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

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Sweet Potato Salad

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Focus the Mind, Reap the Rewards

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The Necessity of Silence

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Pea and Mint Soup – Cooking for Mental Health

Sunday, 17 May 2015 00:00  by Kristi C.

Anyone who has ever suffered from severe depression will tell you how easy it is to turn to comfort food as a coping strategy to artificially regulate mood disorders. Comfort foods are, by definition, comforting. With all the research now instantly available on the Internet, it is possible to research foods that can combat a particular mental health issue. Food can be more than a consolation. Choosing the right foods can actually inspire positive change in mental health.

Take for example, the following recipe for Pea and Mint Soup. Mint has long been used to treat depression and anxiety as it is chock full of folate, or folic acid, a B vitamin. Peas also have high levels of folate. Low levels of folate have been shown to boost the risk of melancholic depressive symptoms. These symptoms have been linked to bipolar disorder and more serious forms of “treatment resistant” depression including social phobias, panic disorders, personality disorder, suicidal ideation, and recurrent depressive episodes. The folic acid found in peas and mint is important for improving and maintaining overall mental health.

As an added benefit, this recipe can be served warm during cold weather and chilled during warm weather making it a versatile dish for any season.

Ingredients:

  • 1 tbsp bouillon powder
  • 2 ½ cups boiling water
  • 1 tbsp sunflower oil
  • 1 white onion, finely chopped
  • 1 bay leaf
  • 3 cups frozen garden peas
  • ½ tsp umeboshi plum purée
  • ½ oz mint, plus extra to garnish
  • Finely grated lemon zest, to garnish

Directions:

  1. Add the bouillon powder to the boiling water to make a vegetable stock and stir until all the powder has dissolved.
  2. Set aside.
  3. Heat the sunflower oil in a pan over medium heat.
  4. Sauté the onion and bay leaf until the onions become translucent.
  5. Add the frozen peas and stock to the pan then take off the heat after 5 minutes, to ensure you keep the peas bright green color.
  6. Remove the bay leaf, add the umeboshi plum puree and mint, and stir.
  7. Transfer the contents of the pan to a blender.
  8. Blend until wonderfully smooth.
  9. If you’re serving the soup cold, put it in the refrigerator to chill, or warm through if you’re serving it hot.
  10. Garnish with lemon zest and fresh mint, and serve.

Source: Honestly Healthy for Life (Eating the alkaline way every day)

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