The forest that guided me
On February 21 and 22, I led two winter forest bathing sessions on the Sentier de la Sucrerie trail in Gatineau Park. Two winter days, one sunny, one mild and snowy.
And then, as I crossed the bridge on my way back from my last session, something occurred to me;
I realized how much this trail has given me for at least 25 years... maybe more.
I walked there while pregnant.
I walked there with my babies (1-2-3), in all seasons.
I walked around it so many times with my father.
A path that holds my memories.
I walked it almost every day during the pandemic, when the world seemed to have closed in on itself and loneliness crept into my daily life.
I got to know every turn in the path.
Every climb. Every bench.
Every tree, perhaps twisted by the wind or accidents...
With its pair of great woodpeckers that returned year after year. And the beavers, one at a time, always named Ben, I think.
And the cedars gathered at the bottom, by the stream, which, without my always knowing it, comforted and supported me.
Then it was my dog's turn, also a baby, discovering the forest by my side.
Later, not so long ago, I returned there in a different capacity: as an interpretive guide for Friends of Gatineau Park (I had never seen myself as a “guide,” but when I saw that the interpretations were done on this trail, I felt that I belonged there.
Because it was already almost my home.)
So that's where I learned to guide.
It was here that something opened up.
And it was thanks to this forest that I embarked on the adventure of becoming a Shinrin Yoku guide.
Crossing its bridge on Sunday, I realized that long before I guided people here, it was this forest that guided me. Generous. Present. Faithful.
Thank you, Sentier de la Sucrerie. xx

Chocolate Quinoa Brownies
Ingredients
-
1 ½ cups cooked quinoa
-
½ cup cocoa powder
-
½ cup maple syrup
-
¼ cup melted coconut oil (or vegetable oil)
-
¼ cup coconut milk (or any other plant-based or dairy milk)
-
2 eggs
-
1 teaspoon baking powder
-
1 teaspoon vanilla extract
-
Chocolate chips and/or nuts to taste (about ½ cup)
Instructions
Preheat the oven to 350°F (180°C). Line an 8 x 8-inch square baking pan (or equivalent) with parchment paper.
Place in a food processor: the cooked quinoa, eggs, maple syrup, melted coconut oil, milk, and vanilla. Blend until fairly smooth.
Add the cocoa powder and baking powder. Blend again until combined.
Stir in the chocolate chips and/or nuts by hand using a spatula (optional but recommended 🙂).
Pour the batter into the prepared pan and roughly smooth the top.
Bake for about 20–25 minutes.
Let cool slightly before cutting.
Store in the refrigerator.
Leave a comment