by Sarah Ivens
Scrumptious suds
Turn bathtime into a smell-good soak that is doing your mind, body and soul a flavor with these natural soothers. Epsom salts are always a solid base, then pour liberal measures of one of the following into your tub, or mix and match them all for a bath full of delectable self-improvement.
• Fresh ginger, sliced and placed in the bath, draws out toxins.
• A splash of milk has softening and exfoliating properties.
• Lavender—the oil or flowers—helps to de-stress the mind and muscles.
• Oatmeal soothes irritated or itchy skin.
• Green tea, poured in as tea or as a teabag placed in the tub, tones the body.
• Honey is moisturizing.
• Coconut oil softens the skin.
• Pretty, floating rose petals are antibacterial and anti-inflammatory.
• Champagne or red wine can give you a boozy boost when splashed in the bath, thanks to the polyphenols present, which reduce redness and inflammation in the skin.
• Peppermint and eucalyptus leaves left to float on the water will clear the sinuses.
• A sprig of rosemary will clear the mind.
• A couple of cloves added to a bath provide stress relief.
• A few drops of vanilla are a sweet treat that soothes stress away.
Wakey-wakey! Rise and shine!
Start your morning the right way with an invigorating shower with one of nature’s natural wake-up calls: an icy-cold blast, then warm water and a palm full of shower gel containing mint, eucalyptus, watermelon, lemon, lime, lemongrass or grapefruit.
Wear sunscreen
The single most important thing you can do when adopting a life of forest therapy and the great outdoors is to wear sunscreen, because of the risk of skin cancer. This is also the most important thing you can do to slow the takeover of wrinkles, crinkles, age spots and discoloration, which are the visible results of ultraviolet rays on your skin. Even on a cloudy day, the sun is out there—and that’s a good thing because you also need some vitamin D. At least fifteen minutes three times a week in direct sunlight is recommended to keep your sunshine vitamin topped up. Just get into the habit of wearing a daily moisturiser with sun protection included.
Scent-sational
You don’t just want to use Mother Nature’s assets to feel good and look good, you want to smell good too—as good as an English country garden on a spring day, a freshly mown lawn or an ocean breeze perhaps. And we can’t always rely on our naturally occurring pheromones to help us along. Well hooray, then, for the marriage of nature and science, because now the delectable fragrances of the great outdoors have been harnessed into bottles and oils to leave our nostrils—and the nostrils of our neighbors—singing all day. Many natural perfumes, which are free from the drying, strong alcohol content of some chemical concoctions, can be found online and in stores.
Choose one of these sweet scent styles found in nature to complete your divine being.
• Aromatic For a sweet and spicy scent, try a perfume with notes of rosemary, thyme, mint, tarragon, cinnamon, clove, ginger or cardamom.
• Citrus For a fresh and tangy scent, try a perfume with notes of lemon, lime, orange, grapefruit, tangerine, bergamot or mandarin.
• Floral For a romantic and sweet scent, try a perfume with notes of lily-of-the-valley, rose, jasmine, tuberose, violet, carnation, gardenia or orange blossoms.
• Green For a mild and fresh scent, try a perfume with notes of fresh leaves and grass.
• Oceanic For a light and airy scent, try a perfume with notes of (synthetic, sadly) mountain air, clean linen, sea breeze or ocean mist.
• Woody For an earthy and mossy scent, try a perfume with notes of cedar, sandalwood, patchouli or oak moss.
Mother Nature’s make-up
Stain lips with raspberries
Pinch your cheeks—it works
Gloss lips with pomegranate oil
Even your skin tone (goodbye foundation) with ylang ylang flower oil
Remove redness (goodbye concealer) with aloe vera gel
Dry up acne with tea tree oil
A forest of fitness
The regular practice of forest therapy—or beach therapy or mountain therapy—gives you the anti-aging benefits of fresh air and the ability to de-stress and chill out. It also helps you to stay trim and healthy. There is a reason why forest therapists refer to the woods as the “green gym” and a lake or river as the “blue gym.” The benefits of exercise, even gentle exercise as advocated in Forest Therapy, such as walking, swimming, yoga and stretching, are amplified when they’re taken outside. Light exercise in the great outdoors helps to control body fat, tone muscles and strengthen bones in the same way that it would if you were working out on a staid, dull treadmill or in a grey weights room. Getting outdoors in the sunshine whenever possible, research shows, triggers increased belly fat-burning.
