📢 University of Bath students! 📢
We are excited to be back at the @uniofbath this semester delivering more mental health training to undergraduate students! Last semester we trained over 100 wonderful students and received some amazing feedback - including this quote!
From Wellbeing Essentials, to Looking after your Mental Health at Work, we have you covered. The workshops were designed specifically by @mindcharity for students, and offer a safe space to discuss all things mental health and wellbeing within a group, all led by one of our fantastic Bath Mind mental health trainers.
Our workshops start again next week, so head to MySkills Hub to sign up for a date convenient to you: go.bath.ac.uk/mind 🧠📘
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We’re excited to announce Bath Mind's 'Cabinet of Compassion & Creativity for Wellbeing in Schools' will be receiving £70k over the next two years from Co-op Foundation’s #iwillFund.
Working with local artist Ali Brown, local schools and local creative organisations, we'll be collecting responses and engaging young people in the Cabinet of Compassion - a playful & inviting installation which opens up discussions on mental wellbeing.
The aim is support young people in years 6 at primary school moving up to year 7 in secondary school with manifestos for self compassion, helping with ‘transitioning' to secondary school life.
Stay tuned for more project updates! #youthlead #youthmentalhealth #bathtogether #mentalhealthmatters ... See MoreSee Less
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Looking for some new year meal inspiration?
Our wonderful Food for Thought team are sharing recipes as part of their #newyearnourishment series.
First up: Butternut Squash, Orzo and Bean Bake
Serves 4
• 400g butternut squash, cut into 1cm cubes
• 1 ½ teaspoons smoked paprika
• 2 tablespoons olive oil
• 300g cherry tomatoes
• 350g orzo pasta, (or equivalent such as small macaroni pasta)
• 400g can finely chopped tomatoes
• 1 stock cube
• 300ml water
• 400g can cannellini beans, drained
• 125g mozzarella
• 30g Italian-style hard cheese, grated
• 150g spinach
• Salt and pepper
1. Preheat the oven to 200C/gas 6.
2. Place the diced squash on a baking tray, sprinkle over the paprika and toss with 1 tablespoon of the oil. Roast in the oven for 15-20 minutes until soft and charred.
3. Halve the cherry tomatoes and set aside.
4. Heat the remaining oil in a deep ovenproof pan and gently fry the orzo for 2-3 minutes until beginning to turn golden. Watch carefully to ensure the orzo does not burn.
5. Add the cherry and canned tomatoes along with 300ml water and a crumbled stock cube. Gently bring to the boil and simmer for 10-12 minutes until the orzo has softened. Stir every few minutes. Add a splash of water if the orzo begins to stick.
6. Rinse and drain the cannellini beans and stir into the pan 5 minutes before the end of the cooking time.
7. Tear the mozzarella into pieces and when the squash is ready, stir it into the pan along with the mozzarella and half of the grated cheese.
8. Season with salt and black pepper.
9. Preheat the grill to a moderate heat, and add the spinach to the pan in handfuls and stirring it in gently until wilted.
10. Grate the remaining Italian-style hard cheese over the orzo and pop the pan under the grill for 2-3 minutes until the cheese has melted and is golden.
Do you have any favourite January meals? 🍝🍲
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Bath Mind updated their cover photo.
4 days ago
Bath Mind's cover photo ... See MoreSee Less
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