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Wild Winter Swimming: A tonic of our Time

October 6, 2022 Tia Tamblyn
Image by Richard Tamblyn

Image by Richard Tamblyn

Cold water swimming - a tonic of our time.  Social media is awash with stories of rosy faces fresh from salty dips, especially so in the era of Covid-19 when many of us have turned to nature as a form of therapy, soaking up the exhilaration of being exposed to the elements and inspired by the natural landscape.  As the world we know it has been turned on its head, with dramatic changes for many in work and home lives, the great outdoors - and wild swimming in particular - has offered great solace for many, including me.

Lucky enough to live in Cornwall, we have seascapes aplenty to choose from as well as rivers and lakes to dip our toes (and more) into for that chilly hit of happy hormones.  Growing up on the west coast of Scotland did, in hindsight, offer a useful apprenticeship in the joys of cold water immersion and dodging jellyfish.  Yet although I’ve never been far from the sea, it has never beckoned more.  How wonderful that so many people have been drawn to this free, powerful and immediate source of natural therapy.

I’m often asked: where do I swim; do I wear a wetsuit; how long do I stay in for; what are the tricks of the trade for changing post-swim when wild winter winds are whistling around my chattering body.  I have my normal protocols (locally - chasing the sun if there’s any to be found; no, but a long-sleeved swimming costume; various but around 10 mins in winter; wrap towel in hot thermos for a cosy post-swim warm-up) but what I love most about wild swimming is that there is no ‘right’ way and even a momentary dip in chilly waters, with or without a wetsuit, offers huge benefits for both body and mind.

The postive impacts of cold water swimming are discussed at length elsewhere and, rather excitingly, as interest in wild swimming increases so too does the research, with a recent study identifying a link between regular cold water immersion and reduced incidence of dementia.  But outlining the benefits of wild swimming doesn’t actually address a reality of this activity which, let’s face it, puts many off: it’s absolutely freezing (or perhaps not actually below zero unless you’re further North than Cornwall), almost painfully cold at times as you immerse yourself into the ocean or a river, and in so doing become acutely aware of each and every body part.

So what, then, makes cold water swimming so enjoyable?  Partly it’s knowing the myriad of physiological benefits, but it’s more than that.  Despite every nerve ending in the body sending a warning signal to the brain: “Too cold, turn back”, we continue to head seaward whether inching in gradually or with an icy launch.  In that moment there’s an opportunity to push past those uncomfortable feelings and be truly present, feel the body come alive.  The ability to overcome the cold is exhilarating, and I always find there’s a moment of surprise that you have kept going - immersed - then finally begin to acclimatise.  After an initial grimace or operatic warble comes laughter, joy, connection with those you are swimming with.  

As the era of Covid-19 continues (I write this during lockdown #2) and there’s no knowing what the winter ahead will bring, what does cold water swimming have to offer us?  Time in nature, exercise, reducing stress hormones and increasing those that promote a more settled state of mind, a boost to our vitamin D as we venture outside, and the opportunity for precious shared time with friends, lockdown regulations permitting.  

But on top of that I believe wild swimming also represents the opportunity for us to practice going beyond our thoughts and digging deeper, accessing a resilience that lies within all of us yet sometimes becomes clouded by our busy minds.  Just as meditation offers us the chance to step back from our thought patterns by observing them objectively as we sit in quiet, in cold water swimming we are required to over-ride the thoughts that tell us not to go in (because it’s madness and far too cold!) in the knowledge that we will benefit from it.  Showing up for that experience, stepping (or wave-hopping) over the threshold is so emboldening because we’ve shown ourselves we can work our way through this difficult experience, and even emerge the other side feeling better (if a little cooler) for it.  This may seem blithe compared to many of the significant challenges people are facing right now, but at a time when we have lost control over so many facets of our life, taking back control of even the smallest elements can make a big different for us, for our mental health.

I would urge anyone to give cold water swimming a go this coming winter as wellbeing for our bodies and minds.  Take care, follow local guidance on where to swim, be safe, swim with others.  And a confession for anyone who doesn’t live near open water - I only make it to the sea once or twice a week, but I have a cold shower every morning - and to answer your questions: over the bath; no wetsuit; 1 minute; towel on hot rail at the ready.  Enjoy!  