The dose of fresh air will also help you to sleep better, and getting a regular seven to eight hours per night of good-quality, deep shut-eye helps to regulate blood sugar levels and keep hunger and appetite hormones in balance. We all know how we reach for the doughnuts and sugary coffees after a late night. With a healthy forest-therapeutic approach to fresh air, healthy living and sleep, you won’t need to.
Exercising outdoors improves healthy circulation, which gives skin that warm glow and naturally rosy-cheeked look we desperately desire as we get older.
Regular exercise has a positive effect on the telomeres. What are they? They are bundles of DNA that cap the chromosomes, and the longer they are, the less likely you are to have conditions such as obesity, diabetes, dementia and cardiovascular disease. Research has shown that active people have chromosomes the same length as those ten years younger who are more sedentary. Turning back the clock by taking a turn around the park is a pretty easy way to relive your youth internally and externally, no?
Mother Nature has given us a glorious playground to explore and be active in, which will reduce sluggishness and lethargy, and make working out an adventure rather than a chore. Seriously, as I’ve said before, I am not a fitness freak. My natural position is seated, with a book, under a tree. But when I am out walking along a sandy stretch of beautiful beach, or climbing a lush hill to reach a wonderful panoramic view, I don’t even notice the effort or the energy I’m expelling. I’m too busy soaking in the pleasing, invigorating aspects of my friluftsliv life.
MINDFULNESS MINUTE
During a soak in the bath, filled to the brim with some of the beautifying treats mentioned in this chapter, work your face into a series of stretches. Release tension and pressure by going through a series of facial exercises—movements that feel good. Open your jaw wide, stretch, close and repeat ten times. Next lift your brows, furrow your brows, and repeat ten times. Then tilt your head back to look at the ceiling and make an exaggerated pucker as if you’re kissing the sky, and repeat ten times. You won’t look pretty doing this, but it feels good and moves aging tension out of the face.
11
Food Glorious Food
One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf
My brother and sister-in-law’s home is next to a woodland orchard in the Garden of England: Kent. Every spring and summer the landscape, surrounded by farms and interrupted occasionally by church steeples and oast houses, bursts into life with fruits, berries and vegetables. My niece and nephews jump into the ripening feast every afternoon straight from school, running wild from their house to pluck snacks from thorny hedgerows bursting with rubies. They return sated, their fingertips and tongues stained red from their forest fare, arms full of apples, pears, cherries and plums for pie-making and jam-preserving. In autumn and winter, they gather baskets of broad beans, kale and onions to stock hearty stews and soups.
It is an idyllic way to grow up, to be so aware of the countryside stirring through its cycles of renewal and retreat, and th
e different bounties each season offers, but this awareness is something we can all aspire to—orchard or not. To bring the colors, fragrances, health benefits and beauty of the wild to our plate, to decorate our tables with burgeoning buds and pretty petals, is to welcome Mother Nature to take a seat with us as we indulge in one of life’s greatest pleasures: food.
Al fresco awesomeness
Mother Nature’s favorite meal has to be the picnic, a time she really gets to join in the dining experience. But, too often, for humans, the idea of a picnic is better than the reality. Soggy sandwiches and pestering wasps, stinging nettles and snatching seagulls, mud patches and cowpats, sudden downpours or scorching sun. Eating outdoors isn’t all sweet meadows and picnic baskets. But you can improve your chances of making your life a picnic, relishing the great outdoors rather than cursing it, by planning ahead.
