A Magic October Day — Shinrin Yoku in Gatineau Park
Today’s forest bath in Gatineau Park felt like a gift — a perfect October day, warm and golden, with the temperature rising to 25°C.
As we walked slowly among the trees, the sound of the stream followed us like a soft melody. The birds sang, leaves crackled under our feet and from time to time, a light rain of colorful leaves drifted down through the sunlight ...
There was a sense of quiet joy and gratitude in the air — for the warmth of the sun, the beauty of this place, and the presence of everyone who joined. Each step felt like a reminder to be fully here, in this fleeting and beautiful moment of fall.
To close our time together, we shared a simple tea ritual, with an infusion of anise hyssop — and a homemade Butternut Squash & Chocolate Muffins to go with it.
Since they seemed to be quite popular, here is the recipe.
It’s my own, and I hope I’ve remembered the quantities correctly… but I’m feeling optimistic! 😄
Butternut (or any squash you love) & Chocolate Muffins
Recipe by Sophie — hopefully remembered just right!
Perfect with a cup of tea after an autumn walk.
Ingredients
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1/4 cup sour cream (or plain yogurt, or coconut milk)
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1 tsp baking soda
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1 tsp baking powder
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1 cup butternut squash, diced
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1/3 cup dates, pitted
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1/2 cup vegetable oil
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1/2 cup maple syrup
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2 eggs
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1 tsp pure vanilla extract
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1 tbsp cinnamon (you could also add ginger or cardamom)
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1 ½ cups all-purpose flour
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1/2 tsp salt
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Pecans, walnuts, or chocolate chips, to taste
Directions
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Preheat the oven to 375°F (190°C).
Grease a 12-cup muffin tin or line it with paper cups. -
In a small bowl, combine sour cream, baking soda, and baking powder.
Let rest while preparing the other ingredients. -
In a small saucepan, place the squash and dates.
Add just enough water to cover and cook until the squash is tender.
Mash or blend into a smooth purée (you should have about 1 ½ cups). -
In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
Add the sour cream mixture, cinnamon, and salt, and mix well. -
Stir in the squash-date purée (let it cool slightly first), then fold in nuts or chocolate.
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Add the flour and mix gently, just until combined — don’t overmix.
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Divide the batter evenly into the muffin cups. Top with a few nuts if you like.
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Bake for about 23 minutes, or until a toothpick inserted in the center comes out clean.
Start checking after 18 minutes — every oven is different!
Soft, fragrant, and lightly sweet — these muffins are wonderful warm or at room temperature.
They keep well for a few days and pair beautifully with a gentle herbal tea, like anise hyssop or chamomile.
If you try them, I’d love to hear how they turn out!
With gratitude,
Sophie 🌿
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