Why all the gluten-free…?

To coincide with nationwide events in May relating to allergies and food intolerances, we’ve organised a series of tasting sessions, meet-the-producers and other events to showcase our wide range of gluten and wheat free products.

It’s been fascinating sourcing more and more goods which are gluten-free, whilst sticking as hard as we can to our organic credentials. We’ve even found a skincare range (see below). It just goes to show that these days you really don’t have to miss out on your favourite foods if you have to (or choose to) follow specific diets.

One of the most exciting things for me is how our staff have taken to these new products – we now have a great knowledge base among them – we love our ‘red dot’ system which helps customers identify relevant products.

This month, in our Gluten Free Special, we’ve got our first ‘contributed feature’ from our old friends and local heroes Pukka, as well as reviews and recommendations of some of our favourite gluten-free products.

Beautiful inside and out
From Pukka’s Liam Tullberg

Aloe vera is an incredible plant, used for centuries to maintain a healthy digestive system, support reproductive health and enhance beauty. We’ve sourced the highest quality organic aloe vera grown in pristine environments and harvested in peak condition to give you an incredible, natural juice. Its cold processed and unfiltered to maximise potency, and is high in active ingredients and healthy polysaccharides with a guaranteed minimum of 1000mg of polysaccharides per litre. Our aloe vera juice is made from the inner leaf gel, not the outer rind, so it’s deliciously mild and mellow and free from synthetic preservatives. We use hand selected leaves from mature plants from a certified organic source to bring you the best of nature.

We hope you enjoy it!

Sophyto skincare range

New, innovative and award-winning. Sophyto have produced the first professional skincare range to be certified gluten-free. Rich in plant botanicals, it’s also certified organic and vegan. Sophyto is a great choice for the ethically conscious as well and has particularly effective anti-aging properties. Available in both stores, and with us in St Werburghs on Friday 1st May (see tasting calendar).

Nairns

Oats in their pure form actually don’t contain gluten, but something similar called avenins. The problem is that oats are rarely available in their pure form. Oats become easily contaminated by the widely grown wheat, rye and barley and for this reason only certified gluten-free oats should be included in a coeliac diet. Having said that, it is still recommended that coeliacs avoid all oats for the first six months following diagnosis, and then begin by re-introducing them slowly.

We stock gluten free plain and cheese oatcakes and gluten free porridge oats.

Genius bread

Genius Bread was set up in 2009 by chef and food writer Lucinda Bruce-Gardyne (pictured). When two of her three children developed serious gluten intolerances, she was determined they wouldn’t miss out on the simple pleasures in life. ‘I wanted Robin, my son, to be able to enjoy ‘soldiers’ with his egg just like any other little boy’ she says. It took nearly three years to get the recipe right. ‘My children would come home from school to find 14 different loaves of bread waiting for them to try. I even broke my oven. But finally I got there’, she continues.

What a relief that now you can just nip along to your favourite local store and buy a loaf of bread.

Clive’s Pies

Clive began making his pies back in the day from a domestic kitchen in Dartmoor and since his retirement, the empire has expanded and the legendary pies have continued to grow in success. Now Clive’s (the company) is over 20 years old and the home of organic ‘free-from’ foods. They hand make pies, cakes, dips and ready meals using fresh and organic ingredients, and are one of our favourite suppliers. See Jim’s recommendation below. They supply us with a wide range of gluten free goodies: almond bliss (pictured) and choca mocha cake, pasties and pies, dips, stews and tagines.

Better Foodies recommend…

Jim, Whiteladies Road store supervisor, loves
Clive’s pies

Clive’s gluten free pies have a delicious, crumbly pastry loaded with tasty vegetables, pulses, herbs and spices – all organic. Good cold for a quick lunch or picnic … even better served hot with mashed potato for dinner …

They’re the match of any wheaten pie.

Local coeliac sisters Maddie and Alex Stanley recommend:
Raw Health Raw-tilla Chip Dippers Nacho Style

These raw, vegan, organic and gluten-free delights are stuffed full of healthy ingredients and have a lovely lemony bite and a hint of spice. It’s hard to believe such a great-tasting cracker can be created primarily from almonds and linseeds, and without the use of wheat or dairy products. They are not thin and crunchy as regular corn tortillas might be, but have a substantial biscuity texture and are pleasantly chewy. Their tangy cheesy flavour would go well with a tomato salsa dip or guacamole, but we eat them on their own and they’re incredibly satisfying.

It’s products like these dippers that make it much easier to be coeliac in 2012, rather than say 10 years ago, with all the many new tasty items on offer.

Susie King, BFC Finance Co-ordinator recommends:
Doves Farm gluten-free flour range

Doves Farm flour was a saving grace when my son was diagnosed with coeliac disease 6 years ago. I use it just as you would a normal wheat flour, in cakes, biscuits and béchamel sauces and you wouldn’t be able to tell the difference. Doves Farm print some great recipes on the back of their packets and their website is a great resource too.

Being coeliac has never been so easy!

Olivia Desborough, BFC Marketing Assistant
Nature’s Path Crispy Rice cereal

These are the bees’ knees when I’m in need of a little comfort, and they should never be restricted solely to breakfast time. I love their simplicity. They’re tasty with a satisfying crunch and particularly good with oat milk. The only problem is just how moreish they are. Luckily they’re on offer at the moment – 2 boxes for £5 which simply means that I can justify eating more.

