Courgette Cornbread with Chilli Sun-Dried Tomatoes Olives

Hello Loose shoppers,

WE WILL BE CLOSED (AND MOVING TO HIGH STREET) FROM MON 26 APRIL - MON 10 MAY!

Spring is in full bloom and you're probably enjoying the fact that you can get out again. Of course, all restricted but nevertheless meeting others in the park for a picnic is just sublime in this sunshine.

Here is a picnic idea that's gluten-free, vegan and tasty! —to make with our responsibly sourced ingredients: polenta, chickpea flour, gluten-free flour, flaxseeds, apple cider vinegar, olive oil and really nice sun-dried tomatoes.

Get into it:

 

Wild Garlic Recipe Ideas

Hello Stroud, and beyond,

With spring came the magic of wild garlic. It’s pretty much everywhere now and just asking to be made into healthy and delicious concoctions!

Let us give you some ideas, add WILD GARLIC to:

  • pumpkin seed or cashew pesto
  • celeriac and parsnip soup
  • white bean dip
  • Indian curry by Meera Sodha, click here for the recipe
  • stir-fries
  • in burgers!

Miss Daisy from Loose recommends adding it to everything too: 

Scary Fun Raw Beetroot Garlic Cashew Dip!

 

Hello and welcome,

Maria-Carin Gala here from Gala's Organic Kitchen. I'm your weekly Loose blogger, bringing you a wholesome seasonal recipe every week using ingredients that you can get at Loose!

To be notified for these just 'like' our Loose Facebook page and 'follow' us. You'll then get a little pop-up window every week telling you that your new weekly recipe is ready.

Raw Olive Oil Chocolate Sauce and Ginger Date Cookies

Hello Loose shoppers,

Autumn in Stroud has been lighting the trees up with gorgeous colours, and plenty of apples and pears at the farmers' markets.

How about making poached pears with a Raw Olive Oil Chocolate Sauce? 

I've been experimenting with other people's recipes and found this one from My New Roots by Sarah Britton.

She mixes equal amounts of olive oil with cacao (try 3 tablespoons each), sweetens with (1.5 tbsp) maple syrup and adds a sprinkle of salt. That’s it.