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Unveil Your Inner Radiance: 12 Ayurvedic Practices to Blossom in the New Year

As the first rays of the new year pierce through the winter chill, a potent energy stirs within us. It’s a yearning for change, a whisper that beckons us to shed the past year’s heaviness and embrace a vibrant new beginning. In Ayurveda any time of transition is seen as an auspicious opportunity for self-reflection, renewal, and alignment with our authentic nature Ayurveda teaches that true transformation begins from within. By incorporating these 12 transformative practices into your life, you can embark on a journey to nourish your body, mind, and spirit, setting the stage for a year brimming with health, happiness, and inner radiance. The Importance of Starting Fresh Just as spring awakens the earth after a long winter, Ayurveda emphasizes the importance of cleansing and balancing the body to prepare for new beginnings. Panchakarma, the ultimate detoxification process in Ayurveda, offers a deeper level of internal purification....
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Chocolate Shortbread Trees 🎄

              Kids will love making and decorating these. And eating them, too.
These deliciously crumbly chocolate tree biscuits make the perfect decadent homemade gift around Christmas time. Drizzles with melted white chocolate and scattered with pistachios, there isn't much to not like. 

Ingredients
For the biscuits
250 g unsalted butter, chilled and chopped
150 g caster sugar
400 g plain flour, plus extra to dust
4 tbsp. cocoa powder
To decorate
150 g white chocolate
25 g pistachios, roughly chopped
Directions
  1. Whizz biscuit ingredients in a food processor until mixture starts to clump together. Tip on to a lightly floured surface and knead to make a smooth dough. Wrap in clingfilm and chill for 1hr.
  2. Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheets with baking parchment. Roll out dough on a lightly floured surface to 7.5mm (1/3in) thick. Stamp out 16 x 7.5cm (3in) stars, 16 x 6.5cm (21/2in) stars and 16 x 4cm (11/2in) stars, re-rolling trimmings as needed. Arrange on lined sheets (they don’t spread much) and bake for 10-12min, or until sandy to the touch (they will firm on cooling). Leave to cool completely on the sheets.
  3. Melt chocolate in a heatproof bowl set over a pan of barely simmering water. To assemble the trees, using the melted chocolate as glue, stick together 2 large stars, misaligning the points. Next stick on 2 medium stars in a similar fashion, followed by two small stars to make a star tree. Repeat with remaining stars to make 8 trees. Drizzle over remaining white chocolate and sprinkle over the pistachios. Leave to set before wrapping in cellophane.

To store

Store in an airtight container at room temperature for up to a week.

Per Serving:

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