Lemon Olive Oil Cake

In June 2025 we held our first ever supper club to celebrate our 7th birthday.

This was the dessert.

Olive Oil from our amazing producer Aeithalis. If you haven’t tried their delicious oil yet, grab a bottle and come and get some, you won’t be disappointed! You can find out more about them in our Producer Spotlight here.

Quinoa Four Ways

Want to batch cook your lunch for the week, but don’t want to eat the same thing every day?

Batch cooking can save you time and money.

Get Loose volunteer Dietitian Chris Cheyette comes to the rescue.

This recipe serves two people for four days of lunches.

Ingredients

• 400g Quinoa (50g dry weight per person per portion)

• 2 tsp bouillon 

• Seasonal salad items; tomatoes, sprouts, asparagus

• Season edible leaves; sorrel, rocket, nasturtium leaves

• Sumac Chilli Mint Cashew Dip from Nettle

• Seitan Pieces

• Fetamorphosis  (plant based Feta style) from I Am Nut OK

• Tuna from Fish4Ever

• Mayonnaise 

• Dressing for days 1 & 2; Olive oil, lemon juice, dijon mustard

Make up the base for all the days lunches, the day before, or leave enough time in the morning for this prep. 

Method

• Bring quinoa to a low simmer for 15 mins, in double the amount of water to dry quinoa with 2 tsp of bouillon. 

• Water should all be absorbed.

• Leave to cool completely with lid on pan.

• Add in seasonal salad items

• Portion out now if easier to keep in fridge and saves time later.
  

Each day add seasonal edible leaves, dressing and topping. They all work well at home or on the go.

1. Sumac Chilli & Mint cashew dip

2. Fetamorphosis 

3. Seitan pieces (use dressing from jar, extra soya sauce if desired) 

4. Tuna & Mayo

If you want to start sprouting we have a post all about how to get started here.

Enjoy!

Quinoa Fetamorphosis Bowl

This recipe makes 2 portions but can be factored up to make more.

Ingredients;

• 150g quinoa dry weight *

• 1 tsp bullion *

• Parsley chopped (or other seasonal herbs of your choice)

• Tuna 1 tin drained * (or fish alternative eg tinned banana blossom)

• 2 tbsp Olive oil *

• 2 tbsp lemon juice *

• 1 tbsp capers *

• Salt and pepper to taste

• Seasonal veg (eg beetroot, peppers, carrot, asparagus)

• Fetamorphosis I Am Nut Ok not cheese 1 block cubed *

Ingredients with marked * are avaliable from Get Loose

Method

• Cook quinoa in 300ml water with the bullion.

• Bring to boil and then simmer 15-20 mins on low heat. Let it cool.

• Mix parsley, lemon juice, capers, olive oil, salt and pepper in a bowl. 

• Construct dish on plate with quinoa at the bottom, then seasonal veg, tuna (or fish alternative) and fetamorphosis.

• Finally add dressing. 

Chilli & peanut butter cabbage with polenta

Notes;

• Serves two but can be factored up for more portions.

• Seasonal vegetables can be substituted for those listed.

• Ingredients with * can be purchased at Get Loose.

Ingredients

For the chilli

• 2 tbsp olive oil *

• 1 small onion, chopped

• 60g sunflower mince *

• 1 carrot, diced

• 1 pepper, seeds removed and chopped

• 50g/3½oz green beans, chopped

• 1 tomatoes, chopped

• 1-2 chillies, seeds removed and flesh chopped

• salt and freshly ground black pepper *

For the sadza

• 100g Polenta *

• 200ml boiling water

• 1tsp bouillion *

For the peanut butter cabbage

• 1/4 small cabbage (or other similar brassica) shredded

• 2 tbsp peanut butter *

Preparation method

1. For the chilli, soak the sunflower mince in hot water for 5-10 mins.

2. Heat the oil in a large pan and gently fry the onion until soft but not brown.

3. Add the carrots, peppers, fry briefly then add the tomatoes, green beans, sunflower mince and chillies.

4. Reduce heat, simmer the stew until the vegetables are tender. Season to taste with salt and freshly ground black pepper.

5. For the sadza, put the polenta in a pan, add 200ml of boiling water (with the bouillion already added), stir continuously over a low heat with a wooden spoon for around 5 mins. Add more hot water if needed. Optional oil or butter can be added if desired.

6. For the cabbage, pour about 100ml of water into a pan and bring to the boil. Add the cabbage and cook for around 5 mins until softened but still crunchy.

7. Stir in the peanut butter, adding more water if the mixture seems too thick. Season with salt and freshly ground black pepper. Serve with the sadza and vegetable chilli.

Chocolate Peanut Butter Popcorn Bar

Have you seen our new offerings from The Raw Chocolate Company?

We have currently have Caramel Buttons, Milk Chocolate Buttons and Vanoffee Mulberries. All vegan and organic.

To celebrate we have adapted a recipe from The Raw Chocolate Company to be all Get Loose ingredients. Perfect for a picnic or movie night. 

We have Producer Spotlights on the following companies mentioned in this recipe;

• The Raw Chocolate Company

• Carley’s Spreads

Ingredients:

• 100g Raw Chocolate Company Caramel Buttons

• 100g dark chocolate buttons 

• 80g Carley’s peanut butter, smooth

• 50g of raw popcorn kernels

• 3 tbsp sunflower oil

• 80g of pitted dates finely chopped

Method:

1. In a microwave-safe bowl, melt the Caramel Buttons in 30-second intervals, stirring in between, until smooth and creamy.

2. Make popcorn. Add oil and 3 kernels to a large pan, and put on a medium to high heat with the lid on. When the popcorn kernels pop add all the remaining popcorn kernels, and the lid, and take off the heat. Count to 30 seconds and shake the pan. Return to the heat and wait for most of the kernels to finish popping. Remove from the heat and let cool. 

3. Combine the dates, peanut butter, and melted Caramel Buttons.

4. Line a shallow dish with parchment paper and transfer the mixture into the dish, pressing it down firmly.

5. Press the popcorn into the mixture.

6. Melt the dark chocolate buttons in the microwave in 30-second intervals, stirring in between, until smooth and creamy, and pour over the top.

7. Place the dish in the refrigerator for at least 2 hours, or until the bars are set.

8. Cut, serve and enjoy these scrumptious Chocolate Peanut Butter Popcorn Bars!