upon us. We’re leaving behind stormy and windy Vata season, and are now entering the period of Kapha. I know I promised to write a piece about cooking with the 6 tastes, but I feel that the change of seasons deserves attention first.
Kapha is made up from the elements Earth and Water and stands for cold, slow, thick, cloggy, moist/wet and heavy… Think of a foggy winter’s morning. It is the time when nothing is moving or growing – all of nature appears to stand still. We’re getting ready for spring, everything will start to bloom and a fresh start can be made. But we’re not quite there yet…
Kapha season is typically the season when people catch a cold. Also, this is the time of year when people are most likely to feel depressed or lethargic. Keep in mind that Kapha is involved in these conditions. By taking care of yourself, eating the right food and choosing the right activities, you can gracefully move from winter to spring – towards the warm light of summer.

Generally, your appetite is bigger in winter. That makes sense – we need to keep warm and protect our bodies. Putting on a few pounds is normal; this will melt away when Pitta shows its sway in late spring. But beware, an increase in Kapha can easily lead to weight gain, so this requires attention. Try to stay away from dairy (yoghurt, milk, cheese) as it increases Kapha. Equally important: lay low on sweets and sweeteners, except for honey (I know, it’s hard!) And take it easy on oily food such as nuts and oils. Eat vegetables, beans, and grains and add spices to your food. Best spices to use for reducing Kapha are ginger, black pepper, fenugreek, cardamom, cloves and garlic. These spices are warming and counterbalance the cold quality of Kapha.

And… There’s something else… it’s almost Valentine’s Day! How to cope with this, if you have to stay away from sweets? Well, my friend Danielle came up with a great soup, made from a typical winter vegetable, that does not look so appealing, but tastes delicious! The pears give the soup the sweetness that you’re looking for – and the rose petals… Sigh. Need I say more?

*Golden Age Root Celery & Pear Soup*

Recipe by Danielle van der Stoom, owner of the Soul Food Company.

• 2 tablespoons ghee (or olive oil)
• 100 grams leeks (use only the white part) sliced in thin rings
• 1 fat garlic clove finely chopped
• 500 gram cleaned root celery chopped in medium size cubes
• 1 1/4 liter hot water or home made vegetable stock
• 200 grams medium soft pears peeled, cored and cubed
• 1 vanilla bean, sliced open and seeds removed with a knife
• salt and white pepper
• drop of organic rosewater (optional)
• 2 to 3 tablespoons toasted and finely ground pistachio nuts
• 1 to 2 tablespoons argan, pistachio or almond oil
• (edible) red rose petals for garnish (optional)
• 6 long chive sprigs for garnish

Heat a medium pan on medium heat and pour in the ghee. When hot add the leeks and garlic. Cook them down until the leek starts releasing it’s juices and becomes quite soft. But don’t let them brown too much. Now add the cubed celery root and stir well to coat with the oil and leek mixture.

Pour in the hot water and bring to the boil. Lower the heat and simmer for about 30 minutes. Now add the pear cubes and the sliced vanilla pod (don’t add the seeds yet) and simmer for 10 to 15 more minutes on low heat. Pierce a celery cube with a knife to check if it’s cooked yet – you want it to be really soft.

Meanwhile make the pistachio oil by mixing the toasted ground pistachio nuts with the argan oil and a dash of salt in a small bowl.

Remove the vanilla pod with a fork. Now add the vanilla seeds, salt and white pepper to taste, and the rosewater if using. Blend till really smooth. The consistency should be quite thick, like a very thin puree almost. If the soup is too thick add a bit of extra hot water.

Garnish with the pistachio oil, chive sprigs and rose petals.

Love, love, love! <3