FREE Woodland Wellbeing for Mother’s,
Female Foster Carers,
Female Special Guardians & Children and under 5’s
Come & Join Geri Weeks, Millie Ralph and Rev Mthr Berni Excell in our Sacred Garden for a playful, joyful and fun filled morning of music, song, sound and nature play set in a safe and secure space where you can relax and explore a wide range of activities, crafts and quiet moments allowing nature to nurture and support their play with their little ones.
We offer lots of opportunities to make your own music, to sing, to play freely in our mudkitchen and nature spaces, to try our nature crafts, to swing in our hammock or to sit by the fire for a snack and story - but this is your time with nature and just being here is plenty so there is never any pressure to join in, observers are very welcome too!
Monthly dates: 25 August, 15 September, 6 October & 3 November
Address: St Michael & All Angels Vicarage, Milton Rd, Wallington, SM6 9RP
Timings: 10:00-12:00 (followed by a parachute picnic if you wish you stay 12:00-12:30)
We are very lucky to be able to offer these sessions for Free thanks to being granted funding from Sutton Community Fund.
Sessions are suitable for Mothers, Female Foster Carers and Female Special Guardians to attend with children aged 18months to 5 years, but younger siblings and babes in arms are welcome too.
As this is an outdoor only event we recommend making sure legs are covered and closed outdoor footwear such as trainers, wellies or boots are worn for your safety.
Feedback Form
Your feedback is incredibly important to us.
Every comment, suggestion, and reflection helps us understand the real impact these sessions are having on individuals, families, and the wider community.
These sessions are designed to provide free, inclusive opportunities for connection, healing, and wellbeing through nature, music-based therapy, outdoor immersive play, and community gathering. They are especially focused on supporting women, mothers, children, and families by reducing loneliness, challenging stigma around mental health, and creating safe spaces for social connection and emotional support.
When you share your feedback, you help us to:
Understand what is working well and what could be improved
Measure the positive effects on mental health, confidence, and social wellbeing
Demonstrate the value of our work to funders, partners, and supporters
Secure future funding to keep these sessions free and accessible
Grow and expand the project so that more women, children, and families can benefit
Strengthen our evidence that nature, music, and community-based therapeutic experiences have lasting impact
Your words provide powerful evidence that these sessions are making a meaningful difference.
By taking a few moments to share your experience, you are helping us build a sustainable project that can continue to reach more people and create lasting positive change.
Thank you for being part of this journey and for helping us grow a community where everyone can connect, heal, and thrive.
No Bake Granola Bars
Ingredients
200 g (7 oz) dried apricots, plus extra for decoration
100 g dried cranberries or cherries, plus extra for decorating
4 tbsp maple syrup
2 tbsp honey (feel free to add a little more syrup or honey for extra sweetness)
100 g (3.5 oz) coconut oil
200 g (7 oz) rolled oats
60 g (2.1 oz) hazelnuts
60 g (2.1 oz) almonds
60 g (2.1 oz) pumpkin seeds
80 g (2.8 oz) dark chocolate
Instructions
Add the dried apricots, maple syrup, and coconut oil to a food processor. Process until fully combined.
Note: If your apricots are very dry, soak them in almost-boiling water for 5 minutes first, then drain well.
Add the oats to the food processor and pulse until a soft, dough-like ball forms. Transfer the mixture to a large mixing bowl.
Roughly chop the hazelnuts and almonds (or substitute with any or no nuts). Add them to the bowl along with the pumpkin seeds. Stir until everything is evenly incorporated.
Line a baking tin or tray with parchment paper. Press the mixture firmly and evenly into the tin using the back of a spoon, a piece of baking paper, or a dough scraper.
Decorate the top with a few extra chopped apricots and cranberries, then press them gently into the surface.
Refrigerate for 2 hours. For cleaner slices, place the pan in the freezer for 15 minutes just before cutting (optional, but helpful).
Remove the bars from the tin.
Melt the dark chocolate in the microwave or in a heatproof bowl set over a pan of gently simmering water. Transfer the melted chocolate to a small bowl or glass.
Dip one end of each bar into the melted chocolate and place on baking paper until the chocolate sets.
