Two Cork women on a mission to start a 'little food revolution'

A former head chef at Ballymaloe House and a dietician want to stop children being bombarded by sweets at every turn, which is potentially damaging their health.

Friends Gillian Hegarty and Melissa Byrne were so concerned by the amount of high sugar and processed food their kids were routinely getting from schools, sports clubs and businesses like hairdressers and chemists that they’ve launched a campaign to help restore balance.

Called ‘The Little Food Revolution’, and endorsed by Darina Allen, they’re starting in Clonakilty where they live, and hope it will become a template for other communities to follow.

Both are mums-of-two and they stress that it’s not about banning sweets but about creating an environment that prioritises kids’ wellbeing.

“It’s become normal, even expected, for clubs and activities to hand out treats at the end of term and to mark occasions like Halloween, Christmas, etc. Kids may get jellies for their birthday in school, and be given lollipops when they visit businesses in town,” says Gillian.

“It’s lovely that people are being generous and want to treat the children but, on the other side, parents know that it’s just a constant drip feed, which becomes overwhelming at certain times of the year. Parents even feel that they can’t treat their kids themselves because they are getting so much elsewhere”.

Melissa highlighted that it’s not a ‘people problem but an environmental one.’

“The food environment is unrecognisable compared to even 10 years ago. We know that we don’t live in a bubble, but I see the consequences of poor nutrition on kids food-related health every day in terms of micronutrient deficiencies and inappropriate growth.”

As part of ‘The Little Food Revolution’, which will be launched by Darina Allen this Friday in Clonakilty Distillery, Gillian and Melissa are supporting individuals and groups with the tools to embrace healthier alternatives or find non-food ways to celebrate milestones. Businesses and organisations supporting the campaign will also get a sticker to display designed by Gillian’s daughter.

“The initial feedback has been really positive and swaps being made already include keyrings and stickers,” Gillian said.

“Some schools have sent a note to parents asking them to work together and celebrate occasions in other ways than confectionary, etc, for example at birthdays to sing a birthday song or make a class card.”

Pre-school and primary level is the ideal time for change to happen, pointed out Gillian, who has vast experience working in not just Ballymaloe House but also the River Café in London.

“Children are so adaptable and will influence their parents in turn. I do cookery workshops in the Gaelscoil in Clonakilty where my daughters go to school.I have started a project with Voice Ireland teaching kids tasty ways of using up leftovers and getting them excited about cooking and packing their own lunch boxes, as I believe if they have some control, they are more likely to eat what is in their lunch boxes every day, and they become more aware about where their food comes from and have a greater appreciation for farmers, growers, etc.

“We can all contribute to this community effort; everyone has a role to play. If we start the conversation with family and friends, make changes where we can, there will be better health for all children,’ she said.

The hope is to achieve a societal shift in Clonakilty which could be a blueprint for others, marking another first for the town which was the country’s first Fairtrade town, and first Autism Friendly town.

“Clonakilty is just the beginning,” says Gillian. “We’ve seen an incredible response from our community, and we believe this model can inspire change nationwide.”

Melissa concluded: “We want to work together on this project to make sure no child is left behind, no parent feels they’re pressured to conform to the current societal norms. Change is possible, if we work together.”

HEALTHY SNACK RECIPES

Gillian’s healthy oat and banana buns

These buns are so handy for lunch boxes or breakfast. They are packed with fibre, protein, potassium and vitamins.

Ingredients (makes 14)

• 2 1/2 cups of oats
• 2 tsp baking powder
• 1/2 tsp bread soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 3/4 cup milk (cows, goats, almond, oat etc)
• 2 tbsp date syrup or honey
• 2 large or 3 medium over-ripe bananas mashed well
• 1/2 cup of your choice of fillings: toasted chopped nuts; dried fruit such as cranberries, raisins, chopped dates or apricots; grated apple; fresh or frozen raspberries, blackberries, blueberries, strawberries

Method

• Preheat the oven to 180c, 160c fan, 350f, gas mark 4
• Grease your muffin tins with sunflower or vegetable oil- no need to use cases.
• Place the oats on a baking tray and toast for 4 to 6 mins to bring out the malty flavour of the oats.
• Place 1 1/2 cups of oats in a food processor and blitz to turn into a flour.
• Put the ground oats and whole oats together into a bowl and add the baking powder, bread soda, salt and cinnamon. Stir well to combine.
• Whisk 2 eggs in a jug, add the milk, mashed banana and the date syrup.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Leave for a few minutes to give the oats time to absorb the liquid.
• Stir your fillings of choice. through the mix.
• Transfer to the oven for 20 mins approximately until golden brown.
• Place on a wire rack to cool for 5 mins then run around the sides with a knife, pop a spoon in at the side of the bun and lift out onto a wire rack to cool.
• These can be kept in the fridge for 3 to 4 days or frozen.

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Fresh spring rolls

Fresh spring rolls are so much fun to make and they are packed with healthy ingredients.

Ingredients (serves 4)

• 8 rice paper wrappers
• 1 carrot peeled and cut into matchsticks
• 1 small red or yellow pepper thinly sliced
• 2 spring onions thinly sliced
• 4 leaves of butterhead lettuce, torn
• 1 small cucumber thinly sliced lengthways
• 1 mango
• 1 avocado
• 100g vermicelli rice noodles, cooked and cooled
• Any herbs such as mint, basil, chives, coriander - roughly chopped
• 1 breast of chicken cut into 1cm pieces
• 2 tbsp soy/tamari sauce and 2 tbsp mirin

Method

• Place the chicken in a bowl with the soya and mirin and leave to marinate for at least 10mins or better still an hour.
• Cook slowly in a frying pan until completely cooked through. Leave on a plate to cool.
• Meanwhile, prepare all the vegetables you have chosen to use.
• Fill a large bowl with warm water and submerge a rice paper wrapper in the water for a few seconds until it is pliable.
• Place on a damp tea towel.
• Start by placing a few pieces of lettuce (if using) about a third of the way from the bottom of the wrapper. Leave an inch at either side to fold.
• Then add the rest of the filling you have chosen.
• Gently pull the bottom of the wrapper up and over the filling, roll again keeping the wrapper as tight as possible then bring in the two sides of the wrapper and continue to roll until your spring roll is fully wrapped.