By Sandrine Olmi, Corporate Nutritional Therapist

Friends of the Earth introduced the Meat Free May campaign to raise awareness of the impact our meat and fish consumption has on the environment and on our health.

At SuperWellness, we work with organisations to introduce healthy plant-based options on their restaurant menus. Not only is it essential to cater for the growing number of vegetarians and vegans – Did you know that 1 in 8 British adults is vegetarian or vegan? (1) – but it is also a good idea to offer those options to people who would normally eat meat or fish every day. In fact, there is a trend for flexitarianism which involves increasing consumption of plant-based foods without completely cutting out meat. If you work in the catering field, or manage contract caterers within your organisation, there is a lot you can gain by adapting to these trends. You can attract more health conscious customers and build your reputation as a modern, adaptable provider who cares about the wellbeing of its customers.

Although the health benefits of consuming fruit and vegetables are well-known (1&2), the overall consumption is still below the recommended 5 portions per day (3). It is particularly difficult to reach the recommendation for people who eat out of the home or on the go.

In this post, we are sharing 3 delicious recipes to add variety to existing vegetarian menus.

Alternatives to meat and fish

To offer a balanced vegetarian dish, it is important to include a good source of protein. This could be eggs or pulses such as beans and lentils. There is also the option to use other non-dairy sources of protein such as tempeh, tofu and soya.

  • Medicinal Green Curry: Everyone loves a curry. The beauty of this recipe is that it can be adapted for both vegetarians and non vegetarian. It is the ultimate immune booster which powerful ingredients such as ginger, garlic and chillies.
  • Sweet Potato Satay Patties: These patties make a great main course, providing a decent amount of protein from plant sources, and nutritious carbohydrates. We recommend to serve these hot, with a fresh crisp salad of mixed leaves.
  • Mulligatawny Soup: This soup is great to use up any left over vegetables. It is high in proteins from the lentils,and it is easy to digest with the leeks, onions and Jerusalem artichokes.

Should you wish to receive more recipe ideas for your restaurant, visit the SuperWellness website to download the SuperWellness calendar. If you are keen to update your restaurant menu and would like some guidance, contact us for more information.

Together let’s make healthy eating easier.


About Sandine Olmi, Associate and Registered Nutritional Therapist

Sandrine works with the food and hospitality sectors to help their employees and clients feel great through practical dietary adjustments. In her private practice, she has a special interest in family nutrition and women’s nutrition throughout the life stages. Her passion is to help families reconnect with real food to achieve optimum health. Originally from France, Sandrine enjoys sharing her love for healthy food, helping people reconnect with seasonality and food provenance.

Sandrine is a graduate of the College of Naturopathic Medicine in London . She is a member of the British Association for Applied Nutrition and Nutritional Therapy (BANT), which is the regulatory body for Nutritional Therapists and she is on the register of the Complementary and Natural Healthcare Council (CNHC).

  • Lattimer JM, Haub MD. (2010).Effects of Dietary Fibre and Its Components on Metabolic Health. Nutrients, 2: 1266–1289. [PMC free article] [PubMed]
  • Mc Martin SE, Jacka FN, Colman I. (2013).The association between fruit and vegetable consumption and mental health disorders: Evidence from five waves of a national survey of Canadians. Prev Med, 56: 225–230. [PubMed]