Rosemary Rice
Hi and welcome! I’m Evangeline—mom, Registered Massage Therapist, Yoga teacher, and lover of all things health and wellness. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find simple, nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.
Late autumn in Toronto can get quite cold, as we head closer to winter. We had snow a few weeks ago, combined with sunshine and cloudy days, and lately some misty rain. In Ayurveda, there is a transition period between seasons called ritusandhi when it is recommended that we keep a good diet and routine, and by doing so we avoid aggravating the delicate balance that our three doshas (vata, pitta, kapha) are trying to maintain. Keeping our doshas balanced on a regular basis prevents accumulation of any dosha, which in turn will prevent imbalances from manifesting into chronic symptoms, but especially so during ritusandhi. In Canada, ritusandhi is two weeks before and two weeks after the start of a new season.
This rosemary rice recipe will help keep pitta dosha from overheating, and also provide the warmth and unctuous qualities that the body needs to stay balanced during the fall season. And combining 50-50 quinoa and basmati along with digestive spices, ground fennel, coriander and cumin will not be aggravating to kapha dosha.
Rosemary Rice
Yields: 2 Servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
¼ cup basmati rice
¼ cup quinoa
⅔ cup water
1 Tbsps fresh rosemary or 1 tsp dried rosemary
½ tsp ground fennel seeds
½ tsp ground coriander seeds
⅛ tsp ground cumin seeds
1 tsp ghee or olive oil
Salt to taste
Directions
Soak grains in water for about 10 minutes, and rinse well.
In a small pot heat up ghee or olive oil on low-medium setting.
Add spices and rosemary and stir, allowing for the aroma to be released, then add grains mixing all together.
Add water, turn heat up heat to high, and allow grains to boil for 5 minutes, stirring occasionally.
Turn off stove, cover with a lid and cook for 15 minutes.
Fluff up the grains to release steam and salt to taste. Finish with a squirt of lime.
Serve with your choice of vegetables and protein.
Enjoy!
Rosemary - opens the channels of cellular metabolism (dehagni) with not too much heat to bother pitta dosha; helps connect heart and mind
Fennel - supports digestion and coordinates the effects other spices
Coriander - ushers heavy metals and toxins to kidneys for elimination
Cumin - helps in absorption of nutrients
Rosemary Rice with crumbled paneer, Carrot Ribbons, Celery and Zucchini cooked with ghee and spices
Reference
Vaidya R. K. Mishra- Notes from Shaka Vansiya Ayurveda Courses, Practicum, Conferences and Lectures 2003-2015
