Still waters run deep

and a recipe for scallop ceviche with sweet peppers and mango

It is only when I’m away from water for too long that I realise how much I miss it.

As magical as our pocket garden is, nature’s playlist competes with planes flying overhead, sirens in the distance, the high-pitched squeal of kids playing, neighbours shouting across fences. Our urban landscape’s rhythms create a cacophonous symphony that often overpowers the more gentle sounds we’d rather hear.

Like…. The rustling of the leaves as the summer wind blows through hundred year old trees…cardinals calling to their mates as dusk falls…the cicadas trilling loudly, and - shhhh, listen - the quiet hum of fat beautiful bumblebees drinking in the nectar of our Japanese anemones.

Our garden is a happy place for the bees

While the thrill of travel still feels fresh and new, and the rush of going to our favourite cities and discovering new ones will never be something we tire of, still, it is the restorative power of nature that beckons us with its siren song.

And being close to water is the greatest pull of all.

Looking for water from a deeper well

Not for me the typical beach vacation. The blazing sun, hot sand and still, warm water of a Caribbean island leaves me a bit cold. But put me under a shady umbrella next to the ocean so I can feel the stinging salt spray, hear the pounding waves and dip my toes into the fresh shock of cool water every now and again, and I’m a happy girl.

No matter what your water vibe is, it seems that there’s really something deeper that happens when we’re close to the wild blue yonder.

As we rush off to embrace the wilds, and the accompanying boost to our health and mental well-being, we might want to stop and consider exactly where we are heading. While we are becoming increasingly preoccupied with spending time in green spaces, fresh research is showing that blue spaces – areas next to water – might give us even more benefits.

Catherine de Lange, New Scientist

On a wonderful getaway last week in la belle Province, we inadvertently got a full measure of the power of water to revitalize and revive.

Charlevoix, Quebec is a nature lover’s paradise. Rolling green hills are the backdrop to Le Massif, a spectacular four-season mountain with the highest vertical drop east of the Rockies. If mountain biking or hiking aren’t your speed, you can take a gondola ride up the mountain and take in the views. Wonderful restaurants feature local producers and interesting wines. And artistry abounds, from ceramicists to a gravure artist we met in Port-au-Persil where we found beautiful treasures to add to our collection.

But wherever you are in Charlevoix, you are never very far from water. The mighty St. Lawrence river courses through the hills and dales, rushing its way to the Atlantic Ocean. Beginning as the outflow of the Great Lakes and widening into a large estuary near Ile d’Orléans, the river’s fresh water commingles with oceanic salt water, becoming more and more salty until it finds its true oceanic character at the head of the Laurentian Channel.

Harbour seals sunning themselves on the shoals of the St. Lawrence river

Whale watching is a major feature of any trip to Charlevoix and we wasted no time in getting on the water. Our Zodiac, filled with eager tourists clad head to toe in bright orange sea gear, had us speeding our way to the salty depths. By the time we spotted our first of many minke female whales cavorting in the water, we were wet but exhilarated. Being in that wide blue space connected us to a deeper place.

Richard soaking in the St. Lawrence

Back at the hotel, our water ways continued at the wonderful Nordic spa, designed to incorporate a full range of aquatic experiences. Eucalyptus steam, a snow fountain, Finnish sauna, a steamy hot pool and an icy cold plunge…all surrounded by bucolic gardens, and yes, the heady smell of nature.

As you move from one experience to another, it’s like the mantle of stress and worry and nagging inconsequential thoughts that you’ve been wearing wash away. No music, no phones, no distractions. Other than the gentle splashes of water, the cows mooing in the distance, and the birds, all you can hear is the sound of your own breathing, deep and slow and steady.

Surrounded by nature at the Spa Nordique at the Germain Hotel in Charlevoix

If we listen to the science, we’d do well to get ourselves close to water as often as possible. As Dr. Matthew White, an environmental psychologist with BlueHealth, describes it, “Water has a psychologically restorative effect. Spending time in and around aquatic environments has consistently been shown to lead to significantly higher health benefits, reducing negative mood and stress.”

I may not be going to the ocean any time again soon. But when I feel the need to breathe deep, exhale and recenter, you might find me at a local park sitting next to a fountain, on a bike path fronting Lake Ontario, or even watching kids splash about in a wading pool. I just might dip my feet in too.

Scallop ceviche with sweet peppers and mango

All this talk of water naturally brings me to seafood, and one of my favourite light, easy and delicious summer dishes - ceviche. With sweet peppers coming into season, this dish uses a variety of colours to create a “confetti” effect. Serve the ceviche as a lovely starter with little gem lettuce leaves for serving.

Note: to make the ceviche in advance, combine the fish with the juices and refrigerate for 8 and up to 12 hours. Add the remaining ingredients and stir to combine 30 minutes before serving.

Ingredients

1 pound sea scallops or sea bass fillets, sliced thinly

½ cup freshly squeezed orange juice

¼ each freshly squeezed lemon and lime juice

½ medium green bell pepper, seeded and finely chopped

½ medium red bell pepper, seeded and finely chopped

½ medium yellow bell pepper, seeded and finely chopped

½ cup diced ripe mango

½ fresh jalapeno pepper, seeded and finely minced (or to taste)

2 tablespoons finely diced red onion

Salt and freshly ground black pepper

1 tablespoon minced fresh mint or coriander leaves

Mix orange, lime and lemon juice and pour over fish or scallops in a glass bowl. Add peppers, jalapeno, mango, onion, and mint; toss to coat. Season generously with salt and pepper. Let stand until the fish is opaque, at least 30 minutes. Taste, adjust seasonings and serve.