A perfect excuse.

In-store events for National Coeliac Awareness Month

Special event in-store

Wednesday 16th May, 6pm, St Werburghs Cafe
The natural treatment of irritable bowel syndrome and food intolerances
With Dr Jens Rohrbeck

We’re delighted to welcome Dr Jans Rohrbeck, who looks at why we develop allergies and what we can do to heal the gut. Dr Rohrbeck is based at the Helios Medical Centre in Stoke Bishop, where he combiens general practice with integrative medicine using complex homeopathy, herbal remedies and nutrition interventions. A weel-known figure in the field of intestinal health and Ecological medicine, he focusses on toxins, allergy, nutrition and environmental factors.

Gluten-free tastings in-store throughout May

Our programme of in-store tastings to introduce you to some of our wonderful suppliers continues…

Inspiral, Saturday 5th May
Gourmet raw food specialists introduce you to their wild and wonderful range of superfoods.
St Werburghs only

Pukka, Saturday 12th May
Local Ayurvedic herb heroes hail the benefits of aloe vera juice as well as a digestive aid, perfect for coeliacs.
Both stores

Naked Kitchen, Saturday 19th or Saturday 26th May (to be confirmed…)
Falafel gurus will be in-store sampling their Bristol-made falafel. They’re not organic but made so locally we couldn’t refuse. These are no ordinary falafel… come and sample the wild and wonderfully flavoured treats on offer.
Both stores

Sophyto Skincare, Friday 1st June
The world’s first professional skincare range to achieve gluten-free status. Award-winning and innovative. Because you might not have thought of that one. Products available in both stores
St Werburghs only

Isabels Free From, Saturday 30th June
Being gluten-free can be convenient as well as tasty. Foods with an irresistible gluten-like texture and free from all the nasties.
Both stores – to be confirmed…

SAMPLES ON OFFER … while stocks last
Including Nairns gluten-free oat cakes and biscuits, Raw Health, Clive’s Pies, Doves Farm, Aromafoods bhajis, Kallo, Amisa and more…

 Rhubarb with lentils and potatoes (Boxing Clever Cookbook)
Serves 4
225g red lentils
2 medium potatoes
1 tbsp olive oil
2 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 tsp fresh ginger toot, grated
225g rhubard sliced and 150ml water
50g sugar
50g desiccated coconut
Salt & pepper to taste

•  Cover lentils with water in a pan. Bring to the boil, reduce heat and simmer.
• Once lentils are simmering, add potatoes and simmer until tender.
• Remove from heat, drain and set aside.
• Heat oil in a pan, fry garlic, coriander, cumin, chilli and ginger for about 1-2 mins.
• Add the rhubarb and water. Bring to the boil, reduce heat and simmer until just cooked about 10 mins.
• Add the sugar, coconut, salt & pepper to taste.
• Stir in the potatoes and lentils and heat through gently.
• Serve, garnish with coconut and serve with rice or crusty bread and chutney.

What’s happened to Spring?
It’s controversial round here to comment too enthusiastically on the unseasonably lovely weather we had in late March (we have several growers, gardeners and environmentalists in our number), but lovely it has been, and may indeed have been the best we get all year … so I’ve reorganized my internal season to think of Spring as Summer. I make no apology that the April edition of the newsletter may feel more like July. Not sure what I’ll do in July – woolly socks and bean stews maybe … (Lucy, left, BFC Marketing).

Polgoon Winery
Ten years ago John & Kim Coulson were fish merchants based at Newlyn Fishing port.  With a growing family of 5 children they needed a bigger house. By chance they found a derelict farmhouse on the edge of Penzance and decided to buy it – along with 23 acres.

After meeting another local wine maker, they decided to plant vines and create their own Cornish Vineyard. From their first wine harvest in 2006, they were awarded the Trophy for the Best Still Rose in the UK. Since then they’ve gone from strength to strength and we’re delighted to offer you their fruity fizz and ciders.

We came across them via a customer of ours who visited their vineyard and suggested we would be perfect retailing companions – and we agree.

Elderflower, apple and raspberry sparkling wines: £14.99; fruity ciders from £1.95

New Al Fresco ideas from our Café and Delis
Zoe (St Werburgh’s Café Manager, left) and Dan (Whiteladies Road Deli Manager, below) have put their heads together and come up with some great ideas for al fresco lunch and snack boxes (from £2.95).

Think lime and coriander aloo, butternut squash or beetroot and feta falafel, pea and mint houmous … as well as the fabulous range of cheese, deli meat, egg, veg and vegan sandwiches (from £3). We also marinade our own olives in-house (from £1.50/100g), and make our own dips pickles, chutneys and jams.

The café menu has also been tweaked to include simple ‘things on toast’ and sandwiches ‘to order’ as well as jacket potatoes and toasties – easy kids food for the holidays.

