Lovely Lavender

                                 lavendula officinalis

Fragrant lavender is abundant at the moment, a much loved traditional garden herb.

lavender water is one of the earliest perfumes, Romans were using lavender to perfume their baths- hense its name lavendula, which comes from lavare 'to wash'.

During the middle ages Lavender was popular as a strewing herb to perfume and sanitise the floors of houses and churches,and hung in linen cupboards to scent and protect clothes from moths.

 Lavender makes a wonderful relaxing remedy for the mind and body. Used externally the essential oil calms anxiety and nervousness and relieves stress related symptoms such as muscle tension, period pains (a must !)  headaches, migraines palpitations and insomnia. It lifts the spirit and dispels depression and restores strengh to those who are feeling a little run down.

Taken internally ( lavender tea) it releases spasm, and colic and relieves wind nausea and indigestion as well as stress related stomach and bowel problems. Taken hot lavender tea relieves fevers and has a detoxifying effect, increasing elimination of toxins through the skin.

 NB avoid in early pregnancy,but great in later stages and lovely in the bath (in a little milk) after birth

                       

Lavender products available from The Bear:

Dried lavender £2.00 30gm bag          
 
french lavender soaps from £1.29Lavender essential oil..£3.25 10ml £9.95 50ml  Lavender bags..  from£4.95                Lavender water..£3.95 100mls

wide range of quality essential oils

            Come and visit our beautiful shop    

 @ 29 Rochdale Rd Todmorden, opp the library 01706813737

Bear Love x

Organic Fruit and veggie list 20th August

              Beautiful, fresh ORGANIC Fruit and veggies

Take advantage of our great delivery service

free loaf of saker bread with first order

     This weeks organic fruit and veg.. 20th AUG 

  Please note there will be NO veg delivery next Monday 27th as it is a Bank holiday.. Hope this doesn't cause any inconvenience... happy holidays! 

                    

                                                Free recipes to compliment your veggies

                   

                        uk/local produce:

bunched beetroot..1.40 per bunch
carrots..1.15 500gm 
mixed courgettes..1.50. 500gm
celery..1.80 each
custard squash
sweetheart pink cabbage..1.00 each
large cucumbers..1.40 each
fennel..1.00 each
chestnut mushrooms..1.50 250gm
mini cucumbers..1.15 each
green kale..1.00 bag
red lettuce..1.40 each
new potatoes..80p 500gm
rhubarb..1.25.500gm
vine tomatoes..2.30 500gm
watercress..1.99 a bag

fresh herbs £1.00 mixed bunches
salad bags £1.75

EU Produce

apples..2.00 500gm
garlic..50p each
pears..1.65 500gm
kiwi..30p each
red onions..1.5o 500gm
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p each
avocado..80p each

Also in our beautiful shop we have
fresh locally grown beautiful flowers £4.00
fresh pots of herbs & bee friendly plants from £1.00

Come and visit us at

 29 Rochdale Rd Todmorden

(opposite The library )

We also have a delicious range of fresh baked                           organic breads delivered daily.

organic breads from£1,95
free range eggs £1.95 
local milk £1.10. 2 pints
local cheeses from 1.75
Yorkshire wines,beers&ciders
local artisan chocolate
local jams & chutneys
and don't forget our own delicious hummus.

pop in it will be lovely to see you, or call/email us with an order for a Monday delivery..

 29 Rochdale Rd Todmorden

(opposite The library )

Beautiful vegetarian eatery upstairs on the first floor

OOOOoooooh yes we love our veggies

                    Organic Veg Boxes!

Start your week with one of our lovely Organic Veg Boxes delivered to your door MONDAY!

Your first order with us comes with a free loaf of delicious Saker bread. 

and Every week you will get a free easy and affordable recipe to compliment your veggies! please contact us if there is anything else you would like to add to your order..

 happilyThe Bears

 

           We have an incredible range of non foodies too...

Please email or ring us with enquiries!

The Bears,
bearwholefoods@yahoo.co.uk
01706 813737

mmmmmmmm..... yummy

     This weeks organic fruit and veg.. 13th AUG

                    

                        uk/local produce:
aubergines..2.30 500gm

bunched beetroot..1.40 per bunch
carrots..1.15 500gm 
local courgettes..1.80. 500gm
celery..1.80 each
large cucumbers..1.40 each
cavalonero..1.00 each
fennel..1.00 each
chestnut mushrooms..1.50 250gm
mini cucumbers..1.15 each
kohl rabi..1.20 each
lettuce..1.40 each
red potatoes..60p kg
rhubarb..1.25.500gm
spinach..1.80 a bag
vine tomatoes..2.30 500gm
watercress..1.99 a bag

fresh herbs £1.00 mixed bunches
salad bags £1.75

EU Produce

apples..2.00 500gm
cauliflower..1.80 each
garlic..50p each
oranges..1.00 500gms
pears..1.65 500gm
kiwi..30p each
yellow onions..1.25 500gm
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p each
avocado..80p each

