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The aroma of these freshly baked apple muffins will tempt even the fussiest residents. The toasted coconut crumble adds to the irresistible taste and flavour, while buttermilk has a range of health-promoting properties. In Ayurveda, buttermilk is used to maintain health and as a treatment against diseases. It is easy to digest, is a natural treatment against swelling, irritation, digestive disorders, anaemia and also helps stop a decrease in appetite. Try stopping at just one! Made it?  Snap a photo…

With a pandemic comes many changes in protocols and procedures, and to make catering safer and easier for both residents and staff, we have made some changes to our SoupedUp software. Should a resident test positive to COVID-19 (or another infectious disease) our software users are able to add the following dietary information terms: Covid Positive High Risk Wear PPE Disposables By adding this information to a residents profile, kitchen and delivery teams can easily identify infectious residents, and therefore…

Join us for the first SoupedUp webinar for 2021: Setting the Catering Cornerstones – How to get the best from your care catering software. Webinar: Setting the Catering Cornerstones – How to get the best from your care catering software Date: Jan 28, 2021 Time: 02:00 PM in Canberra, Melbourne, Sydney Join our client and software support wiz Rachel to: • Learn how to efficiently add, edit, and clone ingredients and recipes • Implement resident dietary restrictions in the SoupedUp…

Our Pumpkin and Haloumi Salad is perfect on those warm Summer days when resident’s wish to opt for a lighter meal that is still full of goodness. Haloumi is an excellent source of calcium, while also containing selenium, zinc, magnesium, vitamin A and B. Sunflower seeds are high in protein and considered to be the best whole food source of Vitamin E. Add this to the vitamin K, C and iron contained in the spinach and the beat carotene in…

When searching for a healthy indulgence, nothing beats our moist carrot cake. The bio-availability of beta-carotene increases as a carrot is processed and cooked. Grating the carrot first, and cooking with oil, boosts total beta-carotene bioavailability by up to 39% (because carotenoids are soluble in fat). Combine this with the lutein and zeaxanthin in the eggs and Omega 3s in the walnuts, and all of your residents will be reaching for a second slice! Made it?  Snap a photo and…

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