By Benjamin Layug
Nurture Wellness Village, a well-known Tagaytay City resort and spa, and a champion in promoting relaxation, wellness and mindful living, has now taken part in farm tourism, opening its very own organic farm in nearby Amadeo: Nurture Farmacy (a combination of the words “farm” and “pharmacy”). A growing industry in the country, farm tourism
is a memorable bonding activity that allows individuals, families, groups of friends and even companies to get closer to nature and learn, from farm to table, what the food goes through and, at the same time, raise awareness.
Last week members of print media, bloggers and select guests were given a daylong tour of Nurture Farmacy’s premises. Upon arrival, we were presented with hats and welcomed with smiles, songs from old ladies in Filipiniana attire, cool towels, relaxing citrus-herbal iced tea and delicious cookies. The latter had kale, a super vegetable packed with nutrients that could rival our native malunggay (moringa). Nurture also adds kale in many of its drinks and food.
Catherine Brilliantes-Turvill, president of the Nurture Wellness Village and Nurture Farmacy (she’s also an internationally licensed CIBTAC, UK therapist and certified wellness specialist from the United States), together with husband and business partner Dr. Mike Turvill (a doctor in organic chemistry from the University of Nottingham, United Kingdom), personally toured us around the property. It had lots of fruit-bearing trees, shrubs, bowers arching with thick vines, wide expanses of grass and winding pathways through the green interspersed with colorful flowers and two swimming pools. The grounds also had tents for glamping, or glamorous camping—camping with creature comforts, like a mattress, toiletries, as well as lights, fans, plugs for gadgets, and a nearby toilet and shower.
Throughout the tour (actually more like an interesting crash course on herbology), we were given useful information on the practical uses and health benefits of a wide array of vegetables, fruits and medicinal plants grown on the farm—which plants or types of produce are good for certain organs of the body, as well as how they are used to cure ailments.
The planted vegetation are arranged and grouped according to the body organs and systems that they help heal. There are plots of land with fruits, vegetables and herbs specifically to aid the immune system, a section for heart health and a Botika ni Lola, which boasts of several herbs that grandparents can use to quicken the healing process. Lina Bay, the resident herbalist of Nurture, showed us medicinal herbs (some often taken for granted), like basil, thyme, oregano (good for the brain), mint, bitter serpentine (for diabetes, eliminating liver toxins, protecting the liver and gall bladder, fight free radicals, clean the system and kill intestinal worms), lemongrass and celery (good for the stomach). The Farmacy also has a tiny bee farm (their honey bees are stingless) to naturally help the plants grow and, occasionally, is used to collect honey. A store here sells Nurture’s fresh harvest of fruits and vegetables, as well as other wellness products.
A lunch of healthy Filipino and Asian food at the Salakot Pavilion, set amid sprawling lush gardens, was prepared by Nurture’s talented chefs from fresh organic ingredients.
After which, we watched a cooking demo by Nurture Executive Chef Christopher Carangian, who prepared chicken adobo using organic chicken, the freshest mushrooms, honey, balsamic vinegar, kale and olive oil. Amadeo is famous for its coffee (in fact, Nurture was formerly a coffee plantation before it became a farm resort) so it was quite fitting to have coffee-making as an activity within Nurture. At Balai Tingguian, we watched dried coffee cherries being ground with huge mortars and pestles (similar to the one used for rice grains) to get the beans, roasted, boiled in palayok (clay pots) and then strained for us to sample in shot glasses.
The climax for the day was the Shake Wars, a perfect team-building activity. Members of media were formed into groups and enjoined to prepare healthy fruit and vegetable shakes using a blender and the available ingredients on hand. Each team was then told to explain their creation before a winner was declared.