Winter LoVe from The Bear

          Come and visit our Beautiful shop in        

                            Todmorden 

Beautiful jewellery made from seeds and peel

Share with us this beautiful season...of Love

"All seasons are Beautiful to those who carry Happiness within"...... says teddy...x

 We have so many wonderful things to       help you celebrate....

here are a few gift ideas

Fairtrade gifts and the cosiest pair of socks ever to grace your feet!!!

We have Fair trade hearts......

Come and share this Magical season with us.. 

Made To Order....you lucky lot!!

****

Wide range of Scrummy Scrumpy..

Choose from a range of delicious uk and french ciders...  fill your own flagon...

The perfect gift.... We will even tie a ribbon around it...Make it all pretty x

Fair Trade Bird Houses 

Relax Kids cds

Fair trade wines and beautiful  recycled  glasses.......

Dalit candles

       And so many other wonderful treasures to be found  

            BeaR WholefOods 29 Rochdale Rd Todmorden oL147la    01706813737

                      Next weeks VeGGies 

Sprouts are back in town..... yeha!!

mmmmmm....Parsnips

brocolli 1.10 250g

leeks 1.10 250g

onions 60p a kilo

cauliflower 1.60 each

apples 1.80 500g

carrots 80p 500g

kale 1.50 as bag

All you need

parsnips £! 500g

potatoes 70p 500g

sprouts 1.50 500g

mushrooms 1.50 250g



EU veg

fennel £1 each

red pepper 1.50 250g

tomatoes 2.25 500g

pumpkin 1.70 500g

clementines 1.15 250g

oranges 1.50 500g

we always try to keep veggies as local and as seasonal as poss..but there are  a few we keep all year round that are not so local or seasonal........

non eu veg

bananas 30p each 

avocado 80p each ***********************

 Beautiful Meadowbottom Horses

                                Thankyou for making my walks so Magical 

Bear LoVe xx

This weeks organic veggies

           We Have lots of BIG beautiful                                       ORGANIC SQUASH this week                                                       

UK Veg

brocolli 1.35 250g
falstaff apples 1.75 500g
sweetheart cabbage 1.80 each
chioggia beetroot 90p 500g
rainbow carrots 75p 500g
dirty carrots 75p 500g
mixed kale £1 a bag
celeriac £1 500g
leeks £1.50 500g
picasso potatoes 60p 500g
little gem squash £1.50 500g
purple cauliflower £1.60 each
sunset cauliflower £1.60 each
red kuri squash £1.50 500g
mixed squash £1.50 500g
spinach £1.80 a bag
salad bags 1.99 each
mushrooms 1.50 250g
tomatoes 2.30 500g

EU veg
butternut squash 1.50 500g
green peppers 1.95 1.95
red stanley plums £2 500g
lemons 60p
garlic 75p each

Non EU veg

hass avocado 80p each
ginger £1.25 125g

                                    *******

WE LOVE AUTUMN.... 

Squash Coconut and Wild Rice Curry

ingredients(serves 5-6)


1 small turnip, peeled and diced
1 butternut squash, peeled, seeded and diced
1 acorn squash, cut in half and seeded
1 tbsp liquid honey
1 tbsp Dijon mustard
2 tbsp lemon juice
½ tsp cumin
¼ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground coriander
½ tsp curry powder
½ tsp salt
½ tsp black pepper
½ cup wild rice
2 cups water
½ tsp salt
1 small onion, chopped
2 garlic cloves, roughly chopped
1 can coconut milk
2 cups water
75g roasted hazelnuts, chopped

Instructions

Preheat the oven to 400F.Put wild rice, salt and water in a small saucepan. Bring to the boil, lower heat, cover and simmer until all water is absorbed, about 40 minutes.Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined. Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer; drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.When squash is cooked, take it out of the oven and let it cool for a few minutes.Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.

Stir to combine and ladle into serving bowls.
Serve piping hot with warm flat breads and enjoy

big thankyou to healthy foodie

Try our range of delicious fair trade spices

All the ingredients are available from our  shop....

come and visit us@ 29 Rochdale rd Todmorden. ol147la

 xx Bear LOve     
                       Dont forget our amazing range of  
                        Beautiful Gift ideas for christmas

                                                                 JO DOWNS GLASS

                                             LOCALLY MADE WILLOW HEARTS

                         Beautiful Hand Painted Dolly Pegs

 

HAMPERS MADE TO ORDER

And lots lots more.................................. From The Bear xxxxxxxxxxxxxxx

......MMmmmmmmmmm Squash

APR 18

2011

                                                                               

We Have lots of BIG beautiful squash ordered for next Monday........ 

