TR22 Healthcare Guide - Flipbook - Page 11
Cater for a growing plant-based audience
As the population ages, more vegetarians and vegans will enter the care
sector and it’s important that their wishes are protected. Why not get a head
start and consider the health, environmental and cost benefits of these
dishes now? Often being naturally higher in fibre and lower in saturated
fats, these meals could provide a healthier option. Instead of focusing on
plant-based meat substitutes for traditional dishes, try making plant-based
meals on your menu exciting in their own right.
Use flavour to avoid menu fatigue
Offer variety by utilising different spices and seasonal ingredients
and experiment with dishes inspired by different cuisines; such as
seasonal stews, tagines, chowders and curries. Anything that is
slow-cooked and contains loads of soft, healthy and tasty veg can
also be easily pureed for residents suffering with dysphagia.
!
g
n
i
d
d
u
p
f
o
r
e
w
o
p
e
h
T
Carl Weston from TLC Care talks
about how important Country
Range spices are for their
business on page 4
Often the highlight of someone’s day,
pudding presents the biggest opportunity
to encourage a resident to eat well and to
fill up on calories, without necessarily being
‘unhealthy’ foods.
Hearty sponges, pies and crumbles, loaded
with stewed fruits or soft currents and
topped with cream, custard or ice cream,
can be a great way to put a smile on those
faces. Trifles, mouses, jellies and yoghurts
also offer great cold options, too.
Here are some of our top
products for crafting your
pudding menu:
•
Country Range custard mix
•
Country Range pudding mix
•
Country Range pastry mix
•
Country Range tinned apples
•
Country Range tinned rhubarb
•
Millac UHT single cream
•
Angel Delight chocolate flavour
11
