Think: Discover your dosha

In September's The Simple Things we meet Sebastian Pole, herbalist, tea-maker and co-founder of Pukka who turned his fascination with herbs into one of the biggest do-you-good cuppa brands, learning a few life lessons along the way. Read the interview on page 32. 

Try Pukka’s quiz to discover your dosha, designed to help you understand more about yourself, what’s good for you and what’s not. It's an amazing way to find out more about who you are and provides tips for your own personal health and happiness – including ways in which you can sleep better.

The theory behind the quiz comes from ancient wisdom that has passed down for centuries in India, through a system known as Ayurveda, which actually means ‘the art of living wisely’.

To start you have to find out what your ‘dosha’ or body-mind type is, you’ll then be able to know what helps you thrive the most; what foods to eat, what exercises are best for you and what relationship types of other body/mind types suit you best. It even gives an insight into how each different type typically responds to the need for sleep. In essence, it brings you special insight about your health, informing your choices and decisions that you make everyday.

Following the wisdom of Ayurveda there are said to be three constitutional types; “wind (vata), fire (pitta) and water (kapha). They destroy or maintain the body, according to whether they are sick or healthy.”

We all want to be healthy so that we have the best chance to enjoy and fulfil our potential in life. But excellent health seems to be such a complicated subject that it is not always easy to know how to achieve this holy grail. Although at first it might appear an alien concept, understanding your constitutional dosha goes a long way in helping you to realise your perfect health.

In Ayurveda your personal constitution is known as prakriti, which means ‘nature’, as in your inherent genetic type. Ayurveda teaches us how to find out what our constitution is by observing who we are and how we feel. And this lesson is a very simple and enriching one. As you learn what your real nature is you can live a truly authentic life – a life that suits you and allows your health to flourish.

This quiz will give you an example of your current state of health. The result you get after the test gives you an idea about how balanced your health is at the moment. You will probably be a mix of each of the dosha but it is likely that one will dominate. You have to be something. Each of the dosha have some advantages and some disadvantages. By following the recommendations appropriate for your constitution, Ayurveda can help you fulfill your potential and to be really comfortable in who you are.

So, if you feel inspired, run through the quiz questions to determine your Ayurvedic constitution...and Pukka will send you some life-changing insights every now and then that will add clarity and colour to your life.

To discover your dosha, head to the Pukka site to take the quiz...

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Enjoy the little things, one day you'll remember they were the big things

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Nest: The poetry of paint names

This month, Home truths gets to grips with a spot of decorating

As well as how to hang wallpaper successfully, how to choose which brush and which finish, murals, and whether eco paint is worth using, we pick our favourite wallpapers. Turn to page 118 for more, or read on for a look at the poetry of paint names.

For most of us, description of colours stretches from ‘bluish’ and ‘a bit pink’ to ‘sort of off-white’, but to the paint-namers, these are translated to Alpine Frost (Graham & Brown); Wendy House (EarthBorn) and Clunch (Farrow & Ball).

While some of these are spot-on, helpful and often poetic, others are, frankly, baffling.

Try these:
Mizzle – a dullish green (farrow-ball.com);
Tracery – beige and Trumpet – yellow (littlegreene.com);
Smidgen – pale blue and Marbles – pinkish white (earthbornpaints.co.uk);
Wild Swim – murky brown and Buffel Tuft – cream (both paintbyconran.com).

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Give it a grow: Violas (Heartsease)

WHAT IS IT? 

Violas are the daintier but tougher cousin of the pansy. Perfect for adding colour to a dull, partially shady spot in your plot, they are compact enough to thrive under larger shrubs and plants as well as provide the perfect partnership to small bulbs for most of the year.

WHY WOULD YOU? 

Thanks to a bunch of innovative plant breeders, these days violas are happy to put on a show with only the merest flash of sun during the shorter days, as well as coping in cold, wet and windy weather. They flower continuously, too – good news as some varieties are edible and can be added to salads, puddings and drinks. 

WHY WOULDN’T YOU? 

You might be turned off by the gaudy two-tone varieties generally on offer in your local supermarkets and DIY stores.

However, venture online and you’ll discover much more interesting varieties available from independent nurseries and specialists, such as boutsviolas.co.uk.

They can be susceptible to slugs and snails so be vigilant and pick the little blighters off when you see them. You can also try organic slug pellets to spoil their fun. 