Also in our beautiful shop we have
fresh locally grown beautiful flowers £4.00
fresh pots of herbs & bee friendly plants from £1.00

Come and visit us at

 29 Rochdale Rd Todmorden

(opposite The library )

We also have a delicious range of fresh baked                           organic breads delivered daily.

organic breads from£1,95
free range eggs £1.95 
local milk £1.10. 2 pints
local cheeses from 1.75
Yorkshire wines,beers&ciders
local artisan chocolate
local jams & chutneys
and don't forget our own delicious hummus.

pop in it will be lovely to see you, or call/email us with an order for a Monday delivery..

 29 Rochdale Rd Todmorden

(opposite The library )

Beautiful vegetarian eatery upstairs on the first floor

More lovely recipes..... we likey!!serves 2)

  Creamy Cheesy Broccoli spaghetti...

ingredients

1 – 2 tbsp olive oil, for cooking
200g firm plain tofu, in bite size cubes
1 small onion, diced
2 garlic cloves, minced
1 tbsp dried parsley
½ tbsp dried oregano
½ tbsp dried basil
salt and pepper to taste
100g mushrooms, sliced
Half a bell pepper, diced
½ broccoli, into florets
¼ cup sliced black olives
100g low fat cream cheese
1 cup vegetable stock
1 cup cold soy milk
1 tsp corn starch
175g Whole grain spaghetti   only 99p from the Bear!

Directions
Cook pasta according to directions on package
Meanwhile, heat olive oil over medium-high heat. Add tofu, sprinkle with salt and pepper and cook for 2-3 minutes per side, until it starts to colour. Reserve and repeat process with mushrooms.
When mushrooms have taken a nice colour, add onion, garlic, bell pepper, herbs, salt and pepper, stir and cook to soften, 2-3 minutes, then add broccoli, tofu and olives and cook for a couple more minutes.
Dissolve corn starch in milk. add stock, milk and cheese, breaking it into little pieces, and stir until cheese has melted.
Toss in cooked noodles. Stir to combine and serve immediately.
Garnish with flat leaf parsley if desired

All these ingredients are available from our beautiful shop...

: Spinach, sundried tomato and feta frittata bites..     mmmmm scrummy!!

I(Makes 12 large “cups”)
§ 1 tablespoon olive oil
§ 4 cups baby spinach leaves, chopped
§ 1 small onion, finely chopped
§ 1 garlic clove, minced
§ ½ bell pepper, finely diced (I used orange)
§ ½ tsp salt
§ ¼ tsp black pepper
§ 8 whole eggs
§ ½ cup egg whites
§ 100g Feta cheese, crumbled
§ 50g sundried tomatoes, finely chopped1 tsp fresh thyme grating fresh nutmeg
INGREDIENTS
DIRECTIONS
1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
2. Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
3. Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.
4. In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture; sun dried tomatoes and Feta cheese.
5. Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.
6. Cook for 22-25 minutes, until eggs are set and top starts to colour.
7. Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
8. Can be served immediately, but is equally good served cold, with a nice green salad. yummy

                  All these ingredients available from our beautiful shop............

                             
                           served by our beautiful Bears
happy days x

Fabulous Remedy of the week

                                                   

                                                   Marigold 

                                      Calendula Officinalis

                                       

             The bright and cheerful marigold is a popular garden flower and is abundant at the moment  lots growing in the incredible edible beds, go and have a look... these pictures of marigolds are taken from my lovely little Todmorden garden. 

The Romans used marigolds to bring down fevers and applied the flowers to warts. In medieval times they remedied intestinal problems, liver complaints and insect bites. 

Gerald and Culpeper  recommended them to comfort the heart and lift the spirits, for inflammation of the eyes and 'trembling of the heart' .

Marigolds are astringent and antiseptic ,and taken internally are excellent for enhancing the immune system and treating a wide variety of infections, including flu and herpes viruses, fungal infections such as candida and pelvic and bowel infections. In the digestive system Marigolds relieve irritation, inflammation and diarrhoea, they enhance digestion,and absorption as well as liver function.

Externally,Marigolds are famous as a first aid remedy for cuts and grazes, sores and ulcers, burns and cold sores, to staunch bleeding, reduce infection and speed healing... wow! what an incredible flower..not only a must for every medicine cabinet, but sooo incredibly beautiful too.....

Available from The Bear:

Dried Marigold flowers..1.50 per bag
Organic calendula cream.. 6.50

happy days the Bears

we love veggies 6th Aug

     This weeks organic fruit and veg.. 6th AUG

             And this weeks yummy recipe....is

                               Creamy Cheesy Broccoli spaghetti...