Staff recommendations:
Hobbs House Easter Biscuits
Susie, BFC Finance
These biscuits look and taste home-baked. They’ve a perfect biscuity texture and are made to a great size, filling your hand and appetite quite nicely. Flavoured with cassia oil, they are the taste of Easter.
Buy them individually (59p) as a tea-time treat or in packs of 6 (£2.95) for the whole family

Stinking Bishop
Richard, our cheese man in Whiteladies Road
Made famous in the Wallace and Gromit film, ‘The Curse of the Were-Rabbit’ … Don’t be deterred by the name! This is an absolutely delicious cheese – true nectar. It is a creamy, soft and mild-flavoured cheese, and yes, it comes with its own unique smell. Its rind is washed in perry (cider made from pears) made from the Stinking Bishop variety of pear, named after a local farmer who was unfortunately nicknamed the Stinking Bishop. Although it’s not organic, this cheese is truly local, made by Charles Martell (pictured, right), a renowned British cheese-maker in Dymock, a small village in Gloucestershire. Go on! It’s definitely worth a try.
Non-organic, cow’s milk, pasteurised, vegetarian.
£3.74/100g

Hereford Hop
Rick, our St Werburgh’s deli supervisor
Another local-ish cheese, this is semi-firm with a rind rolled in dried hops from Herefordshire. It boasts a lovely creamy centre, almost buttery in taste, which combines beautifully with the bitterness of the hops. Particularly perfect served with a crisp, light beer.  
Non-organic, cow’s milk, pasteurized. Vegetarian
£1.99/’100g

Time to get out into the garden …
Now that Spring is in the air and temperatures are rising, it’s the perfect time to get out into the garden or allotment and get your hands dirty. We’ve a great selection of seeds in both stores to keep you busy. Here’s our choice of veggies for your plot:

What to plant
Sow out: broad beans, beetroot, brussel sprouts, summer cabbage, carrots, cauliflower, lettuce, radish, spinach
Sow under cover: courgette, french bean, tomato
Support/mulch: peas, onions
Plant out: runner beans

And don’t forget planting for bees, butterflies and other garden-friendly insects. The greater the diversity of plants you grow, the more pollinators you’ll attract and the healthier your garden will be. 

Here are some top choices all available from Suffolk Herbs and Kings Seeds in-store: Borage, Catnep, Coriander, Fennel, Lavender, Mint, Rosemary, Sage, Thyme, Hyssop, Cucumber, Gourd, Pepper, Pumpkin, Squash, Strawberries, Wild garlic, Betony, Field poppy

New products
Hambledon Herbs Organic Carob Powder
From the UK’s most renowned supplier of organically grown herbs, carob powder is a naturally sweet alternative to chocolate, drinking chocolate and cocoa powder. Add 1-2 teaspoons to milk or a dairy-free milk alternative for a delicious hot or cold drink.
£3.99 / 135g

Biona Organic Coconut Palm Sugar
Pure and unrefined, this is a welcome addition to our range of ethical alternatives to sugar. Made from the blossom nectar of the coconut palm which grows abundantly near tropical coastlines, coconut sugar is one of the most naturally sustainable sweeteners around. Use as you would any lightly granulated sugar and enjoy its rich, caramel flavour.
£2.99 / 250g

Special offers
Weleda Hayfever box
Save £3.46, was £13.45 now £9.99

Pukka natural vitamin C
Natural vitamin C is blended from real organic fruit extracts including acerola, lemon, amla and rosehips with natural bioflavinoids. This all means that it delivers high levels of absorption, and providing 312% of your recommended daily allowance, this stuff is great.
Save £3, was £13.95 now £10.95

What’s in season:
Rhubarb
Rhubarb is a vegetable that cunningly disguises itself as a fruit. While it makes a great pud, it’s also tasty in savoury dishes too and works particularly well with meat and oily fish.
Vitamin and mineral content: Rhubarb is a good source of fibre and contains some vitamin C and calcium.
Reputedly good for: reducing cholesterol levels.
Storage: You can store it in the fridge for 1-2 weeks and it freezes well whether raw or frozen. Avoid limp looking stems.
Preparation: Wash and trim both ends of the stem and remove the poisonous leaves.

Rhubarb with lentils and potatoes (from Boxing Clever Cookbook)
Serves 4
225g red lentils
2 medium potatoes
1 tbsp olive oil
2 garlic cloves
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli powder
1 tsp fresh ginger toot, grated
225g rhubard sliced and 150ml water
50g sugar
50g desiccated coconut
Salt & pepper to taste
• Cover lentils with water in a pan. Bring to the boil, reduce heat and simmer.
• Once lentils are simmering, add potatoes and simmer until tender.
• Remove from heat, drain and set aside.
• Heat oil in a pan, fry garlic, coriander, cumin, chilli and ginger for about 1-2 mins.
• Add the rhubarb and water. Bring to the boil, reduce heat and simmer until just cooked about 10 mins.
• Add the sugar, coconut, salt & pepper to taste.
• Stir in the potatoes and lentils and heat through gently.
• Serve, garnish with coconut and serve with rice or crusty bread and chutney.

Freeskilling in the St Werburgh’s Cafe, 6pm
Tuesday 17 April, Tantra Demystified
What is Tantra all about?  Is it sex?  Is it spirituality?  A talk on the background and basics, followed by two short meditations so you can discover it for yourself.  Please bring a bottle of water and a small cushion.  With Malika Premdevi and Lilamayi O’Leary.

Tuesday 24 April, How to Make Sourdough Bread
Learn the simple steps involved in making bread with your own yeast culture.  Please bring a baking tin for bread, a bowl for mixing, a board for kneading, some flour/seeds/spices, salt and butter, plus a small jar or plastic container to take away your own sourdough starter.  With Richard Andersen.