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Recipe: Courgette and pistachio cake with zesty lemon icing

This pretty summer cake has to be the most satisfying way to deal with a glut of courgettes

Serves 12-16

300g caster sugar
5 eggs
350ml vegetable oil
11⁄2 tsp vanilla extract
100g pistachio nuts, chopped
80g ground almonds
650g grated courgettes
300g self-raising flour
100g plain flour
1 tsp bicarbonate of soda
11⁄2 tsp mixed spice

for the candied lemon zest

3 lemons
100g caster sugar

for the zesty lemon icing

125g unsalted butter
250g icing sugar, plus extra to dust 1 tsp vanilla extract
40ml whipping cream
zest and juice of 1 lemon

1 Preheat the oven to 170C/Fan 150C/ 325F. Grease a 23cm cake tin and line the base with baking paper.
2 In a mixing bowl, beat the sugar, eggs, vegetable oil and vanilla extract until thick, using an electric mixer. Fold in the pistachios, ground almonds and grated courgettes. Sift in the flours, bicarbonate of soda and mixed spice, then stir until well combined.
3 Pour the cake mixture into the prepared tin. Bake for 1 hour in the preheated oven, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack and leave to cool completely.
4 To make the candied lemon zest, use a zester to peel the lemon zest into long, thin strands. Transfer to a small saucepan, add the sugar and 300ml water and bring
to the boil. Reduce the heat and simmer for 10-15 minutes, or until the lemon zest is translucent. Remove the zest using tongs or a slotted spoon, then spread out on a tray lined with baking paper and leave to dry for 10-15 minutes.
5 Make the zesty lemon icing by whisking the butter with an electric whisk until light and fluffy. Add the icing sugar and vanilla and whisk again for 3 minutes. Pour in the cream and whisk for a further 2 minutes, or until the icing is light and creamy. Mix in the lemon zest and juice and, using a spatula, spread the icing over the cake. Garnish with little nests of candied lemon zest, dust with icing sugar, then slice and serve.

Recipe from In the Kitchen by Simmone Logue (Murdoch Books)

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Sponsored post: Pukkapedia - Pukka's herbal encyclopedia

Turn to page 79 of September's The Simple Things for your free sample of Pukka supreme matcha green tea. Put the kettle on, brew up and read on to discover why its ingredients are so beneficial. 

YOUR SKIN

Pollution proofing

Our skin is an expression of our health and our environment, so when we’re tired or unwell, it can look grey or dull. And when we’re exposed to lots of toxins and free radicals, and don’t have enough antioxidants to mop them up, one of the results can be faster skin ageing. There are unique substances found in plant foods that are said to have antioxidant activity, which work to protect our cells and tissues – including our skin – against the damaging effects of free radicals and pollution.

So one of the primary ways to support our body’s antioxidant defence system is to consume plenty of plant foods – especially vegetables and fruit, which are brimming with all-important polyphenols and other antioxidants.

Golden glow

Turmeric is particularly effective for fighting against free radicals, thanks to its content of curcuminoids – pigments that give this super spice its bright yellow-orange colour.

Curcumin, the most widely studied, may even directly reduce skin ageing, including preventing moisture loss and protecting against wrinkles. You can get your daily dose of turmeric by including it in homemade curries and other Asian-inspired dishes, but buy a top-quality organic turmeric powder or fresh root to reap the full benefits.

Green gold

Green tea contains catechins, which have demonstrated pretty impressive abilities to fight free radicals. A specific catechin called EGCG (epigallocatechin gallate) is thought to have the most potent protective activity. To get the most out of your green tea, go for matcha. Matcha tea is a high-quality powdered green tea used in Japanese tea ceremonies. It’s made from only the fresh leaf tips of the tea plant, with darker green, sweeter-tasting leaves packed with antioxidants. 

GLOSSARY

Free radicals

A molecule that is highly chemically reactive towards other substances. Rust is an example of free radical damage that happens in the environment. In the body, when there are excessive free radicals around, this can cause damage to cells and proteins that make up the body’s tissues – including our skin.

Antioxidants

Substances that react with free radicals, stopping the chain of damage that can occur.

Polyphenols

Micronutrients found in our diet that have an antioxidant effect. 

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Reader offer: Free Pact filter coffee kit with next day delivery worth £10

We've teamed up with London-based coffee start-up Pact Coffee to offer The Simple Things readers a free filter coffee kit with next day delivery worth £10 when you sign up to Pact and order your first bag of incredibly freshly roasted coffee. The v60 kit includes a Hario V60, 100 filters, a welcome booklet and brew guide and, of course, your fresh coffee ground to suit the V60.