WE LOVE AUTUMN.... 

Squash Coconut and Wild Rice Curry

ingredients(serves 5-6)


1 small turnip, peeled and diced
1 butternut squash, peeled, seeded and diced
1 acorn squash, cut in half and seeded
1 tbsp liquid honey
1 tbsp Dijon mustard
2 tbsp lemon juice
½ tsp cumin
¼ tsp turmeric
¼ tsp cayenne pepper
¼ tsp ground coriander
½ tsp curry powder
½ tsp salt
½ tsp black pepper
½ cup wild rice
2 cups water
½ tsp salt
1 small onion, chopped
2 garlic cloves, roughly chopped
1 can coconut milk
2 cups water
75g roasted hazelnuts, chopped

InstructionsPreheat the oven to 400F.Put wild rice, salt and water in a small saucepan. Bring to the boil, lower heat, cover and simmer until all water is absorbed, about 50 minutes.Meanwhile, in a mixing bowl, mix liquid honey through black pepper until well combined. Brush the inside of the acorn squash with this mixture and put the halves flesh side down in a baking dish with about ¼ cup of water at the bottom.Add butternut squash and turnip to the rest of the spice mixture and toss to coat evenly.Line a baking sheet with parchment paper. Drizzle with olive oil. Add turnip and butternut squash and spread to form a single layer; drizzle a little bit more olive oil over the veggies and cook in the oven until nice and golden, about 30-40 minutes, stirring once halfway through cooking.When squash is cooked, take it out of the oven and let it cool for a few minutes.Meanwhile, cook the onion in a large saucepan over medium high heat, until slightly coloured. Add garlic and season with a dash of salt and pepper. To this, add the flesh of the acorn squash and 2 cups water. Bring to boil then simmer for 5 minutes.Purée this mixture in the food processor and return to saucepan (or use a hand blender); add coconut milk, cooked turnip and butternut squash, roasted hazelnuts and cooked wild rice.

Stir to combine and ladle into serving bowls.
Serve piping hot with whole wheat pita breads and enjoy

big thankyou to healthy foodie

Try our range of delicious fair trade spices

All the ingredients are available from our BEAUTIFUL shop....

come and visit us@ 29 Rochdale rd Todmorden. ol147la

 xx Bear LOve

Dalit Spices and Candles

Dalit are a wonderful fairtrade company helping the lives of people in India,
We sell their beautiful handmade candles and their authentic spices sourced straight from the growers in India. All the money goes to the Life Association Charity.

All their products make perfect gifts or a special treat for yourself.
(My house smells lovely!)

Spinach and Coconut Dahl

Here's a quick and easy recipe to go with your 12 new spices,

Ingredients:
3 hand fulls of Suma red lentils,
A bunch of Local spinach,
Lots of grated coconut, (save some for serving)
1 onion
Lots of Garlic (to taste)
flat teaspoon of Dalit Turmeric,
a sprinkle of Dalit Cumin Seeds,
half a teaspoon of Dalit coriander powder,
2 teaspoons of Dalit chilli powder,
Ground white and black Dalit peppercorns (to taste)
Squeeze half a lemon,
1 teaspoon of Marigold's Bouillon,
A pinch of Suma asafoetida,
Hot water.

-Rinse the lentils and put in a medium sized pan.
-Pour boiling water over the lentils, and stir in the bouillon, asafoetida, and all other spices. Cover and leave on a medium heat for 5 minutes.
-Chop the onion, garlic and spinach and add to the lentils.
-Now add coconut and lemon.
-Put it on a low heat and cover.
-Keep checking back and stirring, and cook till it's soft and yummy.
I think you can keep it cooking for as long as you want and it'll get even tastier.


I enjoyed mine with a cup of Pukka Chai Tea, and to make it extra scrummy I popped in some extra cinnamon and a few cardamon pods ! (using 8 out of my 12 Dalit spices in one sitting, how many can you use?)


We have everything you need for a dahl, and much more!


Enjoy,
The Bears