#MensHealthAwarenessMonth
Opening up is not something men do easily, but the power of being vulnerable is hugely underestimated. #TheVulnerabilityProject is a podcast hosted by Mike Langroudi, who’s mission it is to help end the stigma against men’s mental health.
By sharing his own experiences and the inspiring stories from his guests, Mike aims to break the silence and encourage men to share. Remember, you don’t need to suffer alone and to be vulnerable is to show immense strength.
Listen yourself to The Vulnerability Project at: www.buzzsprout.com/1221017 📢🎧 ... See MoreSee Less
The Vulnerability Project
www.buzzsprout.com
My mission is to get men talking. The power of vulnerability is not to be underestimated. When done in the right environment with the right people, talking about your struggles can be life-changing. I believe that vulnerability should be seen as a... #MensHealthAwarenessMonth
A huge thank you to Luke, one of our Bath Mind Trustees for sharing with us his blog piece on lived experience this Men's Health Awareness Month.
We hope Luke's honesty and inspiring words can give a glimpse into the lives effected by mental ill-health, and highlight the stigma that surrounds it.
Read in full at: www.bathmind.org.uk/mens-mental-health-awareness-lukes-story/ ... See MoreSee Less
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Even throughout lockdown, our Food for Thought group have been making some delicious recipes! 🥣
This week they made a warming chickpea curry with homemade curry paste! Here's the recipe:
Easy Chickpea Curry
Ingredients
2 tbsp oil
1 onion, diced
1 or 2 fresh chillis, chopped (seeds in or out dependent on preference)
1 small bulb of garlic
1 Thumb-sized piece of fresh ginger, peeled
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 tbsp tomato puree
Fresh coriander, chopped - to serve
2 cans of chickpeas, drained
400g chopped tomatoes
100g creamed coconut
100g spinach (You can use frozen, too)
Method
Heat some of the oil in a frying pan and fry the onions and chilli until softened.
In a food processor combine garlic, ginger, the remaining oil, coriander, cumin, garam masala, tomato puree, a pinch of salt and the onion and chilli mix. Blend to a smooth paste - you may need to add a drop of water.
Cook this paste in a medium saucepan for 2 minutes, whilst stirring.
Tip in the chickpeas and tomatoes and reduce for 5 minutes.
Add the coconut and a little water for another 5 minutes then add the spinach and cook until soft. (If using frozen spinach this may take a little longer and you may need to add a little more water).
Garnish with coriander and serve with basmati rice.
Find out more about our Food for Thought group here: www.bathmind.org.uk/what-we-do/share/food-for-thought/ ... See MoreSee Less
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Tune in tomorrow to catch our staff member Ollie talking with Julia at Bath Radio on all things mental health this #mensmentalhealthmonth #bathtogether ... See MoreSee Less
