Guiding a Shinrin Yoku session on a magical October day - Chelsea, QC

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

• 1/4 cup sour cream (or plain yogurt, or coconut milk)

• 1 tsp baking soda

• 1 tsp baking powder

• 1 cup butternut squash, diced

• 1/3 cup dates, pitted

• 1/2 cup vegetable oil

• 1/2 cup maple syrup

• 2 eggs

• 1 tsp pure vanilla extract

• 1 tbsp cinnamon (you could also add ginger or cardamom)

• 1 ½ cups all-purpose flour

• 1/2 tsp salt

• Pecans, walnuts, or chocolate chips, to taste

Directions

1. Preheat the oven to 375°F (190°C).
   Grease a 12-cup muffin tin or line it with paper cups.

2. In a small bowl, combine sour cream, baking soda, and baking powder.
   Let rest while preparing the other ingredients.

3. 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).

4. In a large bowl, whisk together oil, maple syrup, eggs, and vanilla.
   Add the sour cream mixture, cinnamon, and salt, and mix well.

5. Stir in the squash-date purée (let it cool slightly first), then fold in nuts or chocolate.

6. Add the flour and mix gently, just until combined — don’t overmix.

7. Divide the batter evenly into the muffin cups. Top with a few nuts if you like.

8. 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 🌿