1 Choose a location that lifts the soul, off the beaten path: a quiet corner of a city park, a tourist-free beach cove, a mountain offering a glorious view. But be practical, especially if you have children. Are there restrooms nearby? Will you be forced to drag your feast miles from a parking spot, over nooks and stiles, trying not to spill your eatables? Do you have older people with you who won’t be comfortable on a blanket on the ground? Should you bring portable chairs?
2 Weatherproof your fare Invest in a blanket with a waterproof back. Keep food dry and fresh with proper bottles, containers and wrapping. Bring rain boots and umbrellas—a huge golf one can offer multiple people protection at one time—if the weather looks like it’s turning. Also, prepare for the alternative with sunscreen, hats, sunglasses and plenty of water. And insect spray! Always remember insect spray, whatever the weather!
3 Prepping and planning the food is the fun part, but don’t forget the provisions you need to make it a proper meal: a small chopping board, cutlery, napkins, insulated glasses, condiments (salt, pepper and ketchup) and a bag to throw rubbish into. If you’re planning a sunset picnic, remember candles and blankets. Many a summer’s picnic in the countryside has been spoiled by a bottle of unopened wine, so don’t forget the corkscrew.
4 Cheating is fine Go to a local farmers’ market or delicatessen and buy it all in one go, to go. Especially during the summer months, bakers and farm shops cater deliciously to the picnic market and know how to avoid anything that goes soggy or stale after a few hours outdoors.
5 Once you’ve eaten, the day will be improved by some fun activities. Pack a kite, a Frisbee, bocce balls, a whiffle bat and ball, a boomerang, some fishing nets if you’re going near water (and waterproof shoes), a portable speaker for some chill-out tunes, a pack of cards. If you have children with you, lead them away on an adventure. My children and their friends are into bear hunts, witch hunts, ghost hunts and secret spy missions at the moment.
6 Eat, drink, play, relax, then leave the location exactly as you found it, taking litter with you if there are no available trash cans.
Blooming delicious
Eating flowers—which is believed to have begun in China more than 3,000 years ago—has been a decadent way to decorate your dinner, share a treat or bring the healing powers of nature to the table in Britain for centuries. In Medieval times, herbalists put edible blooms into elixirs, potions and medicines, believing they could cure a raft of ills. In the Elizabethan age John Gerard, the author of a definitive book on edible flowers, Herball, or Generall Historie of Plantes, wrote: “A syrup made of the floures of borage comforteth the heart, purgeth melancholy and quieteth the lunaticke person.” Later, during Queen Victoria’s reign, wooing gentlemen would bestow boxes of candied violets in the hands of their sweethearts as a token of their eternal love, lust and good intentions.
Modern scientific research has discovered that our ancestors often knew what they were talking about, and that flowers and plants can benefit our diets, not just sass up the look of our sustenance with their beauty; for example, a study of the borage plant—aka the starflower mentioned by Gerard—found that there is a chemical produced in the flowers that, when consumed, stimulates the adrenal glands, which encourages the body to produce more adrenaline. This provides a pick-me-up when we feel tired and makes us feel better able to handle tough situations. Unsurprisingly then, in Roman times, the borage plant was known as the “herb of courage,” given to soldiers before battles, lacing their tea or wine with flowery power.
But it’s not all coming up roses. You have to be very careful and knowledgeable before stuffing some petals into your casserole. Some flowers can make you very sick, as can the pesticides or other chemicals used on them. Source them responsibly, and never munch down on flowers grown on a roadside. Before sampling anything, identify not only the plant but also the part of the plant that is edible. And with edible flowers, you must remember that less is more, as over-eating can give you tummy troubles.
