Healthy Eating Healthy Eating Healthy Eating
Healthy Eating Healthy Eating Healthy Eating
Healthy Eating Healthy Eating Healthy Eating

Healthy Eating

Smarties Nursery has recently renewed its Healthy Eating award and has gone on to support the staff on advanced nutrition courses. All the meals are nutritionally balanced with a large emphasis being placed on developing children’s tastes from an early age. Rita, our cook has been with us for 17 years and constantly reviews our menus to ensure we offer a healthy and interesting variety of meals. Baby food is prepared on site and advice is given to parents regarding weaning. If your child requires a special diet for cultural or dietary needs we will endeavour to liaise with you to ensure we provide the same foods as home. We also encourage cooking activities involving children, to support children’s understanding of healthy eating.

Ofsted 2015

Meals and snacks provided for the children are extremely nutritious and balanced.

Parents Comments

I would like to extend my thanks to how well you have managed and catered for Finley's allergies and specific dietary requirements. From when he joined the baby room and was dairy free to the more serious peanut/nut allergy he currently has.
The lengths you have gone to to make the nursery nut free and the changes you have put in place have been much appreciated.

Mrs Christian

 

Below is one of the children’s favourites.

Creamy Coconut with Vegetables and Lentil Curry

Serves 6

Ingredients

  • 1 medium onion sliced
  • 1 carrot, courgette and parsnip – all chopped
  • Half packet of frozen peas
  • 1 x 400g tin of chopped tomatoes
  • Tomato puree to taste
  • Garlic to taste
  • 1 stock cube diluted in half a pint of water
  • 100g creamed coconut block
  • 300g dried red lentils

Method

  1. Sauté the onion in stock until soft.
  2. Add a pinch of curry powder and the garlic and lentils, tinned tomato, tomato puree and the rest of the stock – cover and simmer for 20 mins.
  3. Add the chopped vegetables and pieces of coconut and bring to boiling point and simmer until vegetables are tender. Stir frequently.
  4. Blend with a hand whisk to a chunky sauce.
  5. Serve with cous cous or rice.