2019-11-01 In The Moment

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expectations that any of us can behave
as if we dwell in that world already.
Impactful behaviour change begins
with mindset change, encapsulated by
the phrase ‘from head to hands to
habit’. What type of systems would
we create if we all thought of ourselves
as interdependent parts of nature?
The systems that we designed to run
our human-centric world are built on
a dualist assumption: the ‘us’ in the
equation is people and the ‘them’ is
nature. What if we were to reframe
that assumption? Instead of valuing
our human independence from nature,
what if we built systems that instead
recognised the interconnectedness
and, going deeper into Chief Seattle’s
web of life, the interdependence of all
forms of life?
These are the types of questions
that eco-psychologists who study
nature relatedness ask. Nature
relatedness is the extension of your
identity beyond the human realm
(brother/sister, teacher/pupil, athlete/
couch potato... you get my meaning)
to the all-encompassing natural
worldwide web. If you hold a nature-
related identity, when you go for
a walk in the woods you go beyond
admiring its beauty. As you breathe
in the scent of flowers, listen to the
crunch of fallen leaves beneath your
feet, or admire the nobility of the tree
that soars above – you feel as secure
as you do at home, as though you are
a part of the woods.
Researchers have discovered that
the more we begin to identify as being
a part of nature, the more we decrease
our stress and anxiety levels, enhance
our cognitive and creative abilities
and, by default, we begin to adopt
more ecologically beneficial
behaviours. Essentially, identifying
as nature improves our lives and the
life upon which we are dependent.
There is one thing that we do every
day, cannot avoid and most likely
enjoy, which reinforces our identity

Smoky

Babaghanoush

When the aubergine first made

its way, via Sicily, to mainland Italy,

people were suspicious of this

new gleaming, purple-skinned

vegetable and named it mela

insana, ‘apple of insanity’, thinking

anyone daring to eat it would surely

go mad. Fortunately, the aubergine

(melanzana in Italian) proved its

worth and is now an essential

ingredient in several Sicilian

signature dishes.

INGREDIENTS

MAKES ABOUT 150 G ( 5 ½OZ)

2 aubergines (eggplants)

1 tsp paprika, preferably smoked

1 tsp ground cumin

2 tbsp olive oil

2 garlic cloves

1 heaped tsp za’atar (optional)

1 tbsp tahini, homemade if

you can

Juice of 2 lemons

Pinch of salt

1

Preheat your grill to medium, then

begin by cutting the aubergines in

half lengthways.

2

Score the surface, making criss-

cross cuts about a third of the way

through the flesh. Place them cut side up

on a small baking tray.

3

Mix together the paprika, cumin

and olive oil. Brush the mixture over

the aubergines (or use the back of a

spoon). Put the tray under the grill until

the aubergine is soft and the juices start

to run. Watch carefully: don’t let the tops

become too brown – you want the flesh to

be gooey inside – so cover if needed.

4

Remove the aubergines and set

aside to cool for 15 minutes. Scoop

the aubergine flesh from the skins and

put it in the food processor along with the

garlic, za’atar and tahini, and blitz. Add the

lemon juice, a pinch or two of salt and blitz

again. Check and adjust the flavour and

consistency to your liking.

METHOD

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