Art in the St Werburgh’s café
Susan Taylor, from Monday 9th April
Susan Taylor is a graphic artist living and working in Bristol. She studied Graphic Design at the University of Brighton, and has worked at advertising companies in Brighton, London and Bristol, for clients including B.A., Wella, Mattel, Virgin and the NHS. Alongside her graphic design work, Susan also utilises her love of typography and iconic design to create typographical cards, prints and tea towels. You can view and purchase her work at www.susantaylorart.net.

http://www.thecommunityfarm.co.uk/news/2012/03/job-vacancy-administrator/

Please visit their website to see the details and find application forms etc.

Ingredients                                                           For the curry paste
1 cauliflower, cut into sprigs                              1/2 tsp garam masala
4-5 large leaves of spring greens, sliced        1/4 inch piece ginger
1/2 red cabbage, thinly sliced                            juice of 1/2 lemon
2 tomatoes, chopped                                             sea salt
1 onion, chopped                                                     a few peppercorns
2 – 3 cloves garlic, chopped                                1/4 tsp mustard seeds
extra virgin olive oil                                              1/2 tsp mild chilli powder                  
                                                                                        1 tsp cardamon seeds
                                                                                        drop of olive oil

• Grind all the ingredients for the curry paste in a pestle and mortar
• Place the cauliflower, spring greens and red cabbage in a large pan of cold salted water and bring to boil, cover and   simmer for 5 minutes and then drain
• In another large pan heat the olive oil, add the curry paste and fry for a minute
• Then add the onion and garlic and soften, then add the tomatoes and cook on a low heat for 5 minutes, stirring occasionally. Then add the rest of the vegetables to the curry mixture and cook for a further 5 minutes
• Serve with brown basmati rice

200g Spring Greens
1 tbsp miso
2 tbsp butter/margarine
1 lemon

• Steam the Spring Greens.
• Soften the butter and mix with the miso and lemon juice then drizzle over the Spring Greens.
• Try mixing peanut butter, water, chilli, crushed garlic and lemon juice for an alternative saucy twist to your greens.

March, with its budding spring hopefulness, brings with it the start of the growing season, or at least a chance to start indoors or in coldframes. Getting as early a start as possible on this years’ garden improves your chances of a more bountiful harvest, more time outdoors and a richer, fuller growing season. So wellies on, forks out and get planting … 

Kings Seeds
Kings Seeds have been a leading supplier of British seeds since 1888. They’ve developed a great organic range which will inspire you to get out into your garden and grow your own! Both stores have a wonderful range, from angelica to yarrow and much more in between.

Plant indoors now: tomatoes, cucumber, aubergines, peppers, salad leaves

Plant outdoors now: early potatoes, parsnips, leeks, broad beans, peas, cabbages and other brassicas

Slugs defence

There must be some good things about slugs, but here is not the place for them. Instead here’s our top 6 gruesome slug facts:

• Only 5% of the slug pop­u­la­tion is above ground at any one time. The other 95% is un­der­ground di­gest­ing your seed­lings, lay­ing eggs, and feed­ing on roots and seed sprouts.
• A slug has ap­prox­im­ately 27,000 teeth – that’s more teeth than a shark.
• A slug lays 20-100 eggs sev­eral times a year. Slug eggs can lay dormant in the soil for years and then hatch when con­di­tions are right.
• In fa­vour­able con­di­tions a slug can live for up to 6 years.
• The av­er­age UK garden has a pop­u­la­tion of over 20,000 slugs and snails.
• Slugs leave their own in­di­vidual scent trail so they can find their way home.

Some solutions:

Doff’s Organic Slug Defence Gel
£3.99/litre
This colourless, odourless, non-toxic gel forms a barrier which protects your plants from slugs and snails. It’s completely harmless to children, and animals (including dogs, birds and hedgehogs). Unlike dry products, Doff’s slug gel doesn’t wash away in wet weather, and lasts for up to two weeks.

Growing Success Advanced Slug Killer
£7.45/750g, £4.99/250g
These organic slug pellets make a tasty slug snack, but once ingested, the slugs cease to feed, crawl away and, well, die… Make sure you follow the instructions, but these granules are safe to use in gardens shared with pets and children.

Also in store:

J Arthur Bowers New Horizon compost
£6.65/35 litre, £7.75/60 litre
This organic and peat free compost made from recycled resources was awarded Which Best Buy Container Compost 2010.
Also: Biodegradable grow pots from J Arthur Bower, £2.99/20 pots

Maxicrop Seaweed organic plant feed
Seaweed Plus Tomato Fertiliser £5.39/500ml
Seaweed Plant Growth Stimulant £5.09/500ml
Gardeners have loved Maxicrop’s organic plant feed since they started selling it to Allotment Societies in the 1950s. In fact many champion growers swear by it and wouldn’t want to be without a bottle of Maxicrop in the garden shed.

And for tired hands:

Weleda Skin Food
75ml / £8.95, 30ml / £4.95
Weleda Skin Food is a great, intensive moisturiser, perfect for gardeners’ hands as well as rough skin anywhere. It smells lovely and also offers protection while cycling on cold, frosty mornings…. just in case we still have a few of those to go before Spring is well and truly in the air.

For the younger green-fingered types, try Weleda Baby Weather Protection Cream, 30ml / £7.95

In-store advice

If you’re unsure what to grow when, or which products sorts what, please do ask. Both stores are blessed with keen gardeners who hold in their green fingers a wealth of information.

Don’t forget, we have a good range of health & bodycare products in our Whiteladies Road store as well as the established section in St Werburghs.

