Our last blog by Anna Strachan (@obesityactionsc) left us thinking how we can start to change our Scottish diet high in processed foods. I have previously written about the new Scottish diet but the Brazilian challenge focuses the mind!

The European Code Against Cancer supports the concept of a plant based diet and we need to think creatively about how we can help Scots put that in place. “Inspiration and directions” from our amazing Scottish food heritage doesn’t need to use foods grown exclusively in Scotland – we have fabulous opportunities to create fusion cuisine from many unprocessed ingredients. The joy of cooking doesn’t need to be about cake baking, supermarket recipes or designing pizza, but simple pleasures from simple ingredients.

It is encouraging to see the Brazilian dietary guidelines promoting the development of cooking skills. For many years, we [University of Dundee] carried out a trial on the impact of cooking skills on dietary intake and reported a modest effect on food choice and cooking confidence. We focused on cooking skills people wanted to learn, but what if we had focused on what we thought might be most worthy ?

If the SCPN was asked for a curriculum for school children, or students or adults or anyone…here would be our starting points for the skills for a Scottish plant based diet (skills like preparing fish, meat and other Scottish exotics can come at a later date). The value of food classes come not just from preparation, but the time taken to share, enjoy and appreciate. Readers, would you support a curriculum for plant based living?

  • Making, serving and eating Porridge

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    • Served straight
    • Served with added fruits and nuts
  • Creating and eating home-made breakfast cereal mix

    • Start with oats and add (barley flakes, dried, fresh or frozen fruit, seeds)
  • Planning, making and tasting seasonal soups (2 sessions)

    • Broths
    • Veggies based soups
    • Barley based winter soups
    • Chilled soups
  • Designing, preparing and chomping seasonal salads (2 sessions)

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    • Starting with base ingredients
  • Cabbage, kale, lettuce, salad greens

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    • Adding colour mix
  • Tomatoes, carrots, cucumber

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    • Adding the seasons – herbs, fruits and the colours – red, purple, yellow
  • Baking bread, rolls and bases

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    • Wholemeal, wholegrain, mixed fours, seeds – endless combination and creative opportunities

So there are the first eight, with more to follow of course – fish, wee meat portions (and no one needs to know about sausages and other processed meats) but let’s get the basics done first!

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