Tasty Morsels

Advice for healthyliving award applicants

We believe that talking to healthyliving award holders about their experiences helps us to improve the advice and support we provide to companies registering for the award.

Based on what they have told us, we have compiled a few tips and ideas to help make it easier for others to achieve the award.

Complete the assessment form using a pencil or make a photocopy to use to complete a first draft. Then you can see what areas you need to work on before you fill in the original form and return it to the healthyliving award team.

Speak to your customers and find out what they want. If you can, develop a working group to take the award forward and help to communicate the changes to your customers.

Speak to your suppliers about healthier alternatives that they can provide. You don’t know if you don’t ask. It can be very easy to swap to healthier products such as lower fat mayonnaise, milk, spreads and cheeses.

A flavour of…

Balti-style cauliflower with tomatoes - Serves 20

Recipe courtesy of Café Derran, Auchterderran Centre, Cardenden

Method

  • Heat the water in a pan. Add the onion and garlic and soften for 2-3 mins over a high heat until the onion begins to brown. Add the cauliflower and cook for a further 2-3 mins until the cauliflower is flecked with brown.
  • Add the coriander, cumin, fennel seeds, garam masala, ginger and chilli powder and cook over a high heat for 1 min, stirring all the time, then add the tomatoes and water. Bring to the boil then reduce the heat, cover and simmer for 5-6 mins until the cauliflower is tender.
  • Stir in the chopped spinach, cover and cook for 1 min until the spinach is tender. Add enough lemon juice to sharpen the flavour.
  • Serve.

Ingredients

5 tbsp water
5 onions, chopped
10 garlic cloves, crushed
5 cauliflower, broken into florets
5 tsp ground coriander
5 tsp ground cumin
5 tsp ground fennel seeds
2 ½ tsp garam masala
½ tsp ground ginger
2 ½ tsp chilli powder
1275g (1/2 catering tin) of chopped tomatoes
600 ml water
800 g fresh spinach, roughly chopped
120 ml lemon juice

 

Serving suggestion – serve with basmati rice or wholemeal pitta
bread and salad

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issue two:
May 2007
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The healthyliving awardNHS Health Scotland - Scotland's health improvement agencyHealthier Scotland - Scottish GovernmentHealthier Scotland - Scottish Government