With all that said, they are having a resurgence in restaurants and resorts. I’m writing this chapter from an organic horse ranch, farm and orchard out in the Texas heartland. Here, wildflower pastures are cultivated—alongside 42 acres of herb gardens, berry patches and hormone-, fertilizer- and pesticide-free farmland—to wow the field-to-fork diners who stop by for a fresh, earthy taste of the Lone Star state. Sorrel, rosemary, cucumber and squash flowers compete to be the prettiest on my plate. You cannot help but smile when your lunch comes with a posy on it. Here are some other popular petals that are safe and look or taste good:
• Cornflower The delicate pale-blue flowers pretty up plates but taste quite bland. They are great for decorating more than for their flavor.
• Dianthus Usually spotted in quaint cottage gardens, these blooms are most often used as cake decorations, but they also last well in liquid, so add them to a drink for a splash of color in a summer cocktail.
• Fuchsia A bit acidic on the tongue, but the bright, eye-catching colors and elegant shapes make them great for decoration. The blooms and berries are edible.
• Garden sorrel Use this tart treat instead of lemon for an exotic twist on citrus fruit—perfect for salads, sauces and squeezed over an arugula pizza.
• Hibiscus has a cranberry-like taste with a citrus bite. Dry the flowers to make a refreshing tea and use the petals lightly as a garnish for salads.
• Honeysuckle Whatever you do, don’t eat the berries, which are highly poisonous, but the flowers, as you can imagine from the divine smell, taste of the sweetest honey.
• Marigold, aka calendula, have orange and yellow petals that are a little bitter. They are more often used by homeopaths in tinctures, creams, teas and salves for wounds, as the flower promotes rapid healing and prevents infection.
• Nasturtium Inside the horn-shaped flower, a sweet nectar awaits to be squeezed and sucked out. The bright petals can be used to garnish salads.
• Pansy is an early spring treat for pretty floral displays and cake decorating.
• Perennial phlox It is the perennial phlox, not the annual, that is edible. Don’t get them confused, your tummy will pay for it. It has a spicy taste, which is great to add flavor and color—white, red, purple, pink—to your chow.
• Primrose, aka cowslip, blooms are slightly sweet and add a color boost to salads and cold dishes. They can also be pickled or fermented as wine.
• Rose The classic cake decoration, especially for weddings and christenings. The perfume can be harnessed for cake filling, ice cream and icing. Add the petals to a sugar syrup, bring to a boil and steep overnight, then drain.
• Snapdragon An acquired taste, snapdragon adds a bitter flavor but a handsome look.
• Tulip A decorative delight, the flower’s big, strong petals can be used as containers to hold sauces, jams, dips and mousses.
• Viola These mini pansies are just as colorful and tasty as their big sister, and they are ready to eat in autumn and early winter.
Think before you drink
Pretty up your Pimm’s by adding the outside to the inside of your glass. Freeze edible flowers, fr
uits and berries—even some herbs such as basil leaves—and chuck a couple of cubes into your sundowner for a drink that looks fresh and wild enough to roam in. Want to go a step further? Simply freeze individual petals and leaves (non-poisonous ones, of course—make sure to double check) in a freezer bag, then sprinkle them directly onto your divine libation. Herbal tea ice cubes with paired-up leaves or petals also make an elegant, tasty cool-down sip.
Entertaining each season
Food isn’t just about stuffing your face and filling a hole—it is central to the art of celebration, happiness and connection, and it can be made all the more memorable and delicious when paired with the great outdoors. So, beyond what you serve, think about how you serve it. Make a meal an occasion by using each season as your guide to style—anything from a romantic picnic to a family reunion—with individuality, fun and comfort at its core.
Spring flings
• If printing invitations to an event, do so on handmade paper decorated with pressed spring flowers.
• Make the most of a gentle spring breeze by dangling Tibetan bells, dreamcatchers and beads around your garden, or under the tree where you’re having your picnic.
• Tie brightly colored ribbons around tree trunks where you’ll be gathering.
• Get your Moana on and wear fresh flowers in your hair. You can be the host with the most and the host with the horticultural touch.
• A sprig of fresh blossoms placed on each napkin is a nice touch.
• Instead of floral table arrangements, try bowls of hardy fruits such as lemons, pomegranates, limes and oranges.