News and Updates at River Valley BHWC

April is Autism Awareness Month

The experience of Autism is not one thing. It is many things. It’s dreams, talents, relationships, victories, hurdles, and everything in between. The connection between those experiences is you.

Our friends over at Learning Rx were just featured in a segment on Twin Cities Live! TCL Reporter Kelli Hanson shows us LearningRx, a learning program that is helping kids love to read and gain confidence in the classroom. Executive director of LearningRx, Rich Frieder, also joins to answer questions about the program.

We are dreaming of spring too!

New Team Members at River Valley

Jessica Wettlin, PMHNP - COMING IN JUNE!

We are so excited to have Jessica join our nursing department! She will be taking appointments soon for psychiatric services and medication management. Jessica has spent over 18 years serving both adolescent and adult clients, and is passionate about helping them navigate their mental health challenges...FIND OUT MORE.

Broaden My Knowledge

Book of the Month: "The Seven Circles"

In this revolutionary self-help guide, two beloved Native American wellness activists offer wisdom for achieving spiritual, physical, and emotional wellbeing rooted in Indigenous ancestral knowledge.

Video of the Month: "The Mind Explained" Docu-series

Ever wonder what's happening inside your head? From dreaming to anxiety disorders, memory, mindfulness; discover how your brain works with this illuminating series.

Spring will be here soon enough, so it's time for spring recipes! This delicious risotto from TUSOL Wellness is the perfect side to any protein of your choice. Just top with fish, chicken, or any vegetarian protein of your choice. Asparagus is known for being heart healthy, and that's because it's loaded with vitamin K. Vitamin K also aids in blood clotting and bone metabolism. Enjoy!

Ingredients:

• 3 tablespoons olive oil, divided
• 1 cup chopped onion
• 2 cloves garlic, pressed or minced
• 5 cups vegetable broth,
• 1 ½ cups brown arborio/short-grain brown rice
• 1 big bunch of fresh asparagus spears
• 1 ½ cups fresh peas
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon sea salt, more to taste
• Freshly ground black pepper, to taste
• Handful chopped fresh parsley, for garnish

Instructions:

1. In a saucepan, sauté diced onion and garlic in butter until softened.
2. Add Arborio rice and cook for a minute before gradually adding vegetable broth and add salt and black pepper to taste.
3. Stir in fresh peas and asparagus tips and cook until the rice is tender and the vegetables are cooked through.
4. Serve with grated parmesan cheese.

Be sure to utilize all the techniques and recipes from our previous newsletters in the "Cue to Be Well" archive: