Tasty Morsels

The road to healthier eating

When working towards the healthyliving award you will invariably have some questions which need answered. We offer a range of support tools to help deal with any issues that arise. These include:

  • Guidance Pack – Your guidance pack is your bible. Everything you could ever want to know about the award is contained within the pack. Comprehensive details about the conditions which must be met are provided along with great advice on products, nutrition and promotions. It’s one of the best day-to-day tools you could have!
  • DVD – The training DVD which you receive in your starter pack contains some fantastic tips on achieving the award along with a basic outline of what the award is all about. This is extremely useful for staff training and helping them get more involved in the award.
  • Website – Our newly revamped website has lots of information about what you need to do and offers practical help and support, including a list of FAQs.
  • Mentors – 30 trained internal mentors who work within contract catering across Scotland lend support through visits, telephone calls and emails. Contact the healthyliving award team to enquire about mentors to help you meet the award criteria.

Angela Tod is the assessment co-ordinator for the healthyliving award team and is happy to discuss any queries, issues or concerns you might have. She is keen to provide whatever support she can to help you achieve the award and can be contacted on 0141 226 5261 or at atod@scotconsumer.org.uk.

A flavour of…

Lentil and Root Vegetable Casserole

Recipe courtesy of Ailsa Courtyard Restaurant, NHS Ayrshire and Arran

Method

Heat the oil in a large pan and soften the onions and garlic over a medium heat, stirring occasionally. Add the chopped vegetables and ginger, turn up the heat and cook for a few minutes, stirring, until the vegetables are golden.

Pour in the stock and then bring to the boil. Reduce the heat, add the lentils and chopped tomatoes, cover and simmer for 15 – 20 minutes until the lentils and vegetables are tender and the sauce has thickened.

Stir in the chopped coriander and sunflower seeds and heat for a minute or two before serving.

Serve with a mixed leaf salad.

Top tip: you can always use different root vegetables or spice the dish up by adding chilli or curry powder or paste before you add the stock.

Ingredients

5oz/140g dried red lentils.
8 fl oz/225 ml vegetable stock.
1 small chopped onion.
1 clove of crushed garlic.
1 small piece grated of root ginger.
3 large ripe tomatoes skinned and chopped.
2 tablespoons chopped coriander.
1 tablespoon sunflower seeds.
1 of each, carrot, (small ) turnip, parsnip, potato, roughly chopped.
1 tablespoon of olive oil

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issue five: February 2008
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government