Both stores have in-house advice available several times a week from Clare (Whiteladies Road) and Lucy and Vicky in St Werburghs. As well as their personal training, all three receive regular training from our key suppliers, such as Pukka and Viridian.

The Archers

Phil Haughton, Better Food Company MD & Community Farm co-founder

These thoughts occurred whilst walking the dog … Ruth was so right when she said cows are ruminants that belong outdoors grazing for as much of the year as possible rather than Brian’s project for a mega dairy with 1500 cows in a shed 365 days a year eating pre-cut, pre-processed fodder in a so called high welfare system.

The market for Brian’s milk is China, to feed the new desire for more amongst the increasingly affluent population. It was only eight years ago that we in Britain were importing organic milk to satisfy the market and now the only thing that is keeping many organic dairy farmers organic is that there is a good export market.

The supermarkets continue to dictate price based on what they want consumers to have to pay and maintain their margins. Conventional farmers currently get around 27p per litre, and consumers pay around 80p per litre. All the processors are being squeezed in between, so we know where all the profit goes. This is no way to approach food security and our wellbeing.

In a time where drought is crippling counties in the east of the UK, food security will be ever more of an issue. It is very likely that we will have a lot of basics like potatoes, carrots and onions in short supply this year. Farmers may be planting less water thirsty crops which will go for fodder to feed livestock, most of whom are part of intensive indoor systems.

How do we deal with all this? Well, in two ways. Firstly expect food prices to go on rising year on year as climate change takes more of a hold, and secondly, commit to more localised food buying where ever possible. Strengthen the independent sector and the farms around our cities, and weaken the strangle hold of supermarkets. Many farmers want to drop their supermarket contracts, but can’t, because the alternative market is so small.

Together we can rebuild a strong localised market. Let’s do it and enjoy food shopping more and more.

New deli-ciousness at Whiteladies Road

Simon Weaver Organic Cotswold

Simon Weaver’s award-winning Cotswold-made cheeses use milk from his Friesian herd, grazed on grassland that has never been intensively farmed. A truly artisan cheese that is local as well as organic.

‘A lovely new range of cheeses, including my favourite, the delicious herby brie.’  Lucy, Betterfood Marketing Manager

 Haughton’s Victory Terrines

Made by Phil’s sister Liz’s outfit, The Cooking Company, these terrines are made in small batches using the best free-range and organic ingredients (www.folkhousecafe.co.uk).

‘Absolutely delicious meaty pates – very moreish, and great with dill pickles or tangy chutneys’, Dan, Whiteladies Road Deli Manager

Jonathan Crump’s Single & Double Gloucester

Jonathan Crump keeps some 50 Old Gloucester cows, one of the rarest breeds of cattle in the country, at Standish Park Farm, near Stonehouse in Gloucestershire. The farm is all permanent pasture, untreated except for manure, producing its own hay for winter feed. Jonathan uses unpasteurised milk and vegetable rennet for his cheeses; a rich rounded, mellow, pale orange Double Gloucester and a moist, delicate Single Gloucester.

‘I’m so thrilled to be selling this – a good singleGloucesteris a rare treat indeed, and it’s not expensive.! Not organic, butproduced to very high standards of food and animal welfare …’, Richard, Whiteladies Road cheese expert

March Events in-store

March Special!

Meet & greet book-signing and tasting
8th March, both stores 10am – 1pm

Come and meet the lovely  Hobbs House Bakery boys, get a book signed and sample some tasty crumbs.

Alara
Saturday 3rd March
Alara have been making muesli since 1975, specialising in organic and gluten-free varieties. They’re free from sugar, salt and fats but are rich in fruit, seeds, nuts and superfoods. Both stores (Whiteladies am, St Werburghs pm)

Bristol Beer Factory
Friday 16th March
Award-winning and local. Need we say more? St Werburghs only

Bodymatter
Saturday 31st March
Eat well, feel well, be well. This really is tasty and nutritious breakfast, still hand-baked in small batches. St Werburghs only

Veg of the month

Spring Greens

Spring Greens are the first cabbages of the year and herald the arrival of Spring. They are young, tender, loose and leafy without the hard hearts of other cabbages. Great in soups, stir-fries and veggie bakes as well as simply steamed and drizzled with a lemon butter. Frequently overlooked, we bid you to give this humble British vegetable a go.

Vitamin and mineral content: Rich in vitamin C, folic acid, dietary fibre, potassium, magnesium, iron and calcium as well as whole host of beneficial phytochemicals, including beta-carotene.

Reputedly good for: Dark, leafy greens are probably the most concentrated source of nutrition of any food. They’re reputedly good for reducing the risk of cancer and heart disease.

Availability: March/April to June.

Storage: Keep refrigerated after purchase and eat within a few days.

Preparation: Remove the loose leaves from the head and wash thoroughly. Best shredded and steamed or added to stir-fries. Beware not to overcook lest they lose their tender, delicate flavour.

Origins: Spring Greens grow mainly in Northern Europe, being able to withstand cold winters and forming edible leaves in early Spring when there may be little else growing.

Recipe

Spring Greens with lemon butter and miso
Serves 4 (Olive Magazine)

200g Spring Greens
1 tbsp miso
2 tbsp butter/margarine
1 lemon

• Steam the Spring Greens.
• Soften the butter and mix with the miso and lemon juice then drizzle over the Spring Greens.
• Try mixing peanut butter, water, chilli, crushed garlic and lemon juice for an alternative saucy twist to your greens.