Pact coffee delivers incredibly freshly roasted coffee by post. They ship their coffee within 7 days of roasting - grinding it at the last moment to make it easy for us to drink fresher coffee everyday. Through their direct trade relationships with farmers, Pact pay a higher price than Fairtrade for better quality coffee, and encourage the farmers they work with to invest in coffee quality and their people.

If you like coffee as much as we do, try this special offer now!

Recipe: Apple 'doughnuts'

OK, so these aren’t real doughnuts, but you’ll be pleasantly surprised by how delicious (and addictive) they are, despite being far healthier than their sugary namesakes. Kids will love making and eating them – so why not turn it into a game and see who can be the most creative? Great for using up your apple harvest, the doughnuts make a fun breakfast or healthy snack at any time of day. 

MAKES 12

300g full-fat cream cheese
100g peanut, almond or cashew nut butter
2 tbsp fruit purée or coulis
1 tsp maple syrup or honey
2 large apples, either red or green or 1 of each
3 tbsp chocolate spread or toffee sauce (optional)
75g mixture of your chosen toppings (see below)

TOPPINGS:

dried fruit, eg golden raisins, cranberries, dried apricots or goji berries
nuts, eg hazelnuts, pecans, almonds or pistachios
seeds, eg pumpkin, sunflower,
toasted sesame or linseeds roasted nut and seed mix toasted coconut flakes
bee pollen
edible flowers

ESSENTIAL KIT:

apple corer

1 Line a tray with non-stick baking paper and set aside.
2 Divide the cream cheese between two small bowls. Mix the nut butter into one and the fruit purée or coulis into the other. Stir 1⁄2 tsp of syrup or honey into each bowl. Cover and set aside. Can be made a day in advance.
3 Use the apple corer to remove the cores. Cut each apple into six even-sized slices (including the ends) and lay them flat on the prepared tray, ends cut side up.
4 Spread the nutty cream cheese over six slices and the fruity one over the other six, leaving the hole clear. Use your toppings to decorate the apple doughnuts as you like. You can also chop your toppings into smaller pieces if you prefer. Either arrange them on top of the apple slices or press the creamy side down onto the toppings to stick.
5 As a further flourish, drizzle chocolate spread or toffee sauce over the apple doughnuts, if you like. To loosen the sauce for drizzling, spoon it into a small bowl and sit the bowl in another bowl of just-boiled water. Give it a good stir once it starts to melt.

These can be made up to a day ahead and kept covered in the fridge. Serve on a tiered stand or layered between small squares of baking paper in a nice box.

For a twist...

• Use chocolate spread instead of nut butter, or jam instead of fruit purée.
• Decorate the tops with cake sprinkles for a treat.

Recipe from The No-Cook Cookbook by Sharon Hearne-Smith (Quercus) 

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Think: Meditation – the art of quietening the mind, explained

Six simple ways to start meditating by yourself

1 FOLLOW THE BREATH: start to become aware of your breath – don’t try to control it in any way, just notice the inhale, the exhale, and the pause between the two. Every time your mind wanders, gently bring it back to the breath.

2 USE A MANTRA: pick a sound or phrase that appeals to you. “Om” is the classic (tone it slowly with three sounds – AH-OH-MMM). Or use a vowel sound – such as “aaah” or “oooh”. Or pick a word or phrase you like, such as “Peace”. Sit calmly and slowly repeat your chosen mantra over and over.

3 COUNT TO TEN: count very slowly from one to ten in your head, keeping your attention on each number. If you feel your attention wandering (and undoubtedly it will, often before you reach three!), simply go back to one and start again.

4 GAZE ON A CANDLE: focus your eyes on the flame and watch it. Notice the way it moves, the colours within it. When your attention wavers or your mind starts jumping, gently bring it back to the flame.

5 WALK: walk very slowly, paying attention to every part of every step. Say “lifting” as you lift up your foot; “moving” as your foot moves through the air; “placing” as you place your foot down on the ground; “shifting” as you shift your weight onto that foot.

6 BODY SCAN: scan slowly through your body, paying attention to where you are holding tension. Don’t judge or try to let go – just be aware. Move gently from top to bottom, paying attention to any changing sensations.

For more on meditation turn to page 75 of September's The Simple Things.

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Nest: September cover reveal

September is a month with purpose; to learn something new, make something beautiful, go somewhere special. Or to find a place within yourself where contentment lies. Take up a pen and write a letter to a friend, send invitations over tea and a pile of toast. Relish being at home, sweet home. Tie your apron to rustle up veg plot lunches and cakes from the harvest. Find comfort in these mellow, end-of-summer days. Find comfort in The Simple Things.