This blog was written for and shared via Swimquest

In Mindful living, Sustainable living Tags sustainable living, Tia Tamblyn, Wild swimming, winter, wellbeing, botelet, Summary 3
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Recipe: Marinated Spring Veg on Magnolia Petals

May 27, 2021 Tia Tamblyn
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This dainty recipe embodies the lightness of spring, inspired by the shapes, colours and textures of magnolia petals which serve as beautiful ‘boats’ for the marinated vegetables. I served these for breakfast in Episode 4 of my podcast Breakfast & Beyond, accompanied by an Asparagus Dip. I love the pairing with the dip - asparagus being another of my springtime heroes - and the more subtle flavours and softer bite of the dip works well alongside the crunch of the vegetables. As with most of my breakfast recipes, it works equally as well for brunch, lunch, supper .. or a lovely option for canapés with an al fresco evening drink.

I made this recipe just as the St Enodoc Asparagus were appearing here in Cornwall, and simultaneously the magnolia tree in our garden was in full bloom. The marinated vegetables that I used can be substituted for any other spring veg you have available locally or needs using up, that can be eaten raw.

The quantities below may leave you with a little left over veg depending upon the size of your magnolia petals - great to use up in a separate dish.

Check guidelines for safe magnolia petals to eat, and be sure to stick to foraging guidelines.

Recipe: Marinated Spring Veg on Magnolia Petals

Serves 4 - based on 2 filled magnolia petals per person.
I like to double the quantities of the marinated veg and have half left over for another dish!

Ingredients:

For the marinated vegetables - make at least 2 hours in advance, the day before if possible

  • 125g cauliflower, including stalks

  • 80g purple sprouting broccoli, florets and stalks

  • 60g celeriac

  • 1 chilli

  • Small handful wild garlic (or 1 clove garlic)

  • 2 lemons, zest and juice

  • 100ml extra virgin olive oil

  • 1 tsp harissa

  • 1 tbsp capers

  • Sea salt & cracked pepper

For the rest

  • 1 tbsp fresh mint, leaves & stalks, reserving the tops of a few sprigs to garnish

  • 1 desert spoon tahini

  • 1 desert spoon tamari (or soy) sauce

  • 1 desert spoon maple syrup (or local runny honey)

  • 8 large magnolia petals

Method:

  1. Cut the cauliflower and purple sprouting broccoli into small, bite-size pieces, place into a medium sized bowl.

  2. Grate the celeriac and add to the bowl with the cauliflower and broccoli and mix well.

  3. Grate the lemon juice into the bowl then finely chop the chilli and add in, stir well.

  4. Measure the olive oil into a jug, then add the lemon juice, harissa and generous sprinkling of salt along with cracked pepper. Stir, then pour over the vegetables. Add the capers and mix all together well ensure the vegetables are well coated with the sauce. Place a lid or plate on top of the bowl and place in a cool area or fridge for minimum two hours. If leaving for longer than a couple of hours, stir a few times to re-cover the top vegetables with marinade.

  5. To prepare for serving, pick the magnolia petals and ensure they are clean and dry. If the vegetables have been stored in the fridge remove them so they warm a little.

  6. In a cup mix together the tahini, tamari and maple syrup.

  7. Pick the top of the mint sprigs to use as garnish, finely chop the remaining leaves and stalks, add to the bowl of vegetables and stir through, re-coating the vegetables with the marinade.

  8. Use a culinary brush to coat the inside of each magnolia petal with the tahini, tamari and maple syrup mixture.

  9. Spoon the marinated vegetables inside the magnolia petals, top with a sprig of mint and cracked pepper.

Serving suggestions: The petals can be served on individual plates or one large plate, canapé style. They can be eaten with a knife and fork, or by hand. I like to serve these with my Asparagus Dip.

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In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Spring recipe, Magnolia petals spring veg, magnolia, marinated veg, seasonal eating, sustainable living, botelet, Breakfast, Breakfast and Beyond, Tia Tamblyn, Plant based, Vegan, Summary 1
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Autumn Recipe: Blackberry Jam, Sugar Free

August 22, 2020 Tia Tamblyn
Blackberry jam sugar free Tia Tamblyn breakfast and beyond

Blackberry season is well and truly here - the time of year when there’s a role reversal and the kids are pressuring me to head out for a walk for some hedgerow snacks!

