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Vata & the Subdoshas 💨

This week we are talking all about Vata! It is Vata season , which means it is mostly cold, dry and mobile (wind) in the weather patterns. It is important to keep this dosha in balance and in its proper seat to avoid production and accumulation of toxins. Vata dosha is a combination of the air and ether elements. This represents action, movement and transportation. The qualities of Vata are dry, light, cold, rough, subtle and mobile. Vata is in our movements, actions, breathing, speech, detox, heart pumping and sense of touch. It is the kindler of digestive fire, opener of cell walls and channels, and develops and delivers babies. The seat of Vata is in the abdominal cavity bellow the belly button in the large intestine and colon. It is also in the pelvis, thighs, skin, ears, bones, heart, brain, nervous system and lungs. Each dosha (Vata, Pitta & Kapha) all have 5 subdoshas that exist. Each of these subdoshas represents the five elements (ether, air, fire, water, earth) that tie...
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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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