Killing time, part II: The nature cure

Three hours into the wait for my car to be done, I showed up at the dealer and they hadn't even started on the recall repair yet, so I just sat down in their cushy waiting room and starting thumbing through magazines. I happened upon a long and interesting article in Outside magazine called "The Nature Cure," which promised an inside look at "the health revolution that could change your life." As it turns out, the health revolution involves nothing more than going outside more often, which has all sorts of well-documented positive effects on physical and mental health. In fact, there are increasing numbers of doctors who are writing "nature prescriptions," often with specific "dosages" for getting outdoors. To make it more appealing to children who are receiving the prescription, doctors are using a mapping tool called Park Rx America to show the kids exactly where the parks near them are.

My favorite place to run:
The Hartman Trail at Monticello

The article dovetailed nicely with a book I've been reading, The Nature Principle by Richard Louv, which goes into much greater detail on how people can be restored by reconnecting with nature, as was the case when we evolved in hunter-gatherer societies. It can be as simple as working in your garden or going for a walk on the beach or in the woods or just moving your run "from the treadmill to the park to optimize your well-being benefits," as Laurie Cameron suggests in The Mindful Day. But any way you do it, the evidence is that "there is something profound going on," primarily by lowering your stress levels, when you spend time in nature, as cognitive psychologist and avid backpacker David Strayer was quoted as saying in the January 2016 National Geographic article "This Is Your Brain on Nature."

My favorite place to run:
The John and Clara Smart Trail at Monticello

So how much time outside is the right dosage? A new study published in Scientific Reports says that at least 120 minutes a week was the threshold at which the nearly 20,000 participants' reports of good health and high well-being increased significantly. Positive associations peaked between 200 to 300 minutes a week, with no additional gains after that. That pattern held across all key groups of people studied—men and women, older and younger adults, different ethnic groups, and even those with long-term health issues. And it doesn't matter if the ≥120 minutes is achieved in one day or over several shorter outings during the week. The bottom line is to get off your butts and out in nature for at least 2 hours a week and you'll be healthier and happier.

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We have lots of different pesto sauces we use to dress pasta, including the standard basil pesto, roasted red pepper pesto, and tomato-almond pesto. Here is yet another option, using mostly pantry ingredients, although you do need a little bit of basil (which you can grow yourself while you're working in your garden to get some of your nature time in). The sun-dried tomatoes provide a heavy dose of umami, making this a pleasantly savory dish.

Pasta with Sun-Dried Tomato Pesto

Time from start to finish: ~30 minutes

15 grams (2 tablespoons) raw pine nuts (you can substitute walnuts)
1 small garlic clove, minced or grated on a Microplane
¼ teaspoon fine sea salt, plus 1 to 2 tablespoons for the pasta
113 grams (½ cup; half of an 8-ounce jar) sun-dried tomatoes packed in olive oil, drained, rinsed, and drained again
40 grams (3 tablespoons) extra-virgin olive oil, more if needed
7 grams (¼ cup tightly packed) fresh basil leaves, roughly chopped
⅛ teaspoon freshly ground black pepper
25 grams (~½ cup) grated Parmesan cheese, more for serving
1 pound spaghetti or other pasta

    1. Bring 4 quarts of water to a roiling boil in a large pot over high heat.
    2. Place the pine nuts, garlic, and ¼ teaspoon salt in the work bowl of a food processor fitted with the metal "s" blade. Process until pulverized. Add the sun-dried tomatoes, oil, basil, and pepper, and process until relatively smooth. Add more olive oil if needed to achieve a thick paste. Transfer to a medium bowl. Stir in the Parmesan. If you are not using the pesto right away, transfer it to a glass jar and top with a thin film of olive oil. Store in the fridge for up to 2 days, or freeze.
    3. When the water boils, add the 1 to 2 tablespoons salt and stir to dissolve. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until al dente, reserving a large mugful of the cooking water.
    4. Return the drained pasta to the empty pot. Add the pesto and ½ cup of the pasta cooking water. Stir and toss until the pasta is coated with the pesto sauce, adding more as needed if the pasta is too dry. Serve promptly, passing additional grated Parmesan at the table. Serves 4.