Blackberry jam is a seasonal staple in our household, but this year I wanted to try a sugar free version. I normally try to cook processed sugar free, and jam is one of the exceptions I make, mainly for the preservative qualities. But with the kids (and me) not having consumed much processed sugar during lockdown - eating almost exclusively from home - I was reluctant to start feeding them 50/50 fruit/sugar jam - not least because the rest of the sugar free cooking we do will suddenly seem less tasty!

This simple recipe is a variation of my blackberry compote, just simmered a little longer and with more chia seeds added at the end to absorb the liquid and create the ‘jam’ texture. The same recipe makes a beautiful compote with a little less cooking and half the amount of chia seeds. So far we’re our family are loving it spread thick on toast, or paired with yogurt as a pudding.

I may well still make some jam with sugar to see us through the winter, but for now this recipe is proving popular for breakfast ad beyond. I’d love to know your thoughts - I hope you enjoy!


Recipe: Blackberry Jam, Sugar Free

Makes 2 small/medium size jars of jam

Ingredients:

  • 600g blackberries, washed

  • 4 tbsp honey (local if possible)

  • 1 tsp cinnamon

  • Few gratings fresh ginger (or 1tsp dried ginger)

  • 3 tsp chia seeds

  • 1tsp vanilla extract

Method:

  • Begin by preparing your glass jars, washing and sterilising.

  • Place blackberries, honey, cinnamon and ginger in a pan and add a splash of water.

  • Simmer for approximately 20 minutes, checking and stirring regularly, until there is just a small amount of liquid left around in the pan.

  • Remove from heat, add chia seeds and vanilla extract. Stir well and leave to cool.

  • When cool place in glass jars.

Keeps for approximately one week in the fridge.

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In Botelet, Recipe, Botelet Breakfast Club Tags recipe, botelet, botelet breakfast club, breakfast, autumn, seasonal eating, seasonal cooking, cornwall, Summary 3
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Recipe: Spring Smoothie Bowl

May 14, 2020 Tia Tamblyn
Spring smoothie bowl Tia Tamblyn

My all-time favourite breakfast is a bowl full of smoothie - cramming in all the goodies such as seasonal veg or leaves from the garden, fruits - whether picked fresh, delivered or frozen - with plenty of nuts and seeds to boost the density and depth of flavour. Topped with muesli and perhaps some fresh fruits if I have to hand, it is my go-to.

Our smoothie bowl is different every day according to what’s in the larder, fridge, freezer and garden - and the joy of smoothies is that they are so utterly versatile - so mix things up and in so doing use up any leftovers or what you have to hand.

The forget-me-not flowers that add a pop of colour to the bowl grow easily in many of our gardens at this time of year felt like a poignant reminder - let’s not forget this time we’re in right now during lockdown, let’s commit to learn from it and try to hold onto any positive changes it has invoked in our lives.

Spring Smoothie Bowl

Makes approx 2 servings

Ingredients

  • 1 cup (approx 130g) frozen berries

  • 1 stalk rhubarb, chopped into small pieces

  • 2 chard leaves, roughly torn or chopped

  • Handful spinach or other greens

  • Handful flaked coconut

  • 2 tbsp yogurt

  • Small handful raisins

  • Handful nuts - any you have available

  • 1 tbsp seeds - any you have available eg linseed, sunflower, pumpkin, sesame, chia

  • Few shavings fresh ginger

  • Few leaves fresh mint

  • 200ml boiled water (boiled water helps to soften the frozen berries)

  • 100ml almond milk (or other milk of your choice eg cows, coconut)

  • Optional: muesli to sprinkle on top

  • Optional: fresh fruits for on top

  • Optional: edible flowers such as forget-me-nots to decorate your smoothie bowl

Method:

  • Place all ingredients in a blender and whizz up until smooth

  • Serve with optional toppings such as muesli, fresh fruits and edible flowers

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In Botelet Breakfast Club, Recipe Tags recipe, breakfast, smoothie bowl, botelet breakfast club, vegetarian, seasonal eating, seasonal, seasonal cooking, botelet, Summary 3
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