Keep those bugs at bay and bolster your general health

Our St Werburgh’s Health and Bodycare department goes from strength to strength, and February sees the launch of a similar range of supplements in our Whiteladies store. Viridian, BioCare and Higher Nature are our three main suppliers, and here’s why …

Founder, Cheryl Thallon, launched her first range of Viridian Organic Supplements 13 years ago when the supplement company she worked for was taken over by an American pharmaceutical corporation. Now an established and award-winning market leader, Viridian also guarantee non-GM, non-irradiated and 100% active ingredients with no added sugars, colourings or artificial flavourings, making their products as clean and pure as they can be. 

BioCare Supplements are often the nutritional practitioner’s supplement of choice. With a great research team, BioCare focus on getting the best quality most potent raw goodness down you in the most absorbable form. With 25 year’s experience to draw on, their range and quality are very highly regarded, particularly by those with allergies and food intolerances.

Like all our favourite suppliers, Higher Nature is a family company, and like our other supplements, is long-standing and established with excellent ethical credentials. In collaboration with the Department of Analytical Chemistry,SurreyUniversity, Higher Nature work hard to ensure the maximum bio-absorption from their range.

This Month we Love … all things raw

The Better Food Company is all about supporting food that is quite simply better for you and better for the world in which we live, and raw food is most definitely part of the better food movement. Over the past few years, we’ve seen an increasing rise in the number of raw products arriving on our shelves and with a recent influx of some particularly tasty morsels, what better time to shout about them.

Raw food is living food, and it is just common sense that, as such, it preserves more of the goodness that heating and cooking can destroy. Raw foods have an alkalising effect which supports your body in ridding itself of toxins and helps to maintain the delicate acid-alkaline balance, the disruption of which can cause weight problems and numerous diseases. Cooking also kills the enzymes that are essential in optimising nutrient and mineral absorption and in maintaining good digestive health.

RAW Health
Raw Health use raw and sprouted ingredients that are full of vitality, power and nutrition. Try their crackers, which are dehydrated at low temperatures and great as a snack on their own or topped with a raw sprouted chickpea hummous.

Beond
Beond are the new snack bar from the lovely Pulsin’ boys. Packed with dates and almonds, these are much more moist than similar brands with that special raw-foody texture…

Radek’s Chocolate
Radek’s chocolates are handmade in Bristol and Radek definitely qualifies as one of our local food heroes. His wild and wonderful chocs include lots of superfoods for optimum nutritional value.

Nak’d
The famous Nak’d bars are packed full of dried fruit and nuts and unlike many snack bars, they’re free from all sweeteners and syrups as well as sugar. They’re naturally gluten-free too. Pecan Pie is a personal favourite.

Biona
Biona coconut oil is raw, delicious and a rich source of health-full fatty acids. Try adding to homemade smoothies, chocolates and snack bars.

Gourmet Raw
Crammed with creamy cashews, this is healthy snacking at its most luxurious. Sweetened with coconut palm and with added buckwheat, these bars truly qualify as a brownie on a par if not exceeding the taste of less healthy alternatives.

In St Werburghs only… try our new InSpiral range of raw food treats including raw kale chips and superfood granolas, great on their own or with a homemade nut milk, raw of course! 

In-store Tastings

Saturday 4^th Feb, 11am – 2pm
Whiteladies Road
Aromafoods make delicious, award-winning vegan deli treats in Bath. 

Saturday 11^th Feb, 11am – 1pm
Both stores
Plush chocolatiers - come and meet the people behind our great new range of organic, fair trade and utterly beautiful chocolate.

Saturday 18^th Feb, 11am – 2pm
St Werburghs
Aromafoods bring their wares to St Werburghs (see above)

Saturday 3^rd March, am – Whiteladies, pm – St Werburghs
Both stores
Alara will be in-store sampling some tasty, healthy and innovative organic mueslis

Lovely things for Valentine’s Day

In our usual way, we’ve chosen some special and unusual treats for you to lavish on your loved ones this year. A new range of Plush organic and Fairtrade chocolate includes this lovely hearty lolly (£2.49) and heart shaped choc filled boxes (£5.99).

Recipe for Pancake Day

Shrove Tuesday is on February 21st this year… Children love this variation on regular pancakes and don’t realise they’re eating something that’s so good for them too. You can slip in ground linseed, sesame and hemp seeds, as long as the dry ingredients stay at something like 115g in total and buckwheat remains the main ingredient.

Lucy’s gluten-free nutty pancakes
(about enough for 4 big/8 small pancakes) 

65g buckwheat flour
25g millet flour              
25g ground almonds      
1 egg
285ml (½ pint) milk or water
knob of oil for frying

Great served with agave syrup, sprinkle of cinnamon, lemon juice and best made with hand-held electric whisk

• Put the liquid into a bowl, add the dry ingredients and the egg and whiz well.
• Heat the oil in the frying pan so it’s ready when the mixture’s whisked.
• Wipe excess oil from the pan with some kitchen towel.
• Pour or ladle the mixture (which is quite thick because of the buckwheat) into the pan – do as much as you think you’ll be able to flip in one piece – depends on the non-stickiness of your pan and the spatula you have.
• Cook for about a minute on one side, 30 seconds on the other, until the mixture sets and becomes speckled with brown.

