Tasty Morsels

Keeping you on board

A healthyliving award is valid for a period of 2 years. We write to all award-holding businesses three months prior to the expiry of their award, explaining what needs to be done and including the relevant documentation to make the reapplication process as simple and quick as possible. We strongly encourage caterers to reapply as soon as the reminder arrives to ensure that the award remains active.

At this stage we also highlight the healthyliving award plus to caterers and encourage them to think about whether they are ready to take their commitment to healthier catering to the next level.

The healthyliving award plus is only open to caterers who have held the award for a full term (2 years). It rewards businesses who can demonstrate a greater commitment to supporting healthier eating. As with the standard award, certain conditions must be met. The key challenges include increasing the provision of healthyliving award items to 70% and encouraging healthier purchasing habits by limiting the range of crisps, confectionary etc., in addition to removing these items from the point of sale.

Whether a caterer decides to reapply at standard level or aim for healthyliving award plus, the healthliving award team are here to support them. After all, it is these businesses that are playing their part in making Scotland healthier.

A flavour of…

Tony’s farmer’s vegetable soup

Recipe supplied by the Annexe Café, Glasgow. Serves 6

Makes 24 cookies

Method:

  1. Heat the oil in a large pot.
  2. Add the leeks and cook gently for a few minutes.
  3. Add the carrots, turnip and washed lentils and cook for a further 3 minutes.
  4. Add the stock and half the parsley, cover and simmer gently for 30 minutes.
  5. Use the hand blender if you like a smooth soup – short pulses if you just want to thicken it.
  6. Add the remaining parsley and freshly ground pepper to taste.
  7. Serve with wholemeal crusty bread and enjoy!

Ingredients:
1 tsp vegetable oil
1 large leek (chopped into
small discs)
½ small turnip (cubed or
grated)
2 carrots (cubed or grated)
100g red lentils
1 litre vegetable stock
Handful of chopped parsley
Freshly ground black pepper
to taste

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issue 31:
Autumn 2014
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NHS Health Scotland - Scotland's health improvement agency