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Licensing & Accreditation

Brookhaven Retreat is Accredited by the Joint Commission on Accreditation of Health Organizations and is licensed by the State of Tennessee Department of Mental Health and Developmental Disabilities.

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beauty in life worth living
beauty in life worth living

We are a private pay treatment center and do not accept any type of insurance. Costs associated with care are the responsibility of the client.

 

Create a Life Worth Living

 

Brookhaven Retreat Blog - For inspiration, growth & a fresh perspective.

A Girl and Her Father

A Girl and Her Father

Soup au Pistou

Soup au Pistou

Contemplation

Sore Throat Solutions

Can You Give Us A Twirl?

Broccolini Flounder Bake

The Reality of Sexual Assault

World Kindness Day

World Kindness Day

How to Stock Your Pantry: The Essentials

How to Stock Your Pantry: The Essentials

National Pomegranate Month

National Pomegranate Month

More Than Cute

Mental Health Wellness Week

Pineapple Chicken Stir-Fry with Black Bean Sauce

Pineapple Chicken Stir-Fry with Black Bean Sauce

Addicted to Food

Taylor Swift and Anxiety

Taylor Swift and Anxiety

Essential Kitchen Equipment: Back to the Basics

Adele and the Reality of Growing Older

Maureen O’Hara—A Legacy

Maureen O’Hara—A Legacy

What Is Self Care?

Black Lentil Beet Salad

Black Lentil Beet Salad

Helping One Another

Helping One Another

Mental Illness Awareness

Women, You ARE Beautiful!

Women, You ARE Beautiful!

Domestic Violence Awareness Month

Unconditional Worth

Unconditional Worth

Empowering or Disheartening?

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts

Coping with Anger

Art in the News

Sweet Potato Salad

Sweet Potato Salad

Hurricane Prep

Hurricane Prep

Fashion Trends: The Knit Cap

Fashion Trends: The Knit Cap

Alone Time

Chicken with Artichoke-Sun-Dried Tomato Pesto

The Arms of Irony

Focus the Mind, Reap the Rewards

Focus the Mind, Reap the Rewards

Chocolate Avocado Cookies

The Necessity of Silence

The Necessity of Silence

Recovery

Recovery

Service with Style

Vietnamese Grilled Steak with Portobellos and Mint-Cilantro Mojo

Family Illness And The Dog

The Social Media Phenomenon

Top 10 Vegetarian Proteins

Know Who You Are

The Body and Soul - 5 Ways to Relax

Dr. Wayne Dyer Lives On

Toasted Ciabatta with Shrimp, Tarragon, and Arugula

Music—It’s More Than Noise

Gluten-Free Not Just for Celiac

Happiness Soup

Sunday, 18 January 2015 00:00  by Emily S.

This cheery soup gets its name from the bounty of sunshine colored, mood boosting foods that can increase our happiness with just one spoonful. With ingredients like buttery squash and spicy turmeric, this Happiness Soup is sure to outshine even the worst case of winter blues.

Serve alone for a tasty lunch or with the healthy beet and carrot salad to make a complete and nutritious dinner.

Ingredients:

  • 18 ounce yellow squash (2 large)
  • Zest and juice of 1 small lemon
  • 3 tablespoons olive oil
  • 1 teaspoon turmeric
  • 4 cups chicken stock
  • 4 ounces (1/2 cup) basmati rice
  • Maldon or other sea salt and pepper

Directions:

Wash and cut the squash into very thin rings, and then finely dice them. Put them into a pan with the lemon zest and oil, stir to coat, then cook on a gentle heat for about 5 minutes, stirring occasionally, until they’ve slightly softened.

Stir in the turmeric and pour in the stock and lemon juice and then drop in the rice. And for the stock here, you could mix some bouillon cubes with the water or vegetable stock if preferred. Cook uncovered, for 10-20 minutes, or just until the squash and rice are tender. Taste for seasoning. Leave to cool slightly before serving so that you eat the soup warm rather than hot.

SOURCE: Nigella Fresh

Beet and Carrot Salad with Citrus Vinaigrette

Ingredients:

  • 2 beets, about 1 lb. (500 g) total
  • 1 bunch of carrots, about 1 lb. (500 g)
  • 1 orange
  • 3 Tbs. fresh lemon juice
  • 1/2 tsp. grated lemon zest
  • 1/4 cup (2 fl. oz./60 ml) walnut oil
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup (1/4 oz./7 g) fresh julienned spinach leaves or parsley

Directions:

Using a mandolin, thinly slice the beets. Use the mandolin to thinly slice the carrots lengthwise.

Grate the zest of the orange and set the zest aside. Using a sharp knife, cut a thin slice off both ends of the orange, then cut away the peel and pith. Cut on either side of each segment to free it from the membrane.

In a small bowl, whisk together the orange zest, lemon juice, lemon zest, walnut oil and salt and pepper to taste.

In a large bowl, toss the beets with a third of the vinaigrette and divide among 4 to 6 plates. In a separate bowl, toss the carrots with another third of the vinaigrette and arrange the carrots on top of the beets. Drizzle with the remaining vinaigrette and top with the orange segments and parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.

SOURCE: Williams-Sonoma Test Kitchen

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