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Make: Rosemary water

A delicious  flavouring for foods, and a great tonic for hair and skin

MAKES: 300ml
KEEPS: 2 years
INGREDIENTS:
150g dried rosemary (300g fresh) 
2.5 litres water

METHOD:
1 Put everything in a pressure cooker near the sink. Close lid and remove pressure regulator to expose the vent pipe.
2 Connect a hose to the vent pipe. Pass the hose beneath the water tap and then on and into a glass collecting bottle.
3 Turn the heat to high. When water boils, open tap to let cold water cool the hose.
4 The distillation process should be slow with minimum heat. Simmer on low until you have distilled 300ml of water – in a household pressure cooker, this should take around 30-45 mins.

Found in The Domestic Alchemist: 501 Herbal Recipes for Home, Health and Happiness by Pip Waller (Leaping Hare Press).

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Three recipes: Symmetry breakfasts by Michael Zee

Breakfast is about feeding your loved ones, says Michael Zee, who creates dishes for two that taste as good as they look. Michael Zee’s beautiful and perfectly symmetrical breakfasts are hard to resist. What began as an Instagram of his boyfriend’s breakfast now has more than 600,000 followers and led to his first cookbook.

“Breakfast is the meal that most people take for granted,” says Michael. “Chewing at one’s desk or swigging a coffee on the go, we seem to care less and less about the most important meal of the day. I want to challenge the belief that there are breakfast foods and non-breakfast foods. The fact is, anything can be breakfast – and probably is, somewhere.”

Baghdad baid masus 

If you love shakshuka, then give these special eggs from Baghdad a try: eggs fried in a spiced cumin and coriander butter, with finely diced celery and onion, served with crispy pitta chips and a herby labneh dip.

2 pitta breads
Olive oil
3 tsp za’atar
50g butter
2 celery stalks, finely chopped
1 medium onion, finely chopped
1 clove garlic, grated or finely chopped
11⁄2 tsp cumin seed
11⁄2 tsp coriander seed
1 tsp hot paprika or chilli powder
4 eggs
200g labneh (substitute 170g cream cheese mixed with 30g yoghurt if you’re struggling to source this)
Fresh chopped mint, parsley and coriander
Juice of 1 lemon

Preheat your oven to 180°C.

Open up the pocket of each pitta and split each into two so that you have four ovals. Cut each into strips. Place them on a baking tray, drizzle with olive oil and sprinkle with za’atar. Bake for about 15 minutes until crunchy and brown around the edges.

Heat the butter in an ovenproof frying pan over a medium heat and add the celery, onion, garlic, cumin, coriander and paprika. Cook this for 10–12 minutes until soft.

Crack in the eggs and when they are just about set on top, put the pan in the oven with a lid on. The oven should still be hot (from baking the pitta) but not switched on.

In a bowl, mix the labneh with the freshly chopped herbs and lemon juice. Remove the eggs from the oven and season to taste with salt and pepper.

Serve from the pan at the table, with dollops of the herby labneh and pitta chips for dipping.

Ymerdrys 

Pop rye bread into a food processor, blitz it into a crumb and eat it with ymer, a type of sour yoghurt, and fresh fruit.

300g dark rye bread (or whatever you have left over)
2 tsp brown sugar
450g ymer or yoghurt
250g mixed soft berries

Preheat your oven to 180°C.

Tear the rye bread into chunks and put it in a food processor along with the sugar and any other flavourings you’ve decided on. Blitz until it resembles rubble.

Spread evenly over some baking paper on a baking tray. Bake for 15 minutes but give it a jiggle at around 7 minutes, for even cooking, then check again at 10 minutes.

Remove from the oven and allow to cool slightly. I like mine still a bit warm. Serve with yoghurt and fruit.

M’smmen 

A lovely flaky, crispy pancake from Morocco. Serve with honey and lashings of culinary argan oil (made from toasted argan kernels)

FOR THE DOUGH

450g plain flour
100g fine semolina
1 tsp caster sugar
1 tsp salt
1 sachet fast–action yeast
300ml tepid water

FOR FOLDING

Sunflower oil
100g soft butter
100g fine semolina

FOR THE TOPPINGS

Honey
Argan oil (go easy on this)
Pine nuts, lightly toasted
Mixed berries

Put all the dry ingredients for the dough into a bowl or mixer and add the water until the mix forms a slightly sticky dough. Be careful that you don’t add too much water at the start. If you’re using a mixer, knead the dough for about 5 minutes using a dough hook. If you’re working by hand, knead the dough on a floured surface for about 10 minutes. It should be smooth and elastic.

