How Shinrin Yoku – Forest Bathing is Therapy

Shinrin-Yoku, or Forest Bathing, is the Japanese term for practicing mindfulness in the forest and in nature.

By immersing yourself in nature and soaking up the naturally present phytoncides — airborne essential oils – Shinrin-Yoku or Forest Bathing provides a form of ecotherapy that most of us can experience.

On a cool and damp summer’s afternoon I shared an Airbnb experience in Forest Bathing with my girlfriends while on a trip. Nestled in an ancient parcel of forest and with an expert guide, Jay, we wandered through the oaks and ferns before settling in beside a campfire underneath a large canopy. For the next few hours we gave ourselves to the forest and leaned into the practice. With the forest as her backdrop, Jay introduced us to the magic of our surroundings.

Fungus talk to the trees and plants via an underground network of mycelium beneath the forest floor.

We began seated, with our eyes closed as Jay led us through a guided meditation bringing us to a point of peace and relaxation. As my own personal Zen unfolded I began to experience real stillness. In this relaxed, meditative state the space opened up for some powerful emotions to emerge. It unearthed an intimacy between me and my friends which surprised me at the time.

After the first meditation we ate cookies and drank hot tea from the camp kettle as we watched the flames flicker in the fire, feeling their warmth.

Next we set off on a walking meditation to engage our senses. We tasted young wild sorrel plants picked fresh from the forest floor and learned to tune out the external noise by closing our eyes and listening to the natural song of the forest.

In my busy life trips away with my girlfriends are golden and until we meet I don’t have time to think about what’s to come. Until we arrived in the forest that morning all I knew was that I needed to show up and be open to what came next. (I had also assumed that Forest Bathing would involve swimming, which it typically doesn’t, and took my swimsuit along for the ride 🙂

Shinrin-Yoku brings a whole new meaning to walking in the woods, taking a stroll in the park, or simply spending time in your own garden in the presence of plants. My experience of full immersion in the forest brought rich new information, scents, and sounds and provoked a new intention to pay attention.

With that forest in mind we bring you a Zen recipe we first adapted for the slow cooker in 2013 for a class at  Williams Sonoma in Lake Forest . This is an adaptation of Ina Garten’s Leek & Mushroom Bread Pudding.

Originally a Thanksgiving side-dish, we think this is perfect for a Sunday supper. Prep and leave to cook while you head out and enjoy the great outdoors. This is the true Zen of Slow Cooking! Delish.

Print Recipe

Leek, Herb, & Mushroom Bread Pudding

Ingredients

• non stick spray
• 6 cups *stale bread from a rustic country loaf 1" pieces
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 oz pancetta or bacon small-diced
• 4 cups 2 large leeks, washed, white & light green parts sliced
• 8 oz cremini / bella or mixed mushrooms stems trimmed and 1/4-inch-sliced
• 1/4 cup sherry
• 1 tbsp chopped fresh tarragon optional
• Provencale blend
• 1/2 tsp salt
• 4 eggs large
• 1 1/2 cups heavy cream
• 1 cup chicken stock
• 1 1/2 cups Gruyere cheese shredded

Instructions

Slow Cooker

• 1) Spray the insert of the slow cooker 2) Add the bread pieces to the slow cooker (*if you don't have stale bread, spread the bread cubes on a baking sheet and bake for 10 minutes until browned.) F) 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Transfer the mixture to the slow cooker 7) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir 8) In a large bowl or jug whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 9) Pour the egg mixture over the ingredients in the slow cooker 10) Stir, cover and cook on HIGH for 2 hours or LOW for 4 hours 11) Remove the lid, add the remaining 1/2 cup Gruyère & pop under a broiler until the cheese bubbles

Oven Cook

• 1) Preheat the oven to 350 degrees Farenheit. 2) Spread the bread cubes on a baking sheet and bake for 10 minutes until browned 3) Heat the olive oil on medium in a large sauté pan 4) Add the bacon / pancetta pieces and sizzle gently for 3 minutes 5) Add the leeks & mushrooms to the bacon and soften for a further 3 minutes 6) Pour the sherry over the bread; add the tarragon, Provencale blend, salt and stir. 7) In a large mixing bowl whisk the eggs; stir in the cream, broth and 1 cup of the Gruyère 8) Add the bread and mushroom / leek mixture to the bowl with the egg mixture. 9) Stir & pour into a medium sized gratin dish (12" x 12" x 2"), top with the remaining 1/2 cup Gruyère. 10) Bake for 40 minutes at 350 degrees f.

If you would like to connect to Jay’s forest remotely, she has some lovely videos you can watch here.

https://www.facebook.com/heartsynergyforestmindfulness/videos

Zen Moment

“Green is the prime color of the world, and that from which its loveliness arises.” – Pedro Calderon de la Barca