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.

The Raw Chocolate Company

You may have noticed that the “treat section” opposite the till has recently expanded to include bags of goodies from The Raw Chocolate Company . These are vegan, plastic free and organic, of course.  We also stock their chocolate almonds and chocolate vanoffe cashews loose!

These are the items currently in stock

We thought you might be interested to find out more about this company. 

Story

It all began with the company founder experimenting with raw cacao in his kitchen. He eventually had creations he wanted to share with his friends and family. 

Ingredients

Raw Cacao - the cacao is sun dried and not heat treated, keeping it as close to it’s natural state as possible. 

They spend at least three times longer than other manufacturers grinding the ingredients, super smooth for a luxurious experience. 

All products are refined sugar free, they use coconut sugar instead. This has a slower energy release.

All the ingredients used in the products are certified organic.

Supporting Agro-forestry

Their cacao suppliers, Sierra Organics, are involved in a tree planting project to avoid serious deforestation in Peru and support the Agro-forestry in the area.

Their cacao is sourced in the surrounding areas of the Rio Abiseo National Park in San Martin Peru, and the National Gamekeepers Organisation, they also work with the Amazonia Viva project.

Find out more about agroforestry in these from their cacao supplier Sierra Organic here.

Packaging

The bags are home compostable.  Bring your own container for the loose chocolate cashews and almonds.

Factory

The products are made in a factory in Henfield, surrounded by hills and fields in the Sussex countryside. 

All staff are paid the living wage on principle, plus many other benefits, however they are not certified.

Certifications

• Soil Association Organic

• Vegan Approved 

• B Corp (Pending, they used to have it but new ownership means they had to reapply)

• Sierra Organic Partners

Fun history fact

Technically the chocolate / honey coated fruit and nuts we sell are called ‘dragee’.

The term 'dragee' has French origins and is used to describe a variety of sugar-coated nuts/sweets. The earliest form of dragees dates back to ancient Rome, where nuts and seeds were coated in honey and used in celebrations. Over time, sugar replaced honey as the coating of choice, and the art of dragee-making evolved with the introduction of chocolate in the 19th century.

Recipes

The Raw Chocolate Company has a number of recipes on their website for you to experiment with.

We have adapted the Chocolate Peanut Butter Popcorn Bar to use Get Loose ingredients. Check it out here.

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!

Spudos - Packaging free crisps

We are very excited to be stocking packaging free crisps from Spudos!

Just bring your own bag, or container to fill up, then sprinkle on one of 6 flavours of “Spud dust”.

• Salt & Vinegar 

• Prawn Cocktail

• David Bacon

• Chip Shop Curry

• Nooch & Onion

• Doner Kebab

(all vegan and natural ingredients)

Where are they made?

Spudos are grown, and produced in Essex. They have a sustainable farm using solar energy, and runing the tractors on biodiesel, from the waste rapeseed oil used for cooking the crisps.

UK grown rapeseed oil is used as much as possible. Sometimes this is not available, then it is sourced from Europe.

The farm is working towards organic certification. They use a digestate fertiliser made on site from maize and rye grown on the farm.  The potatoes are watered using the farms own reservoirs (as much as possible depending on rainfall), and if the potatoes need to be stored, they’re kept in solar powered cold stores.

What’s in the flavours?

Check out the full ingredients list of each flavour here.

How do they get from the farm to us?

They get from the farm to Spudos HQ (based at Containerville) in East London without single use plastic in the supply chain!! This is quite a rare system.

At the point of production the crisps are put into buckets, then delivered to Spudos HQ by the pallet.  Once they are empty, the buckets are then washed out and reused for the next delivery.  Even the pallets have reusable covers and straps, so no wasteful plastic wrapped pallets!

Spudos transfer the crisps into smaller airtight containers for delivery to shops like us!

They come to us directly from Spudos HQ literally just down the road. 

We keep most of the crisps in the large air tight container to keep them fresh. Just a small amount are put in the customer dispenser. 

Once finished the large container goes back for cleaning and refilling.

How to buy them?

Option 1 - bring a tupperware container or air tight bag. Weigh your container. Tip in the required amount of crisps. Choose your flavour of Spud Dust and sprinkle. Shake gently. Although if you are cycling the shaking will be done for you!

Option 2 - use one of the compostable Spudos bags. Tip in the required amount of crisps. Choose your flavour of Spud Dust and sprinkle. Shake gently. When you get home, if there are any left, transfer to an airtight container. 

Emanuela's Peanut Butter

Ingredients

Peanuts  - quantity is up to you: big batch if you want to have it available for a long time, small batch if you're worried you would it eat all at once!

Optional: pinch of salt, rapeseed oil

All ingredients available at Get Loose

Method

If your peanuts have the skin still on roast in the oven at 180C for about 10 minutes. Check  after 5 minutes to ensure they're not burning.

Take the tray out and cool. Whilst they're still hot (but not burning!) rub them with your fingers, the skin should come off easily.

Put the peanuts in a food processor and blend until you reach your preferred consistency. Stop and stir often so that all bits are incorporated and you can keep an eye on how smooth it is.

Using a food processor makes the process easier and quicker but a simple hand blender works too, especially if you prefer your peanut butter on the crunchy side! Just make sure your blender doesn't overheat and stop to stir often. If you're making a big batch and using a blender, it may be better to break it down into smaller batches so that the blender can work better.

Check the taste and add a pinch of salt or a little bit of oil if you prefer a saltier taste and a more oily consistency!

Homemade peanut butter doesn't need to stay in the fridge, however, it may be better to keep it refrigerated if you've made a big batch or your kitchen temperature becomes very hot.

Annie's Jam Cookies

Makes 12

Ingredients

• 125g butter *

• Nut butter of your choice (approx 170g) *

• 150g sugar *

• 1 egg *

• 250g flour *

• 1/2 tsp bicarbonate of soda *

• 1tsp fine salt *

• 50g sugar for dusting *

• 100g jam (strawberry or raspberry) *

  *Items available at Get Loose

Method

• Melt butter in pan, heat gently. 

• In mixer beat together butter, almond butter and sugar., then mix in egg. 

• Add flour, bicarbonate of soda and salt.

• Mix until combined.

• Put mixture in airtight container in the fridge for 30 mins.

• Pre heat oven to 180 C.

• Line baking tray with a silicone mat or baking parchment, divide mixture into 12 balls.

• Roll in the extra sugar.

• Place on a baking tray (use two trays, or bake in two batches), press with palm to flatten slightly.

• Use your thumb to make a dip in the centre fill with jam.

• They will crack a bit, reshape if needed.

• Bake for 15 mins until golden.

• Cool for 10 mins on tray.

Oumeria's Crunchy Granola

Ingredients

• 200g rolled oats 

• 50g almonds, roughly chopped

• 2 tbsp desiccated coconut (optional)

• 2 tbsp sesame or coconut oil

• 2 tbsp unrefined sugar mixed with 1 tbsp warm water

• 2 tbsp pumpkin seeds

• 1/2 tsp cinnamon powder

Bold items are available at Get Loose

Method

• Roast oats, almonds, desiccated coconut and pumpkin seeds in a frying pan and stir frequently for 3-5 mins.

• Add oil and sugar, mix well.

• Stir for a further 3-5 mins until all ingredients are coated.

• Sprinkle with cinnamon powder.

• Remove from heat and allow to cool. 

Store in an airtight container for up to 2 weeks.