Next month we’re focusing on gluten-free.  Look out for the red dots in-store indicating our gluten-free range.

Keep those bugs at bay and bolster your general health

Our St Werburgh’s Health and Bodycare department goes from strength to strength, and February sees the launch of a similar range of supplements in our Whiteladies store. Viridian, BioCare and Higher Nature are our three main suppliers, and here’s why …

Founder, Cheryl Thallon, launched her first range of Viridian Organic Supplements 13 years ago when the supplement company she worked for was taken over by an American pharmaceutical corporation. Now an established and award-winning market leader, Viridian also guarantee non-GM, non-irradiated and 100% active ingredients with no added sugars, colourings or artificial flavourings, making their products as clean and pure as they can be. 

BioCare Supplements are often the nutritional practitioner’s supplement of choice. With a great research team, BioCare focus on getting the best quality most potent raw goodness down you in the most absorbable form. With 25 year’s experience to draw on, their range and quality are very highly regarded, particularly by those with allergies and food intolerances.

Like all our favourite suppliers, Higher Nature is a family company, and like our other supplements, is long-standing and established with excellent ethical credentials. In collaboration with the Department of Analytical Chemistry,SurreyUniversity, Higher Nature work hard to ensure the maximum bio-absorption from their range.

This Month we Love … all things raw

The Better Food Company is all about supporting food that is quite simply better for you and better for the world in which we live, and raw food is most definitely part of the better food movement. Over the past few years, we’ve seen an increasing rise in the number of raw products arriving on our shelves and with a recent influx of some particularly tasty morsels, what better time to shout about them.

Raw food is living food, and it is just common sense that, as such, it preserves more of the goodness that heating and cooking can destroy. Raw foods have an alkalising effect which supports your body in ridding itself of toxins and helps to maintain the delicate acid-alkaline balance, the disruption of which can cause weight problems and numerous diseases. Cooking also kills the enzymes that are essential in optimising nutrient and mineral absorption and in maintaining good digestive health.

RAW Health
Raw Health use raw and sprouted ingredients that are full of vitality, power and nutrition. Try their crackers, which are dehydrated at low temperatures and great as a snack on their own or topped with a raw sprouted chickpea hummous.

Beond
Beond are the new snack bar from the lovely Pulsin’ boys. Packed with dates and almonds, these are much more moist than similar brands with that special raw-foody texture…

Radek’s Chocolate
Radek’s chocolates are handmade in Bristol and Radek definitely qualifies as one of our local food heroes. His wild and wonderful chocs include lots of superfoods for optimum nutritional value.

Nak’d
The famous Nak’d bars are packed full of dried fruit and nuts and unlike many snack bars, they’re free from all sweeteners and syrups as well as sugar. They’re naturally gluten-free too. Pecan Pie is a personal favourite.

Biona
Biona coconut oil is raw, delicious and a rich source of health-full fatty acids. Try adding to homemade smoothies, chocolates and snack bars.

Gourmet Raw
Crammed with creamy cashews, this is healthy snacking at its most luxurious. Sweetened with coconut palm and with added buckwheat, these bars truly qualify as a brownie on a par if not exceeding the taste of less healthy alternatives.

In St Werburghs only… try our new InSpiral range of raw food treats including raw kale chips and superfood granolas, great on their own or with a homemade nut milk, raw of course! 

In-store Tastings

Saturday 4^th Feb, 11am – 2pm
Whiteladies Road
Aromafoods make delicious, award-winning vegan deli treats in Bath. 

Saturday 11^th Feb, 11am – 1pm
Both stores
Plush chocolatiers - come and meet the people behind our great new range of organic, fair trade and utterly beautiful chocolate.

Saturday 18^th Feb, 11am – 2pm
St Werburghs
Aromafoods bring their wares to St Werburghs (see above)

Saturday 3^rd March, am – Whiteladies, pm – St Werburghs
Both stores
Alara will be in-store sampling some tasty, healthy and innovative organic mueslis

Lovely things for Valentine’s Day

In our usual way, we’ve chosen some special and unusual treats for you to lavish on your loved ones this year. A new range of Plush organic and Fairtrade chocolate includes this lovely hearty lolly (£2.49) and heart shaped choc filled boxes (£5.99).

Recipe for Pancake Day

Shrove Tuesday is on February 21st this year… Children love this variation on regular pancakes and don’t realise they’re eating something that’s so good for them too. You can slip in ground linseed, sesame and hemp seeds, as long as the dry ingredients stay at something like 115g in total and buckwheat remains the main ingredient.

Lucy’s gluten-free nutty pancakes
(about enough for 4 big/8 small pancakes) 

65g buckwheat flour
25g millet flour              
25g ground almonds      
1 egg
285ml (½ pint) milk or water
knob of oil for frying

Great served with agave syrup, sprinkle of cinnamon, lemon juice and best made with hand-held electric whisk

• Put the liquid into a bowl, add the dry ingredients and the egg and whiz well.
• Heat the oil in the frying pan so it’s ready when the mixture’s whisked.
• Wipe excess oil from the pan with some kitchen towel.
• Pour or ladle the mixture (which is quite thick because of the buckwheat) into the pan – do as much as you think you’ll be able to flip in one piece – depends on the non-stickiness of your pan and the spatula you have.
• Cook for about a minute on one side, 30 seconds on the other, until the mixture sets and becomes speckled with brown.