WE LOVE HEALTHY FOODIE!

(serves 2)

ingredients

1 – 2 tbsp olive oil, for cooking
200g firm plain tofu, in bite size cubes
1 small onion, diced
2 garlic cloves, minced
1 tbsp dried parsley
½ tbsp dried oregano
½ tbsp dried basil
salt and pepper to taste
100g mushrooms, sliced
Half a bell pepper, diced
½ broccoli, into florets
¼ cup sliced black olives
100g low fat cream cheese
1 cup vegetable stock
1 cup cold soy milk
1 tsp corn starch
175g Whole grain spaghetti   only 99p from the Bear!

Directions
Cook pasta according to directions on package
Meanwhile, heat olive oil over medium-high heat. Add tofu, sprinkle with salt and pepper and cook for 2-3 minutes per side, until it starts to colour. Reserve and repeat process with mushrooms.
When mushrooms have taken a nice colour, add onion, garlic, bell pepper, herbs, salt and pepper, stir and cook to soften, 2-3 minutes, then add broccoli, tofu and olives and cook for a couple more minutes.
Dissolve corn starch in milk. add stock, milk and cheese, breaking it into little pieces, and stir until cheese has melted.
Toss in cooked noodles. Stir to combine and serve immediately.
Garnish with flat leaf parsley if desired

All these ingredients are available from our beautiful shop...

               This weeks organic fruit and veg list

                         uk/local produce:

bunched beetroot..1.40 per bunch
carrots..1.15 500gm 
local courgettes..1.80. 500gm
large cucumbers..1.40 each
cavalonero..1.00 each
chestnut mushrooms..1.50 250gm
large cucumbers..1.40 each
peppers..1.00 each
lettuce..1.40 each
red potatoes..60p kg
rhubarb..1.25.500gm
sweet turnips..1.00 500gm
spinach..1.80 a bag
vine tomatoes..2.30 500gm
watercress..1.99 a bag

fresh herbs £1.00 mixed bunches
salad bags £1.75

EU Produce

apples..2.15 500gm
apricots..1.50 250gm
garlic..50p each
oranges..1.00 500gms
pears..1.65 500gm
kiwi..30p each
lemons..60p each
other:
ginger..1.00 100gms
bananas..30p each

Also in our beautiful shop we have
fresh locally grown beautiful flowers £4.00
fresh pots of herbs & bee friendly plants from £1.00

Come and visit us at

 29 Rochdale Rd Todmorden

(opposite The library )

We also have a delicious range of fresh baked                           organic breads delivered daily.

organic breads from£1,95
free range eggs £1.95 
local milk £1.10. 2 pints
local cheeses from 1.75
Yorkshire wines,beers&ciders
local artisan chocolate
local jams & chutneys
and don't forget our own delicious hummus.

pop in it will be lovely to see you, or call/email us with an order for a Monday delivery..

 29 Rochdale Rd Todmorden

(opposite The library )

Beautiful vegetarian eatery upstairs on the first floor

More lovely recipes..... we likey!!

: Spinach, sundried tomato and feta frittata bites..     mmmmm scrummy!!

I(Makes 12 large “cups”)
§ 1 tablespoon olive oil
§ 4 cups baby spinach leaves, chopped
§ 1 small onion, finely chopped
§ 1 garlic clove, minced
§ ½ bell pepper, finely diced (I used orange)
§ ½ tsp salt
§ ¼ tsp black pepper
§ 8 whole eggs
§ ½ cup egg whites
§ 100g Feta cheese, crumbled
§ 50g sundried tomatoes, finely chopped1 tsp fresh thyme grating fresh nutmeg
INGREDIENTS
DIRECTIONS
1. Preheat oven to 350F and coat a 12- large cup muffin pan with cooking spray or brush lightly with olive oil.
2. Drizzle large skillet with olive oil, and heat over medium heat. Add the onions and cook, stirring occasionally, until translucent and tender, about 4-5 minutes. Add salt, pepper, garlic and bell pepper and continue cooking for about a minute, until fragrant.
3. Throw in spinach leaves and toss gently until completely wilted, about one minute. Remove from heat and set aside.
4. In a large mixing bowl, add whole eggs, egg whites, fresh thyme and nutmeg. Beat the eggs until fully incorporated and slightly frothy. Add spinach mixture; sun dried tomatoes and Feta cheese.
5. Spoon into prepared muffin tin. Do not fill the cups more than ¾ of the way to avoid spillage.
6. Cook for 22-25 minutes, until eggs are set and top starts to colour.
7. Allow to cool on a cooling rack for at least 10 minutes before removing frittata from cups.
8. Can be served immediately, but is equally good served cold, with a nice green salad. yummy

                  All these ingredients available from our beautiful shop............

                               
                           served by our beautiful Bears
happy days x