Tasty morsels

Toolkit of interactive workshops coming soon

The healthyliving award is developing a toolkit of interactive training sessions for community cafés. Each workshop looks at one of the healthy eating topics that underlie the award criteria.

The toolkit is aimed mainly at community café managers, staff and volunteers who are seeking to achieve the award. It would also be useful for anyone wanting to learn more about healthy eating.

Workshops on salt and junk food will be available soon, with further topics in the pipeline.  Each of these includes comprehensive notes for the workshop leader, together with suggestions for activities, relevant handouts and a list of resources required.

Feedback from groups who have participated in trial workshops has been overwhelmingly positive so far, with people saying it has really opened their eyes to what they are eating and how they can make changes for the better.

The toolkit will be available on request if you want to use it within your own community group or establishment. Alternatively we may be able to deliver the workshops to a number of community cafés in one area, given a sufficient number of participants.
 
Please get in touch on 0141 226 5261 to find out more.

A flavour of…

Vegetarian haggis - serves 4

Recipe courtesy of Sodexo at Flotta Oil Terminal

Method

  1. Pre-heat the oven to 190°C/gas mark 5.
  2. Soften the onion in a minimal amount of oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
  3. Add the lentils and three quarters of the stock.
  4. Blend the mashed red kidney beans in the remaining stock; add these to the pan with the nuts, soy sauce, lemon juice and seasonings.
  5. Cook everything, well mixed together, for a further 10-15 minutes.
  6. Add the oatmeal, reduce the heat and simmer gently for 15-20 minutes, adding a little extra liquid if necessary.
  7. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.

Ingredients:
1 medium onion (100g), peeled and finely chopped
1 tablespoon sunflower oil
1 small carrot, very finely chopped (50g)
35g mushrooms, finely chopped
50g red lentils
600ml vegetable stock
25g tinned red kidney beans, mashed
35g ground unsalted peanuts
25g ground hazelnuts
2 tablespoons low sodium soy sauce
1 tablespoon lemon juice
1 ½ teaspoons dried thyme
1 teaspoon dried rosemary
Generous pinch cayenne pepper
1 ½ teaspoons mixed spice
200g fine oatmeal
Freshly ground black pepper

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issue twenty:
November 2011
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government