Next month we’re focusing on gluten-free.  Look out for the red dots in-store indicating our gluten-free range.

Our St Werburgh’s Health and Bodycare department goes from strength to strength, and February sees the launch of a similar range of supplements in our Whiteladies store. Viridian, BioCare and Higher Nature are our three main suppliers, and here’s why …

Founder, Cheryl Thallon, launched her first range of Viridian Organic Supplements 13 years ago when the supplement company she worked for was taken over by an American pharmaceutical corporation. Now an established and award-winning market leader, Viridian also guarantee non-GM, non-irradiated and 100% active ingredients with no added sugars, colourings or artificial flavourings, making their products as clean and pure as they can be. 

BioCare Supplements are often the nutritional practitioner’s supplement of choice. With a great research team, BioCare focus on getting the best quality most potent raw goodness down you in the most absorbable form. With 25 year’s experience to draw on, their range and quality are very highly regarded, particularly by those with allergies and food intolerances.

Like all our favourite suppliers, Higher Nature is a family company, and like our other supplements, is long-standing and established with excellent ethical credentials. In collaboration with the Department of Analytical Chemistry,SurreyUniversity, Higher Nature work hard to ensure the maximum bio-absorption from their range.

This Month we Love … all things raw

The Better Food Company is all about supporting food that is quite simply better for you and better for the world in which we live, and raw food is most definitely part of the better food movement. Over the past few years, we’ve seen an increasing rise in the number of raw products arriving on our shelves and with a recent influx of some particularly tasty morsels, what better time to shout about them.

Raw food is living food, and it is just common sense that, as such, it preserves more of the goodness that heating and cooking can destroy. Raw foods have an alkalising effect which supports your body in ridding itself of toxins and helps to maintain the delicate acid-alkaline balance, the disruption of which can cause weight problems and numerous diseases. Cooking also kills the enzymes that are essential in optimising nutrient and mineral absorption and in maintaining good digestive health.

RAW Health
Raw Health use raw and sprouted ingredients that are full of vitality, power and nutrition. Try their crackers, which are dehydrated at low temperatures and great as a snack on their own or topped with a raw sprouted chickpea hummous.

Beond
Beond are the new snack bar from the lovely Pulsin’ boys. Packed with dates and almonds, these are much more moist than similar brands with that special raw-foody texture…

Radek’s Chocolate
Radek’s chocolates are handmade in Bristol and Radek definitely qualifies as one of our local food heroes. His wild and wonderful chocs include lots of superfoods for optimum nutritional value.

Nak’d
The famous Nak’d bars are packed full of dried fruit and nuts and unlike many snack bars, they’re free from all sweeteners and syrups as well as sugar. They’re naturally gluten-free too. Pecan Pie is a personal favourite.

Biona
Biona coconut oil is raw, delicious and a rich source of health-full fatty acids. Try adding to homemade smoothies, chocolates and snack bars.

Gourmet Raw
Crammed with creamy cashews, this is healthy snacking at its most luxurious. Sweetened with coconut palm and with added buckwheat, these bars truly qualify as a brownie on a par if not exceeding the taste of less healthy alternatives.

In St Werburghs only… try our new InSpiral range of raw food treats including raw kale chips and superfood granolas, great on their own or with a homemade nut milk, raw of course!

In-store Tastings

Saturday 4^th Feb, 11am – 2pm
Whiteladies Road
Aromafoods make delicious, award-winning vegan deli treats in Bath. 

Saturday 11^th Feb, 11am – 1pm
Both stores
Plush chocolatiers - come and meet the people behind our great new range of organic, fair trade and utterly beautiful chocolate.

Saturday 18^th Feb, 11am – 2pm
St Werburghs
Aromafoods bring their wares to St Werburghs (see above)

Saturday 3^rd March, am – Whiteladies, pm – St Werburghs
Both stores
Alara will be in-store sampling some tasty, healthy and innovative organic mueslis

Lovely things for Valentine’s Day

In our usual way, we’ve chosen some special and unusual treats for you to lavish on your loved ones this year. A new range of Plush organic and Fairtrade chocolate includes this lovely hearty lolly (£2.49) and heart shaped choc filled boxes (£5.99).

Recipe for Pancake Day

Shrove Tuesday is on February 21st this year… Children love this variation on regular pancakes and don’t realise they’re eating something that’s so good for them too. You can slip in ground linseed, sesame and hemp seeds, as long as the dry ingredients stay at something like 115g in total and buckwheat remains the main ingredient.

Lucy’s gluten-free nutty pancakes
(about enough for 4 big/8 small pancakes) 

65g buckwheat flour
25g millet flour              
25g ground almonds      
1 egg
285ml (½ pint) milk or water
knob of oil for frying

Great served with agave syrup, sprinkle of cinnamon, lemon juice and best made with hand-held electric whisk

• Put the liquid into a bowl, add the dry ingredients and the egg and whiz well.
• Heat the oil in the frying pan so it’s ready when the mixture’s whisked.
• Wipe excess oil from the pan with some kitchen towel.
• Pour or ladle the mixture (which is quite thick because of the buckwheat) into the pan – do as much as you think you’ll be able to flip in one piece – depends on the non-stickiness of your pan and the spatula you have.
• Cook for about a minute on one side, 30 seconds on the other, until the mixture sets and becomes speckled with brown.

Next month we’re focusing on gluten-free.  Look out for the red dots in-store indicating our gluten-free range.