Split the dough into 10 balls and, using the sunflower oil, lightly coat each one so that it doesn’t dry out. Clear a large work surface to prepare your pancakes and generously oil so that the dough doesn’t stick.

Take a ball of dough and, with oiled hands, press it flat. Working from the middle outwards, keep going until the pancake is so thin you can almost see through it; don’t worry if you make some holes. Scantly spread some butter over and sprinkle some semolina on – this will help the flaky layers form when cooking.

Like folding a letter, fold the left two thirds in and then bring the right side over. You should have a narrow strip now. Bring the top down two thirds of the way and fold the bottom up to match. Now you have a square. Repeat until all the balls are folded.

Preheat a dry pan over a medium–high heat. Starting with the first square, flatten it out until it’s about twice its original size. Fry each pancake for about 5 minutes on each side until golden brown, flipping several times throughout.

Drizzle with honey, argan oil, pine nuts and berries.

All recipes from SymmetryBreakfast: Cook, Love, Share (Bantam Press) by Michael Zee. 

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Listen: Home playlist

All we want is a room somewhere... This month, we relish the comforts of home. Loverly.

Listen to our Home playlist now. 

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Recipe: Walnut and damson cheese sausage rolls

September's The Simple Things includes three recipes by Lia Leendertz in celebration of the ancient agricultural festival of Mabon.

Says Lia, 'I love a sausage roll, particularly to pack up and take on a picnic, and these contain all the nutty fruitiness of the season. Damson cheese is a sort of thick, sliceable jam, which I often make from my damson glut to eat with cheese and crackers, but it’s lovely here. If you can’t get hold of it, just use plum jam instead'.

Want to make Damson cheese? Scroll down for a recipe. 

Walnut and damson cheese sausage rolls

Makes 6 large or 18 small

50g walnuts, plus a few extra
400g free-range sausage meat or 6 pork sausages
a few sage leaves, chopped
250g pack puff pastry
100g damson cheese
1 egg, lightly beaten

1 Preheat the oven to 180C/Fan 160C/350F. Tip the walnuts onto a baking tray and bake for 7-10 minutes, until slightly toasted. Set aside to cool, then chop roughly.

2 In a bowl, combine the sausage meat (if using sausages, squeeze them out of their skins), chopped toasted walnuts and sage. If using sausage meat, season with salt and freshly ground black pepper (sausages are already well seasoned). Use your hands to mix everything together thoroughly.

3 Lay out your rectangle of pastry and slice it into three across the shorter length to give three long strips. Cut the damson cheese into batons and lay it in a line down the middle of each strip. Divide the sausage mixture and arrange it evenly along the three lengths. Carefully roll the mixture up, brushing one edge with beaten egg to stick the edges of the pastry together. Turn the roll over so that the seam is on the bottom, then cut it into however many lengths you want. Place on a baking tray lined with baking paper.

4 Brush the tops of the sausage rolls with beaten egg, then chop a few extra walnuts and sprinkle them over the top. Finish with flakes of sea salt. Bake in the preheated oven for at least 25 minutes. I often leave mine for longer, as I love the pastry really crisp and well done. Remove from the oven when yours are as you want them and leave to cool a little before eating (they’re delicious still slightly warm). 

Damson cheese

Recipe by Hugh Fearnley-Whittingstall for the Guardian (visit the original page for more damson recipes).

This traditional fruit "cheese" is a very thick, sliceable preserve that is immensely good served with actual cheese. It keeps for ages. Makes 850-900g.

2kg damsons
Around 750g granulated sugar

1. Put the damsons in a large preserving pan, add a couple of tablespoons of water and bring slowly to a simmer, stirring as the fruit begins to release its juices. Leave to simmer until completely soft. Tip the contents of the pan into a sieve and rub it through to remove the stones and skin, leaving you with a smooth damson purée.

2. Measure the purée by volume. For every 500ml, add 350g sugar, and combine in a large, heavy-based pan. Bring to a simmer over a low heat, stirring to dissolve the sugar, then cook gently, stirring regularly so it doesn't catch, until reduced to a thick purée. It's ready when you drag the spoon across the bottom of the pan and the base stays clearly visible for a second or two. This can take up to an hour of gentle, popping simmering and stirring.

3. Pour the "cheese" into very lightly oiled shallow plastic containers and leave to cool and set. It will keep almost indefinitely in the fridge. Serve in slices with bread and cheese, or, if you fancy, cut into cubes, dust lightly with granulated sugar and serve as a petit four.

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