The transformative power of nature
Comments Off on The transformative power of nature“The future will belong to the nature-smart—those individuals, families, businesses, and political leaders who develop a deeper understanding of the transformative power of the natural world and who balance the virtual with the real. The more high-tech we become, the more nature we need.”
—Richard Louv
Richard Louv is the author who coined the phrase “nature-deficit disorder” in his book “Last Child in the Woods”, voicing his concern about the amount of screen time to which youth were exposed and the price they pay for it with their mental and physical health.
The quote that opens this blog with is from his new book called “The Nature Principle” (it is on my birthday wish list). It is aimed at the rest of us this time and calls for us to be more intentional about getting out in nature.
The book is summarized on his website: “supported by groundbreaking research, anecdotal evidence, and compelling personal stories, Louv shows us how tapping into the restorative powers of the natural world can boost mental acuity and creativity; promote health and wellness; build smarter and more sustainable businesses, communities, and economies; and ultimately strengthen human bonds”.
So now that Spring weather has finally arrived (you’ll forgive me if it is cold on the day you read this) and with the long weekend just ahead, I encourage you to get outside. Rake the detritus left from this very long winter, throw a Frisbee or a ball with your kids, walk to a neighbourhood park to play on the swings, dust off your bicycles or take a hike on one of the amazing trails that we have. We are very fortunate in the GTA to have many entrance points to the Bruce Trail or lovely parks like the one featured above.
When you do get out in nature – here’s a recipe for an energy bar that will keep you going.
El’s Gluten-free FRUIT NUT AND SEED VITALITY BAR
Makes 18 bars
1-1/4 cup raw almonds ground
1-1/4 cup chopped pitted prunes
¼ cup dried blueberries
2/3 cup raw hulled sunflower seeds
2/3 cup raw pumpkin seeds
1 cup chopped dried apricots
½ cup dried cranberries
½ cup dried tart cherries
1 cup golden raisins
½ cup sorghum flour
1-1/2 tsp cardamon
¾ tsp gluten-free baking powder
¼ ground sea salt
¼ cup liquid honey
1-1/2 tbsp hot water
1 egg
In a food processor or blender, grind almonds to the consistency of ground coffee (or use almond meal). In a large bowl mix together ground almonds, prunes, blueberries, sunflower seeds, pumpkin seeds, apricots, cranberries, cherries and raisins.
In a separate bowl, mix flour, cardamom, baking powder, salt, then stir into fruit nut seed mixture and combine well.
Whisk honey with hot water. Whisk in egg. Pour over dry mixture and mix thoroughly.
Scrape into greased 13 X 9 pan and bake at 325 degrees for 35 minutes or until golden.
LET COOL COMPLETELY
Cut into 18 bars. Wrap individually in plastic wrap. Store in airtight container for up to 2 weeks.
This recipe was inspired by one that appeared in the Homemakers magazine – the February/March 2011 issue.
I used organic ingredients which added up to $37, Note: that doesn’t include the cost of the cherries and blueberries, which I already had on hand or the flour, baking powder, salt and honey of which I only used part of the package.
If you don’t include labour costs, it works out to about $2/bar … which is considerably cheaper than the commercial version with the added bonus of being gluten-free and organic.
Enjoy!